Journal articles: 'CANDY'

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Michael, John W. "Candy." JPO Journal of Prosthetics and Orthotics 5, no. 1 (January 1993): 57. http://dx.doi.org/10.1097/00008526-199301000-00016.

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Schippers, Martijn. "Candy." Verslaving 4, no. 1 (March 2008): 85. http://dx.doi.org/10.1007/bf03078916.

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Brooks, Kevin. "Candy." Voices from the Middle 12, no. 2 (December 1, 2004): 12–15. http://dx.doi.org/10.58680/vm20044673.

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The author of Candy talks about the reality that a book is only paper until someone has read it and responded to it emotionally. “When I write a book it’s alive in my head, but it only really comes alive when it finds a life in someone else’s head.” His essay is followed by a chapter from Candy.

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Marsigit, Wuri, Tuti Tutuarima, and Ronny Hutapea. "EFFECT OF ADDITION SUGAR AND CARRAGENAN ON PHYSICS, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOFT CANDY CYTRUS CALAMANSI (Citrofortunella microcarpa)." Jurnal Agroindustri 8, no. 2 (January 5, 2019): 113–23. http://dx.doi.org/10.31186/j.agroind.8.2.113-123.

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The purpose of this study was to determine the effect of adding sugar and carrageenan on the physical, chemical an organoleptic characteristic of soft candy cytrus calamansi, and to get the best soft candy cytrus calamansi from the combination of treatment. This study used the RAK (Group Random Block Design) with two factors, the first factors were of adding 40g, 50g, and 60g sugar, and the second factors was the addition of 10g, 13g, and 16g carrageenan. Analysis of data used anova test and further test DMRT (Duncan Multiple Range Test). The results showed that the addition of sugar and carrageenan had significant effect on water content, and organoleptic soft candy of citrus calamansi, but ithere were not significant effect on ash, vitamin C, total acid content and pH. The best treatment was found in the addition of sugar 60g and carrageenan 13g , with water content of 11.08%, ash content of 2.44%, pH 2.86, vitamin C 1.06 mg, total acid 0.65%. The overall prference of panelists liked the soft candy wtih the soft canddy by adding 65 g sugar and 13 g carragenan with average score of 4.03 (level of likes ).

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E. Enck, MD, Editor-in-Chief, Robert. "Cotton candy." Journal of Opioid Management 1, no. 3 (July 1, 2005): 119. http://dx.doi.org/10.5055/jom.2005.0027.

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Hunt, Gayle, and David Dawson. "Cosmic Candy." Science News 158, no. 10 (September 2, 2000): 147. http://dx.doi.org/10.2307/3981229.

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Raeburn, R. A. "Tooth candy." British Dental Journal 201, no. 8 (October 2006): 489. http://dx.doi.org/10.1038/sj.bdj.4814166.

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UNIGWE, CHIKA. "Cotton Candy." Matatu 36, no. 1 (2009): 423–31. http://dx.doi.org/10.1163/9789042028166_029.

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Iba, Glenn, and James Tanton. "Candy Sharing." American Mathematical Monthly 110, no. 1 (January 2003): 25. http://dx.doi.org/10.2307/3072341.

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Yulevich, A., R. Finaly, and A. J. Mares. "Candy Bezoar." Journal of Pediatric Gastroenterology and Nutrition 17, no. 1 (July 1993): 108–10. http://dx.doi.org/10.1097/00005176-199307000-00017.

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Kirby, David. "Bourbon Candy." Anthropology Humanism Quarterly 16, no. 4 (December 1991): 143–45. http://dx.doi.org/10.1525/ahu.1991.16.4.143.2.

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Weiss, Peter. "Candy Science." Science News 165, no. 7 (February 14, 2004): 102. http://dx.doi.org/10.2307/4014723.

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Nossal, Kim Richard. "Ear Candy." International Journal: Canada's Journal of Global Policy Analysis 60, no. 4 (December 2005): 1017–32. http://dx.doi.org/10.1177/002070200506000408.

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boym, laurene leon. "Eye Candy." Gastronomica 8, no. 3 (2008): 39–42. http://dx.doi.org/10.1525/gfc.2008.8.3.39.

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Phillips, Helen. "Head candy." New Scientist 194, no. 2607 (June 2007): 57. http://dx.doi.org/10.1016/s0262-4079(07)61453-5.

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Iba, Glenn, and James Tanton. "Candy Sharing." American Mathematical Monthly 110, no. 1 (January 2003): 25–35. http://dx.doi.org/10.1080/00029890.2003.11919934.

