Abstract:
Candy is a confectionary product that is widely used for the impression of all
ages of consumers in the world. Nowadays, candy is a major multibillion
dollars confectionary industry with a wide range of qualities. Normally,
jackfruit rind is disposed of as waste. But it can be used for by-product
utilization in the food industry. This study is aimed at optimizing the
optimum temperature, time period, and sugar content for producing the best
candy using ripe jackfruit rind pulp. Twelve (12) candy samples were
prepared for the experiment using different conditions. Physiochemical
properties and packaging quality were assessed throughout a one-month
storage period and sensory attributes were determined in end of storage.
Results showed that soft candies had higher moisture than hard candies.
There were no considerable changes in pH and brix candies during the
storage period. Packaging quality revealed significant differences. Microbial
results were showed that T11 had zero total plate count and yeast and mold
counts. Based on sensory evaluation, the T11 treatment had the highest mean
score for overall acceptability
