Obtaining a natural candy from melon by dehydration in a hot air circulation oven

This research describes the production process for ob­taining a natural delicacy from dehydrated melon fruit in a hot air circulation oven. For this preparation physicochemical, microbiological and sensory testing analysis were made. Next, a 23 experimental design was conducted in the drying pro­cess in the drier-oven; by analysis of variance and Pa­reto charts it was showed that none of the factors influence the physicochemical and organoleptic cha­racteristics. However, for an ideal formula we took into account the comments of the panelists, who indicated their satisfaction towards the product. Candy production from dried fruit turns out to be an alternative to replace to some extent artificial sweets consumption.