Functional hard-boiled candy formulation employing Plackett Burman design

Abstract

Plackett-Burman experimental design was employed as a screening experiment with five variables for preparation of hard boiled candy. The effect of varying the levels of hard-boiled candy ingredients such as ratio of liquid glucose (30-40%): sugar (60-70%) addition of nutraceuticals namely green tea extract (0.5-1%) and Amla powder (0.5-1%) along with salt (0.1 to 0.2%) on the physicochemical responses such as hardness, colour, total polyphenol, antioxidant radical scavenging, vitamin C and overall quality were studied. Results indicated that a formulation of: sugar 70%, liquid glucose 30%, amla powder and green tea extract 1% and salt 0.1% was considered as the optimum for obtaining a hard-boiled candy (HBC) with highest overall quality. The present study showed that the hard-boiled candy with added green tea extract and Amla powder were natural sources of polyphenols, vitamin C and antioxidants.