PRODUCTION OF NATURAL COLORANT FORTIFIED HARD CANDY: EFFECTS OF DIFFERENT CARBOHYDRATE FORMULATIONS ON COLOUR, GLASS TRANSITION, HYGROSCOPICITY, CARBOHYDRATE COMPOSITION AND SENSORY PROPERTIES

The objective of this study was to produce coloured hard candies using three different formulations of carbohydrates which are sucrose, sorbitol and glucose. In this context, six different hard candies formulated by 100% sucrose, 76% sucrose + 24% sorbitol, 76% sucrose + 24% glucose were produced with or without addition of black carrot concentrate (BCC) and evaluated in terms of colour, carbohydrate composition, glass transition, hygroscopicity and sensory properties. The highest hygroscopicity values were determined in sorbitol included formulations and the use of BCC led to decrease hygroscopicities compared to BCC not-included hard candies in all formulations (P <0.05). The most preferred candies were glucose included formulations followed by sorbitol included ones regardless of BCC inclusion according to sensory analysis. Differential scanning calorimetry (DSC) analysis revealed comparable results among the results of high performance liquid chromatography (HPLC) analysis of carbohydrates, sensory analysis and hygroscopicity analysis