Extraction of Natural Pigments from Food-Industrial Waste and their Use in the Manufacture of Jelly Candy for a Child

This study evaluated the potential of the carrot peels, beetroot peels, and spinach stem as a waste to prepare a juice from there and it was the manufacturing of jelly candies at levels 10.0, 20.0, and 30.0 ml from each juice and compared with control jelly candy using 30.0 ml water. The results indicated that the carrot, beetroot, and spinach juice had contained rich amounts from minerals content, vitamins (E and C), total phenolic acids, total flavonoid compounds, and antioxidant activity. Thus, it could be used these juice to manufacture jelly candy, and sensory properties, color, and texture analysis profiles were determined in each jelly candy from each juice at different levels. The results reported that the jelly candy from beetroot gives the best results for sensory properties, color, and texture analysis profile followed by carrot and spinach jelly candies. The results suggest that carrot and beetroot, spinach as waste were utilized to prepare juices are a rich source of nutrients and bioactive compounds thus can be used these juice as a nutrition value and color to produce jelly candies for a child.