Protein chewy candies.

Govindarajan, V. S. and Lalitha, S. (1979) Protein chewy candies. Proceedings of the Symposium on Status and Prospectus of the Confectionery Industry in India, CFTRI,. pp. 85-91.

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Abstract

Candies are a 'good to eat' food liked by children and adults alike. To make this popular item also into a `good for you' food, indigenously-available protein-enriched groundnut flour has been successfully incorporated to give 15-20 percent protein in the candies. Besides processing parameters, sensory quality attributes have been described. Panels of adults and children were used during development of the product for selection of preferred textures and flavours. Sensory evaluation has also been used to prove the acceptability of the product, as well as its storage life.

Item Type:	Article
Uncontrolled Keywords:	Candies, protein-enriched groundnut flour, sensory quality
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
Divisions:	Sensory Science
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Apr 2012 04:31
Last Modified:	30 Apr 2012 04:31
URI:	http://ir.cftri.res.in/id/eprint/5113

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