1. Method for preparing a dragon fruit-based candies, comprising the steps of: blending dragon fruit until a smooth puree is obtained; dissolving 1% gelatin in 1/4 cup of water to form a gelatin mixture; heating the dragon fruit puree over a temperature range of 55-60ºC; cooking 2% Monk fruit extract with 1/2 cup of water in a medium-sized pan until the Monk fruit extract is fully dissolved, and continuing the cooking until the mixture reaches a temperature of 138ºC; adding the Monk fruit extract mixture to the dragon fruit puree; heating the gelatin mixture over a temperature range of 70-75ºC until fully dissolved; pouring the dissolved gelatin into the warm dragon fruit puree and mixing; and adding 0.5% citric acid to the mixture and stirring until thoroughly combined.

2. The method of claim 1, wherein the dragon fruit is blended using a high-speed blender to ensure a lump-free puree.

3. The method of claim 1, wherein the gelatin mixture is allowed to rest for a period ranging from 5 to 10 minutes before being heated.

4. The method of claim 1, wherein the cooking of the Monk fruit extract mixture is performed under continuous stirring.

5. The method of claim 1, wherein the temperature of the dragon fruit puree is maintained within 55-60ºC using a temperature-controlled heating mechanism.

6. The method of claim 1, wherein the dissolved gelatin is slowly poured into the dragon fruit puree while stirring to ensure even distribution.

7. The method of claim 1, wherein the citric acid is added in powdered form.

8. The method of claim 1, wherein the final mixture is allowed to cool at room temperature for a period ranging from 30 minutes to 1 hour before being refrigerated.

9. The method of claim 1, further comprising a step of pouring the mixture into molds to create shaped gelatinous desserts.

10. A composition for dragon fruit-based candies comprising: a dragon fruit puree; a gelatin mixture consisting of 1% gelatin dissolved in 1/4 cup of water; a Monk fruit extract mixture prepared by cooking 2% Monk fruit extract with 1/2 cup of water until a temperature of 138ºC; and 0.5% citric acid, wherein the composition is a gelatinous mixture suitable for culinary applications. DEVELOPMENT OF FUNCTIONAL CANDIES FROM DRAGON FRUIT BY CO- PIGMENTING RHODODENDRON FLOWER ANTHOCYANIN EXTRACT Abstract The disclosure describes a method and composition for preparing dragon fruit-based candies. The method involves blending dragon fruit to obtain a smooth puree, dissolving gelatin, heating the puree, and incorporating Monk fruit extract as a sweetener. The combined mixture, post incorporation of dissolved gelatin, is flavored using citric acid. The process ensures the preparation of a gelatinous mixture suitable for making candies that leverage the nutritional benefits of dragon fruit and the natural sweetness of Monk fruit, eliminating the need for refined sugars. This novel candy-making approach aligns with contemporary health-conscious consumer preferences, offering a delectable treat that marries taste, texture, and nutrition. , Claims:Claims :

1. Method for preparing a dragon fruit-based candies, comprising the steps of: blending dragon fruit until a smooth puree is obtained; dissolving 1% gelatin in 1/4 cup of water to form a gelatin mixture; heating the dragon fruit puree over a temperature range of 55-60ºC; cooking 2% Monk fruit extract with 1/2 cup of water in a medium-sized pan until the Monk fruit extract is fully dissolved, and continuing the cooking until the mixture reaches a temperature of 138ºC; adding the Monk fruit extract mixture to the dragon fruit puree; heating the gelatin mixture over a temperature range of 70-75ºC until fully dissolved; pouring the dissolved gelatin into the warm dragon fruit puree and mixing; and adding 0.5% citric acid to the mixture and stirring until thoroughly combined.

2. The method of claim 1, wherein the dragon fruit is blended using a high-speed blender to ensure a lump-free puree.

3. The method of claim 1, wherein the gelatin mixture is allowed to rest for a period ranging from 5 to 10 minutes before being heated.

4. The method of claim 1, wherein the cooking of the Monk fruit extract mixture is performed under continuous stirring.

5. The method of claim 1, wherein the temperature of the dragon fruit puree is maintained within 55-60ºC using a temperature-controlled heating mechanism.

6. The method of claim 1, wherein the dissolved gelatin is slowly poured into the dragon fruit puree while stirring to ensure even distribution.

