Physicochemical Properties and Sensory Evaluation of Jelly Candy Made from Carrots and Strawberries

Abstract

A study on quality of jelly candy formulated from -carrageenan and konjac (jelly powder), has been conducted. The objective of this study was to determine the best ratio of -carrageenan and konjac in the formulation of jelly candy. The ratio of -carrageenan and konjac was varied from 40:25; 35:30; 30:35; to 25:40. The quality parameters observed on jelly candy produced were gel strength, elasticity, stickiness, water activity (a w), and sensory test. Results showed that the best ratio of -carrageenan to konjac was 40:25 (formula A) which produced candy with physicochemical quality closed to that of commercial one with hardness of 470.7 g, elasticity of 4.5 mm, stickiness of 36.15 g, and a w of 0.5. While the results of the sensory test showed that the difference ratio of -carrageenan and konjac had no significant effect on the product. Based on that result, the best formulation in production of jelly candy was formula A.