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Investigation of storage response of a plant latex based soft candy colored with blue pigment obtained from Arthrospira (Spirulina) platensis

Journal of Food Science and Technology (2025)
DOI: 10.1007/s13197-025-06338-4
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Abstract

A special plant latex (kenger gum) was used in toffee type candy production with a new process. Phycocyanin was added to the candy samples as a natural blue color source. Phycocyanin was found to be quite stable in novel samples produced with plant latex. The use of phycocyanin in toffee type soft candy production resulted in high consumption appeal.

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APA

Gunes, R., Palabiyik, I., Kurultay, S., & Yurt, B. (2025). Investigation of storage response of a plant latex based soft candy colored with blue pigment obtained from Arthrospira (Spirulina) platensis. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-025-06338-4

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