7. The method of claim 1, wherein the citric acid is added in powdered form.

8. The method of claim 1, wherein the final mixture is allowed to cool at room temperature for a period ranging from 30 minutes to 1 hour before being refrigerated.

9. The method of claim 1, further comprising a step of pouring the mixture into molds to create shaped gelatinous desserts.

10. A composition for dragon fruit-based candies comprising: a dragon fruit puree; a gelatin mixture consisting of 1% gelatin dissolved in 1/4 cup of water; a Monk fruit extract mixture prepared by cooking 2% Monk fruit extract with 1/2 cup of water until a temperature of 138ºC; and 0.5% citric acid, wherein the composition is a gelatinous mixture suitable for culinary applications.

Description:DEVELOPMENT OF FUNCTIONAL CANDIES FROM DRAGON FRUIT BY CO- PIGMENTING RHODODENDRON FLOWER ANTHOCYANIN EXTRACT
Field of the Invention
[0001] The present disclosure relates to the culinary and nutritional sciences, specifically focusing on the development of functional candies using fruit pulps, especially dragon fruit, enhanced with natural anthocyanin extracts derived from the Rhododendron flower, aiming to balance health benefits, sensory appeal, and prolonged shelf life.
Background
[0002] The background description includes information that may be useful in understanding the present invention. It is not an admission that any of the information provided herein is prior art or relevant to the presently claimed invention, or that any publication specifically or implicitly referenced is prior art.
[0003] In the evolving landscape of global nutrition and food preferences, the last decade has observed a pronounced inclination towards healthier food and beverage choices. With an increasingly health-conscious global populace, there's a palpable shift from merely satisfying hunger or taste to choosing foods with intrinsic health benefits. This evolving perspective has given rise to the prominence of functional foods. Straddling the boundaries between traditional nutrition and therapeutic remedies, functional foods come fortified with natural ingredients that not only nourish but potentially offer preventive and curative benefits against various ailments.
[0004] Fruit pulps stand as epitomes in this realm. Rich in essential vitamins, minerals, fibers, and antioxidants, pulps from fruits like guava, banana, jackfruit, dragon fruit, mango, and papaya are not only gastronomically delightful but are potent health allies. Yet, a significant challenge lies in their highly perishable nature. With a limited shelf life, these nutritious powerhouses often become victims of wastage, aggravated by inadequacies in storage, distribution, and utilization mechanisms.
[0005] Interestingly, while the idea of converting these fruit pulps into longer-lasting food forms isn't new, the emphasis now shifts towards integrating them into popular confectioneries. Candies, a universally beloved confectionery, have been the go-to sweet treats for ages. Particularly adored by children, candies, while high on taste, often miss the mark on nutritional value. Thus, the concept of harnessing the healthful bounty of fruit pulps and channeling it into candy-making presents an opportunity. Such an amalgamation would not only cater to the palate but also ensure the consumer ingests beneficial nutrients. However, a crucial aspect, often overlooked but paramount in food choices, is the visual appeal, primarily the color.
[0006] Color plays an instrumental role in dictating food choices. It's the first sensory interaction a consumer has with a food product, and more often than not, it sets the tone for anticipated taste and quality. Recognizing this, there has been a surge in the use of food colorants to make products more sensorially inviting. While synthetic colors have had their day, the trend is leaning towards natural pigments, aligning with the global drift towards all things organic and natural.
[0007] Enter anthocyanins. These naturally occurring pigments paint many of our fruits, flowers, and vegetables in captivating shades of reds, purples, and blues. But their role isn't confined to being mere colorants. Beyond their aesthetic contribution, anthocyanins are gaining recognition for their health-promoting attributes, making them ideal candidates for functional food formulations.
[0008] Given the issues of fruit wastage due to their perishable nature and other logistical challenges, there's a resounding call to adopt preservation techniques. Preservation not only extends shelf life, facilitating better distribution, but also ensures that these nutritional treasures are available for consumption even off-season. One avenue that's emerged, both commercially viable and consumer-friendly, is the transformation of these fruits, combined with natural colorants like anthocyanins, into candies.
[0009] Furthermore, the idea of enhancing these functional candies with extracts from sources known for their health benefits amplifies their appeal. Rhododendron, a flower not just known for its beauty but also its anthocyanin content, presents itself as an ideal candidate. A candy that brings together the pulpy goodness of dragon fruit and the anthocyanin richness of Rhododendron flower could redefine the confectionery landscape.
[00010] This backdrop sets the stage for the present exploration, which aims to innovate a candy that's not just a treat to the taste buds but a boon for health. By harnessing the pulp of dragon fruit, accentuating it with anthocyanin extracts from Rhododendron flowers, the goal is to craft a candy that resonates with modern dietary sensibilities. Balancing taste, health benefits, and visual allure, while also ensuring extended shelf life, becomes the fulcrum of this endeavor. This research perspective endeavors to pave the way for a new age of confectionery, where pleasure meets health in every bite.
