Soft Candy Research Articles

Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

This study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to the design plan, sonocrystallization time and current were selected as independent variables. The samples (36 run) nucleated by sonocrystallization using the optimum conditions (1600 and 2400 mA, 20 min) were allowed to aging under different times (0, 2, 4, 6, 8, and 10 min) and temperatures (60, 65, and 70 °C) in order to determine crystal growth. According to the texture profile analysis results, all parameters except for cohesiveness were significantly affected by both the sonocrystallization and aging conditions (p < 0.05), and dramatically higher hardness values were obtained for samples sonocrystallized at 2400 mA. Micrographs showed the formation of a crystalline network with more crystals of smaller size, fragmentation of larger crystals, and a more homogenous crystallization, especially in the samples sonocrystallized at 2400 mA and allowed to aging at >65 °C for durations of >6 min. The targets of the study were achieved by subjecting the samples to sonocrystallization at 2400 mA and aging at 70 °C for 8 min for crystal growth.

Yeast cell biocarrier for the encapsulation of ascorbic acid: effect of plasmolysis process, suspension media and ascorbic acid levels on the physicochemical, morphological and bioactive properties of microcapsules.

Ascorbic acid is a water-soluble vitamin and shows weak stability against external factors such as heat, oxygen, light etc. Due to its lower stability, encapsulation is an effective process for the preservation of its activity. Although there are a wide variety of encapsulation methods, the technique of encapsulation with yeast cells has been followed with increasing interest in recent years. In this study, encapsulation possibilities of ascorbic acid by yeast cells were investigated. In this context, Saccharomycess cerevisiae yeast cells in plasmolyzed and non-plasmolyzed forms were used in two different suspension media (water and ethanol) and effect of ascorbic acid concentrations (10, 20 and 50 g per 10 g yeast) were studied. A total of 12 different yeast microcapsule samples were produced and some physicochemical, bioactive and structural characterizations were performed. The ascorbic acid level of yeast microcapsule samples was determined as 206.4-713.9 and 202.8-726.1 mg g-1 for plasmolyzed and non-plasmolyzed yeast cell types, respectively. ABTS radical scavenging activity increased from 27.23 to 233.04 μg TE g-1 by increased ascorbic acid levels. Ascorbic acid capsules were used in soft candy processing against free ascorbic acid and it was found that 47.9% ascorbic acid loss was detected for control sample at the 24-day storage while the ascorbic acid loss was approximately 25% for yeast microcapsules. It was concluded that yeast cells are capable of preserving ascorbic acid stability during storage and yeast cells can be used effectively and safely for the manufacturing of the ascorbic acid microcapsules. © 2024 Society of Chemical Industry.

Education and Training on Making Carrot Hard Candy and Dragon Fruit Soft Candy for Stunting Prevention

Stunting is a form of chronic malnutrition associated with prolonged nutritional deficiencies. One crucial way to meet the nutritional needs of young children is by consuming vegetables and fruits, which are primary sources of micronutrients. Vegetables and fruits are vital for the body as sources of vitamins, minerals, and fiber, essential for achieving a healthy diet according to balanced nutrition guidelines. Vitamins are particularly crucial for maintaining body health. Carrots (Daucus carota L) and dragon fruit (Hylocereus sp.) are highly nutritious vegetables and fruits, containing high levels of carotene, vitamin A, B, C, and various minerals. Providing education and training to individuals and community groups, especially those at risk, aims to enhance knowledge, foster healthy habits and behaviors, and ultimately prevent stunting in the community. This community service project consists of preparation, observation, and implementation stages. The project involved 30 participants from the community and the PKK women's group in Kerang Village, Takeran District, Magetan Regency, East Java Province. The results indicated high participant enthusiasm, as seen from their active engagement. The community learned about the benefits of carrot hard candy and dragon fruit soft candy and understood the process of making these nutritious candies. From a low level of understanding before the education, there was an increase in understanding, and the community's low skill level improved after the training.

A preliminary study on the use of phycocyanin as a natural blue color source in toffee-type soft candy: Effect of storage temperature and pigment concentration.

