Analysing the chemical composition of sumac gummy candy from Rhus Coriaria (Sumac)

Abstract

Sumac is the popular name for the genus Rhus, which is a member of the family Anacardiaceae and has over 250 distinct species of flowering plants. Sumac, or Rhus coriaria, is increasingly used in pharmacology, food science, and veterinary medicine, in addition to being used in cooking and human sustenance.In this study, the manufacture of sumac powder and its physicochemical composition of sumac gummy candy were assessed. Additionally, two varieties of sumac gummy candies with different formulations were created.Sumac gummy candies made with 20% agar, 70% sugar, and 190% sumac water in varied ratios of 90% sumac powder with 10% pomegranate juice (for coloring) and 70% sumac powder. Differences in the chemical composition and sensory qualities of the two kinds of candies were analyzed. The Nine-Point Hedonic Scale and Score Card Method were used for sensory evaluation in order to determine the best acceptable product. Based on sensory examination and chemical analysis, the sumac gummy candies (Sample A) received the highest ratings from the panelists for appearance (8.6), color (7.75), texture (8.4), taste (8.1), flavor (8.9), and overall acceptance (8.35). Moisture (32.61), ash (0.26), fat (0.52), protein (0.52), and carbohydrates (66.05) constitute the sumac gummy candy’s physicochemical composition.