Effect of psyllium husk addition on the textural characteristics and sensory acceptance of mango jelly candy
DOI:
https://doi.org/10.33830/fsj.v5i2.16001.2025Abstract
This study aimed to utilize psyllium husk as a gelling agent and stabilizer in mango jelly candy to increase its dietary fiber content and improve its textural properties. Harumanis mango served as an additional source of fiber, contributing to improved textural acceptability, as well as providing natural color and flavor to the jelly candy. The research was conducted in three stages. First, mango jelly candy was prepared using three different concentrations of psyllium husk (1, 2, and 3 g), along with a control formulation containing gelatin. Second, consumer preference was evaluated through a hedonic test based on the organoleptic attributes of each jelly candy sample. The data were statistically analyzed using Analysis of Variance (ANOVA), followed by Duncan's Multiple Range Test. Finally, the most and least preferred samples were further analyzed using a Texture Analyzer. The results indicated that the jelly candy containing 3 g of psyllium husk was the most preferred by consumers, whereas the formulation containing 1 g was the least preferred in terms of texture. The hardness values of these samples were 595.670 and 615.794, respectively. These findings indicate that increasing the concentration of psyllium husk enhances its water-binding capacity and gel-forming ability
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