GRAIN-SORGHUM WAX AS AN EDIBLE COATING FOR GELATIN-BASED CANDIES

Gelatin-based candies were coated with medium chain triglyceride (MCT) oil or MC-T oil combined with grain sorghum or carnauba wax (8.7% w/w of oil). Compared with uncoated samples, oil/sorghum wax and oil/carn auba wax coatings were equally effective in reducing protein solubilit y of candies in water (25C) and differences between initial and final diameters of candies subjected to melting. At 0, 5, and 10 days of sto rage lover calcium sulfate), the candies were evaluated by sensory pan elists for surface reflection, pink color, clarity, chalkiness, firmne ss, adhesiveness, chewiness, cohesiveness, sweetness, sourness, fruit flavor, off-flavor, and aftertaste. Firmness, adhesiveness, chewiness, cohesiveness, and sourness scores increased (P<0.05) linearly with st orage time. Samples treated,vith sorghum or carnauba wax were less shi ny, more opaque, chalkier, and had more intense off-flavor and afterta ste than uncoated samples. Samples treated with the laboratory-extract ed sorghum wax rated lower than carnauba wax-treated samples for surfa ce reflection, clarity, chalkiness, off-flavor, and aftertaste.