Hard Candy Research Articles

Kadar Gula Reduksi, Sukrosa, Serta Uji Hedonic pada Hard Candy dari Penambahan Ekstrak Jagung Manis (Zea mays saccharata), Sukrosa, dan Madu

Hard candy is a product made from sucrose, glucose, water, and has a hard, transparent, and glossy texture. This study aims to determine the levels of reducing sugar, sucrose, and hedonic in hard candy from the addition of sweet corn extract, sucrose, and honey. 100 g, 95 g, 90 g) and factor B is the concentration of sucrose and honey (60 g:10 g, 55 g: 15 g, 50 g: 20 g). Data analysis used was ANOVA with Duncan's Advanced Test with a 95% confidence interval. The results showed that the addition of various concentrations of sweet corn extract, sucrose, and honey had a significant effect on the hard candy produced based on the levels of reducing sugar and saccharose, as well as hedonic color, texture, and overall, while the hedonic aroma and taste did not significantly affect the hard candy produced. The reducing sugar content of hard candy ranged from 11.86%-12.59%, the saccharose content of hard candy ranged from 57.13%-76.78, the hedonic results from hard candy showed that the panelists liked the color, aroma, taste, textures, and overalls.

Pengaruh Penambahan Kencur (Kaempferia galanga L.) Terhadap Karakteristik Kimia Dan Sensori Hard Candy Beras Kencur


 
 
 This study was aimed to determining the effect of adding galangal on the characteristics of beras kencur hard candy and to get the right amount of galangal to produce the best characteristics beras kencur hard candy.This study used a completely randomized design (CRD), with the addition of galangal treatment which consisted of 5 levels (10%; 20%; 30%, 40%; 50%). The treatment was repeated 3 times to obtain 15 experimental units. The data were analyzed by analysis of variance if the treatment had a significant effect, then followed by the Duncan’s Multiple Range Test (DMRT). The result showed, the addition of galangal in beras kencur had a significant effect on antioxidant activity IC50, flavor and taste (scoring).Addition beras kencur with concentration galangal 50% produced the best characteristic of beras kencur hard candy with criteria: water content 1.79%, ash 0.52%, total of sugar 4.46%, reducing of sugar 3.05%, sucrose 1.35%, and antioxidant activity IC50 9383.62 ppm.Sensory properties obtained are the color, texture, odor, taste, and overall acceptance is slightly liked. As well as the sharp odor and taste of galangal.
 
 

ANALYSIS OF THE QUALITY AND FINANCIAL VIABILITY OF HARD CANDY INNOVATION PRODUCTS WITH THE ADDITION OF GAMBIR CATECHINS (UNCARIA GAMBIR ROXB)

Developing hard candy as a functional food with antioxidants and antibacterial properties derived from natural ingredients will do. By analyzing the formulation of innovations and analysis of the financial viability of hard candy products with the addition of gambir catechins, it is expected to provide information to stakeholders related to the development of hard candy innovation products with the addition of gambir catechins (Uncaria gambir Roxb.). The results of the analysis of organoleptic tests, obtaining formulas 17, 8, 18, 4, 7 hard candy had the rating respondents liked very much (4-5). Then conduct a quality test based on SNI hard candy 3547.1:2008 on products that have the criteria of organoleptic test results. Results from SNI hard candy test 3547.1:2008, the product met the standard requirements of SNI 3547.1:2008 products. When compared to hard candy products on the market with an average selling price of around Rp. 333.33, the hard candy products in this study can compete, especially strawberry variants. On a production scale of at least, 10 kg of hard candy HPP can compete with other products, where the hard candy in this study has a high added value antioxidant and has antibacterial properties useful for the health of consumers.

Shelf life estimation of glassy confections using moisture sorption isotherms

AbstractThis study aimed to develop a mathematical model of moisture diffusion applied to estimate the shelf life of glassy confection. The model was applied and validated on hard candies produced on an industrial scale at temperatures of 20 and 25°C. The results of the predicted and experimental shelf life at 20°C and 75.5% RH were 41 and 39 days respectively. At 25°C and 75.3% RH, it was 24 and 23 days, respectively. The model proved to be reliable for estimating shelf life, with a low percent relative error. At both temperatures, the model proved to be reliable for predicting moisture content as a function of time with R2 values close to the unit and mean percentage absolute error less than 10%. The method is practical and low cost and can be easily reproduced in future studies of stability in the confectionery industry.Practical ApplicationsThe problem of the stickiness of glassy confectionery on the packaging impacts consumer complaints, returns, and environmental impacts. The model applied in this study can be used as a basis for the development of practical and low‐cost methods for estimating expiration dates and shelf life in future studies of stability in the confectionery industry.

