Research Article
Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper
Table 2
Physicochemical analysis of standardized vegan gummies supplemented with turmeric and black pepper.
| Characteristics | | Literature values | References |
| Moisture (%) | | 10.47-13.23 | [18] | Water activity | | 0.5-0.75 | [37] | Total soluble solids (°Brix) | | 70.99-78.31 | [38] | pH | | 3.0-5.0 | [39] | Antioxidant capacity (%) (DPPH) | | — | — | Total phenols (mg/100 g) | | — | — | Total titratable acid (g/100 g) | | 2.78-3.59 | [42] | Curcumin (%) | | 0.03 | [18] | Piperine (%) | | — | — | Hardness (g) | | 1500-12,000 | [43] | Chewiness (N) | | 701-12,226 | [42] | Gumminess (N) | | 500-7617.6 | [43] | Springiness (mm) | | 0.96-1.00 | [42] |
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