RSM METHOD AND OPTIMIZATION OF HARD COATED SOFT SUGAR PROCESS PARAMETERS

Yıl 2019, Cilt: 3 Sayı: 2, 119 - 132, 30.04.2019

Özge Eyyüpoğlu Mehmet Ali Marangoz Suat Bora Yeşiltepe

https://doi.org/10.26900/jsp.3.013

Öz

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.

Anahtar Kelimeler

Chewy Dragee, Candy Manufacturing, Texture

Kaynakça

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