Addition effect of Phoenix canariensis date and different food by-products on the physicochemical and sensory properties of jelly candy

Jelly candy is an appreciated food for consumers, especially children. Its fortification with functional ingredients could show an interesting effect on human health. This study aimed to define the structural and chemical characteristics, especially that of polyphenolic amounts, of apple candies prepared with different percentages (2, 4, and 6%) of grape by-products (Moscato, Chardonnay, Barbera, and Pinot noir), cocoa bean shell (CBS), coffee silverskin and canary date powder, and to evaluate the consumer overall acceptance of these products. The fortification was achieved by replacing different percentages of apple puree with by-product powders. The jelly candies with the canary date and Pinot noir by-product showed the highest quantities of polyphenolic compounds (6.18 and 4.54mg GAE/g DW, respectively) and the greatest antioxidant capacity (24.04 and 26.54µmol TE/g DW, respectively) while the coffee silverskin candy had the lowest values. In general, the use of canary dates and by-product powders in candy production increased hardness, polyphenol and fiber contents, and antioxidant capacity. Sensory analysis showed that the candies obtained with coffee silverskin powder had the least overall liking at 6% substitution. However, no significant differences were recorded between the control and candies at 2 and 4% substitution for all studied functional ingredients