In this study, phycocyanin obtained from Spirulina platensis extract was used at various concentrations as a natural blue color source in toffee-type soft candy, and the effect of various storage temperatures (4, 20, and 40°C) on the color stability was investigated. In addition, main quality parameters, such as water activity, texture, and sensory analysis, were determined in the samples stored for 3 months at 20°C, and thus the effect of phycocyanin addition on the product appeal was studied. According to the results, the addition of phycocyanin powder did not significantly affect water activity (p > .05). As expected, L*, a*, and b* values of the samples changed with the phycocyanin, and the ΔE values of the samples stored at 4, 20, and 40°C varied between 0.14-0.44, 0.84-2.76, and 2.63-7.90, respectively, during the entire storage period. The texture analysis outputs revealed that the use of phycocyanin did not cause any change in the textural properties of the samples (p > .05). Considering the sensory analysis, all studied concentrations scored high in terms of color liking, and the use of phycocyanin in toffee-type soft candy production resulted in a remarkable consumer appeal. Hence, the outcomes of this study show that if temperature control is performed in the production, the organoleptic properties of toffee-type candy products can be enhanced using phycocyanin and can meet consumer requests and demands.

Organoleptical Test And Acceptance Of Gummy Candy With The Addition Of Turmeric Acid

Abstract. Technological developments have an impact on people's awareness of the importance of maintaining a healthy body by optimizing natural resources as functional food. Functional food is food and drink that is often consumed by the public because it contains bioactive compounds that are beneficial for health. Gummy candy is a type of jelly-like soft candy made from a mixture of sugar and the purpose of this study was to determine the acceptability of gummy candies with the addition of turmeric and tamarind as functional foods. This study used an experimental method with organoleptic tests on the resulting functional food products. There were 3 treatments in this study namely P1 (100% mineral water: 0% sour turmeric), P2 (81.5% mineral water: 18.5% sour turmeric) and P3 (63% mineral water: 37% sour turmeric). Based on the Friedman rank test, and carried out with the Wilcoxon test, it was found that the tamarind turmeric substitution had a significant effect on the color and texture parameters with a value (p = 0.00), but was not significantly different in the aroma parameter with a value (p = 0.81) and taste with a value (p = 0.16) on organoleptic gummy candy. It can be concluded that P3 got superior scores compared to P1 and P2 on the color and aroma parameters, while P1 excelled on the texture and taste parameters. The addition of tamarind turmeric will affect the organoleptic acceptability of Gummy candies.

Evaluation of Sensory Attributes of Soft Candy Using Taro Leaf Extract as Influenced by Variations of Gelatin and Glucose Syrup

Although taro is widely grown in Indonesia, it is one of the underutilized crops which is a good source of nutrition. one part of taro that is rarely utilized is the leaves. The objective of this research is to determine the effect of glucose syrup and gelatin concentrations on the organoleptic properties (preference for color, taste, and texture) of soft candy made from taro leaf extract. The method used in this research is experimental which is arranged in a Completely Randomized Factorial Design (CRD) with two factors, which are The concentrations of are (25%, 35%, 45%) and the concentrations of gelatin are (20%, 25%, 30%). Each treatment being repeated three times. The obtained data were analyzed using ANOVA (analysis of variance), and Duncan’s test was conducted if significant differences were obtained. The results shows that soft candy with 35% glucose syrup and 25% gelatin had the highest preference for color. The formulation with 35% glucose syrup and 30% gelatin was most preferred for aroma. The formulation with 45% glucose syrup and 30% gelatin received the highest scores for texture (3.90±0.308) and flavor (3.95±0.63). This research demonstrates that optimizing glucose syrup and gelatin concentrations in soft candies made from underutilized taro leaf extract can significantly enhance specific sensory attributes like texture and flavor. This study can contribute in providing valuable insights for future product development and highlighting the potential of taro leaves as a valuable food ingredient.

