Development of a nutritionally enhanced confectionery jelly with coconut testa phenolic concentrate and water-soluble vitamins

Veeranna, Hitlamani and Chetana, R. (2025) Development of a nutritionally enhanced confectionery jelly with coconut testa phenolic concentrate and water-soluble vitamins. Food and Humanity, 5. pp. 1-9.

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Abstract

This study developed a nutritionally enriched confectionery jelly by incorporating coconut testa phenolic concentrate (CTPC), a sustainable by-product, together with water-soluble vitamins. Gelatin-based jellies were prepared with CTPC at 0.5 %, 1.0 %, and 1.5 %, and the optimized 1.0 % formulation was fortified with vitamins B3, B5, B6, B12, and C. Physicochemical, antioxidant, and functional properties were evaluated. Increasing CTPC concentration significantly reduced moisture (17.82–14.33 %) and water activity (0.71–0.59), while enhancing phenolic content (10.91–20.97 μg GAE/g) and radical scavenging activity (17.23–25.68 %). Minimal color variation was observed, though texture analysis revealed increased hardness (8.20–13.12 %) with stable chewiness. The melting point rose with higher CTPC levels. The 1.0 % CTPC jelly exhibited highest overall acceptability and retained 73 % of vitamins after processing. During storage, a decline in water activity, stable color, and increased hardness were noted. Overall, CTPC- and vitamin-enriched jelly, particularly at 1.0 % CTPC, represents a functional snack with improved antioxidant potential and vitamin retention. Importantly, this study highlights the valorization of coconut testa, an underutilized agro-industrial by-product, as a sustainable, health- promoting ingredient in confectionery applications, aligning with consumer demand for functional foods and supporting circular economy practices.

Item Type:	Article
Uncontrolled Keywords:	Bioactive-compounds, Coconut testa, Confectionery-jelly, Industrial-waste, Vitamins
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 33 Nuts > 01 Coconut
Divisions:	Flour Milling Bakery and Confectionary Technology Lipid Science and Traditional Foods
Depositing User:	Somashekar K S
Date Deposited:	12 Nov 2025 11:29
Last Modified:	12 Nov 2025 11:29
URI:	http://ir.cftri.res.in/id/eprint/20090

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