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Antioxidant activity in hard candy and soft candy added with hibiscus sabdariffa l.

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In this research, the antioxidant activity and total phenolic amount of hard and soft candies added with roselle water extract were observed. The effect of sucrose-glucose ratios, which were 1:1, 3:2 and 4:1, as well as the amount of extracts added (10 mL, 15 mL, and 20 mL) were examined. The antioxidant assay used was DPPH method and the total phenolic assay performed was using Fiolin-Ciocalteau. The results revealed that hard candies using 1:1 sucrose-glucose ratio added with 15 and 20 mL extract as well as hard candies made using 3:2 sucrose-glucose ratio added with 20 mL extract exhibited the highest value of antioxidant activity and total phenol content. It was also found that sucrose had degradative effect to the anthocyanins from roselle. The result of soft candy analysis showed that soft candies produced using 3:2 sucrose- glucose ratio and 15 mL added extract had the highest antioxidant activity. Quality measurement of candies, i.e. moisture content, sucrose level, reducing sugar level, and microbiological analysis, along with sensory analysis were evaluated as well.

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Availability

B01261

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Available

Detail Information

Series Title

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Call Number

1261

Publisher

: Swiss German University., 2012

Collation

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Language

English

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Classification

NONE

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Edition

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Subject(s)

FT

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