Development of Technology for Candy Caramel with Barberry Powder and Sugar Substitute Isomaltitol †
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Sample Preparation
2.3. Methods
3. Results and Discussions
3.1. Physico-Chemical Properties of Barberry
3.2. Physico-Chemical Properties of Candies Containing Barberry
3.3. Sensory Evaluations of Candies Containing Barberry
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Element | Element Content, mg/100 g | ||||
---|---|---|---|---|---|
[23] | [24] | [6] | [25] | Ukrainian Barberry | |
K | 1183.53 | 1274.54 | 392.0–648.9 | 1225/1380 | 1536.94 ± 4.67 |
Na | 253.99 | 10.92 | 24.0–72.6 | 18/198 | 248.81 ± 2.98 |
Fe | 34.21 | 10.92 | 12.3–180.8 | 0/10 | 8.19 ± 0.58 |
Mg | 119.49 | 2.33 | 0.5–5.8 | 58/109 | 75.11 ± 1.23 |
Ca | 258.73 | 37.40 | 190.2–872.5 | 160/132 | 112.25 ± 5.67 |
P | 256.04 | 203.95 | 93/109 | ||
Mn | 0.67 | 2.27 | 1/1 | 1.52 ± 0.12 | |
Ni | 2.29 | 0.58 | 0.28 ± 0.02 | ||
Cu | 0.52 | 1.00 | 1.5–2.5 | 0/1 | 1.79 ± 0.15 |
Zn | 9.47 | 9.01 | 1.6–11.2 | 2/6.4 | 0.92 ± 0.09 |
Cd | 0.73 | 0 | 0 |
Lollipop Caramel, Sample | Content of Barberry, % | Humidity, % | pH | Titratable acidity, ° (in Terms of Citric Acid) | Ascorbic Acid, mg/100 g | Reducing Substances, % |
---|---|---|---|---|---|---|
control | 0 | 0.010 ± 0.002 | 5.09 ± 0.01 | 0.010 ± 0.002 | 0 | 0.040 ± 0.002 |
S1 | 1 | 0.023 ± 0.001 | 3.45 ± 0.03 | 1.024 ± 0.015 | 0.440 ± 0.022 | 0.038 ± 0.015 |
S2 | 2.5 | 0.027 ± 0.003 | 3.25 ± 0.02 | 2.752 ± 0.023 | 0.840 ± 0.018 | 0.041 ± 0.003 |
S3 | 5 | 0.030 ± 0.002 | 3.18 ± 0.01 | 5.504 ± 0.013 | 2.200 ± 0.021 | 0.041 ± 0.002 |
S4 | 10 | 0.035 ± 0.003 | 3.12 ± 0.02 | 10.176 ± 0.031 | 4.250 ± 0.017 | 0.042 ± 0.001 |
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Sema, O.; Aksonova, O.; Sachko, A.; Gubsky, S. Development of Technology for Candy Caramel with Barberry Powder and Sugar Substitute Isomaltitol. Eng. Proc. 2025, 87, 73. https://doi.org/10.3390/engproc2025087073
Sema O, Aksonova O, Sachko A, Gubsky S. Development of Technology for Candy Caramel with Barberry Powder and Sugar Substitute Isomaltitol. Engineering Proceedings. 2025; 87(1):73. https://doi.org/10.3390/engproc2025087073
Chicago/Turabian StyleSema, Oksana, Olena Aksonova, Anastasiia Sachko, and Sergey Gubsky. 2025. "Development of Technology for Candy Caramel with Barberry Powder and Sugar Substitute Isomaltitol" Engineering Proceedings 87, no. 1: 73. https://doi.org/10.3390/engproc2025087073
APA StyleSema, O., Aksonova, O., Sachko, A., & Gubsky, S. (2025). Development of Technology for Candy Caramel with Barberry Powder and Sugar Substitute Isomaltitol. Engineering Proceedings, 87(1), 73. https://doi.org/10.3390/engproc2025087073