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