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Journal articles on the topic 'Nutritional Jelly'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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1

Ghosh, Sampat, and Chuleui Jung. "Chemical Composition and Nutritional Value of Royal Jelly Samples Obtained from Honey Bee (Apis mellifera) Hives Fed on Oak and Rapeseed Pollen Patties." Insects 15, no. 3 (2024): 141. http://dx.doi.org/10.3390/insects15030141.

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Young workers, i.e., nurse honey bees, synthesize and secrete royal jelly to feed the brood and queen. Since royal jelly is a protein-rich substance, the quality of royal jelly may be influenced by the consumption of feed with varying protein content. We tested whether honey bee (Apis mellifera) colonies compensates for the nutritional quality to produce royal jelly by feeding different pollen patties made of oak or rapeseed pollen. After harvesting royal jelly, we examined the chemical composition including proximate nutrients, amino acids, proteins, fatty acids, and minerals of royal jelly s

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Lusi Nur Astriansyah and Lyswidia Andriarsih. "PASAR CAH CILIK” PEMBUATAN MINUMAN ES CINCAU DENGAN PENAMBAHAN SARI BUAH IDE WIRAUSAHA UNTUK SISWA DI SDN 01 BABAKAN KECAMATAN KRAMAT KABUPATEN TEGAL." JURNAL ILMIAH PENDIDIKAN KEBUDAYAAN DAN AGAMA 1, no. 2 (2023): 1–8. http://dx.doi.org/10.59024/jipa.v1i2.87.

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students need higher nutrition, increased growth and physical development, affecting intake and nutritional needs. Can be overcome with drinks made from natural ingredients. To determine the fiber content, nutrition and acceptability of grass jelly drinks with the addition of beets and soursop. With the addition of natural grass jelly extract, namely beetroot, soursop, the nutritional value of the formulation was tested for fiber content and its proximate value. Chopped beet products produce a fiber content of 1.48% and this product can be said to be a source of fiber if consumed per 250 ml or

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Szanto, Lidia Gizella, Romina Alina Marc, Andruța Elena Mureşan, et al. "Improving Jelly Nutrient Profile with Bioactive Compounds from Pine (Pinus sylvestris L.) Extracts." Forests 16, no. 1 (2024): 11. https://doi.org/10.3390/f16010011.

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This study aimed to enhance the nutritional value of jellies by fortification with polyphenol extracts derived from Pinus sylvestris L. shoots at various maturation stages. Pinus sylvestris L., a coniferous species, is widely used in traditional medicine and functional foods due to its antioxidant, anti-inflammatory, and antimicrobial properties. Its needles, bark, and shoots are commonly used to extract bioactive compounds such as phenolic acids and flavonoids. In the current study, extracts were derived from young shoots collected directly from natural forest environments and processed using

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Ghosh, Sampat, Hyeonjeong Jang, Sukjun Sun, and Chuleui Jung. "Nutrient Composition and Quality Assessment of Royal Jelly Samples Relative to Feed Supplements." Foods 13, no. 12 (2024): 1942. http://dx.doi.org/10.3390/foods13121942.

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Royal jelly is a substance secreted by the hypopharyngeal and mandibular glands of nurse honey bees, serving as crucial nutritional source for young larvae, queen honey bees, and also valuable product for humans. In this study, the effect of the feed supplements on the nutritional composition and qualities of royal jelly was investigated. Two types of royal jelly samples were acquired: one from honey bees fed with sugar syrup as a feed supplement and the other from honey bees fed with honey. The production, harvesting, and storage of all royal jelly samples followed standard procedures. Parame

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Chauhan, Trishali, and Neetu Singh. "Innovation in Amla Jelly Millet Cake: Comprehensive Nutritional Profiling, Sensory Analysis, Microbial Assessment, and Packaging Strategies." Chemical Science International Journal 34, no. 2 (2025): 97–107. https://doi.org/10.9734/csji/2025/v34i2960.

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The goal of this study was to create and test a unique Amla Jelly Millet Cake, with a focus on its nutritional profile, physicochemical qualities, microbiological safety, and optimal packaging solutions. The cake combines Amla (Indian Gooseberry), which is high in Vitamin C and antioxidants, with millet flour, which is gluten-free and healthy. Comprehensive nutritional profile, while physicochemical analysis evaluated characteristics such as moisture content, pH and TSS. The microbial testing validated the product's safety and shelf life. Various packing materials were examined to determine th

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Nofiyanto, Erwin, Sri Haryati, and Sudjatinah Sudjatinah. "Diversification of processed foods made from grass jelly leaves at the Teger Farmers Group, Semarang." Community Empowerment 6, no. 8 (2021): 1403–7. http://dx.doi.org/10.31603/ce.5074.

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Food modification is still quite common in the community, especially the processing of candy, jelly drinks and dawet. The manufacture of candy, jelly drinks and dawet can be modified from the raw material of grass jelly leaves which have a lot of protein and vitamin content. The women of the Teger Farmer Group, Mangunsari Village, Gunungpati District, Semarang City mostly work as farmers and factory workers and do not quite know what food modification is, especially those made from grass jelly leaves. There are many grass jelly plants in the environment around the Teger Farmer Group that have

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7

Riddhi Prajapati, Riddhi Prajapati, Ruchik Patel, Pratham Patel, et al. "Formulation and Optimization of Energy Jelly for Enhanced Nutritional Delivery." International Journal of Pharmaceutical Research and Applications 10, no. 2 (2025): 1327–33. https://doi.org/10.35629/4494-100213271333.

