PRODUCTION OF GUMMY CANDIES FROM SPINACH

LIST OF MEMBER:

NAME MATRIC NUMBER

NURUL FAHADIS BT MOHAMMAD YUSOFF D20141066892

AIN SOFEA SYAHIRAH BINTI MAHADI D20141066891

LIM LEE WEN D20141066909

MOHAMMAD ALIF BIN AZMI MURAT D20141066890

WONG PUI YEE D20141066893

ABSTRACT

The project is about the analysis of concentration iron in spinach on the production of

gummy candies as supplement for those who usually not consume vegetable to get the

iron for their body development. Due to its high iron rich nature, the spinach is

selected for our gummy candy product. The amount of iron required for the children

is higher than the amount of iron required for the adult. There is no difference

between the absorbance value of the gummy candies made with spinach and raw

spinach because iron are not destroyed by heat. Gummy was produce using the

spinach extract and gelatine as the main source. The standard solution is prepare by

using 0.001M Fe(NO3)3 in HCL with 2.5mL of 0.1 M KSCN. The spinach of 2.6g

gives the same absorbance value as 0.955mM/L of 0.001M Fe(NO3)3 ,the 2.6g of

spinach is determined to have 0.09mg of iron Fe3+ measure using spectrometer at

absorbance 458nm. Hence, 100g of spinach will give 3.46mg of iron. 250g of spinach

was used, in which 70 cubes of candy were produced. This makes one cube contains

0.12mg of iron. To reach the optimum intake of child at 9-13 years, they must take 66

cubes per day to get 8mg iron. To get a feedback, the gummy were distributed for trial

to 33 respondent, most of them which is 33% think the candy is tasty. However, 36%

which is 12 of them want to buy this products. They mostly will buy it because of the

usefulness and taste of the product which they have deemed satisfying.

Keywords : Spinach, Gummy Candies, Standard Solution, Iron Concentration

_____________________________________________________________________________________________

INTRODUCTION

In this experiment, the first

objective is to produce a gummy

candies by using spinach. Secondly, is

to determine the concentration of iron

in spinach. Lastly, to get the feedback

from respondent on the taste and their

willingness to buy this product. The

gummy candies was produce from the

gelatine and spinach extract as the

main source and added with milk to

reduced the taste and smell of spinach.

Spinach (Spinacia oleracea) is an

edible flowering plant in the

family Amaranthaceae native

to central and western Asia. It is one of

the most iron rich vegetable in the

world. The website provided the info

that 100g of boiled spinach contains

36mg of iron. Iron is simply an

element, so it cannot be destroyed by

cooking (or generally temperature

changes), as vitamins and other organic

structures potentially can. We

hypothesized that there is no difference

between the absorbance value of the

gummy candies made with spinach and

raw spinach. Iron is a mineral that is

naturally present in many foods, added

to some food products, and available as

a dietary supplement. Iron is an

essential component of haemoglobin,

an erythrocyte protein that transfers

oxygen from the lungs to the tissues.

Iron is also necessary for growth,

development, normal cellular

functioning, and synthesis of some

hormones and connective tissue.

MATERIAL

0.001 M Fe(NO3)3

0.1 M KSCN

0.1 M HCl

2.0 M HCl

Distilled water

Spinach

crucible

ring stand, ring,

Bunsen burner

funnel

filter paper

beakers

20x150 mm test tubes/test tube rack

Spectrophotometer

Cuvettes

Cream of tartar

Spinach

Corn syrup /powdered sugar

Food colouring

Gelatine

Salt

Cold water

Gummy mold

Measuring cup

Blender

Filter/ cheesecloth

METHODS

Preparing the standard solutions

1. The following solutions is

prepared in five test tubes. Each

was mixed thoroughly with a

stirring rod.

Test

Tube

0.001 M

Fe(NO3)3

(mL)

0.1 M

HCL

(mL)

Concentrati

on (mM/L)

1 0 20 0.00

2 5 15 0.25

3 10 10 0.50

4 15 5 0.75

5 20 0 1.00

2. Mixed 2.5 mL of 0.1 M KSCN is

added to each test tube. A red

colour was seen from the

formation of the FeSCN2+ ion.

Preparing the food samples

1. About 2.6g of the spinach are

weighed out and placed in a

crucible.

2. The crucible was being heated

with a hot burner flame until the

food sample turned to ash

approximately 5-20 minutes

depending on the food sample

used.

3. Once cool, the burner are removed

and the ash allowed to cooled was

transferred to a small beaker.

