School of Industrial Technology

Faculty of Applied Sciences

FST528
FOOD PRESERVATION TECHNOLOGY

EXPERIMENT 3A: SUGERING

METHOD: PRODUCTION OF
PEANUT BRITTLES

NAME : NAJWA BT AHMAD ABD RAOF

CLASS : AS2464A
STUDENT’S ID : 2018654492
DATE OF EXPERIMENT: 13/5/2020
INTRODUCTION
Sugaring method is a method to preserve food by using sugar. The sugar is a hygroscopic
substance, then it will absorb water. Basically with the addition of sugar into the food it will
dehydrate the food and reduce the water activity of the food. By doing so, the shelf life of the
food can be prolong.

Brittle, is a type of confection, consisting of flat broken pieces of hard sugar candy embedded
with peanuts. The hard candy mixture likes peanut brittles must cool completely before it can
break into pieces. The objective of this experiment is to evaluate the quality of peanuts
brittles using sugaring method.

INGREDIENT
Formulation A Formulation B
Sugar 450g 500g
Water 250ml 250ml
Glucose syrup 300g 400g
Raw peanut 900g 900g
Salt 2g 2g
Baking soda 2g 2g
Butter 125g 125g

EQUIPMENT
Thermometer, top loading balance, slab, scraper

PROCEDURE
1. The peanuts were roasted or fried without cooking oil. Let it cooled and the peanut
skin was removed.
2. Sugar, glucose syrup and water were combined in a container.
3. The mixture was stirred until sugar well suspended. The mixture was heated to 110-
115°C with stirring until the sugar was completely dissolved.
4. The roasted peanuts and salt were added into the mixture. The mixture was heated to
145-150°C and stirred occasionally to ensure the peanuts were immersed in the syrup.
At this temperature, the sugar was stable enough to be stirred, and the peanuts were
infused some delicious flavour.
5. The mixture was removed from heating, butter and baking soda were added and
stirred in well.
 6. The mixture was poured onto a well-oiled slab. After pouring, the batch was
immediately spreaded out as thin as possible with spoon and scraper.
7. The mixture was cooled for about 2 to 3 minutes (do not let the batch get too cold),
the brittles was loose from the slab with the scraper, working around the edges.
8. The batch was grasped by one edge and flop it over, upside down from the slab as
soon as it is free.
9. The brittles was cooled and cracked up into small pieces and packed. The
acceptability of the brittles for texture and sensory were evaluated.

RESULT
Sensory evaluation for peanut brittles:
Scale (formulation A) Formulation B
Saltiness 2 1
Hardness 2 4
Sweetness 2 3
Colour 4 4
Overall acceptability 4 3

Scal Overall
Saltiness Hardness Sweetness Colour
e acceptibility
1 Very slightly salty Very slightly firm Very slightly sweet Extremely dislike Extremely dislike
2 Slightly salty Slightly firm Slightly sweet Slightly dislike Slightly dislike
Morederately Moderately Moderately
3 Moderately firm Moderately sweet
salty preferred acceptable
4 Extremely salty Extremely firm Extremely sweet Most preferred Most acceptable

DISCUSSION

1. Elaborate the use of sugar and glucose syrup in peanut brittles making.
Peanut brittles known with its sweet and buttery flavour. The texture of peanut brittles is
crunchy, hard and sticky. The stickiness of the peanut brittles due to the sugar melts and
turn to brown due to caramelization process when heat is apply to the sugar during
production. (Miller, 1993). The making of peanut brittles uses the most basic of
ingredients such as sugar, glucose syrup, and peanuts. The glucose syrup were used to
control the grain of the brittle. If the glucose syrup was added too little, the brittle will
 have a grainy textured, while if the glucose syrup was added too much, it will result in a
stringy and sticky brittle.

2. What are the factors that could affect the hardness of peanut brittles? Discuss.
The hardness of peanut brittles is due to lack amount of baking soda. The baking soda
performs a feat of pure cooking alchemy. The carbon dioxide bubbles in the baking soda
create a porous candy so the peanut brittle breaks easily and melts on tongue. Without the
baking soda, peanut brittle would have the texture of a hard candy. The hardness of peanut
brittles also is due to the thick layer when spreading out the peanut brittles. The amount of
glucose syrup used also can be a factor for the hardness of the brittles. From the
observations, formulation B is more harder than formulation A due to the amount of sugar
and glucose syrup used in formulation B are more than formulation A.

3. Why it is important to use high temperature during mixture preparation?

Temperature is important in confectionary production because it influences crystallization
of all stages of heating and cooling. The higher final temperatures of the sugar solutions
correlated with a harder texture that was glassy in appearance. This was the expected
result since a higher temperature leads to a more concentrated solution. A syrup heated to
a high temperature will result in a harder peanut brittles than one heated to a lower
temperature. (Amy Brown, 2007).

CONCLUSION
In conclusion, the peanut brittles were successfully prepared and sensory evaluation of the
peanut brittles based on the texture, flavour and colour were recorded

REFERENCES
Miller, D. D. (1993). FOOD CHEMISTRY. Netherland: Wageningen University.

Amy Brown (2007). Preparation of Candy. In Understanding Food Principle &

Preparation (3rd ed., p. 485).