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Carpenter, Lea. "Candy Cane." Sewanee Review 127, no. 3 (2019): 416–31. http://dx.doi.org/10.1353/sew.2019.0037.

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Hong, Anna Maria. "Hard Candy." American Book Review 28, no. 2 (2007): 22. http://dx.doi.org/10.1353/abr.2007.0002.

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Rogers, Rob. "Candy Cigarettes." Chest 146, no. 4 (October 2014): 884. http://dx.doi.org/10.1378/chest.146.4.884.

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Yulevich, A., R. Finaly, and A. J. Mares. "Candy Bezoar." Journal of Pediatric Gastroenterology and Nutrition 17, no. 1 (July 1993): 108–10. http://dx.doi.org/10.1002/j.1536-4801.1993.tb10923.x.

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LaFrance, David B. "Brain Candy." Journal AWWA 116, no. 1 (January 2024): 92. http://dx.doi.org/10.1002/awwa.2223.

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Fourcade-Jourdain, Anne. "Candy dress." L'en-je lacanien 40, no. 1 (May 25, 2023): 245. http://dx.doi.org/10.3917/enje.040.0245.

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Fitriana, Yuli, Irmatika Hendriyani, Dzun Haryadi Ittiqo, Nur Furqani, Baiq Nurbaety, Abdul Rahman Wahid, Melati Permata Hati, and Taufan Hari Sugara. "SOSIALISASI PEMBERDAYAAN MASYARAKAT DESA GRIYA DALAM PEMANFAATAN DAUN KELOR MENJADI OLAHAN SEDIAAN GUMMY CANDIES (YUPPI) YANG BERNILAI EKONOMIS." SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan 7, no. 2 (June 17, 2023): 1289. http://dx.doi.org/10.31764/jpmb.v7i2.15322.

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ABSTRAKNutrceutical dapat didefinisikan sebagai makanan (bagian dari makanan) yang memberikan manfaat medis atau kesehatan, termasuk pencegahan dan atau pengobatan penyakit. Salah satu bentuk sediaan nutrceutical ialah Soft candy. Tanaman yang sering dijumpai dan cukup tinggi untuk menangkal radikal bebas adalah tanaman daun kelor. Metode yang digunakan dalam pembuatan soft candy dari daun kelor adalah mengekstraksi dengan menggunakan metode maserasi yang akan diambil ekstraknya untuk dijadikan soft candy. Perlakuan uji terhadap soft candy antara lain uji flavonoid, organoleptis, dan fisika. Dalam uji flavanoid potif mengandung flavonoid pada sediaan soft candy. Kata kunci: soft candy; kelor; flavonoid ABSTRACTNutrceutical can be defined as food (part of food) that provides medical or health benefits, including the prevention and or treatment of disease. One of the nutrceutical dosage forms is soft candy. Plants that are often found and are tall enough to ward off free radicals are Moringa leaves. The method used in making soft candy from Moringa leaves is extraction using the maceration method which will be extracted to make soft candy. The test treatment for soft candy includes flavonoid, organoleptic, and physical tests. In the positive flavanoid test it contains flavonoids in soft candy preparations. Keywords: soft candy; moringa; flavonoid

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Handayani, Catur Budi, Sri Hartati, and Afriyanti Afriyanti. "SIFAT FISIK, KIMIA DAN ORGANOLEPTIK PERMEN JELLY TOMAT DENGAN VARIASI JENIS GULA DAN BAHAN PEMBENTUK GEL." AGRISAINTIFIKA: Jurnal Ilmu-Ilmu Pertanian 5, no. 2 (December 30, 2021): 182. http://dx.doi.org/10.32585/ags.v5i2.2078.

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The purpose of this study was to determine the characteristics of the physical, chemical characteristic (reducing sugar content) and organoleptic characteristic (taste, preference) tomato jelly with various types of sugar (glucose, dextrose and sucros and gelling agents (agar and jelly powder) are added. The study used a factorial design. The results showed that the water content of the tomato jelly candy ranged from 7.4 to 10.03% and there was no significant difference between all treatments. The reducing sugar content ranged from 0.59 to 3.46% and there was a significant difference between candy using dextrose and other types of sugar. The organoleptic characteristic of taste showed that the most preferred tomato jelly candy was candy made using sucrose and agar with a score of 3.03 (delicious) and the least preferred was jelly candy with dextrose agar. The overall organoleptic test of liking showed that the most preferred candy was candy made with glucose agar and the least preferred candy was candy made using dextrose agar. Keywords: agar, jelly powder, tomato jelly candy, sugar

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P, Mitra. "Effect of Sucrose Content (0brix) and Different Flavors on Physical, Mechanical and Sensorial Properties of Ginger Candy." Food Science & Nutrition Technology 4, no. 2 (March 14, 2019): 1–11. http://dx.doi.org/10.23880/fsnt-16000177.

