Optimization of honey candy recipe using response

 Introduction
 Methods and materials
 Results
 Conclusion

 The direct product of the study was honey, a
natural sweet substance produced by
honeybees, has a wide range of applications in
the food industry
 The aim of the study was to optimize the
formulation of candy taking honey as one of
the ingredients.

 Optimization of candy ingredients was done
using Response Surface Methodology (RSM).

 Response Surface Methodology (RSM) consists
of a group of empirical techniques devoted to
the evaluation of relations existing between a
cluster of controlled experimental factors and
the measured responses, according to one or
more selected criteria

 The independent variables were
honey, butter, starch, Skim Milk Powder (SMP)
and pectin
 The proportions of ingredients taken were :
 honey (10-50%)
 butter (0-30%)
 starch (10-40%)
 SMP (0-24%)
 pectin (0-6%)

 Its took 32 experiments in total .
 The ingredients have blended thoroughly.
 The selected ingredients are mixed and heat-
treated at 85 ° C for 7 min.
 Received candy directly after preparation was
cooled to 15 ° C and shaped.
 Finally, they were wrapped in aluminum foil
for storage.

Optimization of honey candy recipe using response

 Butter had a negative correlation with the
moisture content along with pectin.
 Hardness decreased with the increase in honey
level.
 Butter and pectin followed the negative
correlation with hardness.
 Yellowness index increased with the increase in
honey level where as it decreased with the increase
in starch as well as skim milk powder level.

 Studies have helped to find an optimal
combination of :
 honey 44%
 butter 15%
 25% starch
 12% of the NSR
 5.55% pectin
 that gives a better product with acceptable
hardness, colour and moisture content.

 Based on studies that provided opportunity to
study the honey is safe to say that
honey may be used successfully in a candy
store with greater functionality.

 http://scialert.net/abstract/?doi=ajft.2011.985.
993
 http://scialert.net/fulltext/?doi=ajft.2011.985.
993&org=10#t1

Optimization of honey candy recipe using response

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Optimization of honey candy recipe using response