[00011] All references, including publications, patent applications, and patents, cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein.
Summary
[00012] Various objects, features, and advantages of the disclosed subject matter can be more fully appreciated with reference to the following detailed description of the disclosed subject matter when considered in connection with the following drawings, in which like reference numerals identify like elements.
[00013] The present disclosure relates to the culinary and nutritional sciences, specifically focusing on the development of functional candies using fruit pulps, especially dragon fruit, enhanced with natural anthocyanin extracts derived from the Rhododendron flower, aiming to balance health benefits, sensory appeal, and prolonged shelf life.
[00014] In an embodiment, the method for creating dragon fruit-based candies starts with the preparation of a dragon fruit puree. This involves blending fresh dragon fruit until a consistently smooth texture is achieved. The use of a high-speed blender ensures that the puree is lump-free and retains the vibrant color of the fruit.
[00015] In an embodiment, gelatin is utilized as a gelling agent. About 1% gelatin is dissolved in 1/4 cup of water, forming a gelatin mixture. It's essential to let this mixture rest for a duration ranging between 5 to 10 minutes before proceeding with heating. This resting phase allows the gelatin to bloom, ensuring it dissolves efficiently in subsequent steps.
[00016] In an embodiment, while the gelatin mixture rests, the dragon fruit puree is subjected to heat. The puree's temperature is maintained within a range of 55-60ºC, a regime that ensures preservation of the fruit's nutrients while facilitating the integration of subsequent ingredients.
[00017] In an embodiment, the sweetening component, Monk fruit extract, is prepared. A mixture containing 2% Monk fruit extract and 1/2 cup of water is cooked in a medium-sized pan. This cooking is executed under constant stirring until the Monk fruit extract dissolves completely in the water. The temperature of this solution is carefully monitored and is allowed to reach up to 138ºC. The duration for this process is typically 10-12 minutes. Once the desired temperature is achieved, the Monk fruit extract mixture is incorporated into the heated dragon fruit puree.
[00018] In an embodiment, following the combination of the puree and the Monk fruit extract mixture, the attention shifts back to the gelatin. The gelatin mixture, which was set aside to bloom, is now heated. The temperature for this process is maintained between 70-75ºC, a range specifically chosen to optimize the dissolving properties of gelatin without triggering its gelling attributes prematurely.
[00019] In an embodiment, once the gelatin mixture reaches a fully dissolved state, it's slowly integrated into the dragon fruit and Monk fruit extract blend. This step necessitates continuous stirring to ensure even distribution of gelatin throughout the mixture. Proper incorporation at this stage ensures a consistent texture in the final candy product.
[00020] In an embodiment, flavor enhancement is achieved by introducing citric acid. About 0.5% citric acid, preferably in powdered form, is added to the mixture. This not only imparts a zesty note to the candies but also complements the natural sweetness of the dragon fruit and Monk fruit extract, offering a balanced taste profile.
[00021] In an embodiment, after all the ingredients are combined and thoroughly mixed, the resultant mixture is allowed to cool at room temperature. This cooling phase ranges from 30 minutes to 1 hour. Post this, the mixture can be refrigerated to expedite the setting process.
[00022] In an embodiment, for those interested in creating shaped gelatinous desserts or candies, the mixture, while still in a semi-liquid state, can be poured into molds. These molds can range from basic geometric shapes to intricate designs, allowing for creativity in the final candy presentation.
[00023] In conclusion, this disclosure introduces a unique method and composition for crafting dragon fruit-based candies. The candies, characterized by their natural sweetness, vibrant color, and health benefits, are poised to cater to the modern consumer's palate and nutritional preferences.
Brief Description of the Drawings
[00024] The features and advantages of the present disclosure would be more clearly understood from the following description taken in conjunction with the accompanying drawings in which:
[00025] FIG. 1 illustrates a method for preparing a dragon fruit-based candies, in accordance with an embodiment of the present disclosure.
[00026] FIG. 2 represents an overhead view of four distinct samples of soft candies, prepared in accordance with embodiment of present disclosure.
[00027] FIG. 3 illustrates the candies formulated with Red Dragon Fruit complemented by varying concentrations of Rhododendron Flower Extract, in accordance with an embodiment of the present disclosure.
[00028] FIG. 4 presents a collection of candies that are the result of a blend of White Dragon Fruit and Red Dragon Fruit and selected concentrations of Rhododendron Flower Extract, in accordance with an embodiment of the present disclosure.
[00029] FIG. 5 showcases the candies exquisitely crafted from a fusion of Red Dragon Fruit and White Dragon Fruit, further accentuated with specific ratios of Rhododendron Flower Extract, in accordance with an embodiment of the present disclosure.
