Developing a novel toffee-type soft candy process by sonocrystallization: A preliminary study

This study aimed to evaluate the applicability of sonocrystallization, an innovative process, as a low-cost and time-efficient alternative for the crystallization of confectionery dough, which is a crucial step in the production of conventional toffee-type soft candy. In this regard, according to th...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science & technology 2024-11, Vol.211, p.116902, Article 116902
Hauptverfasser:	Kopuk, Berkay, Gunes, Recep, Polat, Derya Genc, Tasan, Murat, Kurultay, Sefik, Palabiyik, Ibrahim, Toker, Omer Said, Konar, Nevzat, ElObeid, Tahra
Format:	Artikel
Sprache:	eng
Schlagworte:	candy cohesion Confectionery Crystallization dough hardness Nucleation Soft candy Sonocrystallization texture
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!