Development of tutti frutti candy incorporating natural colourants.

The present study aimed to develop tutti frutti using raw papaya (Carica papaya L.) and floral pigments, and to evaluate their physicochemical, antioxidant, and sensory properties. Papaya cubes were subjected to osmotic dehydration in sugar syrup, followed by incorporation of hibiscus flower (Hibiscus rosa-sinensis), blue pea flower (Clitoria ternatea), and safflower flower (Carthamus tinctorius) concentrated extracts at varying concentrations. 4% & 5% for red and 2% for blue, yellow, and green colourants were selected based on colour intensity and sensory acceptability. The total anthocyanin content (TAC) of the selected samples ranged 12.4–28.6 mg/100 g, with hibiscus-rich samples showing the highest values. The total phenolic content (TPC) varied from 45.2–78.4 mg/100 g, while the total flavonoid content (TFC) ranged between 21.6–39.2 mg/100 g. Quantification of safflower pigments indicated Hydroxy safflower Yellow A (HSYA: 14.8 mg/100 g) and Anhydroxy safflower Yellow B (AHSYB: 9.6 mg/100 g). Physicochemical evaluation showed moisture content between 18.2–22.5% and reducing sugars at 24.6–28.1%. Texture profile analysis revealed hardness values of 12.4–15.8 N and springiness between 0.82–0.91. Sensory evaluation using a 9-point hedonic scale indicated that samples with 5% red, 2% blue, 2% yellow, and 2% green achieved higher scores (7.8–8.6) for colour, flavour, and overall acceptability. Antioxidant assays confirmed enhanced activity: FRAP values ranged from 1.92–3.84 mmol Fe²⁺/100g, DPPH scavenging activity from 42.6–68.2%, and ABTS ranged between 48.5–72.4 Trolox m moles/100g, with 5% red samples showing superior radical scavenging. Based on the sensory results tutti frutti samples were selected and incorporated in buns which revealed that, after baking, slight reductions were observed in anthocyanins, and phenolics, and ΔE values increased, indicating minimal pigment migration. The 2% green sample showed the highest ΔE (14.52), while red and blue samples retained colour better. Overall, the study establishes raw papaya as a suitable substrate for developing naturally coloured tutti frutti with improved antioxidant potential, stable physicochemical properties, and high consumer acceptance. The use of floral pigments provides a clean-label alternative to synthetic dyes, supporting the development of functional confectionery products with practical applicability in bakery systems.