Quality Characteristics of Buffalo (Bubalus bubalis) Milk Candy as Affected by Different Ratios of Sucrose and Glucose Syrup as Humectant

Mina  Abella; Teresita  Baltazar; Jenica  Salazar; Patrizia Camille  Saturno

doi:10.6000/1927-520X.2025.14.13

Authors

Mina Abella Philippine Carabao Center National Headquarters and Gene Pool, Science City of Muñoz, Nueva Ecija, 3120, Philippines
Teresita Baltazar Philippine Carabao Center National Headquarters and Gene Pool, Science City of Muñoz, Nueva Ecija, 3120, Philippines
Jenica Salazar Philippine Carabao Center National Headquarters and Gene Pool, Science City of Muñoz, Nueva Ecija, 3120, Philippines
Patrizia Camille Saturno Philippine Carabao Center National Headquarters and Gene Pool, Science City of Muñoz, Nueva Ecija, 3120, Philippines

DOI:

https://doi.org/10.6000/1927-520X.2025.14.13

Keywords:

Buffalo milk, sucrose, glucose syrup, humectant, milk candy

Abstract

Background: This research evaluates the effect of the different proportions of sucrose and glucose syrup (100:0, 85:15, 70:30, and 55:45) on the overall quality of buffalo milk candy. The objective was to identify the optimal ratio that enhances both its microbial stability and sensory appeal.

Methods: Buffalo milk candy was kept at room temperature, and samples were drawn for microbial testing, moisture, water activity (A_w), and sensory analysis.

Results: A visible mold growth was observed in 100:0 (Day 30), 85:15 (Day 40), and 70:30 (Day 52), and therefore, other analyses were discontinued. Moisture content and A_w of all the treatments were significantly different throughout the storage period. However, with the increase in glucose syrup, A_w decreases consistently with time, thus enhancing the product's safety and stability. On the other hand, sensory evaluation did not show significant differences across all parameters in all treatments during the storage period.

Conclusion: In conclusion, the addition of a higher proportion of glucose syrup, specifically 55:45, improved both the shelf-life and maintained the sensory quality of buffalo milk candy.

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