Development of hard candy lozenges composition to promote smoking cessation

Development of hard candy lozenges composition to promote smoking cessation

Qualitative and quantitative analysis of some co-existing colorants in some hard candies

Based on the results of qualitative analysis, a simple and accurate acidity-controlled absorption spectroscopy method for the determination of certain coexisting pigments in commercial candies is established. Using a Tris−HCl (pH 3.6) reaction medium, brilliant blue (BRI) and tartrazine (TAR) react with malachite green (MAG); tartrazine and sunset yellow (SUN) react with brilliant green (BRG); and curcumin (CUR) and sunset yellow react with crystal violet (CRY). They all form binary ion association complexes. Their linear range are 0.06–21.4 mg/L (BRI-MAG, 628 nm), 0.06–11.8 mg/L (TAR-MAG, 436 nm), 0.04–11.8 mg/L (TAR-BRG, 425 nm), 0.04–9.1 mg/L (SUN-BRG, 502 nm), 0.03–10.0 mg/L (SUN-CRY, 484 nm), and 0.03–11.1 mg /L (CUR-CRY, 390 nm), respectively. The detection limit and quantification limit of each system are 0.041 mg/L and 0.71 mg/kg (MAG system), 0.035 mg/L and 0.61 mg/kg (BRG system), and 0.030 mg/L and 0.52 mg/kg (CRY violet system), respectively. This method is simple, rapid, accurate, sensitive and selective. The coexisting pigments curcumin, tartrazine, sunset yellow, and brilliant blue can be determined without pigment separation and complex mathematical model. It has been used in the determination of actual candies with satisfactory results.

KARAKTERISTIK HARD CANDY MINYAK ATSIRI DAUN KEMANGI (Ocimum basilicum L.) DENGAN PENAMBAHAN EKSTRAK DAUN KERSEN (Muntingia calabura L.)

Basil leaf essential oil hard candy with the addition of cherry leaf extract is an innovation in the food sector in an effort to develop functional food products by adding antioxidant activity through natural ingredients that are easily found. Basil is a plant that is often used as a producer of essential oils. The addition of basil to dishes creates a distinctive aroma that enhances the taste buds and results in longer cooking. Cherry leaves contain various compounds such as flavonoids, tannins, triterpene, sanponins and polyphonols which have antioxidant activity.Flavonoids themselves also function as antihypertensive, antimicrobial, anti-inflammatory and can treat liver dysfunction. This study aims to determine the best formulation of hard candy basil essential oil with the addition of cherry leaf extract based on chemical, physical, and sensory analysis. The experimental design in this study was a completely randomized design (CRD). In this study there were 5 formulas, namely, Formula 1 (80% addition of cherry leaf extract per volume of material), Formula 2 (60% addition of cherry leaf extract per volume of material), Formula 3 (50% addition of cherry leaf extract per volume of material), Formula 4 (40% addition of cherry leaf extract per volume of material), Formula 5 (20% addition of cherry leaf extract per volume of material). Data analysis in this study used the One Way ANOVA method, with the DMRT further test at the 95% significance level. Based on the research results obtained Formula 5 as the best formula with a water content of 1.844%, ash content of 2.141%, reducing sugar content of 18.338%, water activity of 0.525, pH of 6.850, and antioxidant activity of 6.643%, color 82.594 0 Hue, hardness of 477.660 N, and cohesiveness. 0.120 N, with the overall panelist acceptance rate being somewhat favorable

FORMULASI HARD CANDY DARI SARI BUAH JERUK NIPIS (Citrus aurantifolio), MADU (Mell depuratum) DAN KAYU MANIS (Cinnamomum burmanii) BERDASARKAN PERBEDAAN SIRUP GLUKOSA

Lime is a fruit that is widely used by people for treatment cough. For efficiency use of lime, it can processing to product that easier for using such as hard candy. This study aims to determine the results of physical tests and panelists preference for hard candies made from lime juice, honey and cinnamon. The method used is an experimental method by combining lime juice, honey, cinnamon and varying glucose syrup as a candy forming ingredient. Physical evaluation of each formula which includes analysis of water content and ash content, also hedonic test of 3 formulas to 100 panelists. The results of the physical evaluation carried out on the 3 formulas showed that all formulas met the quality requirements of SNI 3547.1:2008 hard candy for water content and ash content, also the results of the hedonic test using non parametric SPSS showed that there was a significant effect on taste and texture where formula III was the most preferred by panelist.

