Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract
- 주제(키워드) confectionery , sugar-free , D-optimal , optimization
- 주제(기타) Food Science & Technology
- 설명문(일반) [Jeon, Yoowha; Cho, Mi Sook] Ewha Womans Univ, Dept Nutr Sci & Food Management, Seoul 03760, South Korea; [Oh, Jieun] Ewha Womans Univ, Coll Sci & Ind Convergence, Seoul 03760, South Korea
- 등재 SCIE, SCOPUS
- OA유형 gold, Green Published
- 발행기관 MDPI
- 발행년도 2021
- URI http://www.dcollection.net/handler/ewha/000000183763
- 본문언어 영어
- Published As http://dx.doi.org/10.3390/foods10102464
- PubMed https://pubmed.ncbi.nlm.nih.gov/34681513
초록/요약
The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined the effects of polyol mixtures as sucrose and corn syrup substitutes on physicochemical (moisture, color, soluble solid (SSC)), hardness, and sensory features of hard candies. These three polyols had notable effects on quality characteristics in addition to their effects on L* value. Xylitol had an undesirable effect on moisture content and hardness, resulting in decreased texture acceptability, but improved color and clarity. Given the results of our experiments and optimization of variables, we determined that 90.21% isomalt, 8.63% maltitol syrup, and 1.16% xylitol produced a sugar-free candy with high desirability (0.894).</p>
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