RSM METHOD AND OPTIMIZATION OF HARD COATED SOFT SUGAR PROCESS PARAMETERS
Authors
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Özge EYYÜPOĞLU
Durukan Confectionery R&D Centre/TURKEY
0000-0002-6982-6404
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Mehmet Ali MARANGOZ
Durukan Confectionery R&D Centre/TURKEY
0000-0002-6209-3172
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Bora YEŞİLTEPE
Durukan Confectionery R&D Centre/TURKEY
0000-0002-6177-091X
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Abstract
Nowadays, the textural characteristics of foods affect the consumers' enjoyment about them. Providing ideal textural properties, especially in multi stage food production processes, is a complex and sensitive work that must be carried out with high precision. Hard sugar coated chewy product, “Chewy Drage” is highly preferred by the confectionery consumers all over the world. In this work, the changes in the physical behaviors of “Chewy Drage” with the changes in textural and process parameters was studied. Each process parameter was separately optimized and the relationship between those physical properties was elaborated.
Keywords:
Chewy Dragee, Candy Manufacturing, TextureDownloads
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