Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional properties

Vacuum impregnation (VI) stands as an innovative technique, used to create novel food formulations by impregnating vital nutritive compounds into natural food matrices. Process variables were syrup temperature ranging from (50 to 70 °C), syrup concentration (60° to 80° Brix), and VI duration (10 to 20 min). The optimal conditions emerged at 66.81 °C for syrup temperature, 71.58° Brix for syrup concentration, and a precise 11.59 min for the VI duration. At these paramount conditions, the candy exhibited striking attributes such as 50.0