Project On Production Of Candy Like Snack (Download)

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ABSTRACT

Candy like snack was produced using watermelon seed. It was processed by milling into good texture (little coarse) and toasted to get attractive color and aroma. The mixtures were then prepared using different syrup like sugar, glucose, and honey to give to the samples. A panel of 10 was set up to carry out a sensory evaluation on the samples produced using triangle test to assess for taste, color, texture, aroma and overall acceptability. The results were analyzed and the panelist expressed greater acceptance for sample that was produce with honey. It is possible to produce snack from watermelon seed that is being thrown away daily.  

TABLE OF CONTENT

Title page

Declaration

Approval    

Dedication

Acknowledgment

Table of content

List of table

List of figures

Abstract

Chapter One

1.0     Introduction

1.1     Aims and Objectives

Chapter Two

2.0     Literature Review

2.1     History of Snack

2.2     Types of snacks

2.3     Candy production

2.4     Packaging

2.5     Purposes of packaging

2.6     History

2.7     Marketing and design

2.8     Shelf life

2.9     Nutrition

2.10   Meal replacements

2.11   Health effects

2.12   Health benefits

2.13   Contamination

2.14   Watermelon seed and its origin2.15   Cultivation

2.16   Harvesting

2.17   Storage of watermelon seed

2.18   Nutritional value of watermelon seed

2.19   Uses of watermelon seeds

2.20   Health benefits of watermelon seeds

Chapter Three

3.0     Methodology

3.1     Production of Candy Like Snack From Watermelon Seed

3.1.1  Sources of Raw Materials

3.1.2  Equipment and Materials

3.1.3  Trial Batch Production

3.2.0  Production

3.2.1  Sorting and Cleaning

3.2.2  Drying

3.2.3  Milling

3.2.4  Toasting

3.2.5  Weighing

3.2.6  Syrup

3.2.7  Cooling and Packaging

3.3     Method Used in Sensory Evaluation Judges

Chapter Four

4.0     Result of the sensory evaluation and discussion

4.1     Result of the sensory evaluation

4.2     Discussion

Chapter Five

5.0     Conclusion/ Recommendation

5.1     Conclusion

5.2     Recommendation

5.3     Suggestion

References

Appendix I

Appendix II:  Taste

Appendix III: Texture

Appendix IV: Color

Appendix V: Aroma

Appendix VI: Overall Acceptability

CHAPTER ONE

 1.0 INTRODUCTION

Candy is a sweet food product and a confection that features sugar as a principal ingredient, the category, called sugar confectionery, encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruits or nuts which have been glazed and coated with sugar are said to be candied. Before sugar was readily available, candy was based on honey.

Candy was often considered a form of medicine, either used to calm the digestive system or cool a sore throat. Other things have been used for candy like mints, groundnut, fruits and mint, vegetables. Candies are normally eaten casually, often with the fingers as a snack between meals. Each culture has its own ideas of what constitutes candy rander than dessert.

Snack is a portion of food often smaller than a regular meal. Generally eaten between meals, snacks come in a variety of form including packaged snack foods and other processed foods as well as items made from fresh ingredients at home (Damon, 2015).

Candy, therefore refers to seed or nuts coated with sugar, allowed to solidified and packaged. But from producers view point not all seeds nut had candy characteristics as the quality of seed or nuts used for candy have a positive effect on the quality of snack produced.

Watermelon seed are carefully and individually selected to remove foreign particles, washed to remove dirt thoroughly, allowed to dry under sun or oven dryer under controlled condition of temperature.

Toasting, the process of toasting gives it an attractive aroma and color thereby arresting the biological activities of enzymes. The candy seeds or nuts are milled afterwards dry milling, a process that involves mixing the milled seeds or nuts in syrups and allowed to cool and solidified the end product of these process is a candy snack (Richard, 2002).

The purpose of this study is to produce candy-like snack from water melon that is being wasted after eating the fruit pulp.

  1.1 Aims and Objectives  

1. To produce candy like snack from watermelon seed.
2. To determine consumes acceptability.

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