Study on simple production of hard candy
1994
Rongnaphar Pongasawatmanit (King Mongkut's Institute of Technology Ladkrabang, Bangkok (Thailand). Faculty of Agricultural Technology. Dept. of Agro Industry)
Mixtures of sucrose and glucose syrup of 79:20, 69:30 and 59:40 were cooked to a final temperature of 140, 150 and 160 deg C in order to study the optimum formulation and process for hard candy production. The result from the sensory evaluation showed that the mixture of sucrose and glucose syrup of 69:30 w/w cooked to 150 deg C gave the highest acceptable hard candy. The optimum concentration of added citric acid was determined. The result showed that 1 percent citric acid gave the best quality. The hard candy wrapped with cellophane kept in the closed plastic container at room temperature contained the moisture content less than 3 percent after 3 weeks.
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