In vitro gastrointestinal digestion of a novel toffee type soft candy formulated by a latex obtained from Gundelia tournefortii L. and enriched with a lactic acid-based propolis extract

In this study, a toffee type soft candy product was developed for the first time with a new production process by means of using a plant based latex (kenger gum) obtained from Gundelia tournefortii L. D-optimal mixture design was used for the optimization of components in the kenger gum added sugared (KGS) and sugar-free (KGSF) candy samples. According to optimization step, the amounts of kenger gum that provided the best sensory scores were found as 2.16 g/100 g and 2.00 g/100 g sample for KGS and KGSF formulations, respectively, and then lactic acid (80 %) based propolis extract (LPE, 0.5 %, 1 %, 2.5 %) were added to these novel candy samples. According to the results, water activity values were determined as 0.6210–0.6315, 0.6197–0.6290 and 0.5226–0.5313 for the control, KGS, and KGSF groups, respectively. Considering the instrumental texture and color parameters, use of kenger gum and different amounts of LPE caused differences in the characteristic properties of samples. Compared to the control group, chlorogenic acid, caffeic acid, ferulic acid, sinapic acid, and rosmarinic acid were detected in the samples with added kenger gum. The presence of both kenger gum and LPE in candy samples might have resulted with an interaction and affected the in vitro bioaccessibility of the phenolic compounds.

In vitro digestion analysis of soft candy containing peptide-zinc chelates derived from low-fluoride protein hydrolysates of Antarctic krill (Euphausia superba) powder

This study developed a soft candy with peptide-zinc chelates using low-fluorine protein hydrolysates derived from Antarctic krill powder. To achieve this, the enzymatic hydrolysis conditions of the protein isolates were optimized through single-factor experiments. Protein hydrolysates were used to produce Antarctic krill peptides (AKP) through ceramic membrane microfiltration at various pressure levels. AKP-zinc chelates (AKP-Zn) were prepared by mixing AKP and zinc sulfate, subsequent to characterized the resulting complex. Finally, we examined the tolerance of AKP-Zn and soft candy containing AKP-Zn (SC-AKP-Zn) to simulated gastrointestinal digestion in vitro. The optimal enzyme mix was a 1:1 ratio of alkaline and flavored protease, with 4000 U/g enzymes, pH 7.5 and 3 h, and the ceramic membrane microfiltration increased the protein content in AKP by approximately 85.34 ± 3.54 %. Characterization showed that AKP effectively interacts zinc ions through bonding with oxygen and nitrogen atoms, helps the strength of AKP-Zn in various pH levels and simulated digestive systems. AKP-Zn and SC-AKP-Zn showed higher bioavailability compared to zinc sulfate and zinc gluconate. These results provide a solid theoretical foundation for creating ready-to-eat food products with AKP-Zn and offer new insights into the potential applications of Antarctic krill proteins.

Effects of dragon fruits and moringa oleifera extracts, mineral mix variations on soft milk candy

Calcium is the most micronutrient found in dragon fruit reaching 8.5 mg/100 grams. Other sources of calcium in humans’ diet as milk, and moringa oleifera leaf can be used alternated to accept a daily intake of 1000 mg per day to support the formation of bones and teeth. The purpose of the study was to determine of calcium content from dragon fruits and moringa oleifera extracts, mineral mix variation on milk soft candy. This study is early to make milk soft candy with a completely randomized design (CRD) as P1 (12:1:50:8); P2 (14:2:50:9) and P3 (16:3:50:10) of dragon fruit extract: moringa oleifera leaf extract: mineral mix, with two replication. All treatments are tested of calcium content using An atomic Absorption Spectrophotometer (AAS), and analyzed using a factorial design analysis of variance (ANOVA) test. The result showed the difference in calcium levels between treatments was significant (p: 0,000). The highest calcium content obtained on P1 treatment (12:1:50,8 dragon fruit extract : moringa Oleifera leaf extract : mineral mix) was 1,593 mg/100g100g.