[00030] Fig. 6 represents Table that provides a depiction of content concentrations, enumerating the precise percentages of White Dragon Fruit (WDF), Red Dragon Fruit (RDF), and Rhododendron Flower Extract, specifically Rhododendron Arboreum (RF), across various candy treatments, in accordance with an embodiment of the present disclosure.
Detailed Description
[00031] The following is a detailed description of exemplary embodiments to illustrate the principles of the invention. The embodiments are provided to illustrate aspects of the invention, but the invention is not limited to any embodiment. The scope of the invention encompasses numerous alternatives, modifications and equivalent; it is limited only by the claims.
[00032] In view of the many possible embodiments to which the principles of the present discussion may be applied, it should be recognized that the embodiments described herein with respect to the drawing figures are meant to be illustrative only and should not be taken as limiting the scope of the claims. Therefore, the techniques as described herein contemplate all such embodiments as may come within the scope of the following claims and equivalents thereof.
[00033] The detailed description is described with reference to the accompanying figures. In the figures, the left-most digit(s) of a reference number identifies the figure in which the reference number first appears. The use of the same reference numbers in different instances in the description and the figures may indicate similar or identical items.
[00034] Pursuant to the "Detailed Description" section herein, whenever an element is explicitly associated with a specific numeral for the first time, such association shall be deemed consistent and applicable throughout the entirety of the "Detailed Description" section, unless otherwise expressly stated or contradicted by the context.
[00035] The present disclosure relates to the culinary and nutritional sciences, specifically focusing on the development of functional candies using fruit pulps, especially dragon fruit, enhanced with natural anthocyanin extracts derived from the Rhododendron flower, aiming to balance health benefits, sensory appeal, and prolonged shelf life.
[00036] Pursuant to the "Detailed Description" section herein, whenever an element is explicitly associated with a specific numeral for the first time, such association shall be deemed consistent and applicable throughout the entirety of the "Detailed Description" section, unless otherwise expressly stated or contradicted by the context.
[00037] FIG. 1 illustrates a method 100 for preparing a dragon fruit-based candies, in accordance with an embodiment of the present disclosure. At step 102, begin by selecting ripe dragon fruit that has a vibrant pink hue and is slightly soft to touch. This ensures maximum flavor and nutrient retention. The dragon fruit is then peeled to remove its outer skin, and the flesh inside is cubed. The cubed pieces are placed in a blender or food processor. The blending process continues until a lump-free, smooth puree is achieved. The puree should have a uniform consistency, devoid of any chunks or fibers, ensuring the candies have a smooth texture. At step 104, gelatin, a gelling agent derived from animal collagen, imparts a chewy texture to the candy. To prepare the gelatin mixture, take 1% of the total weight of the dragon fruit puree in gelatin powder. Sprinkle this powder over 1/4 cup of cold water, spreading evenly to avoid clumps. Let it sit for about 5-10 minutes. This process, called blooming, allows the gelatin to absorb the water and swell, making it easier to dissolve in the subsequent steps. At step 106, pour the dragon fruit puree into a saucepan and place it over low to medium heat. Using a thermometer, monitor the temperature, ensuring it stays within the 55-60ºC range. This heating process aids in reducing the raw taste of the fruit and prepares the puree for better incorporation of subsequent ingredients. At step 108, monk fruit extract serves as a natural sweetener and is often preferred for its zero-calorie content. In a separate medium-sized pan, combine 2% of the total weight of the dragon fruit puree in monk fruit extract with 1/2 cup of water. Cook this mixture over medium heat, stirring continuously to ensure even dissolution of the monk fruit extract. The mixture is brought to a temperature of 138ºC. This not only ensures the complete dissolution of the monk fruit extract but also achieves a syrupy consistency ideal for candy-making. At step 110, once the monk fruit extract mixture reaches the desired temperature and consistency, it is immediately poured into the heated dragon fruit puree. Swift and thorough mixing ensures even distribution of sweetness throughout the puree. At step 112, return to the bloomed gelatin mixture. Heat it gently over a low flame or a water bath, ensuring the temperature remains within 70-75ºC. Continuously stir the mixture to facilitate even heating and prevent it from sticking to the pan. This step ensures the gelatin becomes a clear liquid, ready to be integrated into the puree. At step 114, with the gelatin mixture now fully liquefied, it's added to the dragon fruit and monk fruit extract mixture. Slow and steady pouring, while simultaneously stirring the puree, ensures the gelatin's even distribution. This step is pivotal for achieving the desired texture in the final candy product. At step 116, citric acid, a natural preservative and flavor enhancer, adds a tangy note to the candy, balancing out the sweetness. Measure out 0.5% of the total weight of the dragon fruit puree in citric acid powder. Gradually sprinkle it over the warm puree mixture, stirring continuously to ensure even distribution. The citric acid not only enhances flavor but also aids in the preservation of the candy.