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The growing demand for convenient, nutrientdense food products has driven innovation in functional foods, particularly among active individuals, athletes, and health-conscious consumers. This study focuses on the formulation and optimization of an energy jelly designed to deliver enhanced nutritional benefits in an easily consumable form. Utilizing a blend of carbohydrates, proteins, electrolytes, and vitamins, the energy jelly was developed to provide rapid energy release and sustained nutritional support. Key ingredients included glucose, maltodextrin, whey protein isolate, sodium, potassium

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Gauri, Mankar* Aditi Tikait Dr. Swati Deshmukh Janvi Joshi Shivani Wankhade. "Formulation Of Fenugreek Based Nutritional Jelly for Enhancing Paediatric Appetite." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 3340–49. https://doi.org/10.5281/zenodo.15470009.

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The present study focuses on the formulation and evaluation of a fenugreek-watermelon-based jelly designed to serve as a natural appetite stimulant for pediatric use. Recognizing the nutritional and therapeutic potential of fenugreek (Trigonella foenum-graecum) and watermelon (Citrullus lanatus), the jelly was developed to combine palatability with functional benefits. Fenugreek seeds are known for their appetite-stimulating properties due to their saponin and alkaloid content, while watermelon offers hydration and a pleasant flavor profile appealing to children. The formulation process involv

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Junsara, Kanthaporn, Chutha Takahashi Yupanqui, Arthitaya Kawee-ai, and Rajnibhas Sukeaw Samakradhamrongthai. "Fortification of Crude Protein Extract from Sung Yod and Hom Rajinee Rice Brans in the Development of Functional Jelly Products." Foods 12, no. 6 (2023): 1138. http://dx.doi.org/10.3390/foods12061138.

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Rice bran protein (RBP) has shown good nutritional and biological values. The present study aimed to determine the functional properties of rice bran crude protein (RBCP) and apply RBCP to a rice jelly recipe to improve the jelly quality and make it an acceptable product for consumers. The design used in the jelly formulation was a central composite design. The freeze-dried crude protein of Sung Yod (SY; 0.00–0.50%) and Hom Rajinee (HR; 0.00–0.50%) rice brans were applied to the rice jelly recipe. The crude protein extract significantly influenced the physicochemical, sensory, and angiotensin

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10

Cantika, Adistya Dwi, Nadia Salsabila, Ainur Wachidah Choirun Niza, Maulidyah Aisyah Putri Nadifah, Aisya Eliarosa, and Juliana Christyaningsih. "Jelly candy 'Nachberry' sensory test as an innovative snack to improve nutritional status in children." Community Empowerment 8, no. 4 (2023): 448–53. http://dx.doi.org/10.31603/ce.8005.

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Stunting is caused by a lack of important nutrients that occur early in life. Consumption of nutritious food is one of the efforts to improve the nutritional status of stunted children. One of the sources of nutritious food that is widely grown in Indonesia is spinach and strawberries which are rich in micronutrients such as iron, protein, calcium, beta-carotene, vitamins A, vitamin C, calcium, and phosphorus. These food ingredients can be processed into jelly candy snacks that are delicious and liked by children. The PKM team created a new food innovation in the form of a jelly candy called N

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Rahmawati, Putri Safrida, and Annis Catur Adi. "DAYA TERIMA DAN ZAT GIZI PERMEN JELI DENGAN PENAMBAHAN BUBUK DAUN KELOR (MORINGA OLEIFERA)." Media Gizi Indonesia 11, no. 1 (2017): 86. http://dx.doi.org/10.20473/mgi.v11i1.86-93.

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Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained pan

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12

Maulina, Yara, Dita Khairanti, Siti Nur Annisa, Fanny Adha Cyntia, and Mira Wahyuni. "Pembuatan Jelly dari Buah Segar (Sari Jeruk Peras) untuk Meningkatkaan Perekonomian Masyarakat Dusun Paya Pinang Stabat Lama Kecamatan Wampu Kabupaten Langkat." Reslaj : Religion Education Social Laa Roiba Journal 5, no. 6 (2023): 3165–70. http://dx.doi.org/10.47467/reslaj.v5i6.3769.

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 Jelly is a food product that is liked by everyone, from children to adults. Jelly candy has a soft texture which is processed with the addition of hydrocolloid components such as agar, gum, pectin, starch, carrageenan, gelatin, and others which are used to modify the texture to produce a chewy product. The orange flavor that is used as jelly is added with jelly so that this is done so that the resulting jelly is more supple than the others, more healthful because it is rich in vitamin C, the nutritional content is better for the body. So not only jelly candies are consumed because they

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13

Murniadi, Ni Kadek Indah Oktavia, Vieta Annisa Nurhidayati, and Annisa Rizkiriani. "Development Of Jelly Gum From Corn (Zea mays L.) And Tempeh (Rhizopus sp.) To Support Healthy Snacking In School-Aged Children." Journal of Applied Food and Nutrition 5, no. 1 (2024): 27–33. http://dx.doi.org/10.17509/jafn.v5i1.70241.

