Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility

Confectionery products are typically rich in refined sugars and poor in nutrients. This study explored the incorporation of tamarind (<i>Tamarindus indica</i>), pineapple (<i>Ananas comosus</i>), and chickpea (<i>Cicer arietinum</i>) pulps as sources of bioactive compounds in functional soft candies. Two optimized formulations (33T/33G/33P and 66T/16G/16P) were developed based on consumer acceptability and texture profile rather than taste imitation, both formulations achieved good sensory acceptance (scores above 7 on a 9-point scale, <i>p</i> < 0.05), confirming their suitability for functional product development. Compared to conventional candies, the functional confections exhibited up to threefold higher protein and fiber contents (13.6% and 32%, respectively) and markedly enhanced antioxidant potential. The formulation enriched with tamarind (66T/16G/16P) showed the highest total phenolics (22.39 mg GAE/g) and antioxidant capacity (27.36 µM Trolox eq/g). Among the eight phenolic compounds identified by HPLC, catechin (2.72 ± 0.72 mg/g) and epicatechin (53.22 ± 2.68 mg/g) were the main preserved components. In vitro digestion indicated moderate protein bio-accessibility, likely influenced by protein-phenolic interactions. Overall, the results highlight the potential of integrating fruit and legume pulps into confectionery matrices to create nutrient-enriched, plant-based alternatives to traditional sweets.