| Issue |
BIO Web Conf.
Volume 186, 2025
The 2nd International Seminar on Tropical Bioresources Advancement and Technology (ISOTOBAT 2025)
|
|
|---|---|---|
| Article Number | 04006 | |
| Number of page(s) | 6 | |
| Section | Bioresources in Food and Nutrition for a Healthier Future | |
| DOI | https://doi.org/10.1051/bioconf/202518604006 | |
| Published online | 22 August 2025 | |
Effect of glucomannan and glucose syrup concentration on the characteristics of pineapple vinegar soft candy
1 Departement Food Industry Technology. 68121 Jember. Indonesia
2 Departement Food Enggineering Technology. 68121 Jember. Indonesia
* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
Abstract
Confectionery products are increasingly in demand among consumers. Soft candies, in particular, can offer health benefits when derived from natural sources such as fruits, vinegar, leaf herbs, and rhizomes. Therefore, this study aimed to develop a soft candy recipe enriched with pineapple vinegar and to evaluate its physicochemical properties—specifically texture, colour, gumminess, cohesiveness, chewiness, nutrient content, and antioxidants—as well as its sensory qualities. The methodology involved varying the concentrations of glucomannan and glucose syrup. A Complete Randomized Design (CRD) was used, with two factors: glucomannan at 0.44%, 0.83%, 1%, and 1.13%; and glucose syrup at 10%, 15%, 20%, and 25%. The results indicated that the optimal formulation for soft candy was achieved with a specific glucomannan concentration combined with 20% glucose syrup.
© The Authors, published by EDP Sciences, 2025
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