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Background: Unhealthy snacking remains a major nutritional issue among school-aged children in Indonesia. The consumption of jelly gum available in the market today has the potential to pose nutritional risks due to their high sugar content. This research aims to develop a healthy snack formula in the form of jelly gum for school-aged children using corn (Zea mays L.) and tempeh (Rhizopus sp.).Research Methods: This research is an experimental study carried out through several stages, namely idea development, product testing through standard recipes, production, proximate analysis, and product

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14

Chauhan, Trishali, Neetu Singh, Prashant Sagar, and Alka Nanda. "Development of Jelly Cake and Its Sensory Evaluation by Using Millet and Amla." Asian Food Science Journal 23, no. 9 (2024): 44–56. http://dx.doi.org/10.9734/afsj/2024/v23i9743.

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One cereal with a short growth season that is resistant to disease, pests, and drought is millet. Future human needs will depend more and more on this agricultural product as the world's population rises and water supplies decrease. Grain-free millet can be used to make gluten-free dishes for those with coeliac disease. To increase the baking capabilities of flour, it can be treated physically and with additions due to the inferior quality of baked goods prepared from gluten-free cereals. The growing awareness of health and nutrition has resulted in an increased demand for functional foods. Mu

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15

Prates, Mariana Ferreira Oliveira, Raquel Pires Campos, Michelly Morais Barbosa da Silva, Maria Lígia Rodrigues Macedo, Priscila Aiko Hiane, and Manoel Mendes Ramos Filho. "Nutritional and antioxidant potential of canjiqueira fruits affected by maturity stage and thermal processing." Ciência Rural 45, no. 3 (2015): 399–404. http://dx.doi.org/10.1590/0103-8478cr20131272.

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The effect of jelly processing on the chemical properties, nutrients, antinutritional factors, bioactive compounds, and antioxidant activity of unripe and ripe canjiqueira fruits was evaluated. The fruits were collected from Pantanal regions at two different ripening stages and were used to produce jellies. The processing affected the chemical characteristics and the content of all nutrients, except for the lipids. Moisture and protein content reduced, whereas the energy value increased. The phytic acid found in fresh fruits was eliminated after processing, and the trypsin inhibitors were redu

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16

Gernt, Patrick, Julia Dittes, Ingrid Vervuert, and Ilka U. Emmerich. "Review: Nutritional Needs of Honeybees and Legislation on Apiculture By-Products in Animal Nutrition." Animals 14, no. 15 (2024): 2208. http://dx.doi.org/10.3390/ani14152208.

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Honeybees are some of the smallest farmed animals, and apiculture by-products, e.g., honey, beeswax, propolis, royal jelly, and pollen contribute to animal nutrition. For the effective production of these by-products, the optimal development and nutrient supply of the honeybee is required. Beginning with the development of the mouth and anal pores on the second day of embryonic development, the digestive tract differentiates into the mouth and fore-, mid-, and hindgut during the pupal stage. The various glands within the oral cavity are particularly important, secreting enzymes and substances

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17

Ramadani, Dwi Tria, Dini Wulan Dari, and Aisah Aisah. "Daya Terima Permen Jelly Buah Pedada (Sonneratia Caseolaris) dengan Penambahan Karagenan." Jurnal Akademika Baiturrahim Jambi 9, no. 1 (2020): 15. http://dx.doi.org/10.36565/jab.v9i1.151.

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Pedada fruit (Sonneratia caseolaris) is one of the mangrove varieties that has a high nutritional content and has the potential as an antioxidant. In general, pedada is still underutilized by the community because it tastes sour and feels tight when consumed directly. One of the efforts in utilizing the pedada fruit is processing it into jelly candy. The purpose of this study was to determine the acceptability (color, flavour, texture and taste) of pedada jelly candy with the addition of carrageenan. This research is an experimental design. This study was used a completely randomized design (C

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18

Hamidah, Lina Muflihatul, Wiwik Afridah, and Endah Budi Permana Putri. "UJI DAYA TERIMA PADA JELLY DRINK KENIKIR (Cosmos caudatus Kunth.)." Medical Technology and Public Health Journal 2, no. 2 (2018): 143–51. http://dx.doi.org/10.33086/mtphj.v2i2.567.

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Kenikir (Cosmos caudatus Kunt.) has high antioxidants level. Kenikir jelly drink is selected asa fungsional beverage and with natural antioxidants. This research aims determine to the testreceived power of kenikir jelly drink and to know the antioxidant activity and nutritional content ofpanelist’s favorite kenikir jelly drink. The research design is experimental with completed randomizenested one factor namely kenikir. The research population is kenikir jelly drink with sample of kenikirconcentration is 0% (control) and 5%,10%, 15%. The research instrument consists of 30 trainedpanelists and

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19

Saputri, Rissa, Rizka Qurrota A’yun, Emy Huriyati, et al. "Pengaruh pemberian jelly mengandung glukomanan porang (Amorphophalus oncophyllus) dan inulin sebagai makanan selingan terhadap berat badan, IMT, lemak tubuh, kadar kolesterol total, dan trigliserida pada orang dewasa obesitas." Jurnal Gizi Klinik Indonesia 17, no. 4 (2021): 166. http://dx.doi.org/10.22146/ijcn.58343.