[00038] In an embodiment, the selected dragon fruit, celebrated for its rich coloration and peak ripeness, undergoes a blending process using a technologically advanced high-speed blender. Such blending machines are a pinnacle of culinary technology, boasting potent motors paired with blades engineered for precision. The efficacy of these blenders ensures the thorough breakdown of the dragon fruit's fibrous content, transforming it into a velvety puree. The rigorous speed ensures a homogenized texture, crucial for the candy's final consistency. Such meticulous attention to the puree's texture guarantees that, as the candy-making process unfolds, each ingredient added blends seamlessly, preserving the integrity of flavors and the uniformity of the end product.
[00039] In an embodiment, after the initial phase of mixing gelatin with water, it is deliberately left untouched for an interval spanning 5 to 10 minutes. This period, colloquially known as the "blooming" phase, is an exercise in patience and precision. As the gelatin granules luxuriate in the water, they absorb it, swelling and becoming softer. This hydration ritual is pivotal as it sets the stage for the gelatin's flawless dissolution in subsequent heating. Proper blooming eradicates the risk of grainy textures, ensuring that the candies possess the desired gelatinous consistency.
[00040] In an embodiment, during the delicate process of heating the Monk fruit extract combined with water, persistent agitation through stirring is religiously adhered to. This continual motion serves a dual purpose. First, it aids in uniformly distributing the Monk fruit extract, negating any possibility of it settling or forming clumps. Second, it guarantees that the heat circulates evenly throughout the mixture. Such dedicated stirring aids in achieving a meticulously consistent, syrupy liquid. When the temperature reaches the pinpointed 138ºC mark, the result is a mixture that embodies the desired texture and sweetness integral to the candy's character.
[00041] In an embodiment, the intricacies of maintaining the dragon fruit puree's temperature aren't taken lightly. Utilizing sophisticated temperature-controlled heating mechanisms, like cutting-edge digital stoves or double boilers, ensures the puree is cradled within the precise 55-60ºC bracket. By carefully curating this temperature, the puree remains in the optimal state for the assimilation of upcoming ingredients. This precision negates the risk of overcooking, ensuring the puree's natural flavors, vibrant colors, and nutritive value remain unscathed.
[00042] In an embodiment, the art of introducing the liquefied gelatin into the dragon fruit puree is handled with a craftsman's precision. Instead of a hasty, thoughtless addition, the gelatin is poured in a calculated, slow manner, ensuring that it is concurrently stirred into the puree. This ritualistic approach is not mere pageantry. It ensures the gelatin's symmetrical distribution throughout the puree, which is instrumental in achieving a uniform texture in the final product, ensuring each bite is a mirror reflection of the last in terms of taste and texture.
[00043] In an embodiment, the addition of citric acid, a revered culinary agent known for its zesty tang and preservation attributes, is executed with exactitude. Chosen in its powdered avatar, the citric acid's granulated nature promises swift and symmetrical dissolution in the warm puree. This ensures that each morsel of the candy resonates with a harmonized tang, and the preservation qualities of the citric acid subtly work in the background, gifting the candy an elongated shelf life.
[00044] In an embodiment, post the culmination of the ingredient integration process, the resultant dragon fruit candy mixture is permitted a period of relaxation at room temperature. This duration, meticulously timed between 30 minutes to an hour, allows the concoction to embark on its setting journey. Post this ambient temperature setting phase, the semi-solid mixture is granted asylum in a refrigerator for a more profound setting experience. This staggered cooling approach is choreographed to achieve a texture that strikes the perfect balance between pliability and firmness.
[00045] In an embodiment, once the candy mixture has achieved its desired consistency, it is poised for its final transformation. It's carefully decanted into molds, which could range from intricate designs to simplistic shapes, depending on the desired outcome. These molds, whether crafted from flexible silicone or rigid metal, serve as the crucible where the liquid mixture morphs into delightful, uniformly shaped candy or gelatinous desserts, embodying both aesthetic charm and gustatory pleasure.
[00046] In an embodiment, a composition for dragon fruit-based candies is presented, harmonizing both taste and texture to deliver a superior confectionery experience. Central to this composition is the vibrant dragon fruit puree, derived from the thorough blending of ripe dragon fruits, yielding a lusciously smooth and aromatic base. Complementing the puree is a gelatin mixture, precisely formulated with 1% gelatin dissolved in a 1/4 cup of water. This gelatin blend offers the candy its distinct, chewy texture, enabling the candies to maintain their form while ensuring a melt-in-the-mouth experience. Elevating the sweetness profile without inundating it with excessive sugars is

