CHAPTER 2

REVIEW OF RELATED LITERATURE

Related Literature

A candy is defined as a confection that features sugar as a principal ingredient

and sugar is very important in the diet to provide the body the necessary energy to do

work. With its sweet taste now associated with pleasure, it has taken of different forms

to boost the flavor and texture of foods such as candy. While this may stimulate the

taste buds, if not controlled, it is harmful on the body. Moreover, according to

www.independent .co.uk, eating more sugar than what the human body could handle

stores excess at, leading to an increase in obesity and other related health problems.

Candies could satisfy the taste buds of humans but it could not provide a better

nutrition. That is why a concoction of tomato candy with tomatoes as a main ingredient

made the product very successful in taste and also it provided vitamin C, protein and

fibers. The study was made possible by the work of Md.Kamruzzaman and his team of

researchers. This meant that a candy can also be made to be nutritious for human

consumption.

Another way of making a candy is through a mechanical dryer. A research of

making fruit candy from preparing jackfruit and mango as ingredients. Candies were

prepared from jackfruit bulbs and mango slices which were treated with preservatives

and firming agents to standardize the procedure and packed in different packaging

materials for 6 months. Initially, moisture content of jackfruit and mango candy was

10.0%, where as total sugar, reducing sugar, ascorbic acid and acidity were 45.46%
and 26.50%, 18.54% and 16.45%, 6.90mg/100g and 11.19mg/ 100g and 0.12% and

0.91% respectively. The candies were tasted by a taste-testing panel for different

sensory attributes using 9-point hedonic scale. During 6 months storage, the results

showed that jackfruit and mango candy packed in metalex foil pouch secured the

highest sensory score and more nutritional quality, while packed in high density

polyethylene pouch and polypropylene pouch showed the lowest score (Molla, 2008).

An alternative candy must have ingredients that negate the effects if sugar. First,

carrots are one of the most widely used and enjoyed root vegetables in the world, partly

because they grow relatively easily. They are very versatile in a number of dishes and

cultural cuisines and come in different colors such as orange, purple, white, yellow and

red. Most of the benefits of carrots can be attributed to their beta-carotene and fiber

content. According to the USDA Nutrient Data, these root vegetables are also a good

source of antioxidants, potassium, vitamin K, sodium, phosphorus, calcium, vitamin, C,

niacin, and vitamin B6. Other nutrients include vitamin A, E, folate, zinc, and iron.

Carrots are also good for blood sugar regulation due to the presence of carotenoids in

them. Carotenoids inversely affect insulin resistance and thus lower blood sugar,

thereby helping diabetics live a normal and healthy life. They also regulate the amount

of insulin and glucose that is being used and metabolized by the body, providing a

healthy fluctuation in diabetics.

Ginger, also known as Zingiber officinale, is a flowering plant, whose root or

rhizome is used as a spice. It can be consumed in many forms, fresh, dried, powdered,

and in the form of oil and juice. Most of the benefits derived from ginger are because of

the presence of an active constituent called gingerol in it. According to the USDA
National Nutrient Database, it is also rich in carbohydrates, dietary fiber, and protein. In

terms of minerals, it includes vitamin C, folate, vitamin B6, riboflavin, and niacin. Ginger

can aid in accelerating weight loss and managing obesity by helping boost metabolism.

It increases exercise endurance capacity so that a person can work out well and get

back into shape to fit in the outfit he or she is excited to wear.

There are research studies especially the works of Majambu Mbikay have

demonstrated that treatment with moringa works positively towards the reduction of

blood glucose, urine sugar and urine proteins in diabetic test subjects. The study by Dr.

Maajambu Mbikay, Ottawa Hospital Research Institute of Canada confirms that its

leaves can be used to prevent chronic hyperglycermia and dyslipidemia.

One of the most versatile and delicious foods available throughout the whole

world is squashes. Different varieties of squash have been studied to manage

symptoms of diabetes, protect health heart. Squash has a very rich nutritional profile

that consists of various organic compounds, nutrients, vitamins, and minerals, which are

responsible for providing all its impressive health benefits. The list includes a huge

amount of vitamin A, as well as significant amount of vitamin C, E, B6, niacin, thiamine,

pantothenic acid, and folate. In terms of minerals, squash contains magnesium, copper,

phosphorus, calcium, and iron. It is also a very good source of carotenoids and other

important anti-inflammatory and antioxidant compounds. Retrieved from

https://bcfresh.ca/squash/

Last one is Solanum tuberosum or also known as potatoes which are one of the

most common and important food sources on the planet, and they contain a wealth of

health benefits that make them all the more essential as a staple dietary item for much
of the world’s population. These health benefits include their ability to improve digestion,

reduce cholesterol levels, boost heart health, protect from polyps, prevent cancer, and

manage diabetes. They strengthen the immune system, reduce signs of aging, protect

the skin, increase circulation, reduce blood pressure, maintain fluid balance, reduce

insomnia, and aid in eye care. Apart from the vitamins (B-complex and C), minerals,

and roughage, potatoes also contain certain substances called carotenoids (lutein and

zeaxanthin). Carotenoids are beneficial for heart health and the functioning of other

internal organs. Again, since potatoes raise the glucose level in the blood and their

over-consumption may cause obesity, which puts pressure on the heart. Intake of

potatoes for health benefit must be taken caution as the method of preventing heart

diseases is not recommended for obese people or diabetics; this is anchored by a

website of BBCgoodfood.

