COMPOSITION AND PROCESS OF MAKING SUGAR-FREE CHEWABLE GUMMY FROM A COMBINATION OF PREGELATINATED FLOUR FROM JELLY JELLY SEEDS (COIX LACRYMA-JOBI L.), GELATIN, AND BLU-PEA FLOWER EXTRACT (CLITORIA TERNATEA L.)

Abstract

This invention relates to the composition and process of making sugar-free chewable gummy combination of pregelatinized flour of hanjeli seeds, gelatin, and butterfly pea flower extract. The composition of this sugar-free chewable gummy is pregelatinized flour of hanjeli seeds, gelatin, butterfly pea flower extract, and uses stevia and sorbitol as alternative natural sweeteners. Sugar-free chewable gummy is made through the stages of making a gummy base from pregelatinized flour of hanjeli seeds and gelatin then mixing butterfly pea flower extract with other compositions, stirring until homogeneous, then pouring into molds, and cooling. The optimal composition and process of making sugar-free chewable gummy in this invention produces black gummy, grape aroma, slightly sweet, slightly sour taste, contains nutrients, and has antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) and antioxidant activity Ferric Reducing Antioxidant Power (FRAP).Thus, this invention provides a nutraceutical product or natural supplementation that has good nutritional content, is sugar-free so it is safe for various groups, and contains secondary metabolites that are beneficial for health.