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Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐ months storage

Candy products are attractive confectionery items in which popularity can be attrib-uted to a variety of innovative formulations and implementation possibilities of dif-ferent ingredients. The aim of this study was to evaluate the stability of formulated white tea- based pectin jellies with honey in comparison with gelatine gummies both packed in two types of packaging materials-polyethylene (PE-LLD) and metalized poly-propylene (PPmet/PE). Changes in physico-chemical, bioactive, and sensory proper-ties of formulated candies were monitored during 4 months of storage at 4 and 22°C. Alterations in textural parameters for both formulations were mostly influenced by the gelling agent and storage time. Total phenolic content, antioxidant capacity, epigallo- catechin and caffeine content in gelatine, and pectin formulations notably decreased at the end of storage, although the gelatine formulation exhibited slightly better retention of bioactive compounds. Gelatine gummies were generally evaluated with the higher scores than pectin jellies during the total storage time in most of all sensory attributes.

innovative candies ; white tea ; storage stability

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