Formulation and Optimization of Energy Jelly for Enhanced Nutritional Delivery Article Swipe
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· 2025
· Open Access
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· DOI: https://doi.org/10.35629/4494-100213271333
· OA: W4409395342
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, and Bcomplex vitamins, embedded within a gel matrix formed by natural gelling agents such as pectin and carrageenan.A response surface methodology (RSM) was employed to optimize the formulation for desired characteristics such as texture, taste, stability, and nutritional profile. Sensory evaluation and physicochemical analyses were conducted to assess product acceptability and efficacy. Results indicated that the optimized energy jelly provided a balanced nutrient composition with favorable organoleptic properties and stable shelf life, making it suitable for pre- and post-workout consumption or as a quick energy source during physical exertion. This study demonstrates the potential of energy jelly as an innovative functional food product for targeted nutritional delivery.
