Optimization of Dendrobium officinale flower soft candy preparation and evaluation of its antioxidant activity

Abstract Background The preparation of Dendrobium officinale flower soft candy was optimized based on orthogonal tests, texture profile analysis (TPA), and sensory properties. A concentrated flower extract served as the raw material, with gelatin and agar powder serving as the gelling agent. The optimal amount of each component in the candy was studied. Nutrient content and antioxidant activity were also determined for the soft candy. Results The amount of each component in the candy affected the hardness, chewability, toughness, and elasticity. With a total sugar content of 500 g, the soft candies prepared with 30% concentrated flower extract, 15% gelling agent, 25% sweetener, and 0.14% acidulant showed appropriate hardness, springiness, resilience, and chewiness, and this particular preparation achieved the highest sensory score of 90.01. The soft candies contained 2.24% flavonoids and showed free radical scavenging activities against 1,1‐diphenyl‐2‐picrylhydrazyl radical (DPPH) (69.7%) and 2,2‐azido‐bis‐(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) (61.2%). The candies also contained protein, carbohydrates, sodium, and other nutrients, suggesting that they are suitable for consumption by the general population. Conclusion The optimal formulation of the soft candies was determined by orthogonal experiments and exhibited appropriate flavor, texture, and moderate nutritional value.