Physico-Chemical Characterization of a New Developed Product - “Energizing Jellies”

Abstract

Active people energy demands are usually fulfilled by the consumption of confectionery products. However, even if confectionery products are well known as having high energy content, in the case of hard activities, some energy supplements comprising vitamins (especially from B group) and CNS stimulants (caffeine, taurine) are necessary. The present work aimed to characterize a new developed product “Energizing Jellies” which combine the high energy content of jellies type products with the properties and flavors of energy drinks. During this work it was determined the “Energizing jellies” general chemical composition in terms of moisture, acidity, total and reducing sugar. The caffeine content of the premix used, syrup and jelly was also assessed. Moreover it was performed a comparison between the premix used and the final product related to volatile compounds as well as antioxidant capacity.  The new jelly is intended for active people, being a product easy to eat which can be consumed in small portions.