Effect of sucrose, glucose syrup, and Suji leaf extract on the properties of milk candy

— A mixture design optimization approach —

Abstract

This study aimed to determine the optimal mixture of sucrose, glucose syrup, and Suji leaf extract to produce Suji milk candy using Design Expert 11 with Mixture D-Optimal and evaluated the physical, chemical, and sensory properties of the candy. The optimization process resulted in an optimal formulation with the highest desirability value (0.811), identified in the sample formulated with 14 % sucrose, 5 % glucose syrup, and 3 % Suji leaf extract (A4). Verification of responses value showed that the optimum formulation of Suji leaf milk candy had levels of texture, lightness, redness, antioxidant activity, water content, and reducing sugar of 66.52 g/mm, 33.20, 3.80, 27.86 %, 6.82 %, 4.95 % respectively, and hedonic score (sensory) of color (3.97), taste (4.30), texture (4.23), overall acceptance (4.27).