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Effect of jelly containing of porang (Amorphophalus oncophyllus) glucomannan and inulin as a snack to the body weight, BMI, body fat, total cholesterol, and triglyceride levels in obese adultBackground: Obesity is a major risk factor for noncommunicable diseases, especially cardiovascular disease. Porang glucomannan and inulin are water-soluble fibers that have been widely studied for their health benefits. Jelly products that contain both types of fiber are expected to have the ability to support the diet program in adults with obese nutritional status. Objective: To determine the effect of g

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Da Silva, Wagner Barreto, Vanessa Vieira Lourenço-Costa, Higo Otávio Brochado Campos, et al. "Elaboration and Quality of Greek Yogurt (labneh) from Buffalo Milk Supplemented with Plus açaí jelly (Euterpe oleracea Mart.)." Journal of Agricultural Studies 9, no. 1 (2021): 268. http://dx.doi.org/10.5296/jas.v9i1.18059.

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Buffalo milk has a high nutritional value, with high fat, protein, and mineral levels. Its derivatives yield exceeds by 40% those derived from bovine milk. As a way to take advantage of this quality, Greek yogurt (Labneh) is an alternative to add value to this important product. Thus, this work aims to prepare Greek yogurt with buffalo milk, added with açaí jelly (Euterpe oleracea Mart.), to carry out physical-chemical, microbiological, sensory, and texture profile analyzes in buffalo milk, Greek yogurt, and in açaí jelly. Natural Greek yogurt had an acceptability index of 90.11% and Greek yog

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Barkah, Dikdik Caesar. "ARTIKEL REVIEW : UJI AKTIVITAS FARMAKOLOGI ROYAL JELLY." Jurnal Buana Farma 3, no. 1 (2023): 14–22. http://dx.doi.org/10.36805/jbf.v3i1.778.

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Beekeeping is the science and art of prolonging and maintaining health by using products obtained from honeycombs, such as honey, bee bread, bee pollen, propolis, and royal jelly. Currently, many studies are devoted to investigating the directed health benefits and fermacological properties of bee products due to their properties. One of the studies conducted was research on royal jelly. Royal jelly is widely used as a dietary nutritional complex to help combat various chronic health conditions, besides, it is one of the beneficial medicines for humans in both traditional and modern medicine.

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Shivani, Sonika Banyal, Anita Kumari, Sujata Pandit Sharma, and Y. S. Dhaliwal. "Effect of varieties and storage on the quality parameters of nectarine (Prunus persica)-based intermediate moisture food (IMF) products." Journal of Applied and Natural Science 14, no. 1 (2022): 216–24. http://dx.doi.org/10.31018/jans.v14i1.3299.

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Fruits play an important role in maintaining a healthy life. Nectarine is a hybrid fruit of peach and plum, wherein efforts were made to develop intermediate moisture food products (jam and jelly) from nectarine varieties (May Fire, Snow Queen, and Silver King). The study aimed to determine the effect of storage on the nutritional (TSS, pH, acidity, ascorbic acid, and sugars) and sensory parameters (color, taste, flavor, texture, and overall acceptability) of jam and jelly at different storage intervals. Storage had a nonsignificant effect on the total soluble solids, with reported mean values

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Meilonna Koka, Ecia, and Fitri Khairani. "Formulation and Analysis of Millennia Nutrition Content (Anti-Anemia Jelly Drink) to Increase Hemoglobin Levels in Young Girls." Journal of Applied Science, Engineering, Technology, and Education 5, no. 1 (2023): 52–63. http://dx.doi.org/10.35877/454ri.asci1700.

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Anemia is a nutritional problem in young women that needs to be prevented and addressed because it will impact the First 1000 Days of Life (HPK) period. Creating functional food products in the form of contemporary drinks that are nutritious and liked by teenagers is very important as an alternative to preventing anemia. Delays in early treatment of anemia have an impact on women experiencing pregnancy, which can cause bleeding complications during childbirth, giving birth to babies with low body weight and stunting. This condition must be treated as early as possible, because anemia in young

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Zhou, Enning, Qi Wang, Xiangxin Li, et al. "Effects of Bee Pollen Derived from Acer mono Maxim. or Phellodendron amurense Rupr. on the Lipid Composition of Royal Jelly Secreted by Honeybees." Foods 12, no. 3 (2023): 625. http://dx.doi.org/10.3390/foods12030625.

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Royal jelly is a specific product secreted by honeybees, and has been sought after to maintain health because of its valuable bioactive substances, e.g., lipids and vitamins. The lipids in royal jelly come from the bee pollen consumed by honeybees, and different plant source of bee pollen affects the lipid composition of royal jelly. However, the effect of bee pollen consumption on the lipid composition of royal jelly remains unclear. Herein, we examined the influence of two factors on the lipid composition of royal jelly: first, two plant sources of bee pollen, i.e., Acer mono Maxim. (BP-Am)

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Carvajal-Larenas, Francisco. "Nutritional, rheological and sensory evaluation of Lupinus mutabilis food products – a Review." Czech Journal of Food Sciences 37, No. 5 (2019): 301–11. http://dx.doi.org/10.17221/4/2019-cjfs.

