Plackett-Burman experimental design was employed as a screening experiment with five variables for preparation of hard boiled candy. The effect of varying the levels of hard-boiled candy ingredients such as ratio of liquid glucose (30-40%): sugar (60-70%) addition of nutraceuticals namely green tea extract (0.5-1%) and Amla powder (0.5-1%) along with salt (0.1 to 0.2%) on the physicochemical responses such as hardness, colour, total polyphenol, antioxidant radical scavenging, vitamin C and overall quality were studied. Results indicated that a formulation of: sugar 70%, liquid glucose 30%, amla powder and green tea extract 1% and salt 0.1% was considered as the optimum for obtaining a hard-boiled candy (HBC) with highest overall quality. The present study showed that the hard-boiled candy with added green tea extract and Amla powder were natural sources of polyphenols, vitamin C and antioxidants.

中文翻译：

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采用Plackett Burman设计的功能性硬糖配方

采用Plackett-Burman实验设计作为筛选实验，该实验具有五个变量来制备硬糖。改变硬糖成分的含量的影响，例如液体葡萄糖（30-40％）：糖（60-70％）的比例添加营养保健品，即绿茶提取物（0.5-1％）和Amla粉（0.5研究了-1％的盐和0.1％至0.2％的盐对诸如硬度，颜色，总多酚，抗氧化剂自由基清除，维生素C和整体质量等理化反应的影响。结果表明，配方为：糖70％，液葡萄糖30％，amla粉末和绿茶提取物1％和盐0.1％被认为是获得整体质量最高的硬糖（HBC）的最佳选择。本研究表明，添加绿茶提取物和Amla粉末的硬糖是多酚，维生素C和抗氧化剂的天然来源。