The effects of sugar substitution with cinnamon powder in moringa jelly candy

Abstract

This study aimed to evaluate the effects of sugar substitution with cinnamon powder (CP) on moringa jelly candy (MJC). Four MJC formulations were made based on the level of sugar substitution using 0%, 7.5%, 15%, and 22.5% CP, coded as control, F1, F2, and F3, respectively. Samples were then analyzed for nutritional content, water activity, color, texture, antioxidant activity (using the DPPH (2,2-Diphenyl-1-picrylhydrazyl (DPPH) method), sweetness intensity (using 9-scales rating test), sensory acceptance (using 9-point hedonic test), and sensory profile (using CATA/Check-All-That-Apply). Substituting sugar with CP significantly increased moisture content, antioxidant activity, and hedonic acceptance but significantly decreased the total sugars and calories. However, no significant effects were observed on hardness, water activity, and protein content. Based on the De Garmo effectiveness index, 15% sugar substitution with CP (F2) resulted in the optimum MJC formulation having moisture content 30.71%, protein content 12.59%, total Brix (sugar) 62.00%, total calories 277.04 kcal/100 g, hardness 13.47 N, lightness (L*) 34.63, water activity 0.90, antioxidant activity 83.13%, and the overall liking score 5.34 (neither like nor dislike). The F2 had medium sweetness intensity (5.54), which was not statistically different from the control. The F2 sensory profile was in the opposite quadrant against control and positively correlated with cinnamon taste and aroma, which were also highly associated with product liking. This result indicates that CP is promising as a sugar substitute and to improve the sensory acceptance of MJC by masking the undesirable moringa flavor.