the Monk fruit extract mixture. Prepared with exceptional care, 2% Monk fruit extract is simmered with 1/2 cup of water, with the concoction gently reaching a temperature of 138ºC. The heating not only ensures the optimal release of the Monk fruit's natural sweetness but also enhances its integration into the overall mixture. Rounding off this culinary symphony is 0.5% citric acid, introduced to impart a subtle tang, balancing the sweetness while also serving as a preservative to extend the candy's shelf life. Collectively, these components seamlessly meld, resulting in a gelatinous mixture that's not only tantalizing to the palate but also amenable to diverse culinary applications, especially in the realm of confectionery.
[00047] Further, while operations are depicted in a particular order, this should not be understood as requiring that such operations be performed in the particular order shown or in sequential order, or that all illustrated operations be performed, to achieve desirable results. In certain circumstances, multitasking and parallel processing may be advantageous. Likewise, while several specific implementation details are contained in the above discussions, these should not be construed as limitations on the scope of the subject matter described herein, but rather as descriptions of features that may be specific to particular embodiments. Certain features that are described in this specification in the context of separate embodiments can also be implemented in combination in a single embodiment. Conversely, various features that are described in the context of a single embodiment can also be implemented in multiple embodiments separately or in any suitable sub-combination. Moreover, although features may be described above as acting in certain combinations and even initially claimed as such, one or more features from a claimed combination can in some cases be excised from the combination, and the claimed combination may be directed to a sub-combination or variation of a sub-combination.
[00048] FIG. 2 represents an overhead view of four distinct samples of soft candies, prepared in accordance with embodiment of present disclosure. T1 represents soft candy made solely with White Dragon Fruit without any addition of Rhododendron Flower Extract, i.e., 0% Rhododendron Flower Extract. The candies exhibit a light coloration, perhaps an off-white or pale shade, indicative of the natural hue of the White Dragon Fruit. T2 Represents soft candy incorporated with 4% Rhododendron lower Extract. The candies exhibit a slightly deeper shade than T1 sample, suggesting the beginning of influence from the Rhododendron Flower Extract on the color. T3 shows candies with 8% Rhododendron Flower Extract. Color of T3 deepens further, reflecting a stronger presence of the Rhododendron Flower Extract. The shade is notably different from T1 and T2 samples. The T4 showcases the soft candy variant with the highest concentration of Rhododendron Flower Extract at 12%. The candies exhibit the darkest shade among all samples, with a rich and deep hue, an expected outcome given the highest concentration of the extract.
[00049] FIG. 3 illustrates the candies formulated with Red Dragon Fruit complemented by varying concentrations of Rhododendron Flower Extract, in accordance with an embodiment of the present disclosure. T5 showcases candies without any Rhododendron Flower Extract, signifying a 0% concentration. These candies radiate a vivid purplish-red shade, reminiscent of the intrinsic color of Red Dragon Fruit. Adjacently, T6 contains candies integrated with a 4% concentration of the Rhododendron Flower Extract. The introduction of the extract results in a nuanced alteration in the candy's appearance, suggesting its influence on the overall formulation. T7 holds candies with an 8% concentration of the extract. These candies subtly deviate in hue and intensity from their T6 counterparts. Lastly, T8 is populated with candies boasting a 12% Rhododendron Flower Extract concentration, revealing further gradation in color intensity. Across the arrangement, the systematic increase in the extract's concentration presents a visual progression in the candies' appearance, underscoring the extract's tangible impact on the final product's aesthetic and, potentially, its flavor profile.
[00050] FIG. 4 presents a collection of candies that are the result of a blend of White Dragon Fruit and Red Dragon Fruit and selected concentrations of Rhododendron Flower Extract, in accordance with an embodiment of the present disclosure. T9 displays candies characterized by the natural amalgamation of White and Red Dragon Fruits and incorporates a 0% concentration of the Rhododendron Flower Extract. This combination yields a unique shade, manifesting as a harmonious interplay between the pale white and deep purplish-red hues of the constituent dragon fruits. T10 bowl introduces candies enriched with a 4% concentration of Rhododendron Flower Extract, subtly deepening the color and hinting at the extract's additive properties. T11 encapsulate an 8% concentration of the extract, producing a more pronounced variance in hue, reflective of the increasing presence of the extract. T12 bowl, situated at the bottom-right, contains candies that integrate a 12% concentration, further intensifying the visual and, potentially, gustatory characteristics, thereby demonstrating the systematic and progressive influence of the Rhododendron Flower Extract on the composite formulation.
[00051] FIG. 5 showcases the candies exquisitely crafted from a fusion of Red Dragon Fruit and White Dragon Fruit, further accentuated with specific ratios of Rhododendron Flower Extract, in accordance with an embodiment of the present disclosure. T13 houses candies which, through the seamless blending of the Red and White Dragon Fruits, encapsulate a 0% concentration of the Rhododendron Flower Extract. This results in a distinct hue, an elegant blend of the vibrant purplish-red of the Red Dragon Fruit and the gentle white tones of its white counterpart. T14 bowl contains candies enhanced by a 4% Rhododendron Flower Extract concentration, deepening the visual richness and underscoring the extract's incorporation. T15 incorporate an 8% concentration of the extract, further amplifying the color gradation and hinting at the elevated presence of the floral essence. T16 bowl at the bottom-right proffers candies infused with a 12% concentration of the extract, magnifying the color depth and intricacies, thereby exemplifying the gradational effect of the Rhododendron Flower Extract within the composite candy formulation.
[00052] Fig. 6 represents Table that provides a depiction of content concentrations, enumerating the precise percentages of White Dragon Fruit (WDF), Red Dragon Fruit (RDF), and Rhododendron Flower Extract, specifically Rhododendron Arboreum (RF), across various candy treatments, in accordance with an embodiment of the present disclosure. The systematized tabulation lays out 16 distinct treatment categories, from T1 to T16, showcasing diverse permutations of ingredient concentrations. Commencing with T1, an unadulterated concentration of 100% WDF is observed, devoid of RDF and RF. Progressively, as one traverses to T4, a gradational introduction of RF is seen, reaching up to 12%, while maintaining WDF's dominance. A stark transition is evident in T5 and T6, with RDF taking the forefront at 100% and 96% respectively, complemented by a subtle 4% RF in T6. Thereafter, the tabulation elucidates various combinations, exemplified by T9 where a 60% WDF is harmoniously blended with 40% RDF. This trend of symphonic blending culminates in treatments T13 to T16, where neither of the dragon fruits exceeds 60% concentration, and the RF gracefully varies between 4% to 12%. In totality, Table 1 encapsulates the intricate dance of ingredient concentrations, providing a comprehensive reference for candy formulations in the disclosure.