4. 10 mL of 2.0 M HCl was added

and carefully stir for one minute.

10 mL of distilled water is added

and the solution was stir agained.

5. The mixture was filtered and the

filtrate was collected. 2.5 mL of

0.1 M KSCN was added and

mixed well.

6. The absorbance value was found

by used a spectrophotometer at a

wavelength of 458 nm.

7. Each standard solution and food

solution were placed into a

separate cuvette.

8. The absorbance of each solution is

measured and recorded.

Preparation of corn syrup

1. 2 cup of white sugar, ¾ cup of

water, ¼ teaspoon cream of tartar

and 1 pinch of salt was added in a

large saucepan.

2. Bring to a boil, stir constantly.

3. Heat are reduced to a simmer and

put cover for 3 minutes to get

sugar crystals off the sides of the

pan. Uncover and simmer, stir

until it reached the soft ball stage.

4. Stored in a covered container at

room temperature when it had

cooled.

Preparation of gummy candies

1. 250g spinach are chopped into

small pieces was placed into

blender with 390g of daily milk is

added inside to make a

concentrated spinach juice extract.

2. Blend using the highest speed until

the material are thoroughly

ground.

3. The ground extract was strained

and strained are poured into

beaker.

4. To make a gummy, ¼ cup of corn

syrup is added into 2 cup cold

water in a jar then the solution are

mixed well until water completely

clear. Cold water help the jelly

separated properly while corn

syrup make the gummy smooth

texture at room temperature.

5. The vegetable juice was poured in

a pot. 100g of gelatine and 8g agar

powder are added.

6. Let sit for 1 minute for gelatine

soften, then both solution are

mixed into pot.

7. At medium low heat, the solution

was stir the slowly until all the

jelly dissolved.

8. Let it boil, until it looks like the

bubbles are having real difficulty

exiting the mixture.

9. Spoon mixture into lightly oiled

mold.

10. It are allowed to cooled in

refrigerator for 3 hours after it

become solid, then was removed

from mold.

11. Optional: lightly coat with

powdered sugar/corn starch/a mix

there of (depending on desired

sweetness). This keeps the

gummies from sticking together.

Optional: Corn starch and paintbrush

(to keep the gummies from sticking to

one another)

RESULTS

Concentratio

n of 0.001M

Fe(NO3)3 0 0.25 0.5 0.75 1

Absorbance

value

0.12

9

0.18

1

0.50

3

0.92

4

1.34

7

0 0.2 0.4 0.6 0.8 1 1.20

0.2

0.4

0.6

0.8

1

1.2

1.4

1.6

f(x) = 0.814716767135588 ln(x) + 1.2208838245789f(x) = 1.24626666666667 x

Standard solutions

Concentration of 0.001M Fe(NO3)3

Abs

orba

nce

valu

e

2.6g of spinach is used to make the

testing food sample. The absorbance

value of food sample, is 1.19.

According to the standard solution

graph, y=1.2463x, when absorbance

value is 1.19, the concentration of food

sample is 0.995.

Calculation

First, find mg/L of 0.001M Fe(NO3)3

[Molar mass of Fe(NO3)3, nonahydrate,

is 403.999g/mol]

Let A be, 0.001M of Fe(NO3)3 ,

To find its molar mass = 0.001 x

403.999g/mol = 0.404g/mol

= 404mg/mol

0.955mM/L = (9.55 x 10-4) M/L

For mass in 0.955mM/L of A, the

answer is

(9.55 x 10-4) M/L x 404g/mol

= 0.38582mg

= 0.39mg (2d.p.)

Since the spinach of 2.6g gives the

same absorbance value as 0.955mM/L

of 0.001M Fe(NO3)3 , the 2.6g of

spinach is determined to have 0.09mg

of iron Fe3+. After the calculation was

made, 100g of spinach will give

3.46mg of iron.

Figure 1: standard solution

Figure 2: production of gummies

candy

Figure 3: production of gummies

candy

Figure 4 : Spinacia gummy candies

Feedback

Taste of gummy candies

1 – Very not tasty

2 – Not Tasty

3 – Okay

4 – Tasty

5 – Very tasty

Rate Number of

respondent

1 0 （0%）

2 4 (12%)

3 9 (27%)

4 11 (33%)

5 9 (27%)

1 2 3 4 50

2

4

6

8

10

12

Number of respondent

Number of respondent

33 respondent had gave their feedback.

