Influence of variables in cooking fondant syrup stage on sensorial characteristics of fondant

Authors

  • Elaine Benítez Instituto de Investigaciones para la Industria Alimenticia
  • Yisser García Instituto de Investigaciones para la Industria Alimenticia
  • Margarita Núñez de Villavicencio Instituto de Investigaciones para la Industria Alimenticia
  • Ivania Rodríguez Instituto de Investigaciones para la Industria Alimenticia

Keywords:

sensory analysis, fondant, corn syrup, temperature, texture

Abstract

The influence of process variables in the cooking fondant syrup stage on texture of the same one was studied. Experimental at laboratory scale were carried out in three levels for each variable: temperature of syrup cooking (116, 119 and 122 ºC) and sugar: corn syrup ratio (4:1, 6:1 and 8:1). The results of the sensorial characteristics cut, softness and firmness were analyzed by methodology of reponse surface. The texture attributes were affected mostly by the cooking temperature. For adhesiveness and elasticity it was not possible to adjust a model that described their behavior.

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Published

2023-12-14

Issue

Vol. 23 No. 1 (2013)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Influence of variables in cooking fondant syrup stage on sensorial characteristics of fondant. (2023). Ciencia Y Tecnología De Alimentos, 23(1), 41-44. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/486

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