Asian Food Science Journal

This study aimed to formulate and evaluate an amla-based jelly candy enriched with papaya seed powder as a value-added confectionery product. A control jelly candy formulation without papaya seed powder (C0) and an enriched formulation containing papaya seed powder (C1) were prepared using amla pulp, sugar, pectin and citric acid. The products were assessed for sensory quality, proximate composition, physicochemical properties, phytochemical constituents and antioxidant activity. Sensory evaluation was conducted using a 9-point hedonic scale with 20 semi-trained panellists. C1 showed significantly higher scores for taste and texture, with taste increasing from 7.75 in C0 to 8.65 in C1 and texture increasing from 7.75 to 8.25. C0 received higher scores for colour and appearance, while aroma and overall acceptability did not differ significantly between the two samples. Proximate analysis showed that enrichment with papaya seed powder increased protein content from 2.04 to 5.11%, fat from 0.53 to 0.77%, ash from 0.29 to 0.44% and carbohydrate from 61.34 to 62.86%, while moisture decreased from 35.80 to 30.82%. The developed C1 candy had a pH of 3.85 and total soluble solids of 72 °Brix. Phytochemical analysis indicated higher total phenolic content, total flavonoid content and tannin content in the enriched formulation, while vitamin C decreased from 162.50 to 143.00 mg/100 g. The enriched candy showed 83.33% DPPH inhibition. These findings indicate that papaya seed powder can be incorporated into amla jelly candy to improve selected nutritional and bioactive properties while maintaining acceptable sensory quality.