Use of various natural colouring agents in gummy candies

Color is the most important feature that gives an idea about the quality of food. The most intense use of colorants is undoubtedly the confectionery industry. Among the confectionery, jelly-type soft candies have a widespread consumer group, especially children. The confectionery industry has become an area where food development studies are carried out, and these types of foodstuffs are intensively used in delivering substances that are beneficial to health to consumers. In this study, it is aimed to make jelly type soft candies healthier. The color difference in jelly candies in which three different natural colorants were used at six different doses and citric acid at three different doses was investigated. Physico-chemical analyzes (water activity, water soluble dry matter, pH), texture analysis, color analysis and sensory analyzes were performed on the soft confectionery samples produced. Color changes occurring after 0, 6 and 12 weeks of confectionery samples stored at room temperature (20.0±2.0°C) were examined, and ∆E values were found to be between 2.30-12.90 during the storage period. In the color analysis results of the confectionery samples, a general decrease in L* values (brightness) and a general increase in a* and b* values were observed in the 6th and 12th week measurements compared to the 0th week. As a result of the textural analysis, it was observed that properties such as cohesiveness were not affected much by the concentration of natural colorant and citric acid. Jelly type soft candy samples were compared with the control samples without the addition of colorant and citric acid in terms of sensory properties. According to the results of the sensory analysis, the B12 confectionery sample containing red beet extract, 1.00 g / 100 g colorant and 0.50 g / 100 g citric acid received the highest appreciation.