Optimized Formulation of a Chewable Candy Containing Loquat Flower Tea

GAO Huiying; WANG Qi; LAI Chengchun; JIANG Fan

doi:10.19303/j.issn.1008-0384.2021.08.014

Volume 36 Issue 8

Aug. 2021

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Article Navigation > Fujian Journal of Agricultural Sciences > 2021 > 36(8): 964-971

GAO H Y, WANG Q, LAI C C, et al. Optimized Formulation of a Chewable Candy Containing Loquat Flower Tea [J]. Fujian Journal of Agricultural Sciences，2021，36（8）：964−971 doi: 10.19303/j.issn.1008-0384.2021.08.014

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GAO H Y, WANG Q, LAI C C, et al. Optimized Formulation of a Chewable Candy Containing Loquat Flower Tea [J]. Fujian Journal of Agricultural Sciences，2021，36（8）：964−971 doi: 10.19303/j.issn.1008-0384.2021.08.014

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Optimized Formulation of a Chewable Candy Containing Loquat Flower Tea

doi: 10.19303/j.issn.1008-0384.2021.08.014

1.
Institute of Agricultural Engineering Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
2.
Fruit Research Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350013, China

Received Date: 2021-03-02
Rev Recd Date: 2021-04-07

Available Online: 2021-08-10

Publish Date: 2021-08-28

Abstract

Abstract

Objective Formulation of a chewable candy containing loquat flower tea for cough relief and phlegm reduction was optimized. Method Formulation on loquat flower tea, xylitol, citrate acid, and gelatin for the candy product was tested in a single factor experiment using hardness measurement and sensory multiple-scoring as the evaluation criteria. It was optimized using a response surface method with 3 factors and 3 levels. Result The sensory evaluation suggested the appropriate gelatin addition to be 12%, and the response surface experiment optimized the formula to include 17.7 g·L⁻¹ loquat flower tea, 13.85% xylitol, and 1.25% citrate acid. A sensory score of 91.23 agreeing with the predicted value by the model was obtained on the finished product. Conclusion The finalized formulation for the chewable candy consisted of 29.85% of loquat flower tea (i.e., a concentration at 17.7g·L⁻¹), 28.4% of maltose syrup, 13.85% of xylitol, 14.55% of sugar, 1.25% of citrate acid, 12% of gelatin, and 0.1% of glyceryl monostearate.
- loquat flower,
- chewable candy,
- response surface,
- sensory multiple-scoring,
- xylitol

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References(15)

References

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