Application of guava leaf extract on hard candy to inhibit upper respiratory tract infection caused by bacteria

Guava (Psidium guajava L.) leaf has long been the subject of diverse research initiatives as herbal medicine due to its antimicrobial activity against various bacteria. An Upper Respiratory Tract Infection (URTI) is a contagious infection of the upper respiratory tract, which can be caused by bacteria, i.e., Streptococcus pyogenes and Pseudomonas aeruginosa. In this research, guava leaves were extracted sequentially using solvents with different polarities. Furthermore, this research aimed to determine the antibacterial activity of guava leaf extract against URTI caused by bacteria (S. pyogenes and P. aeruginosa) and to formulate it into hard candy at various Minimum Inhibitory Concentrations (MIC), which were 2 MIC, 3 MIC, 4 MIC, and 5 MIC, to obtain hard candy with the highest antibacterial activity and organoleptic acceptability. To assist in the organoleptic acceptability aspect of the hard candy, lemongrass oil was used in varying concentrations (0%, 0.15%, 0.3%) as a flavoring agent. Results showed that ethanol guava leaf extract had the strongest antibacterial activity against both S. pyogenes (MIC=721.21 ppm) and P. aeruginosa (MIC=3085.91 ppm). Moreover, hard candy added with guava leaf extract at a concentration of 4 MIC and 0.15% lemongrass oil had the highest overall acceptability and antibacterial activity against S. pyogenes (inhibition diameter of 11.92 ± 0.56 mm) and P. aeruginosa (10.77 ± 0.69 mm).

HARD CANDY: A FILM ABOUT THE CONTEMPORARY

Our study aims to analyze the movie "Hard Candy” (2005), which presents the audience with an interesting discussion about the sexual and emotional behavior of human beings, having, as a background, a problematic intergenerational relationship and all the conflicts that this context can evoke. As a research methodology, we searched for publications on the subject, in physical and digital collections. The objective of our work is to develop, in the classroom, an investigation routine, which can clarify to the student audience, what intentions could support the director of the film to shed light on a topic as controversial as it is contemporary. . Justifies the accomplishment of this work, the fact that our society has, at the mercy of new communication technologies, experienced biases and behavioral setbacks mediated through the so-called ICTs. The main work that supports our research is the book Somos Todos Canalhas, by Clóvis de Barros Filho (2015). As partial results of this study, we can say that the behavior seen in the film has been much more recurrent than apparently could be noticed due to the opacity that communication networks lend to their users.

Design and Development of Mebendazole Lozenges by Natural Polymers

Mebendazole is an anti-helminthic drug used to treat infections caused by worms. It works by keeping the worm from absorbing sugar (Glucose), So that the worm loses energy and dies. There are many dosage forms like syrups, tablets, ODT`s available in the market but still there is need for new dosage form which acts effectively and locally for paediatrics and geriatric people with difficulty in swallowing. The local acting mechanism of mebendazole makes it more suitable to formulate as lozenges. The hard candy lozenges were formulated using sugar as a base Xanthum gum, Guar gum and Neem gum are used as natural polymers. The usage of liquid glucose in the formulation made the lozenges smooth which helped in improving the elegance of the formulation. Stevia was used as sweetener. Sweetener along with flavours is used to mask taste of drug. The formulation of hard Candy lozenges was subjected to physico-chemical as well as in vitro drug release. Among all the formulations of hard candy lozenges formulation F7 had shown in vitro drug release of 99.9% at the end of 30min.

Development and Validation of an ICP-AES Method for the Determination of Toxic and Nutrient Metals in Candies: Application for the Analysis of Different Samples from the Greek Market

In this study, we present the development and validation of an inductively coupled plasma-atomic emission spectrometric (ICP-AES) method for the determination of Ag, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb and Zn in different candies. Various wet digestion protocols were examined in order to ensure minimum consumption of chemicals and sample preparation time. Under optimized conditions, less than 10 min were required for complete sample decomposition. The ICP-AES method was validated in terms of linearity, accuracy, precision, limits of detection (LODs) and limits of quantification (LOQs). The relative recoveries for the proposed method ranged between 80.0% and 119.0%, while the relative standard deviation values were lower than 9.0%, indicating good method accuracy and precision, respectively. The LODs for the examined analytes were 0.04–2.25 mg kg−1. Finally, the proposed method was successfully employed for the analysis of hard candies, jellies and lollipops that are sold in the Greek market, which are highly likely to be consumed by children.

Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract.

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).

