Influence of Different Gelatin and Honey Contents on the Physicochemical Properties, Sensory Acceptance, and the Potential Use of Coffee Husk Extract in Healthy Gummy Jelly

Abstract

The aims of this study were to investigate the effects of gelatin and honey on the physical properties of gummy jelly, and to study the effects of coffee husk extract sup plementation on consumer acceptance to assess the feasibility of developing a healthier gummy jelly. The results showed that gelatin and honey significantly increased redness (ranging from 6.52 to 8.85) and yellowness (ranging from 1.59 to 3.44). Water activity was inversely related to gelatin content. The gummy jelly recipe with 20 g gelatin and 90 g honey achieved the highest consumer acceptance at 7.43 for overall acceptance. The increase in gelatin content resulted in a decrease in consumer acceptance, particularly regarding taste and texture. The sup plementation of coffee husk extracts into gummy jelly resulted in significantly decreased consumer acceptance in terms of flavor (7.75 to 5.70) and taste (7.80 to 5.35), but no effect on the acceptance of texture. However, gummy jelly that contained 9% coffee husk extracts continued to be moderately accepting (6.10 of overall acceptance). In this study, encapsulation using reverse spherification techniques was investigated for taste-masking. It was effectively masked taste and flavor, and the encapsulated beads remained stable in gummy jelly for 7 days. This study indicates that coffee husk extracts have the potential to be used as a functional ingredient for healthy gummy jelly. Encapsulation can enhance consumer acceptance by masking the taste of coffee husk extracts. These results provide information for applying coffee husk extract in the development of other health food products.