print

Characteristics of non-jelly soft candy with insertion of candlenut oil

---

The aim of this research is to identify the characteristics of non-jelly soft candy that might be changed after the insertion of Candlenut oil. Candlenut oil was extracted using cold expeller press machine. The concentrations of candlenut oil used were 2%, 4% and 6% with the insertion temperature of 70oC, 80oC and 90oC at the end of non-jelly soft candy making process. Sensory analysis was done to indentify the appropriate candy samples to be analyzed for unsaturated fatty acid compositions. The result showed no significant difference among the samples. Therefore, non-jelly soft candy with 2% candlenut oil at 90oC insertion temperature, 4% candlenut oil at 90oC insertion temperature and 6% candlenut oil at 80oC insertion temperature were chosen after further statistic analysis. Non-jelly soft candy with 4% candlenut oil at 90oC insertion temperature showed the best amount of omega-3, omega-6 and omega-9 with the average value of 120.145 mg/100 g, 319.14 mg/100 g and 5435.90 mg/100 g.

---

Availability

B01489

(wh)

Available

Detail Information

Series Title

-

Call Number

1489

Publisher

: Swiss German University., 2013

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

FT

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment