• Sanjana Sunil Jogale
• Nisha M. Wagh

Today consumers have become health conscious and are inclined towards functional foods that provide added health benefits. Gummy candy in the market contain variety of harmful synthetic flavours and colours. The aim of this study was to evaluate Citrus sinensis peel essential oil as healthy source of natural flavouring and colouring substance and erythritol as a non-caloric sweetener in the manufacture of functional gummy candy. Two formulations F1 and F2 were developed with varying ratio of orange essential oil and eryhtritol. Agar agar was used as gelling agent and its concentration was kept constant in all the formulations. The ratio of orange essential oil and erythritol in F1 and F2 formulations were (0.1:35) and (0.15:40), respectively. These gummy candies were examined for physicochemical parameters such as moisture, ash, protein, fat, carbohydrate content, and antioxidant activity. Also, microbial count and sensory attributes like appearance, aroma, texture, taste and overall acceptability of the gummy candies were evaluated. The F1 gummy candy formulation was chosen as the best based on sensory assessment. Selected gummy candy included 50.31% moisture, 0.57% ash, 1.35% protein, 38.59% carbohydrate, 1.75% fiber, and 42.27% antioxidant activity. Microbiological analysis revealed no coliform bacteria. Results indicate that orange essential oil positively contributed to the sensory characteristics of the candies. Additionally, erythritol has proven to be satisfactory sweetener suitable for candy. Thus, in conclusion orange peel essential oil can be effectively used as a primary flavoring agent in the development of functional gummy candies.

Orange peel essential oil, functional foods, gummy candy, eryhtritol, agar agar

"Utilisation of Essential Oil from Citrus sinensis (Orange) Peel in the Development of Functional Gummy Candy ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 2, page no.a221-a229, February-2023, Available :http://www.jetir.org/papers/JETIR2302032.pdf

"Utilisation of Essential Oil from Citrus sinensis (Orange) Peel in the Development of Functional Gummy Candy ", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 2, page no. ppa221-a229, February-2023, Available at : http://www.jetir.org/papers/JETIR2302032.pdf