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This review presents an overview of the state-of-art on uses of Lupinus mutabilis. This valuable legume is cheap, eco-friendly, has good taste and could be used to increase the protein content and to improve the fat and protein profile of more than fifty processed and fresh products (i.e. spaghetti, lasagne, snacks, bread, hamburgers, sweets, soups, and salads). L. mutabilis might also be used to prepare meat, milk and yoghurt substitutes with good sensory evaluation. Sensory evaluation of specific fermented sausage and jelly ranked better than the control. Specific L. mutabilis spaghetti had

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Ramadani, Dwi Tria, Dini Wulandari, and Aisah Aisah. "Kandungan Gizi dan Aktivitas Antioksidan Permen Jelly Buah Pedada (Sonneratia Caseolaris) dengan Penambahan Karagenan." Jurnal Akademika Baiturrahim Jambi 9, no. 2 (2020): 154. http://dx.doi.org/10.36565/jab.v9i2.153.

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Pedada fruit (Sonneratia caseolaris) is one of the mangrove varieties that has a high nutritional content and has the potential as an antioxidant. In general, pedada is still underutilized by the community because it tastes sour and feels tight when consumed directly. One of the efforts in utilizing the pedada fruit is processing it into jelly candy. The purpose of this study was to determine the chemical characteristics of pedada jelly candy with the addition of carrageenan. This research is an experimental design using a quantitative descriptive approach with P2K2(100 ml of pedada fruit juic

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Ali, M. R., R. M. Mohamed, and T. G. Abedelmaksoud. "Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds." Food systems 4, no. 2 (2021): 82–88. http://dx.doi.org/10.21323/2618-9771-2021-4-1-82-88.

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Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest val

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Tumbarski, Yulian, Ivelina Peykova-Shapkova, Dimitar Enkin, Ivan Ivanov, Mina Todorova, and Mihaela Ivanova. "Physicochemical properties, antioxidant activity, antimicrobial potential and 10-hydroxy-2-decanoic acid (10-HDA) content of Bulgarian royal jelly." BIO Web of Conferences 170 (2025): 02009. https://doi.org/10.1051/bioconf/202517002009.

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Royal jelly is a precious and valuable product secreted by the mandibular and hypopharyngeal glands of worker honeybees (Apis mellifera L.) and used as an essential food for the bee larvae and the queen bee. In recent years, royal jelly has gained a reputation as a “superfood” due to its rich chemical composition, exceptional nutritional value and health benefits. The aim of this study was to investigate the physicochemical properties, antioxidant potential, antimicrobial activity and 10-hydroxy-2-decanoic acid content of 16 Bulgarian royal jelly samples. The moisture content varied between 45

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Gribova, N. A. "Development of jelly based on a spent osmotic agent." Proceedings of the Voronezh State University of Engineering Technologies 84, no. 1 (2021): 99–104. http://dx.doi.org/10.20914/2310-1202-2022-1-99-104.

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The purpose of scientific research is aimed at using secondary resources of canning production – a spent osmotic agent from the osmosis of berries, fruits into gelled products. In public catering enterprises and confectionery enterprises, jelly is used for finishing culinary and confectionery products in an uncured or frozen form. Frozen jelly is used for the preparation of sweet dishes, decoration, decoration of cakes and pastries, uncured to cover the surface of culinary and confectionery products, fruits, berries, which significantly increases the organoleptic evaluation and shelf life. Whe

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Fitri, Elia Wardatul, Budi Setiawan, and Ikeu Ekayanti. "The Formula of Jelly Drink Banana Fruit (Musa paradisiaca Typical) and Soybeans (Glycine max L. MERR) for Obesity." Jurnal Penelitian Pendidikan IPA 10, no. 7 (2024): 4388–96. http://dx.doi.org/10.29303/jppipa.v10i7.8548.

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The diversity of food and beverage products is very important, especially for the needs of weight loss for obesesity. Therefore, the development of functional food sourced from local raw materials is needed. Therefore, the aim of this research is to find a jelly drink product formula made from bananas and soybeans for obesity sufferers. This research was a completely randomized design (CRD). Organoleptic tests on color, taste, aroma and texture parameters of three Jelly drink formula. The analysis of chemical and physical properties is obtained from the laboratory, and is followed by a test of

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Barros, Sâmela Leal, Wilton Pereira Da Silva, Rossana Maria Feitosa De Figueirêdo, Thais Jaciane De Araújo, Newton Carlos Santos, and Josivanda Palmeira Gomes. "Efeito da adição de diferentes tipos de açúcar sobre a qualidade físico-química de geleias elaboradas com abacaxi e canela." Revista Principia - Divulgação Científica e Tecnológica do IFPB 1, no. 45 (2019): 150. http://dx.doi.org/10.18265/1517-03062015v1n45p150-157.

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The aim of this study was to evaluate the influence of the use of different types of sugar and sweetener (sucralose) on pineapple jelly with cinnamon on its physicochemical quality of the product. For the preparation of the jelly, we used pineapple pulp, cinnamon tea, pectin, citric acid and the addition of different types of sugar: crystal, brown sugar, raw sugar and sweetener. The jellies (F1, F2, F3 e F4) were evaluated for the following physico-chemical parameters: water activity, moisture content, soluble solids content (SST), titratable total acidity (ATT), ratio (SST / ATT), ashes, pH,

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Marsiami, Azizati Salmas, and Cynthia Puspariny. "The effectiveness of moringa leaf jelly on mother's prolactin level and baby's outcome." International Journal of Public Health Science (IJPHS) 13, no. 1 (2024): 169. http://dx.doi.org/10.11591/ijphs.v13i1.23170.

