Production and evaluation of sugar-filled bonbons

Brazil is a major producer of chocolate, with bonbons being one of the main chocolate-based products, much appreciated by people of all ages. The objective of this study was to test different concentrations of invertase enzyme and gum in order to obtain the best formulation for making bonbons filled with pineapple-flavoured sucrose syrup.

Autorentext

Magister nauk o ywno ci i technologii ywno ci oraz in ynier ywno ci, absolwent Uniwersytetu Stanowego w Ponta Grossa. Wyk adowca w Senac-Paraná oraz kierownik ds. komunikacji spo ecznej w Centrum Technologii i Edukacji Otwartej i Ksztäcenia na Odleg o Uniwersytetu Stanowego w Ponta Grossa.