Most of them which is 33% think the

candy is tasty which is 11 person while

27% which is 9 of them think the

candy is very tasty. 9 person (27%)

think the candy tasted okay. Only 4

person which is 12% of respondent

think the candy is not tasty. All in all,

the taste of candy product is

acceptable. Some feedback were that

they were satisfied with the sweetness

of the candy. However, some remark

that the taste of vegetable is too heavy.

Some comments suggest that the candy

should have more fine texture and

reduce the taste of vegetable.

Willingness to buy

1 – Very not willing

2 – Not willing

3 – Okay

4 – Willing

5 – Very willing

Rate Number of

respondent

1 1 (3%)

2 5 (15%)

3 12 (36%)

4 9 (27%)

5 6 (18%)

Based on the feedback from 33

respondents, 36% which is 12 of them

are okay on buying the products. 27%

which is 9 of them is willing to buy

whereas 18% of them (6 person) are

very willing to buy it. They mostly will

buy it because of the usefulness and

taste of the product which they have

deemed satisfying. 15% (5 person) and

3% (1 person) are not willing and not

very willing to buy this product

separately. This is mostly due to the

taste and their need of the products.

DISCUSSION

Iron Diet

In this experiment, we would

like to choose spinach as a main source

to make a gummy. This is an effective

way to attract adults and children

especially to get iron source from the

vegetable. This gummy is a best

supplement they can take in daily

nutrient because it is so sweet like a

candy. Furthermore, iron in this

gummy is very important for their

development process.

Iron is a mineral that is

naturally present in many foods, added

to some food products, and available as

a dietary supplement. Iron is an

essential component of haemoglobin,

which is the iron-containing oxygen-

transport metalloprotein in the red

blood cells of all vertebrates (with the

exception of the fish family

Channichthyidae) as well as the tissues

of some invertebrates. As a component

of myoglobin, a protein that provides

oxygen to muscles, iron supports

metabolism. Iron is also necessary for

growth, development, normal cellular

functioning, and synthesis of some

hormones and connective tissue .You

can enhance your body's absorption of

iron by drinking citrus juice or eating

other foods rich in vitamin C at the

same time that you eat high-iron foods.

Dietary iron has two main

forms: heme and nonheme. Plants and

iron-fortified foods contain nonheme

iron only, whereas meat, seafood, and

poultry contain both heme and

nonheme iron . Heme iron, which is

formed when iron combines with

protoporphyrin IX, contributes about

10% to 15% of total iron intakes in

western populations. However, it is to

be found that, the absorption of non-

heme iron can be higher than the one

of heme iron through the aiding

consumption of Vitamin C.

Deficiency of iron can lead to

symptoms like headache, fatigue,

dizziness, and iron deficiency anemia.

It may also include brittle nails,

swelling or soreness of the tongue,

cracks in the sides of the mouth, an

enlarged spleen, and frequent

infections. People who have iron-

deficiency anemia may have an

unusual craving for nonfood items,

such as ice, dirt, paint, or starch. This

craving is called pica (PI-ka or PE-ka).

Iron-deficiency anemia can put

children at greater risk for lead

poisoning and infections.

The following table shows the

recommended dietary allowances

(RDA) for iron.

Dietary supplements

Iron nowadays is available in

manyproduct of dietary supplements.

Multivitamin/multimineral

supplements with iron, especially those

designed for women, typically provide

18 mg iron (100% of the DV).

Multivitamin/multimineral

supplements for men or seniors

frequently contain less or no iron. Iron-

only supplements usually deliver more

than the DV, with many providing 65

mg iron (360% of the DV).

Frequently used forms of iron

in supplements include ferrous and

ferric iron salts, such as ferrous sulfate,

ferrous gluconate, ferric citrate, and

ferric sulfate. Because of its higher

solubility, ferrous iron in dietary

supplements is more bioavailable than

ferric iron. High doses of supplemental

iron (45 mg/day or more) may cause

gastrointestinal side effects, such as

nausea and constipation. Other forms

of supplemental iron, such as heme

iron polypeptides, carbonyl iron, iron

amino-acid chelates, and

polysaccharide-iron complexes, might

have fewer gastrointestinal side effects

than ferrous or ferric salts.

The using of spinach in making food

product

Spinach (Spinacia oleracea) is an

edible flowering plant which is in the

family Amaranthaceae native

to central and western Asia. It is one of

the most iron rich vegetable in the

world. The website provided the info

that 100g of boiled spinach contains

36mg of iron. Our result obtains that

100g of the burned spinach contains

34.5mg of iron. The result is derived

from the other data, most probably due

to the deviation in the procedure of

experiment, or that the spinach from

different area contains a different range

of iron. Due to its high iron rich nature,

the spinach is selected for our gummy

candy product.

