Formulation Optimization and Its Texture Properties of the Choerospondias axillaris Soft Candy with High Dietary Fibre

Based on the nutrients in Choerospondias axillaris peel and pulp,the formulation of high dietary fiber Choerospondias axillaris soft candy was optimized with Choerospondias axillaris peel as a source of dietary fiber. The effects of the materials(the mass ratio of malt syrup and sucrose,the addition of Choerospondias axillaris peel and gelatin)in syrup mixture on texture properties of soft candy were analyzed by texture profile analysis(TPA). The results showed that,polyphenols,vitamins and dietary fiber were high in both Choerospondias axillaris pulp and peel. The content of dietary fiber in peel was significantly higher than that in pulp(P<0.05). The proportion of malt syrup to sucrose and the addition of peel significantly affected the hardness,adhesiveness and springiness of soft candy(P<0.05),and the addition of gelatin had significant effects on the hardness,springiness and chewiness of soft candy(P<0.05). The optimal formula of soft candy(the total weight was 100%)were as follows:The proportion of malt syrup to sucrose 1:1(malt syrup 34.25%,sucrose 34.25%),Choerospondias axillaris peel 3.5%,gelatin solution 12%,Choerospondias axillaris pulp 16%,the obtained candy had a good taste and obvious flavours of Choerospondias axillaris.