Table 6.
Nutritional analysis of nipa palm syrup (NPS), the NPVp-gummy jelly recipe 2 (NPG-2), and the NPVp-gummy jelly supplemented with NPS recipe 3, with strawberry red color and strawberry flavor (NGS-3R).
| Component or characteristic | Unit/100 ga,b | NPS | Recipe NPG-2d | Recipe NGS-3Rd |
|---|---|---|---|---|
| Energy | kcal | 291.5 ± 1.0 | 311.7 ± 0.6§ | 319.7 ± 0.5§ |
| Protein | g | 1.21 ± 0.01 | 0.78 ± 0.02§ | 8.84 ± 0.16§ |
| Fat | g | 0.14 ± 0.00 | 0.66 ± 0.01§ | 0.22 ± 0.00§ |
| Cholesterol | mg | Not detected | Not detected | Not detected |
| Carbohydrate | g | 71.35 ± 0.35 | 75.66 ± 0.22§ | 70.60 ± 0.90§ |
| Total dietary fiber | g | 0.39 ± 0.00 | 0.88 ± 0.00§ | 0.73 ± 0.00§ |
| Total sugars | g | 67.11 ± 0.52 | 38.46 ± 0.32§ | 59.89 ± 0.95§ |
| Ash | g | 2.21 ± 0.01 | 0.27 ± 0.00§ | 1.02 ± 0.01§ |
| Minerals | ||||
| Sodium (Na) | mg | 348.63 ± 0.20 | 55.58 ± 0.10§ | 167.98 ± 0.30§ |
| Calcium (Ca) | mg | 29.57 ± 0.31 | 17.59 ± 0.14§ | 34.58 ± 0.03§ |
| Iron (Fe) | mg | 0.12 ± 0.00 | 0.26 ± 0.00§ | 0.33 ± 0.00§ |
| Vitamins | ||||
| Vitamin A (retinol) | μg | 0.00 ± 0.00 | 0.00 ± 0.00 | 0.00 ± 0.00 |
| Vitamin B1 (thiamin acid) | mg | Not detected | Not detected | Not detected |
| Vitamin B2 (riboflavin) | mg | Not detected | Not detected | Not detected |
| Vitamin C (ascorbic acid) | mg | Not detected | 0.59 ± 0.00§ | 774.72 ± 0.82§ |
| Other characteristics | ||||
| DPPH inhibition (%) | % | – | 37.2 ± 1.0§ | 72.7 ± 0.6§ |
| TPC | μg GAE g−1 | – | 300.4 ± 2.7§ | 861.1 ± 10.3§ |
| In vitro glycemic index (GI)c | – | 22.1 | – | 27.4 |
a
One sample of each of the final gummy jelly product was analyzed in triplicate. Data are average values ± standard deviations.
b
Dry weight basis.
c
Measured as in Phimolsiripol et al. [30].
d
Each nutritional characteristic of Recipe NPG-2 and Recipe NGS-3R was statistically compared: in the same row, the superscript § signifies significant differences (p < 0.05) as determined by the independent samples t-test.