Quality control planning to minimize waste at a manufacturing company

In industrial fields that developed very rapidly, the manufacturing industry was no exception. It was characterized by increasing consumer needs and significant competition between companies. With tight connections between one industry and another, high-quality products or services became a requirement for competitive advantage and a company's need to guarantee business process requirements. In companies, quality control had long been established as an important management strategy to achieve competitive advantage. PT Slamet Langgeng was a manufacturing industry producing candy products. According to existing data, many defects occurred, causing waste in operational costs and affecting the output produced. This paper aimed to analyze the causes of Davos Roll defects and formulate quality control plans so that businesses could be more competitive and able to compete in the global industry. After further review, three types of defects were identified: soft candy, broken candy, and packaging defects. Broken candy had the highest defect rate, reaching 53.89%. These results indicated the need for more intense quality control planning. Problem analysis used a fishbone diagram to determine the root causes, which served as a reference in the process of preparing quality control plans.

Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels

Plant-based hydrocolloid systems which are mixed with different carbohydrate types are becoming popular due to vegan concerns for both non-food and food industry. In this study, different sugar types (d-allulose and sucrose) at different concentrations (20% and 40%) were used to explore their effects on the gelation and physical properties of agar–agar. For characterization of these agar–agar-based gel systems, in addition to common physical methods (moisture content, water activity, color, hardness, viscosity), novel methods such as TD-NMR relaxometry, and FTIR were also used to get deep insight of the microstructures and water dynamics of the gel systems. Results clearly indicated that sugar type and concentration were vital factors affecting the agar–agar gel properties and dynamics of the system. Utilization of allulose in the gel systems led to formation of less moist and softer agar–agar matrix characterized with longer T2 spin–spin relaxation times. This study will lead to designing new types of vegan agar–agar-based confectionery products such as soft candies that are considered as perfect composite gels.

Formula Optimization and Product Design Analysis of Nougat with Purple Sweet Potato (Ipomoea batatas L), Cowpea (Vigna unguiculata L.) and Stevia Leaves (Stevia rebaudiana)

This study aims to determine the priority attributes of nougat with purple sweet potato, cowpea, and stevia leaves, optimize the nougat formulation from the organoleptic aspect, and determine the physicochemical characteristics of nougat. The research method used the Kano model and the central composite design (CCD) response surface methodology (RSM). The results of this study indicate that the attributes that influence consumer satisfaction are purple color, block shape, and low-calorie natural sweeteners. The optimum formulations obtained from purple sweet potato, cowpea, and stevia leaves were 20%, 1.5%, and 0.15% (Formula A14). Nougat products produce a moisture content of 6.09%-7.35%, ash content of 0.73%-1.95%, reducing sugar content of 11.50-17.11%, sucrose content of 35.14-49.38%, total color difference of 38.15-85.40; and hardness 0.357835-10.455 N. All formulations comply with SNI 3547.2-2008 (soft candy not jelly).

The Effects of Naematelia aurantialba on the Pasting and Rheological Properties of Starch and the Research and Development of Soft Candy.

To study the effects of Naematelia aurantialba (NA) on the rheological and gelatinization properties of starch, the processing methods of NA were diversified. In this study, the gelatinization and rheological properties of corn starch (CS) and edible cassava starch (ECS) were investigated by adding NA with different mass fractions. Starch soft candy was prepared using NA, CS, and ECS as the main raw materials. Rheological studies showed that both CS-NA and ECS-NA exhibited elastic modulus (G') > viscosity modulus (G″), implying elastic behavior. G' was such that CS+1%NA > CS+5%NA > CS+3%NA > CS > CS+2%NA > CS+4%NA > ECS+4%NA > ECS+3%NA > ECS+5%NA > ECS+2%NA > ECS+1%NA > ECS. The gelatinization implied showed that after adding NA, the pasting temperature of CS-NA and ECS-NA increased by 1.33 °C and decreased by 2.46 °C, while their breakdown values decreased by 442.35 cP and 866.98 cP, respectively. Through a single-factor test and orthogonal test, the best formula of starch soft candy was as follows: 0.4 f of NA, 10 g of white granulated sugar, a mass ratio of ECS to CS of 20:1 (g:g), 0.12 g of citric acid, 1 g of red date power, and 16 mL of water. The soft candy was stable when stored for two days. This study offers a new direction for the research and development of NA starch foods.

