Effect of sucrose/glucose syrup ratio and citric acid on physical properties and sensory quality of candy product
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Abstract
The objective of this research was to develop the Thunbergia laurifolia Linn. candy. The experiment was designed as 3×3 Factorial in Completely Randomized Designs to determine the optimal concentration of sucrose (32, 27, 22%) and glucose syrup (27, 22, 17%) in the production of candy. The candy made from sucrose and glucose syrup of 32% : 27% showed the highest overall liking score (7.09) in sensory tests whereas the lowest hardness (116.142 g). Improvement of the T. laurifolia candy taste was investigated by adding citric acid with different concentrations into the product. The addition of 1.4% citric acid had the highest overall acceptability score (7.38). In addition, the T. laurifolia candy had aw of 0.380 and total acidity of 1.381%.
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