Preparation of a Natural Candy from Date (Phoenix dactyliferaL.), Olive (Olea europaeaL.), and Carob (Ceratonia siliquaL.) Fruits

Abstract

Until the early 1960s, the traditional recipe "Arkouy" from the mixture of carob (Ceratonia siliqua L.) powder and olive (Olea europaea L.) oil represented a sought-after food product in some localities of the Kabylian region (Northeastern Algeria). e present work attempted to improve this traditional recipe to obtain a natural candy from date (Phoenix dactylifera L.), olive (Olea europaea L.), and carob (Ceratonia siliqua L.) fruits. For this, di erent formulations with various proportions of the date paste, olive paste, and carob powder were obtained using a constrained mixture design (proportion of date paste ≥ 0.7). e hardness and total color di erence in the CIELab system were adopted as dependent variables. For comparison purpose, the local commercial candy "Caprice" was taken as reference. In addition, the two formulations containing the three basic ingredients were analyzed for the overall acceptability, reducing power, and thermal analysis. At rst approximation, it can be said that the formulation containing 75% date paste, 20% carob powder, and 5% olive paste ensures a balance between the target values of texture and color. e obtained candy can be used as a dietary supplement for all categories of consumers, especially patients with swallowing di culties.

Development of a Novel Whey Date Beverage Fermented with Kefir Grains Using Response Surface Methodology

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Physicochemical and Sensory Characteristics of “Terong Asam” (Solanum ferox Linn) Dry Sweetmeat at Various Concentrations of Sugar

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Potentiality of freeze–thaw treatment to produce soft textured aonla (Emblica officinalis) candies

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