Multiresponse optimization of value-added sesame seed candy

Abstract

Sesame seed candy, traditionally produced from sesame seeds and sugar, is a confectionery product. This study is aimed at developing value added candy from sesame seed, ginger, cinnamon, honey; and optimizing employing desirability function technique. Experiments were conducted using a four-component constrained D-optimal mixture-process experimental design and the formulated candies were characterized. The formulation design constraints were: sesame seed (40-70%), ginger (10-30%), cinnamon (10-30%), honey (10-30%); while the processing factors were roasting temperature (100-150 oC) and roasting time (10-30 min). Consumer acceptability was measured by 50 semi-trained regular consumers using a 9-point hedonic scale. Optimal candy of highest desirability index of 0.506 was obtained from 43.53% sesame seed, 10% ginger, 16.47% cinnamon, and 30% honey, with 110 oC roasting temperature. and 27 min roasting time. Quality properties of the optimal candy were 7.95% moisture content, 20.76% dietary fiber, 37.89% protein, 10.40% carbohydrate, 17.20% fat content, 249.71 mg calcium, 0.029 mg/100g vitamin C, 353.54 kcal energy value, 5.78 hardness, 6 taste, 5.74 colour, 5.87 chewiness, 5.92 gumminess, 5.6 crispness, 6.11 flavour, and overall acceptability of 6.20 score; based on 9-point hedonic scale. Compared with the traditional sesame seed candy, the optimal value-added sesame seed candy was of higher quality