Optimization of honey candy recipe using response surface methodology.

摘要

Formulation of a candy product containing honey as 1 of its ingredients was optimized using response surface methodology. Honey (10-50%), butter (0-30%), starch (10-40%), skim milk powder (SMP; 0-24%) and pectin (0-6%) were the independent variables, and the responses were moisture content, hardness and yellowness index. The formulated ingredients were blended and heat treated at 85 degrees C for 7 min. The cooked candy was then cooled to 15 degrees C, molded, wrapped with Al foil and stored for physicochemical analysis. Moisture contents increased with honey levels, whereas the reverse was true for butter and pectin levels. Hardness decreased with increases in honey levels, and butter and pectin contents were negatively correlated with hardness. Yellowness index increased with increases in honey levels, but decreased with increases in starch and SMP contents. Best results were achieved using a combination of 44% honey 44, 15% butter, 25% starch, 12% SMP and 5.55% pectin.