Karakteristik Permen Gummy Temumangga (Curcuma mangga Val.) dengan Penambahan Sari Buah Nangka

Gummy candy is a soft candy made with components such as gum, pectin, starch, carrageenan and gelatin. This research aims to determine the characteristics of gummy candy from the formulations of temumangga and jackfruit juice and using various concentrations of gelatin and determine the most preferred results for the gelatin concentration in making temumangga jelly candy with the addition of jackfruit juice. The experimental design used RBL (Complete Block Design) with 2 factors, factor I: concentration of temumangga extract and jackfruit juice (A1= 80 ml: 20 ml, A2= 60 ml: 40 ml, A3= 50 ml: 50 ml) and factors II gelatin concentration (B1= 5%, B2= 10%, B3= 15%). The parameters tested were physical texture analysis tests, gel strength, chemical tests for water content, ash content, coliform and organoleptic tests. The research results showed that the parameters of water content, ash content, reducing sugar and coliforms met SNI (No.3547-02-2008). The concentration of temumangga and jackfruit has a significant effect on water content, ash content, reducing sugar, coliforms, gel strength, texture hardness, texture cohesiveness, texture stickiness, organoleptics (color, taste, texture). Meanwhile, the concentration of gelatin has a significant effect on water content, ash content, reducing sugar, coliforms, texture hardness, gummy texture, texture cohesiveness, stickiness texture, organoleptics (aroma, texture,). The best gelatin concentration for color is 10% treated gelatin with a rating of 5.35 (Agak Suka). The best gelatin concentration for aroma is 15% treated gelatin with a rating of 5.00 (Agak Suka). The best gelatin concentration for taste is 15% treated gelatin with a rating of 5.33 (Agak Suka). The best gelatin concentration for texture is 15% treated gelatin with a rating of 4.85 (Netral).

Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant

The advantage of goat's milk, which produces a soft texture in processed foods, needs to be optimized for making soft candy, plus innovation in food products that are liked by children, such as attractive candy when given healthy natural colorant. Therefore, this research aims to produce innovative soft candy from goat's milk and annatto extract as colorant and antioxidant that consumers like. Soft candy product innovations were studied in random groups using a variety of annatto extract in goat’s milk soft candy formula, with 5 levels, namely 0%, 0.15%, 0.20%, 0.25% and 0.30% 5 levels. The research results showed that the innovation of goat's milk soft candy and 0.30% annatto extract coloring produced a soft texture when chewed, a milky taste and a blue purplish color that consumers liked. This soft candy innovation resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, antioxidant activity of 69.20±1.07% (inhibition percentage). The use of annatto extract coloring also does not affect the ash content or water content of the goat's milk soft candy produced. This innovation can also be a candy option for sufferers of lactose intolerance.

Sensory and physicochemical attributes of chocolate soft candy with different gelling agents.

Indonesia is one of the cocoa-producing countries. One of the modifications of processed cocoa is chocolate soft candy. This study aimed to determine the effect of the type of gelling agent on the sensory and physicochemical characteristics of chocolate soft candy. This study used a completely randomized design with one factor using several gelling agents, namely gelatin, carrageenan, and konjac, with the control being soft candy without adding the gelling agent. The analyses included texture, moisture content, ash content, reducing sugar levels, and sensory evaluation. The results showed that adding several types of gelling agents significantly affected the soft candy produced. The highest moisture content of soft candy was the treatment with 12.26% gelatin. The minor ash content added gelatin of 0.71%, and the highest reducing sugar levels added carrageenan of 10.21%. The highest value of taste and texture parameters is obtained by adding konjac soft candy.

