DEVELOPMENT OF REDUCED SUGAR SEA LETTUCE (ULVA RIGIDA) GUMMY JELLY

Abstract

This research aimed to determine the optimal concentration of sea lettuce (Ulva rigida) extract for gummy jelly production and the appropriate amount of isomaltulose for producing reduced-sugar sea lettuce gummy jelly. Three different sea lettuce extract concentrations (5%, 15%, and 25%) were investigated. The findings revealed that the gummy jelly product with a 5% sea lettuce extract concentration was the most suitable. It received the highest sensory acceptance scores from panelists. This formulation achieved a moderate liking score for color, odor, flavor, and overall acceptance. The color values were L* = 32.00, a* = 0.43, and b* = 5.33, with a total soluble solids content was 66.0 °Brix and the water activity (aw) was 0.86. When the gummy jelly with 5% sea lettuce extract concentration was studied for the replacement of sucrose with isomaltulose at three different levels (0%, 15%, and 25%), it was found that sucrose could be replaced with isomaltulose in gummy jelly products at 15%. Sensory evaluation by panelists indicated no significant differences in all attributes, including color, odor, flavor, elasticity, chewiness, and overall acceptance, compared to the control formulation (100% sucrose). The gummy jelly product with 15% isomaltulose substitution had color values of L* = 26.97, a* = 1.17, and b* = 10.60. The total soluble solids content was 67.0 °Brix, the moisture content was 10.14%, and the water activity (aw) was 0.85. The total energy content was 2.81 kCal/g.Texture values showed that when using a higher amount of isomaltulose, the hardness, chewiness and gumminess values decreased, making the gummy jelly softer and easier to chew.