INGREDIENTS USED IN CONFECTIONERY.pptx

Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates

1. INGREDIENTS USED IN CONFECTIONERY

2. CONFECTIONERY Confectionery is recognized as an ingredient of a balanced diet and it has a wide socio-economic and health impact. It is a sugar – based industry.

3. TYPES OF CONFECTIONERY Sugar – boiled confectionery (candies or sweets) Chocolate confectionery Traditional Indian sweetmeats

4. INGREDIENTS USED IN CONFECTIONERY Sugar and syrups Butter Milk – Whole, condensed, evaporated, skim and dried Fruits – Apple, Lemon, Orange, Pineapple, etc.,… Dry fruits – Figs, Raisins Nuts – Almond, Coconut, Peanut, Pecans, Walnuts Starch and its derivatives Fats Flavour Colour Gums Pectin Gelatin

5. SUGAR Sugar can be obtained from sugarcane in three forms. They are, 1. Raw sugar – crushing of sugarcane and extracting the juice by pressure and treated with lime 2. Refined sugar – Raw sugar dissolved into water and filtered through charcoal 3. White sugar – lime treated cane juice treated with sulphur dioxide or carbon dioxide

6. STARCH AND ITS DERIVATIVES Maize starch powder and its derivatives like liquid glucose, dextrin, sorbitol , etc.,… has been used to make confectioneries. In our country, Liquid glucose is used in substantial quantity. It is obtained by the acid or enzyme hydrolysis of starch. It is often used to prepare Toffee, Chocolate, Lollipop, Bubble gum, chikki , etc.,.. Liquid glucose contains dextrose, maltose and dextrin. It is more expensive than sugar because it effectively controls the crystallization of other sugars. Starch is used for dusting purpose. It prevents drying, improves shelf life and increase nutritive value.

7. CONFECTIONERY FATS There are two categories of confectionery fats. Namely, Fats for general and traditional function Fats associated with chocolate confectionery Fats provide desired textural property, lubricate the ingredients and improves overall eating quality. It has sharp melting point. Thus can be stable against all types of rancidity. Ghee is the traditional confectionery fat.

8. COLOURS AND FLAVOURS IN CONFECTIONERY Colour and flavour is added to provide attractiveness and variety to confectionery. There are 2 classes of colour used in confectionery. Natural – From black and purple grapes, red beets, florets of safflower, ripe fruits, Turmeric, Saffron Synthetic – Permitted artificial food colours There are 3 varieties of flavours are used. They are Natural – Skin and peel of fruits and roots Synthetic – Too expensive, Produced commercially Blends – By combining natural and synthetic materials

9. GUMS, PECTIN AND GELATIN IN CONFECTIONERY Reasonable for chewiness Gums – odourless , tasteless, form viscous solution, prevent crystal growth, emulsify fat Examples, Gum arabic , gum tragacanth , seaweed extracts such as agar-agar Gums can be replaced by starch and pectin Gelatin – Elastic consistency, hold water and air, Inhibits the crystallization and graining of sugar

10. COCOA PRODUCTS Important raw material in confectionery It is rich in brown colour , exotic taste and aroma Used for the production of chocolate, chocolate coated or enrobed confectionery

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