PROJECT NAME
PROCESS TECHNOLOGY FOR CENTER FILL SUGAR BASED NUTRITIVE CONFECTIONERY
Nutrition is the core pillar of human development. Persistently, high levels of under nutrition has triggered the need to revolutionize the archaic sweetmeat into a nourishing confectionery. India's hot and humid climate poses a challenge to milk and chocolate based sweets. Hence the objective is to develop a bio-nutritive sugar based centre-fill chewy/non-chewy confectionery.
In an embodiment, the present study infuses carbohydrates, proteins and a fat rich source which along with therapeutic ingredients would serve to be a suitable carrier to combat malnutrition. Additionally, it contains micro-nutrients in adequate amounts which would contribute to meeting the RDA for evening snacks of an individual.
The method comprises of enrobing the nutritive bio-ingredients, which forms the core, by an impervious sugar confectionery mass, in the shape of a bar. This process of enrobing the solid, semi-solid or liquid core would be done in various proportions and the most suitable and widely acceptable ratio would be chosen.
The coating would also be incorporated with a fruit pomace which would enhance the taste and improve the consumer acceptability of the confectionery as a whole. In an embodiment, the present investigation incorporates a semi-solid fruit based viscous core encompassing all other ingredients that significantly contribute to macro and micro-nutrients which was prepared by cold mixing process.
The formulated centre fill was enclosed in sugar amalgamated in wood apple pulp in varying proportions to form a continuous impervious hard sugar coating rich in dietary fibre and minerals which would provide instant energy. The centre-fill was optimized to attain the correct proportion of therapeutic ingredients by subjection to organoleptic evaluation. Critical process parameters were optimized to produce centre-filled sugar-based nutritive confectionery.
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