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The failure of exclusive breastfeeding and the increased use of milk formulas is one of the results of a shortage of breast milk production. Moringa leaf contains phytosterol to increase milk production. Fortification of moringa leaf with jelly will increase the nutritional value of moringa leaf so that the prolactin increases and the production and quality of breast milk get better for babies. This study aimed to determine the effect of moringa leaf jelly on increasing milk production (prolactin, breast milk volume), and the outcome for the baby. Quasi-experimental research using pre-postest

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Marsiami, Azizati Salmas, and Cynthia Puspariny. "The effectiveness of moringa leaf jelly on mother's prolactin level and baby's outcome." International Journal of Public Health Science (IJPHS) 13, no. 1 (2025): 169–78. https://doi.org/10.11591/ijphs.v13i1.23170.

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The failure of exclusive breastfeeding and the increased use of milk formulas is one of the results of a shortage of breast milk production. Moringa leaf contains phytosterol to increase milk production. Fortification of moringa leaf with jelly will increase the nutritional value of moringa leaf so that the prolactin increases and the production and quality of breast milk get better for babies. This study aimed to determine the effect of moringa leaf jelly on increasing milk production (prolactin, breast milk volume), and the outcome for the baby. Quasi-experimental research using pre-postest

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Islam, MZ, MTH Khan, MM Hoque, and MM Rahman. "Studies on the Processing and Preservation of Dragon Fruit (Hylocereus undatus) Jelly." Agriculturists 10, no. 2 (2012): 29–35. http://dx.doi.org/10.3329/agric.v10i2.13139.

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The aim of the study was to analyze the proximate composition of Dragon fruit (Hylocereus undatus) and to develop dragon fruit jelly to assess its prospect in marketability. The proximate analysis showed moisture 87.90±0.03%, ash 87.90±0.03%, reducing sugar 4.50±0.04%, non-reducing sugar 3.50±0.01%, total sugar 8.00±0.01%, total soluble solid 11±0.13%, pH 4.20±0.02%, acidity 0.45±0.01% and vitamin-C 9.90±0.04%. Then the dragon fruit jelly was prepared with standard formulation (0.05%, 0.1% and 1.5% of pectin) was analyzed for its nutritional composition with standard method. The three samples

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Mulyani, R. I., R. P. Utami, S. Reski, K. D. Utami, and R. A. Sari. "Antioxidant activity and vitamin C content of different formulations of tomato (Solanum lycopersicum), adlay seed (Coix lacryma-jobi L.) and carrageenan (Eucheuma cottonii) jelly drink." Food Research 9, no. 3 (2025): 256–67. https://doi.org/10.26656/fr.2017.9(3).012.

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Tomato and adlay seeds have good potential for antioxidants, such as lycopene, βcarotene, phenolic and flavonoid. Carrageenan was added to the jelly drink product as a thickener and texture enhancer. In addition, carrageenan was able to maintain the antioxidant and vitamin C content of the product. However, the proportion of tomato and adlay seed with different carrageenan concentrations may affect the final product’s nutritional composition, antioxidant activity, vitamin C content and sensory analysis. Therefore, this study aimed to determine the antioxidant activity, vitamin C content, nutri

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Gabdukaeva, Liliya, Timofei Gumerov, and Olga Reshetnik. "The influence of organic amendments on the consumer features of jelly products." Food Industry 5, no. 1 (2020): 50–57. http://dx.doi.org/10.29141/2500-1922-2020-5-1-6.

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New products development improving human nutritional status and increasing the ingredients use efficiency with high functional properties in the production are key components of the State Policy Concept of the Russian Federation in the field of population healthy nutrition. Pectin containing raw materials with detoxifying and radioprotective properties belong to the main group of biologically active substances. Recently, natural products from fruit and vegetable raw materials without the artificial improvers use have become very popular, despite the short shelf life and higher cost. Among the

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Крылова, Эмилия, Emilia Krylova, Татьяна Савенкова, et al. "The Use of Milk Protein in the Production of Jelly Products." Food Processing: Techniques and Technology 48, no. 3 (2019): 58–64. http://dx.doi.org/10.21603/2074-9414-2018-3-58-64.

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According to the most progressive views on nutrition, the composition of food products should involve certain vital nutrients, hence the rapid development of functional, or fortified foods. An analysis of the diet of the Russian population showed a 33% lack of native proteins. Proteins serve as regulators of the genetic function of nucleic acids, participate as enzymes in all stages of the biosynthesis of polypeptides, store and transport oxygen, and perform an immunological function. The research objective was to develop a technology for producing jelly marmalade of high biological value by u

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Bala, Shashi, Vinod K. Nigam, and Ambarish S. Vidyarthi. "Evaluation of Health Promoting Minerals of A. squamosa L. Based Products." Current Nutrition & Food Science 16, no. 5 (2020): 802–7. http://dx.doi.org/10.2174/1573401315666190306160533.

