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Optimization of Honey Candy Recipe using Response Surface Methodology

Article  in  American Journal of Food Technology · November 2011

DOI: 10.3923/ajft.2011.985.993

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2 authors:

Dibyakanta Seth Hari N Mishra

National Institute of Technology Rourkela Indian Institute of Technology Kharagpur
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 2.00
(a)
1.50

1.00

0.50 (b)
Honey

10.00
mc

0.00
5.00
-0.50 2.00 2.00
1.50 1.50
-1.00 1.00 1.00
0.50 0.50
0.00 0.00
-1.50 -0.50 -0.50
-1.00 -1.00
-1.50 -1.50 Starch
-2.00 -2.00
-2.00 -1.50 -1.00 -0.50 0.00 0.50 1.00 1.50 2.00 Honey -2.00

Starch
 2.00
(a)
1.50

1.00
(b)
6000.00
0.50
Hardness
Honey

0.00 4000.00

2.00 2.00
-0.50 1.50
1.50
1.00 1.00
-1.00 0.50 0.50
0.00 0.00
-0.50 -0.50
-1.50
Honey -1.00 -1.00
-1.50 -1.50 Starch
-2.00 -2.00-2.00
-2.00 -1.50 -1.00 -0.50 0.00 0.50 1.00 1.50 2.00
Starch

2.00
2.00

(a)
1.50
1.50

1.00
1.00

0.50
0.50
80.00 (b)
YI

0.00
Honey

0.00

60.00
-0.50
-0.50
2.00
2.00
1.50
-1.00
-1.00 1.50
1.00 1.00
0.50 0.50
-1.50
-1.50
0.00 0.00
-0.50 -0.50
-2.00
-2.00
Honey -1.00
-2.00 -1.50 -1.00 -0.50 0.00 0.50 1.00 1.50 2.00 -1.00 Butter
-2.00 -1.50 -1.00 -0.50 0.00 0.50 1.00 1.50 2.00 -1.50 -1.50
Butter -2.00-2.00
 2.00 2.00
2.00

1.50 1.50
1.50

1.00 1.00
1.00

0.50 0.50
0.50
Honey

Honey
0.00 0.00
0.00

-0.50 -0.50
-0.50

-1.00 -1.00
-1.00

-1.50 -1.50
-1.50

-2.00-2.00 -1.50 -1.00 -0.50 0.00 0.50 1.00 1.50 2.00

-2.00
-2.00
-2.00 -1.50 -1.00 -0.50 0.00 0.50 1.00 1.50 2.00
-2.00 -1.50 -1.00 -0.50 0.00 0.50 1.00 1.50 2.00 -2.00 -1.50 -1.00 -0.50 0.00 0.50 1.00 1.50 2.00
Butter Strach
View publication stats