Studies on the Consistency of Jaggery-Based Hard-Boiled Candy by Incorporating Thickening and Gelling Agents

Kumar, Ravi Dinesh; Sudhakar, V.; Sairagul, G.; Manoj, Jinu

doi:10.1007/s12355-021-01074-3

Cited by 5 publications

(6 citation statements)

References 9 publications

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“…The use of calcium maltobionate with sugar and calcium maltobionate with reduced isomaltulose for hard candy formulations have also reported ( Kawai et al, 2019 ). Traditional ingredients specific to certain regions such as jaggery on the Indian subcontinent have also been utilized for hard candy production ( Dinesh Kumar et al, 2021 ). In the same work, jaggery was combined with hydrocolloids including xanthan gum, guar gum and gum acacia to improve the candy texture.…”

Section: Methodsmentioning

confidence: 99%

“…Transparency of such candies was reported to increase since interactions between the maltitol syrup components and xylitol affected the solubility of the colorant ( Jeon et al, 2021 ). However, in another study, addition of hydrocolloids and gelatin did not affect the color of the final hard-boiled candy which the authors concluded was since the quantities of the added materials were not sufficient to induce significant changes in color ( Dinesh Kumar et al, 2021 ).…”

Section: Quality and Storage Parametersmentioning

confidence: 99%

“…hydrocolloids, gums) also impact the final moisture content of hard candies. Dinesh Kumar et al (2021) reported that increasing the gum concentration (xanthan gum, guar gum, gum acacia) in formulations resulted in a rise in the moisture content of the hard candies ( Dinesh Kumar et al, 2021 ). Xylitol-based hard candies also experienced a higher final moisture content after production ( Jeon et al, 2021 ).…”

Section: Quality and Storage Parametersmentioning

confidence: 99%

See 2 more Smart Citations

Hard Candy Production and Quality Parameters: A review

Ozel,

Kuzu,

Marangoz

et al. 2024

Open Res Europe

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Hard candies are sugar confections comprising mainly water and sucrose. Corn syrup, colorants and flavors are also usually added to hard candy formulations. The production of hard candy requires heating of the ingredients to very high temperatures to reduce moisture content and subsequent cooling to obtain a solid matrix. Cooling of the mixtures achieves the final, well known glassy state of the products. In this glassy state, the system is kinetically stable and molecular mobility is restricted, providing longer shelf life to hard candies. There are, however, several factors affecting the final quality and consumer acceptance of hard candies. Production methods and parameters, initial formulations as well as storage conditions all play a crucial role in the physicochemical, textural and sensory properties of hard candies. Addition of colorants and flavors also plays a vital role in the final quality. Although hard candy production is a simple process with few production stages, even small changes in the method of production and process parameters may induce substantial changes in the final product characteristics. Additionally, storage conditions such as temperature and humidity can change the product properties leading to graining and stickiness which are the two major problems for hard candies during storage. Both production and storage conditions should therefore be carefully chosen and controlled for desirable hard candy properties. This review addresses the general production methods and considers process parameters and quality parameters of hard candy products. Moreover, a comprehensive review of the related hard candy literature is also presented. The majority of hard candy reviews focus on specific methods and processes, but this review will present a more general frame on the subject.

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Section: Methodsmentioning

confidence: 99%

Section: Quality and Storage Parametersmentioning

confidence: 99%

Section: Quality and Storage Parametersmentioning

confidence: 99%

See 1 more Smart Citation

Hard Candy Production and Quality Parameters: A review

Ozel,

Kuzu,

Marangoz

et al. 2024

Open Res Europe

View full text Add to dashboard Cite

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“…Thus, it can be considered as a promising gelling agent in candy production. In this regard, Dinesh Kumar et al [ 19 ] found that the addition of guar gum in GC production resulted in novel products with better texture and brighter color, which were preferred by the panelists. Therefore, guar gum can be employed as an alternative gelling agent, to achieve the desired appearance, texture, and mouthfeel.…”

Section: Preparation Of Gcs Based On Novel Formulationsmentioning

confidence: 99%

Current Innovations in the Development of Functional Gummy Candies

Tarahi,

Tahmouzi,

Kianiani

et al. 2023

Foods

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Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.

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“…Depending on the candy characteristics, samples may become sticky or experience graining (sucrose crystallization) (Nowakowski and Hartel, 2002). If the candy formulation includes large amounts of glucose and fructose, the hygroscopic character of such sugars may induce extreme water absorption and a sticky product (Dinesh Kumar et al, 2021). In the case of high sucrose concentrations, lower levels of moisture may be absorbed by the product but the water in the candy would have higher mobility in the absence or low level of humectants.…”

Section: Introductionmentioning

confidence: 99%

Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

Ozel,

Berk,

Uguz

et al. 2024

Front. Food. Sci. Technol.

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Hard candies produced from sucrose and doctoring agents such as glucose syrup (GS) and high fructose corn syrup (FS) have been investigated in terms of their final composition, glass transition temperature (Tg), degree of crystallinity, total soluble solids (TSS) content and water activity (aw). Time domain (TD) 1H NMR longitudinal relaxation time (T1) and second moment (M2) measurements have been used to understand the glassy state and crystallization characteristics for different hard candy formulations. The investigated candies include sucrose as the main sugar component. Different levels of doctoring agents have been mixed with sucrose to obtain products with different characteristics. It has been shown that addition of any doctoring agent to sucrose formulations decreases the Tg of the system significantly (p≤ 0.05). Furthermore, GS or FS addition also induce significant changes in TSS and aw. T1 and M2 results are almost parallel to each other, both reaching the highest values for the highest sucrose concentration (p≤ 0.05). The results demonstrate that the glass transition and crystallization characteristics of hard candy formulations can be monitored and analyzed by TD NMR relaxometry, alternative to other frequently used conventional methods including differential scanning calorimetry (DSC) and X-ray diffraction.

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Studies on the Consistency of Jaggery-Based Hard-Boiled Candy by Incorporating Thickening and Gelling Agents

Cited by 5 publications

References 9 publications

Hard Candy Production and Quality Parameters: A review

Hard Candy Production and Quality Parameters: A review

Current Innovations in the Development of Functional Gummy Candies

Correlation of low field nuclear magnetic resonance relaxation with composition and glass transition of hard candies

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