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American Journal of Food Technology
  Year: 2011 | Volume: 6 | Issue: 11 | Page No.: 985-993
DOI: 10.3923/ajft.2011.985.993
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Optimization of Honey Candy Recipe using Response Surface Methodology

Dibyakanta Seth and H.N. Mishra

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). The independent variables were honey, butter, starch, Skim Milk Powder (SMP) and pectin. The responses were moisture content, hardness and yellowness index. The proportions of ingredients taken were honey (10-50%), butter (0-30%), starch (10-40%), SMP (0-24%) and pectin (0-6%). The formulated ingredients were blended and heat treated at 85°C for 7 min. The cooked candy was then cooled to 15°C, molded, wrapped with aluminum foil and kept for physico-chemical analysis. It was evident from statistical analysis that moisture content increased with the increase in honey level. 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. Contour plots and response surfaces were developed for each response. Optimum values were predicted by superimposition of contours of each response by keeping standard values for each response in view. The optimum combination found were honey 44, butter 15, starch 25, SMP 12% and pectin 5.55%. Honey can be successfully utilized in confectionery with greater functionality.
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  •    Assessments of Drying Characteristics and Physio-Organoleptic Properties of Dried Pineapple Slices under Different Pre-Treatments
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How to cite this article:

Dibyakanta Seth and H.N. Mishra, 2011. Optimization of Honey Candy Recipe using Response Surface Methodology. American Journal of Food Technology, 6: 985-993.

DOI: 10.3923/ajft.2011.985.993






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