Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract

Jeon, Yoowha; Oh, Ji-Eun; Cho, Mi Sook

doi:10.3390/foods10102464

Cited by 10 publications

(14 citation statements)

References 61 publications

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“…It is known that the sugar replacement can be challenging for producing the hard candies and it is necessary to investigate how sugar alternatives (as isomaltulose in the current study) can affect some quality parameters of lollipops samples like the sensory characteristics, especially those concerning the texture profile. [13].…”

Section: Resultsmentioning

confidence: 99%

Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose

Hadjikinova

Petrova²

2023

BIO Web Conf.

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Lollipops are one of the most popular confectionary products among the consumers of all over the world. The main ingredient for their production is crystal sugar (sucrose). Its partial or complete replacement with suitable alternatives and sweeteners leads to change in sensory profile of lollipops and the overall perception by consumers. The use of isomaltulose may be consider as a revolution in confectionary industry due to its characteristics as a functional, digestible, non-cariogenic and just as important as a low glycaemic disaccharide. The aim of the present study was to evaluate the effect of isomaltulose as a sugar replacement in lollipops on main nutritional parameters and sensory characteristics as appearance (color and opacity), taste, aroma also the texture attribute perceived in a mouth. Results shown that isomaltulose can affect significantly the sensory and texture profile of the lollipops comparing the control products with sucrose. The data shows that samples have the same energy values of 388 kcal/g but sample obtained with isomaltulose has about 12% lower glycaemic indicator.

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Section: Resultsmentioning

confidence: 99%

Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose

Hadjikinova

Petrova²

2023

BIO Web Conf.

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“…Solids with more OH groups can stabilize the water structure around solid molecules stronger due to better solubility [38]. The high number of active hydroxyl groups in xylitol can bind well to water molecules, so xylitol is very hygroscopic [39]. Adding more xylitol causes more water to be bound, reducing water activity [40].…”

Section: The Effects Of Fructo-oligosaccharides and Xylitol On The Ph...mentioning

confidence: 99%

“…An increase in moisture content, along with an increase in the concentration of sugar substitutes, can be influenced by the ability of xylitol to absorb water. The more water absorbed or bound by xylitol, the higher the sample's moisture content [39]. An increasing number of hygroscopic components can increase the moisture content, but the water activity of food decreases [45].…”

Section: The Effects Of Fructo-oligosaccharides and Xylitol On The Ph...mentioning

confidence: 99%

Sucrose and glucose reduction using fructo-oligosaccharides and xylitol in pectin jelly candy

Maringka,

Lo,

Indrawanto

2024

BIO Web Conf.

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Confectioneries contain high amounts of sugar. High consumption frequency of candies may lead to various health risks. Sugar in jelly candy can be substituted with fructo-oligosaccharides and xylitol as a healthy sugar. This study examined the effect of using fructo-oligosaccharides and xylitol as a sugar substitute on the pH, degree of Brix, water activity, moisture content, hardness, colour, syneresis, and sensory of jelly candy from pectin. Sucrose was substituted with fructo-oligosaccharides (5.47%, 10.93%, and 16.36%) and glucose syrup was substituted with xylitol (5.47%, 10.93%, and 16.36%). The results showed that substituting sugar with fructo-oligosaccharides and xylitol affected the jelly candy’s physical and chemical characteristics (p < 0.05). The higher the concentration of fructo-oligosaccharides and xylitol used, the lower the water activity, moisture content, and syneresis, as well as increasing the colour of the jelly candy compared to the control. Jelly candy with the highest sugar substitute concentrations obtained the softest of the jelly candy hardness. The sensory evaluation showed that panellists preferred jelly candy with sugar substitutions of 5.47% fructo-oligosaccharides and 5.47% xylitol.

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“…Studies on the formulation of hard and semi-hard candies utilizing sugar substitutes are scarce, except for a solitary report by Jeon et al (20) on the formulation of a nutraceutical hard candy using isomalt, maltitol syrup, and xylitol as sucrose substitutes. Here extracts of Cudrania tricuspidata (manadarin melon berry) fruit, lemon, and ginger as sources of natural antioxidants have been utilized.…”

Section: Introductionmentioning

confidence: 99%

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

Sarkar,

Bhattacharjee,

Das

2024

Food Technol. Biotechnol. (Online)

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Research background. Candy is a popular confection worldwide, and it would be of societal benefit if it could be converted into a source of antioxidant molecules, to eliminate their adverse health effects. The amount of antioxidants available even in fruit candies is questionable due to the high thermal processing losses they undergo and the presence of various food additives. Plantains (Musa paradisiaca) are less known as good sources of biotherapeutic antioxidants, namely L-tryptophan, serotonin, and melatonin, and consumption of this highly nutritious fruit is limited to underdeveloped and developing countries. The objectives of this current study are: to develop a functional antioxidant-rich sugar-free plantain-based candy with appreciable contents of the mentioned biomolecules in synergy; and to ensure its extended shelf-life without compromising its physicochemical properties and functionalities by wrapping it with a suitable packaging laminate. Experimental approach. To accomplish the first objective, lyophilized plantain powder, sorbitol, and mannitol were used as base materials with minimal additives under minimal processing conditions to reduce processing losses. After development, the developed candies were evaluated for their sensory, proximate, physicochemical, and phytochemical properties, including the antioxidant synergy among the mentioned biomolecules. For the second objective, the candies were enclosed in two different flexible packaging laminates, and the optimal wrapper was determined based on the microbiological safety and sensory appeal of the packaged candies. Subsequently, the above-mentioned properties were assessed for the packaged (in the most suitable laminate) candies at regular time intervals during storage for assessment of their shelf-life. Results and conclusions. The candy exhibited a characteristic flavour of plantain, uniform dark brown colour, rich mouthfeel, pleasant aroma, moderately hard texture, and moderate sweetness, along with high antioxidant activity and considerable content of L-tryptophan, serotonin, and melatonin (present as a synergistic consortium). During storage of the packaged candy under ambient conditions, it remained microbiologically safe for up to 56 days, and also maintained sensory attributes, antioxidant potency, and synergy compared to the control candy. Novelty and scientific contribution. It is envisaged that this newly developed semi-hard antioxidant-rich sugar-free candy containing three important antioxidants, namely L-tryptophan, serotonin, and melatonin, could be a food matrix for molecular nutrition and a substitute for commercial candies consumed globally.

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Formulation Optimization of Sucrose-Free Hard Candy Fortified with Cudrania tricuspidata Extract

Cited by 10 publications

References 61 publications

Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose

Effect of sucrose replacement on nutritional parameters and sensory characteristics of the lollipops with isomaltulose

Sucrose and glucose reduction using fructo-oligosaccharides and xylitol in pectin jelly candy

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

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