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Keywords = kiwi candy

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5 pages, 538 KB  
Proceeding Paper
Development and Quality Evaluation of Dehydrated Kiwi Candy
by Ali Hassan, Muhammad Kashif Iqbal Khan, Abuzar Aslam, Summaia Fordos, Hafiza Ayesha Noor, Fatima Javed and Laiba Younas
Biol. Life Sci. Forum 2023, 26(1), 109; https://doi.org/10.3390/Foods2023-15033 - 14 Oct 2023
Viewed by 1805
Abstract
Kiwi fruit is a member of the “Actinidiaceae” family, with over 76 species and cultivars with a wide range of sensory attributes. The kiwi fruit is one of the most popular fruits in the world, and it is high in nutrients such as [...] Read more.
Kiwi fruit is a member of the “Actinidiaceae” family, with over 76 species and cultivars with a wide range of sensory attributes. The kiwi fruit is one of the most popular fruits in the world, and it is high in nutrients such as vitamins, phytochemicals, and minerals. Candies have a low nutritional value because of their principal constituents, which include gelling agents and sugar. In comparison to conventional candy, the goal of this project is to make a natural and healthy dehydrated candy utilizing fresh kiwi fruit. The fruits were obtained from the local market of Faisalabad. Two types of dehydrated kiwi candies were prepared (T1: peeled; T2: unpeeled). In the last step, the sweets were kept in a dehydrator at 50 degrees Celsius for 24 h. Candy’s physiochemical, color measurements, and sensory characteristics were assessed. In all physio-chemical and sensory evaluations, the unpeeled candy produced the best results. The unpeeled candy’s TSS value, titratable acidity, pH, and vitamin C content was 77.9°, 0.36%, 4.5, and 37 mg, respectively. Unpeeled candy has a slightly darker color as compared to peeled candy, and color values L*, a*, and b* were 43.89, 0.43, and 11.34, respectively. Candy’s sensory study employing a nine-point hedonic scale reveals the highest consumer acceptability in terms of flavor, scent, mouthfeel, and texture. Full article
(This article belongs to the Proceedings of The 4th International Electronic Conference on Foods)
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