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Coffee pulp is the outer layer of coffee pulp which is one type of waste from the coffee processing process that increases every year without maximum utilization. Coffee pulp contains cellulose (63%) which can be utilized in the manufacture of semi-finished products in the form of liquid sugar through the fermentation method. Phenol in coffee pulp causes a sour and astringent taste in processed products, so a fermentation process is needed to degrade phenol compounds during aerobic fermentation. The purpose of this study was to determine the effect of the length of fermentation of coffee pulp on the phenol content of liquid sugar produced and to analyze the effect of the concentration of liquid sugar fermented from coffee pulp on the organoleptic characteristics of candy in the market. The test of phenol content using the Folin Ciocalteu method and the test of reducing sugar using the Nelson Somogyi method showed that the longer the fermentation process took place, the lower the levels of total phenol and reducing sugar in the juice and coffee pulp sugar produced. Sensory testing with the ranking test on 30 panellists showed that the variation of adding 20% coffee pulp fermented liquid sugar concentration was overall most liked by panellists because it was close to candy products in general with the highest sucrose concentration compared to other candy formulas. [ABSTRACT FROM AUTHOR]

Abstract: This study assessed effects of intrinsic factors, composition and candy size, and extrinsic factors, storage temperature, and humidity, on moisture sorption characteristics of hard candy. Nine types of plain hard candy with various percentage of sucrose (45.0 to 65.0% wt/wt) and citric acid (0.0 to 1.0% wt/wt) were prepared. The prepared samples had surface area per weight ratio (SA/W) of 2.05 to 3.69 cm2/g. Moisture sorption isotherms of all candy formulations were built at 25 °C and 35 °C and were well‐represented by Guggenheim‐Anderson‐de Boer (GAB) model (R2 between 0.9634 and 0.9960). Compositions and SA/W significantly affected moisture sorption characteristics of hard candies. Increasing citric acid content increased rate of moisture uptake, while increasing SA/W decreased absorption rate. Additionally, the predictive models for rate of moisture uptake of candies with different compositions and SA/W at 25 °C and 35 °C and 75% relative humidity based on second‐order response surface methodology were developed and validated. Practical applications: Moisture sorption isotherms built and the obtained models of moisture uptake could be used as a guideline to predict moisture sorption characteristics or to estimate shelf life of hard candies, with known compositions and/or storage conditions. [ABSTRACT FROM AUTHOR]

The analytical performance of the newly proposed laser-based photoacoustic spectroscopy (LPAS) and colorimetric method for quantification of anthocyanin (E163) in commercially available hard boiled candies are compared to that of the spectrophotometry (SP). Both LPAS and colorimetry are direct methods that unlike SP do not require the extraction of the analyte or some additional sample treatment. Results indicate that LPAS and colorimetry are both suitable for quickly screening content of anthocyanin in hard boiled candies. The correlation between the two methods and spectrophotometry is linear with R 2 = 0.9989 for LPAS and R 2 = 0.9570 for colorimetry. [ABSTRACT FROM AUTHOR]

Highlights: [•] Optimization of hard candy cooling stage. [•] Development of a NLP mathematical model to obtain optimal operating policies. [•] Quality constraints and operating cost are considered. [•] Operating conditions and production planning are obtained for three operating modes. [•] The model is useful to be applied in other hard candy lines. [Copyright &y& Elsevier]

The article suggests ways to maintain orthodontic braces such as cleaning them frequently, using cleaning instruments like proxabrush and avoiding certain hard foods like toffees or nuts.