Open Access 
Downloads
Download data is not yet available.
Abstract
Cashew candy is a delicious traditional product with special taste. Our research focused on drying kernel with suitable temperature and time, using appropriate kind of malt, examining proportion of malt/sugar and kernel/caramel to improve the quality of our product. Besides, we packed it in stick form to maintain the quality during distribution. As the result, cashew candy has brittle structure, sweetish taste and no rancid smell.
Author's Affiliation
Article Details
Issue: Vol 9 No 12 (2006)
Page No.: 57-64
Published: Dec 15, 2006
Section: Article
DOI: https://doi.org/10.32508/stdj.v9i12.3132
Copyright Info
Copyright: The Authors. This is an open access article distributed under the terms of the Creative Commons Attribution License CC-BY 4.0., which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
How to Cite
Xuan Dai, N., & Anh Dao, D. (2006). IMPROVING QUALITY OF CASHEW CANDY. Science and Technology Development Journal, 9(12), 57-64. https://doi.org/https://doi.org/10.32508/stdj.v9i12.3132
Download Citation
Cited by
Article Statistics
HTML = 592 times
Download PDF = 242 times
Total = 242 times
Download PDF = 242 times
Total = 242 times
Most read articles by the same author(s)
- Thai Thi Thuy Lien, Bui Thi Thuy Trang, Dong Thi Anh Dao, RESEARCH ON THE PROCESSING OF DRY SWEETEN-STRAWBERRY , Science and Technology Development Journal: Vol 11 No 5 (2008)
- Dong Thi Anh Dao, Vo Thi Thanh Ha, Truong Thi My Linh, RESEARCH ON THE PROCESSING OF CANNED COCONUT WATER , Science and Technology Development Journal: Vol 10 No 2 (2007)
