Food Industry Byproducts in Confectionery: Functional Jelly Candy Development from Black Carrot Pomace and Olive Oil

This study aimed to develop a functional jelly candy enriched with black carrot pomace (BCP) and virgin olive oil, promoting both nutritional enhancement and byproduct val- orization. Three jelly formulations were prepared using BCP at levels of 6.7 g, 8.7 g, and 10.7 g , and apple juice concentrate (AJC) at 39.6 g, 37.6 g, and 35.6 g, respectively. Texture profile analysis showed that increasing BCP content significantly reduced jelly hardness from 31.87 ± 2.23 N to 21.24 ± 1.04 N,...