Claims
I/We Claim:
1. Method for preparing a dragon fruit-based candies, comprising the steps of:
blending dragon fruit until a smooth puree is obtained;
dissolving 1% gelatin in 1/4 cup of water to form a gelatin mixture;
heating the dragon fruit puree over a temperature range of 55-60ºC;
cooking 2% Monk fruit extract with 1/2 cup of water in a medium-sized pan until the Monk fruit extract is fully dissolved, and continuing the cooking until the mixture reaches a temperature of 138ºC;
adding the Monk fruit extract mixture to the dragon fruit puree;
heating the gelatin mixture over a temperature range of 70-75ºC until fully dissolved;
pouring the dissolved gelatin into the warm dragon fruit puree and mixing; and
adding 0.5% citric acid to the mixture and stirring until thoroughly combined.
2. The method of claim 1, wherein the dragon fruit is blended using a high-speed blender to ensure a lump-free puree.
3. The method of claim 1, wherein the gelatin mixture is allowed to rest for a period ranging from 5 to 10 minutes before being heated.
4. The method of claim 1, wherein the cooking of the Monk fruit extract mixture is performed under continuous stirring.
5. The method of claim 1, wherein the temperature of the dragon fruit puree is maintained within 55-60ºC using a temperature-controlled heating mechanism.
6. The method of claim 1, wherein the dissolved gelatin is slowly poured into the dragon fruit puree while stirring to ensure even distribution.
7. The method of claim 1, wherein the citric acid is added in powdered form.
8. The method of claim 1, wherein the final mixture is allowed to cool at room temperature for a period ranging from 30 minutes to 1 hour before being refrigerated.
9. The method of claim 1, further comprising a step of pouring the mixture into molds to create shaped gelatinous desserts.
10. A composition for dragon fruit-based candies comprising:
a dragon fruit puree; a gelatin mixture consisting of 1% gelatin dissolved in 1/4 cup of water; a Monk fruit extract mixture prepared by cooking 2% Monk fruit extract with 1/2 cup of water until a temperature of 138ºC; and 0.5% citric acid, wherein the composition is a gelatinous mixture suitable for culinary applications.

