Development of Myo-Inositol Soft Candy

Choong, Xin Ying (2018) Development of Myo-Inositol Soft Candy. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

Text Choong Xin Ying_Full Text.pdf Restricted to Registered users only Download (499kB)

Abstract

This study was carried out to incorporate hawthorn extract which contain myo-inositol into the soft candy. First of all, the hawthorn extract was obtained by blending dried hawthorn berries with boiled distilled water by using waring blender. The myo-inositol content was determined by using high performance liquid chromatography. The percentage of myo-inositol of the candy obtained by high performance liquid chromatography is 6.07% which is higher than the amount of myo-inositol incorporated into candy which is 00069%. A co-elution of hexose monosaccharides and myo-inositol was predicted. The sweetness and the hawthorn flavor of sample were higher than control in the quantitative descriptive analysis. In hedonic test, the sample showed significant higher overall acceptability in terms of sweetness, sourness and adhesiveness than the control although there were similar results in firmness, springiness and gel strength via texture profile analyzer between of sample and control.