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The objectives of this study were to develop value-added low sugar ginger candy based on physical, mechanical and sensorial properties of ginger candy, to improve sensorial properties using different flavors and to investigate the effectiveness of low-density polyethylene (LDPE) and polypropylene (PP) bags to maintain the moisture content of ginger candy during storage. Ginger (Zingiber officinale) is potential against many diseases and infections. Gingers can be converted to ready-to-eat products to increase their utilization and economic value using suitable processing techniques. Due to sharp spicy flavor, pungent aroma and short shelf-life there are few ready-to-eat ginger products available in the market. In this study, ginger candy was developed by dipping ginger slices (cubes) in 65°Brix, 70°Brix and 75°Brix sucrose solutions for osmotic drying followed by hot air drying at 60℃ for 16 hours. The physical properties (moisture content, density and color), mechanical properties (hardness, gumminess, cohesiveness, springiness and chewiness) and sensory properties (appearance, texture. sweetness and overall acceptability) of three different (°Brix) ginger candies were determined to develop the desired ginger candy. The physical, mechanical and sensory properties of 65°Brix, 70°Brix and 75°Brix ginger candy revealed that 70°Brix ginger candy sample was optimum sugar content and was most desired ginger candy. The vanilla and cinnamon flavored candies were developed using the optimum sugar content (70°Brix) and the sensory analysis of the flavored ginger candy was performed to compare the flavor preference. The flavor sensory results indicated that the vanilla flavored ginger candy was more acceptable than the cinnamon flavored ginger candy. All ginger candy samples packed in LDPE and PP achieved equilibrium moisture content at the same time. But the moisture content of ginger candy in LDPE was lower than the moisture content of ginger candy in PP during storage. This result indicated that the shelf-life of ginger candy can be longer in LDPE compared to PP. The findings of this study will be beneficial for the commercial development of low sugar flavored ginger candy.

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Amalia, Raden Rizki, Ema Lestari, and Nia Erika Safitri. "Pemanfaatan jagung (Zea mays) sebagai bahan tambahan dalam pembuatan permen Jelly." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, no. 1 (March 9, 2021): 123–30. http://dx.doi.org/10.35891/tp.v12i1.2163.

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Candy is a snack that is loved by many people, especially children because it has a sweet taste. The texture of the candy is divided into hard candy (hard candy) and soft candy (soft candy). One example of soft candy is jelly candy. Jelly is a candy made from water or plant juice and gel-forming material. The material that can be used in making jelly candy is juice from corn. Corn is a cereal crop that contains starch or sugar, this corn is usually needed in the industrial world as feed or in the food processing industry. The purpose of this study was to produce corn jelly candy products favored by panelists through hedonic testing, hedonic quality, moisture content, ash content, and pH in accordance with SNI (Indonesian National Standard). This research method is experimental with the addition of corn juice in the manufacture of jelly candy with formulations of 0 grams, 90 grams, 100 grams, and 110 grams, then tested the level of preference (hedonic), hedonic quality, water content, ash content, and acidity. The results showed that the best formulation was 110 grams with hedonic values of color, texture, aroma, and flavor parameters which were highly favored by the panelists, hedonic quality values were very rubbery, the aroma was very flavorful typical of corn and the taste was very corny. Value of water content of 7.80%, ash content of 0.33%, and pH or acidity level 6.

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Maryam, Maryam, Tosty Maylangi Sitorus, Hartami Dewi, and Rizki Fadhillah Lubis. "ANALYSIS OF THE QUALITY AND FINANCIAL VIABILITY OF HARD CANDY INNOVATION PRODUCTS WITH THE ADDITION OF GAMBIR CATECHINS (UNCARIA GAMBIR ROXB)." Andalasian International Journal of Agriculture and Natural Sciences (AIJANS) 3, no. 01 (March 21, 2022): 26–36. http://dx.doi.org/10.25077/aijans.v3.i01.26-36.2022.

