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Cited by 44Food Chemistry and Fat AnalysisSensory Analysis and Statistical MethodsPolysaccharides Composition and Applications

The DOI matches its Crossref record; 13 of the 13 references it cites were found in a registry or an index.

The effect of candy moisture content on texture

Figiel, Adam, Tajner‐Czopek, Agnieszka·2006·Journal of Foodservice
DOI 10.1111/j.1745-4506.2006.00037.x
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Abstract

Nowadays, the texture of food products has become an important feature influencing consumers’ acceptance of a food. It is a complex feature that depends on a number of chemical and physical properties of the product. The properties and distribution of water in food products affects their structure and texture. Even the small amounts of water that occur in candies may have a marked effect on their texture. The purpose of the study was to determine the effects of moisture on the textural properties of candies (hard candies with filling). The critical moisture content of about 2% was shown in the results obtained, using shear strength test and texture profile analysis. An increase in moisture content in candies within the range 1.3–2.0% was found to decrease all the parameters investigated, such as maximum cutting force, hardness, cohesiveness, elasticity, gumminess and chewiness. Further increase in moisture, over 2.0%, did not cause a significant change in candy texture. The knowledge of how moisture affects candy texture may be helpful in meeting the customer’s expectations regarding the texture of consumed products.

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Crossref · 10.1111/j.1745-4506.2006.00037.x

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13 of 13 references verified0 citation errors · 0 not checkable

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Citations

Cites

Show all 13 references

Research works printed but not linked: 11

  1. Bourne MC, 1982, Food Texture and Viscosity. Concept and Measurement
  2. Bourne MC, 1993, Encyclopedia of Food Science, Food Technology and Nutrition
  3. Gawlowska A, 2003, Confectionery products in nutrition part I (in Polish), Cukiernictwo I Piekarnictwo, 7, 20
  4. Krelowska‐Kulas M, 1993, The Study of Consumed Products Quality (in Polish)
  5. Michniewicz J, 1995, Packing as an Element of Marketing and Product Quality.
  6. Peleg M, 1987, The Basic of Solid Food Rheology in Food Texture. Instrumental and Sensory Measurement, 1
  7. Stampanoni ChR, 1994, Role of sensory analysis in determining product quality and in quality control, Lebensmitteltechnologie, 27, 332
  8. Szczesniak‐Surmacka A, 1990, Texture: is it an overlooked food attribute?, Food Technology, 44, 86
  9. Szczesniak‐Surmacka A, 1995, Sensory features.
  10. Wyczanski S, 1973, Cukiernictwo (in Polish).
  11. Zuercher K, 1978, Determination of water in foods according to the Karl Fisher method, Deutsche Lebenschttel Rundsuschaft, 74, 287

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Metadata

Authors
Figiel, A., & Tajner‐Czopek, A.
Affiliations
University of Wrocław (PL)
Corresponding author
Figiel, Adam
ORCID
Venue
Journal of Foodservice
Publisher
Wiley
Published
2006-08
Volume
17
Issue
4
Pages
189-195
ISSN
  • 1748-0140 (ISSN-L)
  • 1748-0159
DOI
10.1111/j.1745-4506.2006.00037.x
OpenAlex
W2000366395
Cited by
43
References
13
Citations by year
2025: 7 · 2024: 7 · 2023: 6 · 2022: 5 · 2021: 4 · 2020: 1 · 2019: 3 · 2018: 4 · 2017: 1 · 2015: 1 · 2014: 1 · 2013: 1
FWCI
0.54
Type
journal article
Language
en
Open access
closed
Licence
onlinelibrary.wiley.com/termsAndConditions#vor (vor, 66 d)
Locations
Journal of Foodservice (publishedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
Keywords
moisture content, critical moisture content, shear strength, texture profile analysis, hardness, cohesion, elasticity, gumminess, chewiness, cutting force

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