Preparation and optimization of Glazed Fruit Product for use as RTE snacks

Sonal Jain, Surabhi Mishra, Mamta Chauhan, Sumit Gupta, Sushmita Jurel, Tarachand, Dr. Apoorva Behari Lal* *Professor & Head

Post Graduate Department of Food Technology

R.B.S Engineering Technical Campus, Bichpuri, Agra hjain2@gmail.com ABSTRACT

A sweetened non-sticky ready-to eat glazed fruit slices or a film coated confectionary product is one which imparts flavor, sensation, texture or combination of these characteristics to the product when the product 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 comprised of multiple steps initializing with boiling in sugar syrup and then steeping it in increasing concentrations of sugar syrup steadily. These are then glazed by dipping in sugar glaze and then dried in hot air oven to a final moisture content of less than 20%.