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Developing hard candy as a functional food with antioxidants and antibacterial properties derived from natural ingredients will do. By analyzing the formulation of innovations and analysis of the financial viability of hard candy products with the addition of gambir catechins, it is expected to provide information to stakeholders related to the development of hard candy innovation products with the addition of gambir catechins (Uncaria gambir Roxb.). The results of the analysis of organoleptic tests, obtaining formulas 17, 8, 18, 4, 7 hard candy had the rating respondents liked very much (4-5). Then conduct a quality test based on SNI hard candy 3547.1:2008 on products that have the criteria of organoleptic test results. Results from SNI hard candy test 3547.1:2008, the product met the standard requirements of SNI 3547.1:2008 products. When compared to hard candy products on the market with an average selling price of around Rp. 333.33, the hard candy products in this study can compete, especially strawberry variants. On a production scale of at least, 10 kg of hard candy HPP can compete with other products, where the hard candy in this study has a high added value antioxidant and has antibacterial properties useful for the health of consumers.

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Stice, Eric, Sonja Yokum, and Jeff M. Gau. "Gymnemic acids lozenge reduces short-term consumption of high-sugar food: A placebo controlled experiment." Journal of Psychopharmacology 31, no. 11 (September 25, 2017): 1496–502. http://dx.doi.org/10.1177/0269881117728541.

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Gymnemic acids (GA) suppress sweet taste and reduce consumption of high-sugar foods (HSF) which has been attributed to the reduction in pleasure. Herein we tested whether GA reduces the desire to eat HSF, before any HSF is tasted post GA dosing, which would implicate another mechanism of action not previously examined. In this double-blind experiment, 67 adults selected a favourite candy, consumed one standardized serving, rated candy pleasantness along with desire for more candy, and were randomly assigned to consume a GA or placebo lozenge. They subsequently completed candy desire ratings and were offered additional candy servings, one at a time. If an offering was accepted, it was consumed, pleasantness and desire ratings were reported, and another serving was offered. The GA lozenge versus the placebo produced a 31% reduction in participants who chose to eat the first candy offering after GA dosing and produced a 44% reduction in total candy intake. GA versus placebo participants who ate at least one optional serving reported reduced candy pleasantness, though reductions in reported desire did not reach significance. The GA lozenge reduced candy consumption and desire for candy, providing novel evidence that blockade of sweet taste receptors reduces desire for sweet food, even before the food is tasted after GA dosing. ClinicalTrials.gov ID: NCT02744885

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Hugeng, Hugeng, Khefin Khefin, and Meirista Wulandari. "Design of Automatic Candy Mixer using Blynk and NodeMCU ESP8266." Green Intelligent Systems and Applications 2, no. 1 (February 27, 2022): 1–6. http://dx.doi.org/10.53623/gisa.v2i1.59.

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Candy has many variations based on shape, texture, and taste. The more variations of the product have an effect on more consumers, Candy products also have a lot of variety, which makes mixing candy an interesting task. The mixing process of candies is usually done by weighting them manually with conventional scales, so there are some deficiencies to be improved. The automatic candy mixer using Blynk and NodeMCU ESP8266 has been designed to be able to help with the process of mixing and weighting candy automatically. This device allows users to choose weight and candy types to be mixed, whether it is one type of candy or more, from the Blynk application and is operated using a microcontroller and sensor. The utilized sensor is a load cell sensor with 1% of calibration inaccuracy.

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Dewi, Yohana Sutiknyawati Kusuma, Dea Malyana Putri, Dzul Fadly, and Winda Rahmalia. "Innovation of Goat's Milk Soft Candy with Annatto Extract (bixa orellana l.) As Natural Colorant and Antioxidant." Indonesian Food Science and Technology Journal 7, no. 1 (December 31, 2023): 9–16. http://dx.doi.org/10.22437/ifstj.v7i1.29836.

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The advantage of goat's milk, which produces a soft texture in processed foods, needs to be optimized for making soft candy, plus innovation in food products that are liked by children, such as attractive candy when given healthy natural colorant. Therefore, this research aims to produce innovative soft candy from goat's milk and annatto extract as colorant and antioxidant that consumers like. Soft candy product innovations were studied in random groups using a variety of annatto extract in goat’s milk soft candy formula, with 5 levels, namely 0%, 0.15%, 0.20%, 0.25% and 0.30% 5 levels. The research results showed that the innovation of goat's milk soft candy and 0.30% annatto extract coloring produced a soft texture when chewed, a milky taste and a blue purplish color that consumers liked. This soft candy innovation resulted in a water content of 7.46±0.74%, ash content of 0.57±0.07%, antioxidant activity of 69.20±1.07% (inhibition percentage). The use of annatto extract coloring also does not affect the ash content or water content of the goat's milk soft candy produced. This innovation can also be a candy option for sufferers of lactose intolerance.