Pendampingan Pembuatan Soft Candy Semangka, Nutrisi Halal Pemenuhan Zat Besi Sebagai Upaya Pencegahan Stunting

Prevalence of stunting in children in Indonesia at the national level is around 37%. Various efforts are made to reduce and prevent the incidence of stunting, one of the efforts to overcome this is the fulfillment of nutrition in children. one of the efforts to overcome this is the fulfillment of nutrition in children. One of One of the micronutrients that is important for child growth is iron. Lack of iron deficiency can cause stunting and impaired cognitive development in children. children. Iron is found in many foods, including watermelon. At Some people dislike the consumption of fruit directly. This becomes a challenge in itself where there needs to be an effort to process watermelon fruit into a dosage form that is favored by children, namely soft candy. One of one of the main ingredients for making soft candy is gelatin which needs to be considered its halalness. Therefore, there is assistance in making watermelon soft candy as halal nutrition to meet the iron needs of children as an effort to prevent stunting in MT Annisa, MT Annisa, MT Annisa, MT Annisa, MT Annisa. to prevent stunting in MT Annisa, Madiun City. The method in this activity begins with a pretest, then socialization and workshops, and ends with a posttest. The pretest results showed that only 9.09%, while the posttest results were 54.55% of residents who understood the knowledge and process of making halal watermelon soft candy for making halal watermelon soft candy for stunting prevention nutrition. This shows an increase in community knowledge after attending socialization and workshop looks different.

Gelatin Analysis in Local Soft Candy Products using Fourier Transform Infrared (ATR-FTIR) Combined with Chemometrics

Gelatin is widely used in the food industry, including soft candy. It is generally sourced from cows and pigs. However, adding porcine gelatin to food will be problematic for the Muslim community due to its prohibition in their beliefs. Therefore, the soft candy’s components should be analysed to determine whether the functional groups are of bovine or porcine gelatin. From three local soft candy products in Indonesia, gelatin was isolated with acetone by vortexing and centrifugation. The supernatant was analysed with FTIR to determine its spectral profile. Furthermore, the wavenumbers and absorbances of gelatin’s functional groups were analysed in Minitab 18 with multivariate PLS and PCA. FTIR showed that gelatin contained proteins with O-H, aliphatic C-H, C=O, N-H, and C-N groups. PLS and PCA were conducted in the wavenumber range of 1576–1481 cm-1. The calibration yielded R2 = 0.9997 and RMSEC = 0.9376%. The internal validation showed R2 = 0.9998 and RMSECV = 1.29%, while the external validation produced R2 = 0.9996 and RMSEP = 1.04%. Clustering with PCA revealed that the gelatin sample from one soft candy was in the same quadrant as the reference bovine gelatin, while the other two were in different quadrants from both references.

Investigating the potential of wine lees as a natural colorant and functional ingredient in jelly production.

The purpose of this study was to evaluate the potential of incorporating wine lees (WL), an inexpensive and widely available high-value winery waste product, into gelatin-based jellies to improve their technological and functional properties. We also aimed to evaluate the suitability of WL as a jelly colorant by comparing it with a commercial colorant. Wine lees were characterized for their anthocyanin, phenolic, antioxidant, and mineral content. Subsequently, physicochemical, functional, textural, rheological, and thermal analyses were conducted on soft candies containing 21, 14, and 7 g kg-1 WL (labeled as WL30, WL20, and WL10, respectively). The total phenolic, anthocyanin, antioxidant, and cupric-reducing antioxidant capacity (CUPRAC) values of WL30 were determined as 57.80 ± 6.12 mg gallic acid equivalent per kilogram (GAE kg-1 ), 17.58 ± 0.36 mg malvidin-3-glucoside equivalent kg-1 , 0.04 ± 0.01 μg mL-1 , and 45.55 ± 1.00 mmol L-1 Trolox equivalent (TE), respectively. The control sample had the best rheological characteristics, including K', G', and n*, as well as the greatest hardness value, followed by WL30. However, during the storage period, WL30 exhibited superior color stability and retained higher levels of phenolic and anthocyanin components in comparison with the control sample. Wine lees have the potential to be utilized as a natural colorant and alternative flavoring agent in jelly production. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies

Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies