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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.
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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
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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. VNUHCM Journal of Science and Technology Development, 9(12), 57-64. https://doi.org/https://doi.org/10.32508/stdj.v9i12.3132
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