Keywords
Candies
isotherms
chromaticity
glass transition caramelos
isotermas
cromaticidad
transición vitréa
isotherms
chromaticity
glass transition caramelos
isotermas
cromaticidad
transición vitréa
How to Cite
Salamanca-Grosso, G., & Tapiero-Cuellar, J. L. (2022). Critical humidity, glass transition, and chromatic properties of hard candies enriched with eucalyptus essential oil and Hibiscus sabdariffa L. tincture. Revista Colombiana De Investigaciones Agroindustriales, 10(1), 13–25. https://doi.org/10.23850/24220582.5212
Abstract
The aim of this work was focused on the development of colored hard candies using crystallized sucrose, glucose and citric acid, adding strawberry, cherry and grape flavors that were incorporated at three different levels. Extracts of Hibiscus sabdariffa L. (Malvaceae: Hybiscus) were used as natural colorants and essential oil of Eucalyptus sp (Myrtaceae: Eucalyptus), keeping the moisture content at 13,6 g/100 g and the sugars at 41,5 g/100 g with a citric acid level of 0,80 g/100 g. Flavorings were incorporated at three different levels (0,1; 0,2 and 0,3) and natural coloring of H. sabdariffa (0,8; 1,6 and 2,5) g/100 g and eucalyptus essential oil at 300 mg/kg. In the evaluation of the resulting formulations, the parameters of moisture and sorption isotherm at 15, 25 and 35 ºC were considered, which in turn were projected through the Gordon and Taylor model, which in the end was shown to be a linear relationship. The relationships between critical humidity, glass transition temperature and water activity and the chromaticity parameters (CIELab) as a function of the added components are evaluated in general.
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