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
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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“The obtained results are in agreement with Figiel and Tajner-Czopek [34] who reported that any rise of candy's moisture content within the range of 1.3-2.0%has been found to decrease all of the tested parameters such as hardness, maximum cutting, cohesiveness, elasticity, and chewiness.”
From Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds (2021) · cites this paper as [34]
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Soft confectionery products: Quality parameters, interactions with processing and ingredients
Güneş, R., Palabıyık, İ., Konar, N., & Toker, Ö. S. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.132735 · Cited by 117
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Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies
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da Silva, L. B., Queiróz, M. B., Fadini, A. L., da Fonseca, R. C. C., Germer, S. P. M., & Efraim, P. (2015) · LWT · doi:10.1016/j.lwt.2015.08.006 · Cited by 78
Valorisation of grape by-products as a bulking agent in soft candies: Effect of particle size
Altınok, E., Palabıyık, İ., Güneş, R., Toker, Ö. S., Konar, N., & Kurultay, Ş. (2019) · LWT · doi:10.1016/j.lwt.2019.108776 · Cited by 73
Metadata
- Authors
- Figiel, A., & Tajner‐Czopek, A.
- Affiliations
- University of Wrocław (PL)
- Corresponding author
- Figiel, Adam
- Venue
- Journal of Foodservice
- Publisher
- Wiley
- Published
- 2006-08
- Volume
- 17
- Issue
- 4
- Pages
- 189-195
- ISSN
- 1748-0140 (ISSN-L)
- 1748-0159
- 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
- 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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