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September 25, 2025Journal of Applied Research on Science and Technology (JARST)Open Access

Physicochemical, textural, and antioxidant properties of Pandan Leaf Extract (PLE)-fortified gummy jelly

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Authors

NBNatnirin BooranasakaweeSSSinee SiricoonNDNowwapan Donrung

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Overview

Experimental analysis identifies physicochemical changes and antioxidant benefits in gummy jelly using pandan leaf extract and black sesame oil.

Key Points

  • PLE-fortified gummy jelly exhibits improved antioxidant properties, including free radical scavenging activity.
  • Texture Profile Analysis reveals black sesame oil formulation has greater hardness and chewiness than Tween 80-based gummies.
  • Increasing pandan leaf extract concentration enhances physicochemical properties but alters gummy texture negatively.
  • This study supports the use of black sesame oil as an effective carrier for functional confectionery products.

Cite This Study

Booranasakawee et al. (2025) studied this question.

synapsesocial.com/papers/68d5e1ffbd7882ccb9b8642chttps://doi.org/10.60101/jarst.2024.261310
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