Obtaining a Natural Candy from Melon by Dehydration in a Hot Air Circulation Oven
DOI:
https://doi.org/10.52428/20758944.v11i34.698Keywords:
Natural Candies, Dehydrated Fruit, Dehydrated melón, SweetsAbstract
This research describes the production process for obtaining a natural delicacy from dehydrated melon fruit in a hot air circulation oven. For this preparation physicochemical, microbiological and sensory testing analysis were made. Next, a 23 experimental design was conducted in the drying process in the drier-oven; by analysis of variance and Pareto charts it was showed that none of the factors influence the physicochemical and organoleptic characteristics. However, for an ideal formula we took into account the comments of the panelists, who indicated their satisfaction towards the product. Candy production from dried fruit turns out to be an alternative to replace to sorne extent artificial sweets consumption.
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