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Yadav, Neha, Aparna Kumari, Anil Kumar Chauhan, and Tarun Verma. "Development of Functional Candy with Banana, Ginger and Skim Milk Powder as a Source of Phenolics and Antioxidants." Current Research in Nutrition and Food Science Journal 9, no. 3 (December 30, 2021): 855–65. http://dx.doi.org/10.12944/crnfsj.9.3.13.

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The present pandemic situation has increased the demand for plant-based functional foods that enhancing the immunity of all aged groups against COVID-19. This factor has led to innovation in confectionery market because healthy and good quality confectionery products are lacking. In this study, an attempt has been made to develop functional candy from various combinations of banana, ginger, skim milk powder, and honey at 2-10% and evaluated its sensory, nutraceutical, functional properties and microbial stability for 60 days. Among various combinations of banana and ginger pulp, candy prepared from 96:6 w/w (banana: ginger) ratio was found better than other combinations in respect to organoleptic and nutritional quality. Ginger and skim milk powder addition increased the contents of protein (4.54%), ash (2.82%), phenolic (8.59 mgGAE/g), flavonoid (2.43 mQ/g), and antioxidant activity (36.15% DPPH activity) of functional candy. Microbial studies of functional candy revealed it could be stored up to 60 days without microbial contamination and acceptable by the consumer. The cost of functional candy was Rs.1.53 per candy, which was less than market candy. This study showed that candy manufactured from banana, ginger, skim milk powder, and honey was nutritionally and economical improved with acceptable sensory properties. Developed functional candy increases the market's revenue and enables confectionary market to develop a new candy type.

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Mauliza, Syarifah, and Gabena Indrayani Dalimunthe. "Formulation And Evaluation Of The Preparation Of Hard Candy Source Of Sweet Orange (Citrus Sinensis (L.) Osbeck) As A Nutracetical." International Journal of Science, Technology & Management 3, no. 5 (September 24, 2022): 1465–70. http://dx.doi.org/10.46729/ijstm.v3i5.611.

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Candy is used as a source of high calories, so it is often eaten during activities such as work, studying, and exercise. In general, the candy that is widely circulated in the community is hard candy, which has a hard texture and a shiny appearance. The benefits of candy for the human body are that it adds nutrients, minerals, and other vitamin content because this candy is made from real fruit juice. The purpose of this study was to formulate hard candy with the main ingredient of sweet orange juice with a variety of sucrose in order to get a delicious formula in the form of taste that is expected to meet the nutritional requirements of both children and adults. formulated candy. Hard candy is made using the open pan method. The research is experimental and includes the processing of sweet orange ingredients, making sweet orange juice, making hard candy and hard candy test parameters including organoleptic tests, pH tests, weight uniformity tests, water content tests, ash content tests and tests of preference level (hedonic test) by the respondent. Based on the results of the study, sweet orange juice can be formulated into hard candy preparations with sucrose 1,5; 2 and 3 g. The obtained results with candy shape, taste, and hardness are quite good; they have a pH of 5, and they meet weight uniformity requirements with a coefficient of variation of 1.08, 1.30, and 1.11%, moisture content 2.4, 2.3 and 1.7%, ash content 1.0, 0.13 and 0%. The results of the organoleptic preference level test in terms of liking, taste, and texture showed that F3 was the most preferred formula. The sucrose levels have an effect on the level of liking.

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Soedirga, Lucia Crysanthy, and Marchellin Marchellin. "Physicochemical Properties of Jelly Candy Made with Pectin from Red Dragon Fruit Peel in Combination with Carrageenan." Caraka Tani: Journal of Sustainable Agriculture 37, no. 1 (November 3, 2021): 1. http://dx.doi.org/10.20961/carakatani.v37i1.53798.

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Jelly candy is a product with a soft and chewy texture due to a gelling agent such as pectin and carrageenan. Red dragon fruit peel widely uses as natural pectin in various products, one of which is jelly candy. However, the resulting product has a less chewy texture. Thus, combining the natural pectin and carrageenan is expected to improve jelly candy’s physicochemical characteristics. Moreover, in jelly candy products, the combination of carrageenan with red dragon fruit peel pectin have not been applied. The methods in this research consisted of extraction of red dragon fruit peel and jelly candy making. This study uses completely randomized design with two factors: the concentration (3.5%, 4%, 4.5%) and ratio (2:1, 1:1 and 1:2) of red dragon fruit pectin and carrageenan. The jelly candy obtained were observed for its texture, color and moisture content. Hardness, cohesiveness, gumminess and chewiness were analyzed to determine the texture of jelly candy. The result showed a combination of red dragon fruit peel pectin and carrageenan within a ratio of 2:1 at 4.5%, selected as the best ratio and concentration in making jelly candy. The jelly candy had a hardness value of 421.59±7.94 g, cohesiveness 0.39±0.01, gumminess 122.22±2.77, chewiness 117.54±2.61, lightness 32.39±0.16 and moisture content 45.83±2.68%. This study provides new insight into gelling agents used to produce jelly candy and the effect on the physicochemical characteristics of jelly candy product.