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Background: Annona squamosa L. (custard apple) is a tropical fruit known for its sweet taste, distinct flavour, and pleasant, aromatic creamy pulp. The fruit is traditionally used as different folk medicines by tribal community in India. The present study was focussed on the nutritional properties of custard apple based products like pulp, juice, jam, jelly and powder. Methods: Standard ICP-OES and recognized methods of analysis were used for investigation of minerals and biochemical constituents of process products of custard apple. Results: The proximate analysis showed the highest quantity

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Han, Heejin, Yuri Kim, Minchul Gim, et al. "Effect of Sugar-Free Jelly on Glycemic Metabolism and Its Potential Health Benefits in Non-Diabetic Adults." Foods 13, no. 6 (2024): 920. http://dx.doi.org/10.3390/foods13060920.

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Excessive sugar consumption provides energy but has little nutritional value, contributing to the prevalence of obesity. Hence, “sugar-free” products using artificial or natural sweeteners, including sugar alcohols, have become popular. Accordingly, safety concerns and curiosity have arisen. Therefore, this study used a double-blind, crossover design to compare the effects of commercial sugar-free and sugar jellies (control) on the glycemic response in 16 adults without diabetes. Blood samples were collected to measure blood glucose, insulin, glucagon, ghrelin, C-peptide, glycated hemoglobin,

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Moldovan, Camelia, Victor Ardean, Viorica Mirela Popa, et al. "Coffee jellies - the nutritional, sensory, and physicochemical characterization." Journal of Agroalimentary Processes and Technologies 2024 (30), no. 3 (2024): 300–305. https://doi.org/10.59463/japt.2024.2.26.

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The purpose of this study was to take advantage of the benefits of coffee consumption in the form of jelly. In this regard, jelly recipes were designed using agar-agar and gelatin as gelling agents, in versions with classic coffee prepared with water and with oat "milk." All jellies showed very good acceptability after evaluating their sensory characteristics. The acidity of the gelatin jellies (0.37-0.4 degrees of acidity) was higher than that of the agar jellies (0.22-0.25 degrees of acidity), and the "espresso" jellies had higher acidity than those with oat drink. The highest total soluble

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Gorlov, Ivan Fyodorovich, Irina Vazhayena Mgebrishvili, Marina Ivanovna Slozhenkina, Natalya Ivanovna Mosolova, and Irina Alexandrovna Tarasova. "The effect of melon and watermelon concentrates on consumer properties of polycomponent dairy dessert." Potravinarstvo Slovak Journal of Food Sciences 13, no. 1 (2019): 438–42. http://dx.doi.org/10.5219/1115.

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A full balanced nutrition is a necessary condition for a person’s normal physical and mental development, resistance to the effects of adverse environmental factors and strengthening immunity, which is of particular importance in the bad ecological situation in the world. Providing the population with high-quality bio-functional food is an important state task, the fulfillment of which is the key to the health of the nation, and ultimately ensures the security of the country. One of the effective ways to prevent and treat various diseases is the development of a new generation of functional de

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Shudeer, Pampareddy, and Chinmay Oshimath. "Honeybee Nutrition: Physiological and Ecological Insights." Journal of Advances in Biology & Biotechnology 27, no. 9 (2024): 304–17. http://dx.doi.org/10.9734/jabb/2024/v27i91300.

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Bees play a vital role in global agriculture through their pollination services; however, their populations have declined over the past three decades due to various stress, including nutritional deficits stemming from habitat loss and alteration. This review emphasizes the critical need for understanding bee nutrition, which is essential for overcoming these declines. With their evolutionary background alongside flowering plants, bees have adapted to a herbivorous diet primarily consisting of floral nectar and pollen. Nectar provides the energy necessary for flight and other metabolic proces

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Ciurlă, Liliana, Iuliana-Maria Enache, Ioana Buțerchi, Gabriela Mihalache, Florin Daniel Lipșa, and Antoanela Patraș. "A New Approach to Recover Bioactive Compounds from Apple Pomace: Healthy Jelly Candies." Foods 14, no. 1 (2024): 39. https://doi.org/10.3390/foods14010039.

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Rich in bioactive compounds, carbohydrates, fibers, minerals, and trace elements, apple pomace (AP) is a significant agro-industrial by-product, which pollutes and brings high management costs. The current study investigates the possibility of using an aqueous AP extract (APE) as the main ingredient in a jelly candy recipe, replacing artificial colors and flavors and improving its nutritional value. APE and formulated jelly candies were analyzed in terms of their phytochemical profile, antioxidant capacity, and color parameters. In addition, the microbiological and sensory properties of the je

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Barros, Sâmela Leal, Newton Carlos Santos, Shênia Santos Monteiro, Mylena Olga Pessoa Melo, Virgínia Mirtes De Alcântara Silva, and Josivanda Palmeira Gomes. "Influência da adição de geleia de abóbora e amido de milho nas características físicoquímicas e texturais de iogurte grego." Revista Principia - Divulgação Científica e Tecnológica do IFPB 1, no. 48 (2020): 128. http://dx.doi.org/10.18265/1517-03062015v1n48p128-138.