The testing of iron in food sample

The 0.0001M Fe(NO3)3 solution is

mixed with the 0.1M KSCN solution to

create a standard solution be used in

the spectrometer absorbance value

checking. The KSCN solution are be

able to combine with the Ferric (III)

Nitrate to form a colour ranged from

yellow to dark red through the

following equation.

Fe3+ + SCN- = Fe(SCN)2-

A higher amount of ferric (III) nitrate

or KSCN will let the solution equation

foes to the left, causing a deeper colour

to develop, which can be inspected by

the spectrometer. The HCl is used to

bind with the free Fe2+ in the solution

to create more accurate result.

The Beer-Lambert Law plots the curve

of absorbance value against the

concentration of 0.001M Fe(NO3)3,

where the line starts from the x,y (0,0).

And the absorbance value of food

sample used can be found by using the

standard graph.

The gummy candy product

To produce gummy candies product,

250g of spinach was used, in which 70

cubes of candy were produced. This

makes one cube contains 0.12mg of

iron. To reach the optimum intake of

child at 9-13 years, they must take 66

cubes per day to get 8mg iron. In our

further research, it is to be suggested

that the concentration of spinach used

in the production of spinach can be

increased. If 1kg of spinach which

gives 3.45g iron is used in the

production of 70 candy cubes, a male

adult which have to take 8mg iron a

day, can take just 5~6 cubes per day,

which is the same with the children.

References

Wessling-Resnick M, Ross AC, Caballero B, Cousins RJ, Tucker KL, Ziegler RG. (2014), Modern Nutrition in Health and Disease. Baltimore, MD: Lippincott Williams & Wilkins (11th Ed.), 176-88.

Aggett PJ, Erdman JW, Macdonald IA,Zeisel SH. (2012), Present Knowledge in Nutrition.Washington, DC: Wiley-Blackwell (10th Ed.), 506-20.

Baker RD, Greer FR. (2010), Diagnosis and prevention of iron deficiency and iron-deficiency anemia in infants and young children (0-3 years of age). Pediatrics, 126:1040-50.

Gillooly M, Bothwell TH, TorranceJD, MacPhail AP, Derman DP, Bezwoda WR. (1983),The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables. Br J Nutr, 49:331 42.

Bailey RL, Gahche JJ, Lentino CV,Dwyer JT, Engel JS, Thomas PR, (2011), Dietary supplement use in the United States, 2003-2006. J Nutr, 141:261-6.

Blanck HM, Cogswell ME, GillespieC, Reyes M. (2005), Iron

supplement use and iron status among US adults: results from the third National Health and Nutrition Examination Survey. Am J Clin Nutr, 82:1024-31.

Iron Dietary Supplement Fact Sheet (November 24, 2015) Retrieved from URL https://ods.od.nih.gov/factsheets/Iron-HealthProfessional/

What Are the Signs and Symptoms of Iron-Deficiency Anemia? (March 26, 2014) Retrieved from URL http://www.nhlbi.nih.gov/health/health-topics/topics/ida/signs

Iron (September 09, 2014) Retrieved fromURL https://www.nrv.gov.au/nutrients/iron

TEAM RESPONSIBILITY

NAME RESPONSIBILITYNURUL FAHADIS

-Prepared the lab manual for experiment-Booking date for experiment and apparatus-Bought the ingredients and apparatus needed.-Involve in experiment and production of products-Prepared the poster and logo for exhibition.-Meeting with Dr. Shakinaz

to update the experiment draft-Responsible in preparations and setup during the exhibition

AIN SOFEA

-Bought the ingredients and apparatus needed-Responsible to prepare the method for experiment-Involve in experiment and product making-Prepared the poster and logo for exhibition-Meeting with Dr. Shakinaz to update the experiment draft-Responsible in preparations and setup during the exhibition

WONG PUI YEE

-Booking date for experiment and apparatus-Involve in experiment and product making-Preparing the standard solution-Meeting with Dr. Shakinaz to update the experiment draft-Responsible in making product pamphlet-Responsible in preparations and setup during the exhibition

LEE WEN

-Preparing the standard solution-Involve in experiment and product making-Responsible in making product pamphlet-Meeting with Dr. Shakinaz to update the experiment draft-Responsible in preparations and during the exhibition

MOHAMMAD ALIF

-Buying ingredient need for experiment-Prepared the video for exhibition-Meeting with Dr. Shakinaz to update the experiment

draft-Responsible in preparations and setup during the exhibition