EFFECT OF GLUCOMANNAN AND GLUCOSE SYRUP CONCENTRATION ON THE CHARACTERISTICS OF PINEAPPLE VINEGAR SOFT CANDY

Abstract

Confectionery products are becoming more and more in demand to consume, soft candy has functions for health, it can derive from natural sources, such as fruits vinegar, leaf herbs, and rhizomes. Therefore, the study aimed to develop a soft candy recipe, enriched with pineapple vinegar and determine physicochemical properties, especially texture, color, gumminess, cohesiveness, chewiness, nutrient contents, and antioxidants. Also, sensory properties for this soft candy. The methods in this research consisted of glucomannan concentration and glucose syrup. This study uses Complete Randomized Design (CRD) with two factors:  glucomannan concentration  (0,44 %, 0,83 %,1%, and 1,13 %) and glucose syrup (10%,15%, 20%, and 25%). The results showed that the best treatment to develop soft candy with glucomannan concentration and glucose syrup is 1% and 20%.