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August 17, 2025Journal of Buffalo Science

Quality Characteristics of Buffalo (Bubalus bubalis) Milk Candy as Affected by Different Ratios of Sucrose and Glucose Syrup as Humectant

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Authors

MAMina AbellaCentral Luzon State UniversityTBTeresita BaltazarCentral Luzon State UniversityJSJordi SolerAltair Engineering (United States)

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Implication

Experiment shows that increasing glucose syrup improved microbial stability and quality in buffalo milk candy.

Key Points

  • Higher glucose syrup ratios enhance microbial stability, contributing to better shelf-life and storage.
  • Microbial testing indicated mold growth in candy with ratios 100:0, 85:15, and 70:30 after 30, 40, and 52 days, respectively.
  • Assessment included moisture content, water activity, and sensory analysis at room temperature during various storage periods.
  • Findings suggest that optimal glucose syrup proportion is 55:45 for maintaining sensory appeal and safety.

Cite This Study

Abella et al. (2025) studied this question.

synapsesocial.com/papers/68a36dd20a429f7973330a6chttps://doi.org/10.6000/1927-520x.2025.14.13
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Also Consider

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  1. 1THE EFFECTS OF GLUCOSE SYRUP AND GLYCEROL ON SOME PHYSICAL PROPERTIES OF DRIED FIGS2010 · 12 citations
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  3. 3A Review: Sugar-Based Confectionery and the Importance of Ingredients2022 · 30 citations
  4. 4Effect of Partial Replacement of Sucrose With Humectant in the Osmotic Solution on the Characteristics of Osmo-Dried Cantaloupe2015 · 6 citations