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Carrageenan based jelly candy

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A study was carried out on the application of jelly powder consisting of carrageenan,rnkonjac, KCl, and dextrose to produce jelly candy. The purpose was to formulate jellyrnpowder to be used in jelly candy processing. In the preliminary study, the jellyrnpowder concentration of 3.5, 4.0, 4.5, 5.0% in jelly candy processing was applied tornverify the optimum concentration. The highest organoleptic score was achieved byrnjelly candy with 4.5% jelly powder concentration. In the primary research, the ratio ofrncarrageenan:konjac of 8:5; 7:6; 6:7; and 5:8 in jelly powder and formulation of jellyrncandy with 4.5% jelly powder, 47% HFS, 9.7% sugar,1% flavor, 0.2% potassiumrncitrate, 0.1% sodium benzoate, and 37.5% water were applied. Parameters used tornjudge the quality of jelly candy were hardness, elasticity, stickiness, water activity,rnwater content, total ash, and organoleptic scores (texture, elasticity, transparency,rnodor, taste, acceptance). The quality was compared to that of commercial product.rnJelly powder with ratios 8:5, which have the lowest variable cost showed the nearestrnresemblance to commercial one, yet, the organoleptic test showed that jelly powderrnwith ratio of 5:8, which have the highest variable cost, was the most acceptable.rnHence, such jelly powder was able to be used in jelly candy processing, but thernformulation depends on the target market.

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Availability

B01022

(wh)

Available

Detail Information

Series Title

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Call Number

1022

Publisher

: Swiss German University., 2011

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT

Specific Detail Info

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