Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers

Gummy candy is one of the world's most popular confectionery products. Nevertheless, its high sugar content raises concerns regarding its potentional impact on non-communicable diseases. Consequently, the food industry is actively investigating sugar alternatives to develop healthier products. This study was aimed to determine the effect of using polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers on gummy candy's physicochemical and sensory characteristics. This study used four treatments (0 g, 24 g, 30 g, and 36) of polydextrose, isomalto-oligosaccharides, and fructo-oligosaccharides and four treatments (42 g, 18 g, 12 g, and 6 g) of xylitol. The results indicated that the different humectant types and formulations significantly differed in physical and chemical characteristics. Water activity, hardness, adhesiveness, gumminess, and chewiness of the gummy candies were increased as the amount of polydextrose, isomalto-oligosaccharides, and fructo-oligosaccharides increased. On the other hand, moisture content, and springiness were decreased. Panelists liked gummy candy with 24 g fructo-oligosaccharides + 18 g xylitol based on flavor and texture. The panelists considered the attributes of gummy candy with 30 g isomalto-oligosaccharides + 12 g xylitol and 24 g fructo-oligosaccharides + 18 g xylitol were more optimal than others.