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The yogurt is thought to be a tasty product with high nutritional value. Its consumption per capita in Brazil has increased about 100% in the last 20 years. Most dairy products available in the market have added temperate climate fruits, but the agroindustry is always looking for innovation and improvement of technologies to meet the needs and requirements of consumers. Thus, aiming at the importance of developing new products with high added value, this study aimed to evaluate the influence of the addition of pumpkin jelly and cornstarch on the physicochemical and textural characteristics of

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Fuente-Ballesteros, Adrián, Patricia Brugnerotto, Vinh Dinh Nguyen, Ana C. O. Costa, José Bernal, and Ana M. Ares. "Contamination of Honeybee (Apis mellifera L.) Royal Jelly by Pesticides and Sample Preparation Methods for Its Determination: A Critical Appraisal." Foods 12, no. 19 (2023): 3612. http://dx.doi.org/10.3390/foods12193612.

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Pesticides can easily enter the food chain, harming bee populations and ecosystems. Exposure of beehive products to various contaminants has been identified as one of the factors contributing to the decline in bee populations, and multiple food alerts have been reported. Despite this fact, royal jelly, a valuable bee product with nutritional and functional properties, has received less attention in this context. Pesticide residues of different chemical class can contaminate royal jelly when foraging bees collect pollen or nectar from pesticide-treated flowers, or in some cases, due to its freq

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Olena, HRABOVSKA, VITRIAK Oksana, and AVRAMENKO Alina. "JELLY FOOD CONCENTRATE WITH ENCAPSULATED HIBISCUS EXTRACT." INTERNATIONAL SCIENTIFIC-PRACTICAL JOURNAL "COMMODITIES AND MARKETS" 40, no. 4 (2021): 122–32. http://dx.doi.org/10.31617/tr.knute.2021(40)12.

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Background. Taking into consideration the intense rhythm of life, the development of technologies for instant food products of increased nutritional value is urgent. Typically, food concentrates for desserts include fruit or fruit and berry fillings and require cooking to prepare ready-made meals. In this case, heat treatment of the mixture (boiling) negatively affects the thermolabile biologically active compounds. The aim of the work was to develop a recipe for instant food jelly concentrates of increased nutritional value based on encapsulated powdery hibiscus extract. Materials and methods

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Blyagoz, A. I., and M. V. Vlasenko. "Development of the formulation and technology for functional jelly using mulberry syrup." New Technologies 18, no. 1 (2022): 26–32. http://dx.doi.org/10.47370/2072-0920-2022-18-1-26-32.

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The use of modern technologies in the production of food products often leads to decrease in nutritional value due to the loss of essential nutrients. In this regard, there is a need to search for new technological solutions in the field of food fortification. Functional food products are one of the actively developing areas for solving this problem. The main component of functional foods are functional ingredients, thanks to which the product exhibits useful, health-improving properties. At present, functional nutrition has become available, that is the ability to make a varied diet from food

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Abdulqader Yaslam Bazeyad, Ahmad Abdullah Al-Ghamdi, and Yehya Zaki Alattal. "Physicochemical characteristics of local royal jelly produced in Al-Baha region, Saudi Arabia." World Journal of Advanced Research and Reviews 14, no. 1 (2022): 284–92. http://dx.doi.org/10.30574/wjarr.2022.14.1.0327.

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Royal jelly (RJ) consumption is expanding because of its high nutritional and bioactive content. However, there is a lack of information to standardize the limit of properties of Saudi Royal Jelly for regulation. The aim of this study is to investigate the quality of Saudi royal jelly associated with the international standard. Twelve fresh royal jelly samples were analyzed for moisture, pH value, total acidity, protein, carbohydrate composition, and 10-hydroxydec-2-enoic acid (10-HAD) concentration. The result of physicochemical properties was varied from 61.70 % to76.80 % for moisture; 3.14

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Abdulqader, Yaslam Bazeyad, Abdullah Al-Ghamdi Ahmad, and Zaki Alattal Yehya. "Physicochemical characteristics of local royal jelly produced in Al-Baha region, Saudi Arabia." World Journal of Advanced Research and Reviews 14, no. 1 (2022): 284–92. https://doi.org/10.5281/zenodo.7009863.

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Royal jelly (RJ) consumption is expanding because of its high nutritional and bioactive content. However, there is a lack of information to standardize the limit of properties of Saudi Royal Jelly for regulation. The aim of this study is to investigate the quality of Saudi royal jelly associated with the international standard. Twelve fresh royal jelly samples were analyzed for moisture, pH value, total acidity, protein, carbohydrate composition, and 10-hydroxydec-2-enoic acid (10-HAD) concentration. The result of physicochemical properties was varied from 61.70 % to76.80 % for moisture; 3.14

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Honaga, Kaoru, Naoki Mori, Tomonori Akimoto, et al. "Investigation of the Effect of Nutritional Supplementation with Whey Protein and Vitamin D on Muscle Mass and Muscle Quality in Subacute Post-Stroke Rehabilitation Patients: A Randomized, Single-Blinded, Placebo-Controlled Trial." Nutrients 14, no. 3 (2022): 685. http://dx.doi.org/10.3390/nu14030685.

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In post-stroke hemiparesis patients, the skeletal muscle mass decrease rapidly with the histological degradation. We investigated the effect of nutritional supplementation with whey protein and vitamin D on the muscle mass and muscle quality, in post-stroke convalescent rehabilitation patients in a randomized, single-blinded, placebo-controlled trial. Fifty patients were randomly assigned to two groups; HP group received supplemental jelly (100 kcal; whey protein 10 g; vitamin D 20 μg) twice a day throughout up to 16-week period, the control group received placebo jelly. Cross-sectional area (

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