Optimization of extrusion process for 3D hard candy manufacture

In the domain of 3D food printing, previously developed 3D candy printers focused majorly on soft candy materials, such as chocolate, gum, and jelly. These techniques also presented limitations in terms of reproducibility and model diversity. Accordingly, this study aimed to address these problems via investigation of the behavior of sugar, a printing material, with respect to the extrusion process of 3D hard candy manufacture and analysis of the reproducibility. Moreover, the relationship among the nozzle movement speed, extrusion speed, and pattern spacing was analyzed to derive the optimal conditions for the extrusion process for reproducing a 3D virtual model. It was observed that the pattern spacing was optimized at 0.9 mm, considering a stable manufacturing process and manufacturing speed. The optimized parameter values of nozzle diameter, nozzle-substrate distance, pneumatic pressure, control temperature, printing speed, and standoff distance were computed through a correlation analysis conducted with pattern spacing. Under these conditions, moldings with a total height of 6 cm could be built. Moreover, a considerably high reproducibility of the 3D model was achieved on consideration of changes in the pattern thickness according to the nozzle movement speed and extrusion speed. Overall, this study contributes to literature and bridges a gap therein by presenting a process technology for guaranteeing the reproducibility of 3D models. It also demonstrates that the production of personalized custom shapes will be effective and feasible in the future.

S3287 Effect of Hard Candy on Salivary Production

Introduction: When patients present for endoscopic procedures consuming or having recently consumed hard candy, many physicians will delay or cancel the procedures due to concern for aspiration. The aim of this study is to investigate the effect of consuming hard candy on saliva production. The goal is to determine the appropriate duration of time needed prior to the safe administration of sedation/anesthesia after ingestion of hard candy. Methods: Adult volunteers were recruited and provided informed consent. Exclusion criteria included a history of cognitive impairment, aspiration, head and neck cancer/radiation, and any condition that affects saliva production. Participants were kept NPO for 2 hours prior to participation. After initially clearing their mouths of secretions, participants leaned their heads forward and passively allowed oral secretions to drool into a test tube. At five-minute intervals, participants expelled any additional saliva into the tube, and then the tube was exchanged for a fresh tube. The saliva was measured for volume and weight. After two five-minute baseline collections, participants were asked to consume a sugar-free lemon hard candy while continuing the collections. This process continued until saliva volume returned to within 10% of the average of the unstimulated samples. Results: 10 participants (6 female, median age 28 years) were enrolled. Most reported no medical conditions, though one reported diabetes. On average, subjects spent 10 minutes and 20 seconds consuming the hard candy. In the pre-candy unstimulated phase, the median saliva production was 1.22 ml (IQR = 1.125) and 1.7 grams (IQR=0.547) per five-minute interval. Saliva production peaked at the collection 10 minutes after initiating the hard candy at 2 ml (IQR=1.85) and 2.06 g (IQR=2.34). The average time for saliva production to return to within 10% of unstimulated levels was 32 minutes (SD=12 minutes), with the longest time recorded being 50 minutes. Conclusion: Our results show that hard candy-stimulated saliva production returns to within 10% of baseline at an average of 32 minutes, with all participants doing so in under one hour. While studies measuring the impact of hard candy on gastric fluid volumes are needed before definitive recommendations can be made, our results suggest that endoscopic procedures can safely be performed one hour after ingestion of hard candy.

Evaluation of Antibacterial Effect of Different Sucrose Free Hard Candies in High-Risk Patients

Evaluation of Antibacterial Effect of Different Sucrose Free Hard Candies in High-Risk Patients

Detection and Classification of Defective Hard Candies Based on Image Processing and Convolutional Neural Networks

Defective hard candies are usually produced due to inadequate feeding or insufficient cooling during the candy production process. The human-based inspection strategy needs to be brought up to date with the rapid developments in the confectionery industry. In this paper, a detection and classification method for defective hard candies based on convolutional neural networks (CNNs) is proposed. First, the threshold_li method is used to distinguish between hard candy and background. Second, a segmentation algorithm based on concave point detection and ellipse fitting is used to split the adhesive hard candies. Finally, a classification model based on CNNs is constructed for defective hard candies. According to the types of defective hard candies, 2552 hard candies samples were collected; 70% were used for model training, 15% were used for validation, and 15% were used for testing. Defective hard candy classification models based on CNNs (Alexnet, Googlenet, VGG16, Resnet-18, Resnet34, Resnet50, MobileNetV2, and MnasNet0_5) were constructed and tested. The results show that the classification performances of these deep learning models are similar except MnasNet0_5 with the classification accuracy of 84.28%, and the Resnet50-based classification model is the best (98.71%). This research has certain theoretical reference significance for the intelligent classification of granular products.

