Abstract

The aim of this study was to develop gummy jellies from wheat grass leaf juice, assess the antioxidant activityof wheat grass, and study the effects of gelatin (10, 20, 30 and 40% of honey weight) on the physico-chemical properties and texture using different techniques (warm and hot), as well as evaluate the nutritional property of selected formulation. The antioxidant activity of wheat grass was determined using the DPPH assay. The 50% effective concentration (EC50) was 23.42±1.13 mg sample/mL. This concentration was then used in formulation of gummy jellies. The samples were investigated for moisture, water activity, pH, color, and texture. The moisture, water activity, and pH were in the range of 0.66±0.07 - 6.20±0.62 %, 0.72±0.03 - 0.87±0.02and 4.76±0.08 - 5.92±0.04, respectively. The result suggested that gummy jellies had low moisture, water activityand pH, particularlythe 10% honey weight of gelatin concentration using hot technique (H1 formulation). These low values contribute to potentially increase in their shelf life. The gummy jellies were red-yellowish in color. The texture of the H1 formulationwas not significantly different (p>0.05) in hardness, gumminess, and chewiness compared to other formulations. Therefore, the H1 formulation was selected for the analysis of nutritional properties. The energy of the H1 formulation was 56 kcal/50 gper one serving. Most of the energy of the gummy jelly came from sugar (18 g). According to the recommendationby WHO, adults and children should consume less than 25 grams of sugar per day to reduce the risk of NCDs. Therefore, the gummy jelly is suitable for less than 2 servings per day. 

Keywords: Gummy jellies, Wheat grass, Antioxidant activity, Physico-chemical properties, Texture properties