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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