Formulation and Evaluation of Functional Candies Fortified with Carrot Juice and Fennel Seed Extract: Nutritional and Sensory Properties
Formulation and Evaluation of Functional Candies Fortified with Carrot Juice and Fennel Seed Extract: Nutritional and Sensory Properties
Maham Tariq, Aqsa Akhtar and Nauman Khalid*
ABSTRACT
Carrot and fennel seeds are considered rich sources of antioxidants such as lutein, zeaxanthin, and β-carotene. The study aimed at formulating functional candies fortified with fennel seed extract and carrot juice. The candies can be used to improve the nutritive quality of confectionary products that could be healthy options for all age groups, particularly children. Fennel seed extract having the highest flavonoids and antioxidant capacity was selected to blend with carrot juice for hard candy formulation. Five different concentrations of fennel extract and carrot juice were added for the formulation of hard candy containing 30% (w/w) sugar, 30% (w/w) corn syrup, 0-40% (w/w) fennel seed extract, and 0 to 40% (w/w) carrot juice. The results showed the highest content of flavonoids in 40% (w/w) carrot juice formulation and the mixture of candies containing 10% (w/w) carrot juice and 30% (w/w) fennel extract, while the highest antioxidant activity was observed in candies containing 30% (w/w) carrot juice and 10% (w/w) fennel extract. The formulated candies showed a good sensory profile and can be utilized as a potential source of functional candies for improving the nutritional profile of children.
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