Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F016
DOI: https://doi.org/10.24326/ICDSUPL5.F016
Published online: 22 April 2026
Physicochemical properties of gelatin and vegan jelly candy enriched with dietary fiber
Robert Waraczewski and Bartosz G. Sołowiej*
Department of Dairy Technology and Functional Foods, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
* Corresponding author: bartosz.sołowiej@up.edu.pl
Jelly candies (gummies) rank among the most popular confections, with animal-derived gelatin as the predominant base. However, growing consumer demand for meat alternatives has spurred development of gummies using arrowroot (Maranta arundinacea), kudzu (Pueraria montana var. lobata) starch, or a mixture of both. To enhance antioxidant properties, natural color, and dietary fiber content, these were fortified with chokeberry (Aronia melanocarpa; formerly Photinia melanocarpa) and black currant (Ribes nigrum) fiber at 1, 3.5, and 5% concentrations. Gelatin-based gummies served as reference. Texture profile analysis (TPA; hardness, adhesiveness, cohesiveness), rheology (storage modulus G’, loss modulus G”), and antioxidant capacity (DPPH, ABTS, FRAP) were evaluated during in vitro digestion. Gelatin gummies showed higher hardness and cohesiveness but lower adhesiveness overall. Dietary fiber addition significantly boosted antioxidant properties in the starch-based variants.
Keywords: arrowroot; jelly candy; in vitro digestion; kudzu; rheology
How to cite
Waraczewski R., Sołowiej B.G., 2026. Physicochemical properties of gelatin and vegan jelly candy enriched with dietary fiber. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.F016