Optimization of Gelatin Gummy Properties Influenced by Black Garlic Vinegar and Honey Using D-Optimal Mixture Design

Abstract

Black garlic is a valuable and versatile food product derived from the fermentation of fresh garlic. Black garlic possesses stronger antibacterial properties and contains antioxidants at levels twice as high as those found in regular garlic. The fermentation of black garlic into vinegar enhances its beneficial properties, including antimicrobial and antidiabetic effects. Currently, the market prospects for functional gummy candies are highly promising. This study aimed to optimize the formulation of functional gelatin gummy incorporating black garlic vinegar, gelatin and honey using a D-optimal mixture design. Product analysis included physicochemical, textural, and sensory properties of the gummies, evaluation of consumer acceptance and purchase intention. The optimal formulation for black garlic vinegar with honey gummies involved 10% black garlic vinegar, 17.06% gelatin, and 27.94% honey. Three experiments were conducted under practical conditions, yielding an average pH of 3.51 ± 0.02, hardness of 18.21 × 10³ g force, and gumminess of 16.44 × 10³ g force. The sensory descriptive analysis provided the following ratings: appearance (7.30 ± 0.84), black garlic vinegar aroma (6.10 ± 1.39), honey aroma (6.54 ± 1.27), honey taste (7.24 ± 1.13), overall taste (7.18 ± 1.04), aftertaste (7.24 ± 1.19), and overall liking (7.26 ± 0.94). The final product received hedonic scores ranging from 6 to 7 for all attributes on a nine-point scale (n=70). Notably, 98% of consumers found the product acceptable, and 78% expressed an intention to purchase it. This indicates the successful development of a gelatin gummy product that effectively incorporates black garlic vinegar while maintaining a pleasant taste, making it appealing to a wide consumer base.