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Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract

The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined the ef...

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Detalles Bibliográficos
Autores principales: Jeon, Yoowha, Oh, Jieun, Cho, Mi Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536104/
https://www.ncbi.nlm.nih.gov/pubmed/34681513
http://dx.doi.org/10.3390/foods10102464
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author Jeon, Yoowha
Oh, Jieun
Cho, Mi Sook
author_facet Jeon, Yoowha
Oh, Jieun
Cho, Mi Sook
author_sort Jeon, Yoowha
collection PubMed
description The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined the effects of polyol mixtures as sucrose and corn syrup substitutes on physicochemical (moisture, color, soluble solid (SSC)), hardness, and sensory features of hard candies. These three polyols had notable effects on quality characteristics in addition to their effects on L* value. Xylitol had an undesirable effect on moisture content and hardness, resulting in decreased texture acceptability, but improved color and clarity. Given the results of our experiments and optimization of variables, we determined that 90.21% isomalt, 8.63% maltitol syrup, and 1.16% xylitol produced a sugar-free candy with high desirability (0.894).
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spelling pubmed-85361042021-10-23 Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract Jeon, Yoowha Oh, Jieun Cho, Mi Sook Foods Article The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, maltitol syrup, and xylitol. This study examined the effects of polyol mixtures as sucrose and corn syrup substitutes on physicochemical (moisture, color, soluble solid (SSC)), hardness, and sensory features of hard candies. These three polyols had notable effects on quality characteristics in addition to their effects on L* value. Xylitol had an undesirable effect on moisture content and hardness, resulting in decreased texture acceptability, but improved color and clarity. Given the results of our experiments and optimization of variables, we determined that 90.21% isomalt, 8.63% maltitol syrup, and 1.16% xylitol produced a sugar-free candy with high desirability (0.894). MDPI 2021-10-15 /pmc/articles/PMC8536104/ /pubmed/34681513 http://dx.doi.org/10.3390/foods10102464 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Jeon, Yoowha
Oh, Jieun
Cho, Mi Sook
Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract
title Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract
title_full Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract
title_fullStr Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract
title_full_unstemmed Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract
title_short Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract
title_sort formulation optimization of sucrose-free hard candy fortified with cudrania tricuspidata extract
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8536104/
https://www.ncbi.nlm.nih.gov/pubmed/34681513
http://dx.doi.org/10.3390/foods10102464
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