Optimization of starch-based candy supplemented with date palm (Phoenix dactylifera) and tamarind (Tamarindus indica L.)

Abstract

The various health challenges posed by conventional candies necessitate the development of health-promoting and phytochemicals supplemented varieties. The current study explored medicinal properties of date palm and tamarind in the formulation of a starch-based candy, using response surface method for the production optimization. Experimental design variables include the starch (90–100%), date palm (0–10%), and tamarind (0–10%), while the functional, phytochemical, and antioxidant properties were the responses. The candy modification response results are as follows: pH (2.80–3.00), crude fibre (4.41–6.43%), soluble sugar (91.69–126.96%), total titrable acidity (90.00–120.00%), total phenolics (0.039–0.063 mg GA/mL), total flavonoids (0.0006–0.001 mg RU/mL), vitamin C (0.362–0.516 mg/mL), hydroxyl radical scavenging activities (14.28–26.67%), 1, 1- diphenyl-2-picryhydrazyl (1.12–3.88%) and ferric reducing property (0.09–0.31 mg/mL). The experiments revealed that most of the nutritional properties of the candies increased favorably with the incorporation of date palm and tamarind pulps and decreasing starch content. Significant (p ≤ 0.05) interactive effects were revealed between the diverse variables. The experiments also revealed the positive influence of the date palm and tamarind fruit pulps on the functional, phytochemical, and antioxidant properties of starch-based candies; hence demonstrating the possibility of developing nutraceutical based-candies with a more beneficial health effect.