Antibacterial Activity of Kaempferia Galanga L. Hard Candy Against Streptococcus pyogenes and Staphylococcus aureus Bacteria Growth

Aromatic ginger (Kaempferia Galanga L.) is a spice plant that has a high volatile content with active compounds of ethyl p-methoxy cinnamate (23.65%) and ethyl cinnamate (5.98%). These two compounds have been reported to have antibacterial activity against Streptococcus pyogenes and Staphylococcus aureus, which are two types of bacteria that can cause sore throat. The application of aromatic ginger essential oil on hard candy can potentially reduce inflammation in the throat. This study aims to determine the effect of aromatic ginger essential oil concentration on hard candy in inhibiting the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria and to determine their acceptance by the panelists. This research was conducted with 6 treatments of variations in the concentration of aromatic ginger essential oil, including 0%, 0.2%, 0.4%, 0.6%, 0.8%, and 1%. The results showed that the higher the concentration of aromatic ginger essential oil on hard candy would further increase the inhibition of the growth of Streptococcus pyogenes and Staphylococcus aureus bacteria. The highest inhibitory activity and the highest panelist acceptance was 1% essential oil concentration with 3.29% moisture content, 0.12% ash content, and 7.13% reducing sugar. The use of aromatic ginger essential oil on hard candy as a flavoring and well as inhibiting the growth of strep throat-causing bacteria (Streptococcus pyogenes and Staphylococcus aureus) has the potential to be developed.
 
 Keywords: Antibacterial, hard candy, aromatic ginger, essential oil, Streptococcus pyogenes, Staphylococcus aureus

FARKLI KARBONHİDRAT FORMÜLASYONLARI İLE ÜRETİLMİŞ AYVA SUYU KONSANTRESİ KATKILI SERT ŞEKERLERİN KALİTE ÖZELLİKLERİNİN İNCELENMESİ

Bu çalışmada farklı karbonhidrat formülasyonları kullanılarak ayva suyu konsantresi katkılı sert şeker üretimi amaçlanmıştır. Her bir karbonhidrat formülasyonu (%100 sakkaroz, %75 sakkaroz+%25 glikoz, %75 sakkaroz+%25 fruktoz) için geleneksel açık kazan üretim yöntemi kullanılarak sert şeker üretilmiştir. Ürünlerin renk, camsı geçiş sıcaklığı (Tg) ve higroskopisite değerleri, şeker kompozisyonları, duyusal özellikleri incelenmiştir. % 100 sakkaroz kullanılarak üretilen sert şekerlerin L*, a* ve b* değerleri en yüksek olarak bulunmuştur. Şeker formülasyonlarına glikoz ve fruktoz ilavesi ürünlerin Tg değerinde azalmaya neden olmuştur. %75 sakkaroz+ %25 fruktoz formülasyonu kullanılarak üretilen sert şekerlerin higroskopisite değeri en yüksek olarak bulunmuştur. Karbonhidrat formülasyonundaki farklılık ürünlerin şeker kompozisyonunu etkilemiştir. Formülasyonunda glikoz içeren sert şekerler genel beğeni kriteri açısından en yüksek puanlanmıştır

ANTIOXIDANT ACTIVITY, SENSORY, CHEMICAL, AND MICROBIOLOGY CHARACTERISTICS OF MUNTOK WHITE PEPPER (Piper nigrum Linn.) HARD CANDY

Muntok white pepper is the most recognized commodity of Indonesian in the world. One of the diversified products of white pepper is hard candy. This study aimed to determine the antioxidant activity, chemical, sensory, and microbiology characteristics of Muntok white pepper hard candy. The used experimental design was factorial completely randomized design, with the sucrose – glucose ratio as the first factor with two levels (50:50 and 70:30) and white pepper powder concentration as the second level with three levels (1%, 3%, and 5%). The product selection was based on the hedonic parameters. After getting the selected formulation, some tests were conducted, including antioxidant activity test by DPPH method, proximat analysis, TPC test, sensory evaluation, and energy content calculation. Selected Muntok white pepper hard candy formulation used a 50:50 sucrose – glucose ratio with 1% white pepper addition. It has a moisture content of 3.46%, ash content of 0.89%, fat of 12%, the protein content of 1.95%, reducing sugar of 11.31%, saccharose of 62.93%, TPC of 8x101 colonies/g, low antioxidant activity (IC 50) of 141208.03 mg/L, AEAC of 20.58 mg/100g vitamin C, the percent inhibition of 17.66%, the energy content of 365.44 kcal/100gr. The hedonic test result leads to be like by the panellists (5.57 -7.10 in 10 scales). Its sensory quality test results were leading to golden yellow (8.31), leading to spicy (5.58), no pepper smell (2.86), and leading to the hard texture (4.34). The selected product has confirmed the Indonesian National Standard of hard candy.