Authors :
Abhay Nath; Neetu Singh; Alka Nanda
Volume/Issue :
Volume 9 - 2024, Issue 3 - March
Google Scholar :
https://tinyurl.com/yb27v58t
Scribd :
https://tinyurl.com/2cnsjzds
DOI :
https://doi.org/10.38124/ijisrt/IJISRT24MAR376
Note : A published paper may take 4-5 working days from the publication date to appear in PlumX Metrics, Semantic Scholar, and ResearchGate.
Abstract :
An attempt was made to create a rice-based
candy that also contained dry mushroom and walnut
powder in order to create a Nutri play candy for the
teenage population that is unable to obtain the necessary
nutrition value from their food on a regular basis. Only
sugar syrup was added during the manufacture of the
other candies. On the basis of the sensory characteristics
of the sample (measured on a 9-point hedonic scale), the
process parameters of sugar concentration, temperature,
heating time, and texture were examined. The ideal solid
candy needs to be processed at 115 °C for 7 minutes at
9% rice powder content. Similarly, after carrying out
the same experiment with rice-based candy, it was
discovered that utilizing 40% raw sugar, processing at
115 degrees Celsius for 7 minutes, was the optimal
combination for its manufacture. Investigations were
also conducted into the sensory aspects of the final
product and the three factors (Jain el al., 2000). Analysis
was done on the samples' changes in sugar content and
nutritional value as a function of temperature, heating
duration, and sugar concentration. Candy was accepted
or liked on the basis of sensory evaluation as it was rated
between 7-9 .The candy's nutritional value increases by
adding mushroom and walnut flour. As it fulfill the basic
protein and energy requirement as well as PUFA and
MUFA of teenage group. Candy is the acceptable form
which is easily consumed or accepted by teenage.
Confection made of rice was determined to conform with
FSSAI standards.
An attempt was made to create a rice-based
candy that also contained dry mushroom and walnut
powder in order to create a Nutri play candy for the
teenage population that is unable to obtain the necessary
nutrition value from their food on a regular basis. Only
sugar syrup was added during the manufacture of the
other candies. On the basis of the sensory characteristics
of the sample (measured on a 9-point hedonic scale), the
process parameters of sugar concentration, temperature,
heating time, and texture were examined. The ideal solid
candy needs to be processed at 115 °C for 7 minutes at
9% rice powder content. Similarly, after carrying out
the same experiment with rice-based candy, it was
discovered that utilizing 40% raw sugar, processing at
115 degrees Celsius for 7 minutes, was the optimal
combination for its manufacture. Investigations were
also conducted into the sensory aspects of the final
product and the three factors (Jain el al., 2000). Analysis
was done on the samples' changes in sugar content and
nutritional value as a function of temperature, heating
duration, and sugar concentration. Candy was accepted
or liked on the basis of sensory evaluation as it was rated
between 7-9 .The candy's nutritional value increases by
adding mushroom and walnut flour. As it fulfill the basic
protein and energy requirement as well as PUFA and
MUFA of teenage group. Candy is the acceptable form
which is easily consumed or accepted by teenage.
Confection made of rice was determined to conform with
FSSAI standards.
