The aim of this research was to design a new product, in particular a watermelon-based jelly candy, without generating waste. The study was divided in two steps: (i) optimization of candy formulation in terms of amount of rind, pulp and juice; (ii) fortification of the jelly candy with different concentrations of orange by-products (albedo and flavedo flours). The fortified jelly samples were assessed for sensory quality and chemical properties, before and after digestion. The new candy product was greatly appreciated. The addition of albedo and flavedo flours significantly improved the chemical composition compared to jelly candy without by-products, before and after digestion. A whole quality index was also calculated to determine the best combination of by-products to be added. Fortification with albedo 1.2% and flavedo ranged between 0.6 and 1.2% allowed recording the most interesting jelly candy.
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Marinelli, V., Lucera, A., Incoronato, A.L. et al. Strategies for fortified sustainable food: the case of watermelon-based candy. J Food Sci Technol 58, 894–901 (2021). https://doi.org/10.1007/s13197-020-04603-2
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