Preparation of a Natural Candy from Date (Phoenix dactylifera L.), Olive (Olea europaea L.), and Carob (Ceratonia siliqua L.) Fruits

Table 1

Design matrix.

Formula	Proportion of			Responses
	DP	OP	CP	Hardness	∆E^∗
A	1	0	0	58.14	14.12
B	0.7	0.3	0	63.23	13.18
C	0.7	0	0.3	85.90	8.98
D	0.85	0.15	0	58.57	6.48
E	0.85	0	0.15	68.20	31.56
F	0.7	0.15	0.15	65.56	13.80
G	0.8	0.10	0.10	61.66	5.63
Reference^1	—	—	—	85.55	—

¹Commercial candy “Caprice”; DP: date fruit paste; OP: olive fruit paste; CP: carob fruit powder; ∆E^∗: total color difference.