Gummy Jellies: Properties and Advancements

Volume: 10 | Issue: 2 | Year 2024 | Subscription
International Journal of Plant Biotechnology
Received Date: 09/26/2024
Acceptance Date: 10/26/2024
Published On: 2024-11-29
First Page: 21
Last Page: 34

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By: Mayuri Rastogi and Divyansi Tiwari

1 Student, Department of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda University, Greater Noida, Uttar Pradesh, India,
2 Assistant Professor, Department of Nutrition and Dietetics, Sharda School of Allied Health Sciences, Sharda University, Greater Noida, Uttar Pradesh, India

Abstract

The review’s objective is to investigate gummy candies. In comparison to other dosage forms, gummy bear food supplements are more consumer-acceptable and have fewer restrictions. It is also possible to assess how the chosen components affect the gummy bear quality, acceptance in vivo, and texture of the product. Gummy jellies, a product that is typically lacking in nutrition, now have some increased health attributes thanks to the addition of nutritious nutrients and a decrease in sugar. Plant-based products are becoming more and more necessary as the vegetarian and vegan markets expand rapidly. Most gummies are made of gelatine, a protein derived from animals. There are relatively few vegan gummies available in Portugal, and none of them are sugar-free. Reducing the amount of sugar in diet has raised serious health issues globally. Gummies’ chewable texture, ease of swallowing, and mouthwatering flavour have made them one of the most beloved and widely consumed candy. Although it’s common knowledge that candies increase blood sugar, the correct recipe can actually regulate glycemic response.

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Citation:

How to cite this article: Mayuri Rastogi and Divyansi Tiwari, Gummy Jellies: Properties and Advancements. International Journal of Plant Biotechnology. 2024; 10(2): 21-34p.

How to cite this URL: Mayuri Rastogi and Divyansi Tiwari, Gummy Jellies: Properties and Advancements. International Journal of Plant Biotechnology. 2024; 10(2): 21-34p. Available from:https://journalspub.com/publication/ijpb/article=15064

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