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  • Preparation and Optimization of Glazed Fruit Product For Use As RTE Snacks

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    Vaibhav Gupta
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    The document summarizes the process of preparing and optimizing glazed fruit products for use as ready-to-eat snacks. It involves impregnating fruit with cane sugar and glucose, draining and drying to produce candied fruit. The candied fruit is then glazed by dipping it in a thin, liquid, sweet mixture to coat it smoothly and make it shiny after setting. The final product should have a total sugar content of about 75% and reducing sugar of 25%. Multiple steps are involved, beginning with boiling the fruit in sugar syrup and steeping it in increasing syrup concentrations. The fruit is then glazed and dried in a hot air oven to a final moisture content of less than 20%.

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    The document summarizes the process of preparing and optimizing glazed fruit products for use as ready-to-eat snacks. It involves impregnating fruit with cane sugar and glucose, draining and drying to produce candied fruit. The candied fruit is then glazed by dipping it in a thin, liquid, sweet mixture to coat it smoothly and make it shiny after setting. The final product should have a total sugar content of about 75% and reducing sugar of 25%. Multiple steps are involved, beginning with boiling the fruit in sugar syrup and steeping it in increasing syrup concentrations. The fruit is then glazed and dried in a hot air oven to a final moisture content of less than 20%.

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    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
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    12 views1 page

    Preparation and Optimization of Glazed Fruit Product For Use As RTE Snacks

    Uploaded by

    Vaibhav Gupta
    The document summarizes the process of preparing and optimizing glazed fruit products for use as ready-to-eat snacks. It involves impregnating fruit with cane sugar and glucose, draining and drying to produce candied fruit. The candied fruit is then glazed by dipping it in a thin, liquid, sweet mixture to coat it smoothly and make it shiny after setting. The final product should have a total sugar content of about 75% and reducing sugar of 25%. Multiple steps are involved, beginning with boiling the fruit in sugar syrup and steeping it in increasing syrup concentrations. The fruit is then glazed and dried in a hot air oven to a final moisture content of less than 20%.

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    Preparation and optimization of Glazed Fruit Product for use as RTE snacks

    Sonal Jain, Surabhi Mishra, Mamta Chauhan, Sumit Gupta, Sushmita Jurel, Tarachand, Apoorva Behari Lal* Email: hjain2@gmail.com

    Post Graduate Department of Food Technology F.E.T, R.B.S Engineering Technical Campus, Bichpuri, Agra

    ABSTRACT Sweetened non-sticky ready-to eat glazed fruit slices or a film coated confectionary product is one which imparts flavor, texture or combination of these characteristics to the product when it is consumed. Fruit impregnated with cane sugar and glucose and subsequently drained and dried, is called a candied fruit. A glaze can be defined as material to coat the product with a thin, liquid, sweet or savory mixture that will be smooth and shiny after setting. Such products should have total sugar of about 75% and reducing sugar of 25%. Sweeteners like Dextrose, Glucose, Fructose and Polyols can be used for glazing purpose. The process of making a glazed candy comprises of multiple steps initiating with boiling in sugar syrup and then steeping it in increasing concentrations of sugar syrup.These are then glazed by dipping tem in sugar glaze and then dried in hot air oven to a final moisture content of less than 20%.
    *Professor & Head

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