DEVELOPMENT OF FUNCTIONAL CANDIES FROM DRAGON FRUIT BY CO- PIGMENTING RHODODENDRON FLOWER ANTHOCYANIN EXTRACT
Abstract
The disclosure describes a method and composition for preparing dragon fruit-based candies. The method involves blending dragon fruit to obtain a smooth puree, dissolving gelatin, heating the puree, and incorporating Monk fruit extract as a sweetener. The combined mixture, post incorporation of dissolved gelatin, is flavored using citric acid. The process ensures the preparation of a gelatinous mixture suitable for making candies that leverage the nutritional benefits of dragon fruit and the natural sweetness of Monk fruit, eliminating the need for refined sugars. This novel candy-making approach aligns with contemporary health-conscious consumer preferences, offering a delectable treat that marries taste, texture, and nutrition. , Claims:Claims
I/We Claim:
1. Method for preparing a dragon fruit-based candies, comprising the steps of:
blending dragon fruit until a smooth puree is obtained;
dissolving 1% gelatin in 1/4 cup of water to form a gelatin mixture;
heating the dragon fruit puree over a temperature range of 55-60ºC;
cooking 2% Monk fruit extract with 1/2 cup of water in a medium-sized pan until the Monk fruit extract is fully dissolved, and continuing the cooking until the mixture reaches a temperature of 138ºC;
adding the Monk fruit extract mixture to the dragon fruit puree;
heating the gelatin mixture over a temperature range of 70-75ºC until fully dissolved;
pouring the dissolved gelatin into the warm dragon fruit puree and mixing; and
adding 0.5% citric acid to the mixture and stirring until thoroughly combined.
2. The method of claim 1, wherein the dragon fruit is blended using a high-speed blender to ensure a lump-free puree.
3. The method of claim 1, wherein the gelatin mixture is allowed to rest for a period ranging from 5 to 10 minutes before being heated.
4. The method of claim 1, wherein the cooking of the Monk fruit extract mixture is performed under continuous stirring.
5. The method of claim 1, wherein the temperature of the dragon fruit puree is maintained within 55-60ºC using a temperature-controlled heating mechanism.
6. The method of claim 1, wherein the dissolved gelatin is slowly poured into the dragon fruit puree while stirring to ensure even distribution.
7. The method of claim 1, wherein the citric acid is added in powdered form.
8. The method of claim 1, wherein the final mixture is allowed to cool at room temperature for a period ranging from 30 minutes to 1 hour before being refrigerated.
9. The method of claim 1, further comprising a step of pouring the mixture into molds to create shaped gelatinous desserts.
10. A composition for dragon fruit-based candies comprising:
a dragon fruit puree; a gelatin mixture consisting of 1% gelatin dissolved in 1/4 cup of water; a Monk fruit extract mixture prepared by cooking 2% Monk fruit extract with 1/2 cup of water until a temperature of 138ºC; and 0.5% citric acid, wherein the composition is a gelatinous mixture suitable for culinary applications.