Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper

Table 2

Physicochemical analysis of standardized vegan gummies supplemented with turmeric and black pepper.

Characteristics		Literature values	References
Moisture (%)		10.47-13.23	[18]
Water activity		0.5-0.75	[37]
Total soluble solids (°Brix)		70.99-78.31	[38]
pH		3.0-5.0	[39]
Antioxidant capacity (%) (DPPH)		—	—
Total phenols (mg/100 g)		—	—
Total titratable acid (g/100 g)		2.78-3.59	[42]
Curcumin (%)		0.03	[18]
Piperine (%)		—	—
Hardness (g)		1500-12,000	[43]
Chewiness (N)		701-12,226	[42]
Gumminess (N)		500-7617.6	[43]
Springiness (mm)		0.96-1.00	[42]