Development of Guava Jelly Candy Fortified with Eggshell Powder

Tay, Hui Ling (2024) Development of Guava Jelly Candy Fortified with Eggshell Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

In recent years, functional confectioneries have emerged as a flavorful frontier in nutritional innovation, serving as vehicles for nutrient supplementation. Hence, this study aims to develop a functional jelly candy enriched with calcium and vitamin C utilizing key ingredients – eggshell powder (ESP) and pink guava concentrate. Despite the acknowledged calcium content in eggshells, their underutilization in foods necessitates fortification strategies to enhance consumer acceptance. The preparation involved boiling a mixture of ingredients to create a candy syrup, with ESP incorporated through grinding and sieving. Subsequently, the syrup was moulded and subjected to freezing for at least 3 hours prior to analysis. The resulting candy (with ESP) exhibits proximate compositions of 34.61% moisture, 11.18% protein, 0.54% fat, 0.44% fiber, 2.33% ash, and 50.91% carbohydrate. Notably, the functional candy fortified with ESP demonstrated a significant increase in both calcium and vitamin C content, reaching 262 mg calcium/100 g and 91.46 mg ascorbic acid/100 g, respectively. The developed candy demonstrated antioxidant properties with a radical scavenging activity of 52.52%. In addition, sensory quality and overall acceptability were evaluated by 40 panellists using a 7-point hedonic scale. Sensory results showed an overall acceptability score of 5.90 out of 7 with an acceptance index of 84% for candy with ESP, indicating satisfactory palatability and consumer approval. In summary, this research highlights the potential of functional ingredients like eggshell powder to enhance nutrition while also emphasizing the role of candy as a vehicle for nutritional supplementation. Further modification of product formulation and processing conditions should be performed to further improve the overall quality, efficacy and consumer acceptance of the developed functional jelly candy.