Development of kenger gum based functional soft candy

In this study, the possibility of using kenger gum instead of gelatin in toffee type soft candies with a new production process was examined and formulation optimization was made for this purpose. A laboratory type z-blade mixer (z kneading machine) was used in the production of kenger gum-added sugary and sugar-free products, and after the formulations were optimized, phycocyanin in powder form, as a natural blue colorant, was added to these new formulations and control group (conventional production). Then, the prepared samples were stored at 20±2°C, 4±2°C and 40°C for color stability. Subsequently, quality analyzes were carried out periodically for 5 months on the samples kept at 20±2°C. In the last part, lactic acid-based propolis was added to control, sugared and sugar-free soft candy groups produced with kenger gum, and various parameters were observed in these products during the 5-month storage period.