Related Studies

A study from by Tejpreet (2017) focused on the development and quality

evaluation of honey based carrot candy. The Candy was prepared with 3 different

combinations of honey and carrot by using 750 g honey added with 1,000 g carrot as the

first set-up, 1,000 g honey added with 1,000 g carrot as the second set-up and 1,250 g

honey added with 1,000 g carrot as the last set-up. To establish the best product,

sensory evaluation was done on 9-point Hedonic scale. The first set-up was found to be

most preferred candy with the best combination of sweetness and vegetable-taste

flavor. Furthermore, the first set-up candy was assessed for overall quality during
storage at room temperature (25–30 °C) for 6 months. Candy can be preserved safely

for 6 months in both glass and LDPE packaging materials.

An experiment carried by Md. Bhuiyan and Md. Easdani (2015) was conducted to

develop preserve and candy from fresh unripe bel fruit and studied their storage life.

The preserve was made from 60%, 65% and 70% sugar concentration. The candies

were made from 65%, 70% and 75% sugar concentration. Among them the best

preserve and candy was identified on the basis of overall acceptability. The study

showed that the color, flavor, texture and overall acceptability among the preserves and

among the candies were different. The preserve (PE70) made from 70% and the candy

(CY75) made from 75% sugar concentration was best among others of the similar

product. Higher concentration of sugar and slower processing gives higher acceptability

for preserve and candy. Among different changes, moisture concentration was

prominent during preparation of preserve and candy. The moisture content was 32.5%

and 27% for preserve and candy respectively which were nearly half of the initial

concentration of fresh unripe bel fruit. The storage ability of candy (120 days) was

slightly higher than the storage stability of preserve (90 days).

According to Basant Dwivedi (2019), the process for producing a natural fruit

candy by mixing enzyme deactivated dehydrated fruit and enzyme deactivated fruit juice

concentrate to provide a mixture in the form of a plastic mass having a moisture content

in the range of 8 to 50% by weight the relative proportion of dehydrated fruit and fruit

juice concentrate being limited only by the need to achieve a moisture content in the

plastic mass which falls within the required range. The plastic mass is then formed to

the required product configuration.

 A research of H.D Genta and his team in Tucumán, Argentina, a registered trade

marked soy food is manufactured. The industrial residue named “okara” has standard

protein content. A candy (nougat) with okara, peanut, glucose, hydrogenated oil, sugar

and natural essences was produced. Modifying the okara and peanut contents, three

samples were prepared: A (18.3% okara and 27.4% peanut); B (27.4% and 18.3%) and

C (36.6% and 9.1%), remaining the other components constant. The nougat was given

to persons of both sexes and of different ages. The nonparametric Friedman test was

used to evaluate the acceptance and preference. It concludes: (1) samples with lower

okara content have a higher acceptance; (2) the acceptance of A differs significantly

with regard to taste and texture from B and C; (3) C differs of A and B with regard to the

acceptance. The production of this candy would increase the available vegetable

proteins for human consumption and would increase the output of soybean products

factories.

According to Ramona Boro and Raymund Gemora (2016), their study

experimented on sensory acceptability of squash in baking cake. Aimed to ascertain the

sensory acceptability of squash (Cucurbita Maxima) of varied quantities in baking cake

as to appearance, taste, color, texture and general acceptability. A panel of 20

evaluators, purposely picked, from the School of Hotel and Restaurant Services

Technology of the West Visayas State University – Janiuay Campus, were utilized as

respondents. Formulated in the study were four treatments– three of which used squash

at various quantities while as the control variable, one treatment, which contained no

squash at all, was used. A modified sensory evaluation score sheet anchored on Five-

Point Hedonic Scale was used by the respondents to assess the finished products.
Means, ANOVA and Scheffe Test were utilized as the statistical tools. As a whole,

results disclosed that baked cakes with no grated squash and 120 grams grated squash

were moderately liked by the respondents while those baked cakes with 240 grams

grated squash and 380 grams grated squash were liked very much by the respondents.

There were significant differences in the level of acceptability of the different treatments

as to appearance, taste, color, texture as well as general acceptability.

There are researchers that incorporated vegetables, specifically carrots to

increase the nutrient content of the chocolate. According to scientific researches, root

crops are nutrient densed, carrot as a root crop contains a high amount of carotene

which the body converts into vitamin A. Other than that, ‘’carrots are also good source

of calcium pectate, a pectin fibre that has been found to have cholesterol-lowering

properties, vitamins B and C. A good way to eat what you want while has the good

benefits to your body. The study was concluded positive as the children as their

respondents accepted the product acceptable to their taste even with vegetables as an

ingredient’’ (Balgoa, 2011).

Hasanuzzaman et al., (2014) aim of a research in developing a self-stable

dehydrated tomato product using different sugar solutions and to study the effects of the

sugar solution on the characteristic of tomato candy. Tomato was immersed into the

sugar solution with the concentrations of 40%, 50% and 60% for 24 hours. Moisture,

ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content

and organoleptic quality and microbiological status of the prepared candy were

analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C,

acidity, crude fiber and increasing total sugar content with increased concentration of
sugar solution used. On the microbiological analysis, total bacteria and total fungus load

were increased with increasing the concentration of sugar solution. The best

characteristic of tomato candy was found with 40% sugar solution, with highest nutrient

and sensory score and lowest microbial load than candy prepared with 50% and 60%

sugar solution.

Another study from the investigatory project of researcher Clace Aspi (2019)

incorporates ampalaya vegetable as ingredient in making a candy. Based on the

observation of the researcher, the ampalaya candy is delicious but also nutritious that is

valuable than the ordinary candy. It contains nutrients rich in calcium, phosphorous,

iron, carbohydrates and vitamin B. It was also known to cure diabetes, arthritis,

rheumatism, asthma, warts, and ulcer. Making a candy within ampalaya was said to be

nutritious and delicious because of the nutrients that ampalaya have. The product is

favorable for them and its bitter taste as been lessened. Most of the people liked the

product considering its taste, odor, and texture. It is easy to made and very convenient.