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Hernandez, Erika, Amy M. Moore, Brandi Y. Rollins, Alison Tovar, and Jennifer S. Savage. "Sorry Parents, Children Consume High Amounts of Candy before and after a Meal: Within-Person Comparisons of Children’s Candy Intake and Associations with Temperament and Appetite." Children 10, no. 1 (December 26, 2022): 52. http://dx.doi.org/10.3390/children10010052.

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Candy provides little nutritional value and contributes to children’s energy intake from added sugars. Factors influencing children’s candy intake remain largely unknown. This study describes children’s total candy intake (kcal) before and after a meal and examines associations of candy intake in both conditions with children’s temperament and appetite among a predominantly White, highly educated sample. Children (n = 38, age 5–8 years) were given free access to 11 candies (5 chocolate, 6 non-chocolate) and non-food alternatives during a pre-meal and a post-meal condition. Parents completed the Child Behavior Questionnaire and the Child Eating Behavior Questionnaire. Total candy intake was less when offered after a meal (209.3 kcal; SD = 111.25) than before a meal when still hungry (283.6 kcal; SD = 167.3), but not statistically different. Individual differences in candy intake between conditions was calculated to categorize children into three groups: “Better Regulators” consumed more candy before a meal (39%), “Consistent/Poorer Regulators” consumed similar amounts before and after a meal regardless of hunger (32%), and “Most Disinhibited” children consumed more candy after a meal when not hungry (29%). The “Better Regulators” group was lowest in negative affect and the “Consistent/Poorer Regulators” group was highest in food responsiveness. Children’s candy intake was high relative to daily energy needs both before and after a meal. Child negative affect and food responsiveness appear to be child characteristics that predispose children to poor self-regulation of candy intake before and after a meal.

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Fahad Chughtaia, Muhammad, Imran Hayat, Nagina Rafiqu, Saima Rafiq, Sohrab Qayyum, and Nauman Rashid Siddiqui. "Effect of Sugar Concentrations on the Shelf Life of Pear Candies." Jammu Kashmir Journal of Agriculture 2, no. 1 (March 23, 2023): 25–31. http://dx.doi.org/10.56810/jkjagri.002.01.0025.

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The nutritional as well as medicinal benefits of pear fruit are well established and hence its consumption is highly appreciated by nutritionists and dieticians. The current study aims to develop a pear candy and to examine how the variation in sugar concentration alters the shelf life properties with respect to packaging material of pear candy. The study follows a novel approach by preparing pear candy and then keep on increasing sugar concentration while monitoring the change in shelf life. Besides it relates sugar concentration with type of packing material to be used. The physicochemical and sensory evaluation during the study revealed that the most suitable and stable pear candy was the one with least sugar concentration i.e. pear candy packed in polythene and have 20 percent of sugar concentration. It was then followed by the pear candy with same sugar concentration and having brown paper packed. Properties like moisture content, pH, ascorbic acid content and non-reducing content of the pear candy declined with the storage whereas acidity and total soluble solids showed hike with storage. Reduction in pH arranged from 4.55 percent to 3.50 percent. During storage period the acidity of pear candy was increased from 0.9 percent to 1.44 percent while Ascorbic acid content of pear candy was decreased from 3.75 percent to 2.97 percent. It concludes that lower the concentration of sugar and having an air tight packing makes the pear candy not only enhanced the shelf life but also the overall acceptability.

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Rahmawati, Putri Safrida, and Annis Catur Adi. "DAYA TERIMA DAN ZAT GIZI PERMEN JELI DENGAN PENAMBAHAN BUBUK DAUN KELOR (MORINGA OLEIFERA)." Media Gizi Indonesia 11, no. 1 (May 15, 2017): 86. http://dx.doi.org/10.20473/mgi.v11i1.86-93.

