Utilization of Sugar Cane in Toffee Products

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Narin Charoenphun
Kanokporn Pakeechai

Abstract

This research aimed to optimize the formula to produce toffees. The seven formulas of toffees consisting of sugar cane (0-40%), granulated sugar (0-40%) and glucose syrup (0-60%) were studied by using Mixture Design. Physical properties and sensory evaluation by trained panelists were investigated. The results showed that glucose syrup contents had a significant role on viscosity, hardness, moisture content and color value of toffees. Obviously, an optimum formula of toffees was 40% sugar cane, 0% granulated sugar and 60% glucose syrup, respectively. This formula had the highest score of appearance (7.13+0.74), flavor (7.27+0.88), chewing (7.07+0.70), stickiness (7.00+0.85) texture (7.07+0.80), taste (7.20+1.08) and overall liking (7.13+0.92). Furthermore, effects of different temperatures on the quality of toffees were studied. The results indicated that the moisture content tends to decrease when the temperature increased. The hardness and viscosity of toffees varied directly with temperature, and brightness of toffee (L*) tended to decrease when the temperature increased. Interestingly, the optimum temperature for toffee production is 120C for 15 minutes.  In addition, the development of varied flavor and taste of toffee by adding coffee, green tea, cocoa and lime powder were investigated. There was not a statistical significance in sensory evaluation. Since the sugar cane is the availability of a local raw material, it is suitable for toffee production and it will also increase value-added agricultural products as well as make a variety of food products as new choices for consumers.

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How to Cite
Charoenphun, N., & Pakeechai, K. (2020). Utilization of Sugar Cane in Toffee Products. Journal of Food Technology, Siam University, 15(1), 15-27. Retrieved from https://li01.tci-thaijo.org/index.php/JFTSU/article/view/183226
Section
บทความวิจัย (Research Articles)

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