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Moringa oleifera is local plant rich in nutrients, unfortunately its utilization as a foodstuff is limited. In order to maximize the absorbtion of nutrients inside moringa, it should be made as favor food enjoyed by the people such as jelly candy. This research was conducted to evaluate organoleptic properties and nutritional value (energy and â-caroten) of jelly candy formulated with Moringa leaves powder. Using Comlpetely Randomized Design with 6 times repetition in 4 formulas which are 1 controlled formula and 3 modifi ed formulas (F1, F2, and F3), jelly candy then tested to 32untrained panels. Treatment given in this study was by adding 2%, 4%, and 6% moringa leaves powder into jelly candy formula. Data was analyzed descriptively and statistically using Kruskal Wallis and Mann Whitney test to fi nd out the difference pair. Recommended formula was chosen by counting the highest mean score of the sensory evaluationtest. The result of sensory evaluation showed that Moringa Jelly Candy was generally accepted with category “like”. However, jelly candy with lowest level of Moringa leaves powder (F1) was most acceptable in terms of color, odor, texture, and fl avor. Statistical analysis showed that the scores of color, odor, and texture were not signifi cantly different (p > 0.05) and fl avor was (p < 0.005) which means that by adding moringa leaves powder into jelly candy formula only infl uence the fl avor of jelly candy. Recommended jelly candy formula is F1 with nutritional analysis showed that per 100 g of jelly candy contains 205,8 kcal and 0.178 mcg of B -caroten.Keywords: moringa leaves powder, sensory evaluation, Moringa oleifera, jelly candy

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Daulay, Maulida Rahmah, Khairani, Suriani Sitorus, Mukhyar Luthfi, Aulia Ananda Putri Suhada Saragih, and Fauziah Nasution. "Play And Learn In Early Children To Improve Ability To Know Taste And Shape." Mahir : Jurnal Ilmu Pendidikan dan Pembelajaran 2, no. 2 (August 5, 2023): 117–21. http://dx.doi.org/10.58432/mahir.v2i2.894.

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Playing while learning is the principle of learning for early childhood through play skills making milk candy is a skill to observe in carrying out experiments and communicate it. In the learning process that is applied to children, educators can use learning methods that are set for children and children who are active in the learning process directly. Educators can apply it through the experimental method of making milk candy from simple ingredients and through playing this milk candy experiment educators can apply how to make milk candy and improve their ability to recognize the color, taste and shape of the milk candy. so that the child is able to name the various colors and flavors of the milk candy with the results of the simple experiment of experimenting with milk. This study uses literature study research from several journals and other books which provide sources of information that discuss milk candy.

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Savage, Jennifer S., Holly A. Harris, Julia A. Bleser, and Brandi Y. Rollins. "Parents’ and Children’s Categorization of Candy are Similar: A Card Sort Protocol." Nutrients 11, no. 10 (October 15, 2019): 2472. http://dx.doi.org/10.3390/nu11102472.

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American children frequently consume candy and, in excess, this may contribute to poor diets with attendant effects on obesity risk. Despite the ubiquity of candy in children’s diets, parental concern about children’s candy intake, and the diversity of confectionery products available, very little is known about how children and their parents conceptualize candy. Card sorting tasks offer a novel and visual technique to explore and compare an individuals’ perceptions of foods and are useful where literacy is limited (e.g. young children). This study aimed to understand and compare how young school-aged children and parents categorize various candy products using a photo card sorting task. In individual laboratory sessions, children (n = 42, 5 to 8 years old) and parents (n = 35) categorized 51 types of candy based on their similarity. A cluster analysis showed that parents created more categories of candies than children (11 versus 8). For example, parents distinguished between candied fruit and candied nuts, whereas children tended to collapse these categories. However, 7 clusters were virtually identical between parents and children (93% similarity). The findings from this study can inform the measurement of candy intake and the development of education materials targeted towards parent feeding around candy.

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Nurwantoro, Nurwantoro, Antonius Hintono, Anang Mohammad Legowo, Sri Mulyani, Tisqa Rizky Quna, and Sutaryo Sutaryo. "The Functional Properties of Rabbit Skin Gelatin Compared to Commercial Gelatin and Its Application in Jelly Candy." Jurnal Ilmu dan Teknologi Hasil Ternak 17, no. 1 (March 1, 2022): 1–9. http://dx.doi.org/10.21776/ub.jitek.2022.017.01.1.

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Rabbit skin can be utilized as an ingredient in gelatin making. Gelatin can be used in jelly candy. The study aims to compare the functional properties of rabbit skin gelatin and commercial gelatin in gel strength, viscosity, and ash content and to determine the different test and hedonic test of jelly candy. This study used the t-test with 2 treatments and 8 replications. The rabbit skin gelatin was prepared using hydrochloric acid solution. The commercial gelatin is gelatin from cowhide (Gelita bronze gelatin). The results showed that P1 (rabbit skin gelatin) and P2 (commercial gelatin) were not different on gel strength, however, there was a difference on viscosity and ash content. The difference test on jelly candy state that there was a significant difference between rabbit skin gelatin jelly candy and commercial gelatin jelly candy. The hedonic test on jelly candy gave no difference on texture, flavor, taste, and overall, except there was a difference on color. The color of jelly candy with rabbit skin gelatin is a cloudy white, while jelly candy with commercial gelatin is a clear white. Both jelly candies can be distinguished and accepted by the panelist.

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Syaiful, Ferry Lismanto, Khasrad Khasrad, Fauzia Agustin, Rusmana Rusmana, and Mahdiatul Hafizoh. "PEMBERDAYAAN MASYARAKAT MELALUI PEMBUATAN PERMEN SAPI POTONG DI KENAGARIAN SUNGAI KUNYIT KABUPATEN SOLOK SELATAN." BULETIN ILMIAH NAGARI MEMBANGUN 2, no. 3 (September 20, 2019): 200–208. http://dx.doi.org/10.25077/bina.v2i3.108.

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Cow candy is a feed supplement that contains a source of protein, energy and minerals needed by livestock. This cow candy is shaped on and rich in nutrients which is used to increase beef cattle productivity. Cow candy is very useful in growing microbes in the rumen, adding energy, growing lust, and fattening. This activity aims to: 1. increase beef cattle population / productivity through cow candy making in Kenagarian Sungai Kunyit Solok Selatan, 2. improve breeders 'understanding of making beef candy as feed for Nagari River Kunyit beef cattle, 3. improve breeders' skills in making candy cattle, and 4. the application of technology from the campus to the Sungai Kunyit nagari community. This activity was carried out in June 2019 which involved Unand students, breeders and the community in Nagari Sungai Kunyit. The method of this activity is in the form of counseling, demonstration, guidance, coaching and evaluation. From the implementation of the activity, the results of the activities are as follows: 1. The response of farmers / community is very high following the activities of counseling and demonstration of cow candy, 2. Improving the understanding of breeders / community in making cow candy, 3. Increasing the income / welfare of the community in the business of cow candy. This activity was categorized as successful after evaluating the activity and benefiting breeders / community of Sungai Kunyit, South Solok.

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Rahman, Tariq, and Bapsi Sidhwa. "Ice-Candy-Man." World Literature Today 62, no. 4 (1988): 732. http://dx.doi.org/10.2307/40144786.

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Ellis, Weldon. "The Candy Connection." Science News 137, no. 9 (March 3, 1990): 131. http://dx.doi.org/10.2307/3974675.

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Sánchez-Bernal, J., M. Álvarez-Salafranca, and M. Ara-Martín. "Candy-Cane Nails." Actas Dermo-Sifiliográficas (English Edition) 112, no. 8 (September 2021): 755–56. http://dx.doi.org/10.1016/j.adengl.2021.06.001.

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Atsitty, Tacey M. "Candy Dish Sonnet." Dialogue: A Journal of Mormon Thought 54, no. 2 (July 1, 2021): 124. http://dx.doi.org/10.5406/dialjmormthou.54.2.0124.

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FARRELL, GRAHAM, CORETTA PHILLIPS, and KEN PEASE. "LIKE TAKING CANDY." British Journal of Criminology 35, no. 3 (1995): 384–99. http://dx.doi.org/10.1093/oxfordjournals.bjc.a048523.

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Cohen, Matthew E., and Jeffrey G. Kegel. "Candy Cocaine Esophagus." Chest 121, no. 5 (May 2002): 1701–3. http://dx.doi.org/10.1378/chest.121.5.1701.

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mishol, agi. "The Candy Stand." Gastronomica 9, no. 4 (2009): 11. http://dx.doi.org/10.1525/gfc.2009.9.4.11.

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Coursier, Kristof, and Geert Verswijvel. "Candy cane sign." Abdominal Radiology 45, no. 3 (December 10, 2019): 885–86. http://dx.doi.org/10.1007/s00261-019-02361-0.

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Grant Cairns. "Equitable Candy Sharing." American Mathematical Monthly 124, no. 6 (2017): 518. http://dx.doi.org/10.4169/amer.math.monthly.124.6.518.

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Rowland, Dana. "Candy Crush Combinatorics." College Mathematics Journal 46, no. 4 (September 2015): 255–62. http://dx.doi.org/10.4169/college.math.j.46.4.255.

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Journal articles on the topic 'CANDY'

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