Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly

Journal of Food Processing and PreservationVolume 46, Issue 12 e17174 ORIGINAL ARTICLE Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly Meltem H. Ünal, Meltem H. Ünal Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya, TurkeySearch for more papers by this authorDerya Arslan, Corresponding Author Derya Arslan [email protected] Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya, Turkey Correspondence Derya Arslan, Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya, Turkey. Email: [email protected]Search for more papers by this author Meltem H. Ünal, Meltem H. Ünal Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya, TurkeySearch for more papers by this authorDerya Arslan, Corresponding Author Derya Arslan [email protected] Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya, Turkey Correspondence Derya Arslan, Department of Food Engineering, Faculty of Engineering, Necmettin Erbakan University, Konya, Turkey. Email: [email protected]Search for more papers by this author First published: 24 September 2022 https://doi.org/10.1111/jfpp.17174Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Abstract In this study, 60% of the total sugar (sucrose and corn syrup) in pectin jellies was substituted by using single or various combinations of the bulking agents: isomalt, polydextrose, and inulin. Substitution with isomalt resulted in lower hardness and flexibility and lower moisture content; it ended up with an opaque and rough appearance on the outer surface, thus causing lower sensory acceptability and shorter storage stability than conventional product. Substitution of sugars with inulin was found to be successful in terms of lowering water activity, improving sensory characteristics, and supporting the prebiotic activity (B. clausii). Polydextrose was also successful, while bringing with the handicap of a softness perception in the jelly due to high hygroscopicity. Besides, it was the most effective bulking agent for growth of both the beneficial probiotic bacteria tested (Lactobacillus acidophilus and Bacillus clausii). The highest colony counts of L. acidophilus was found in Inulin+Polydextrose jelly (220 × 104 CFU/g); however, this synergistic effect of inulin and polydextrose was not observed for B. clausii. Substitution of sugars with only inulin gave the best results for taste, at the same time scored high for color and appearance. In relation to this, 90% of panelists preferred the inulin jelly as "I would definitely buy." The lowest energy values were achieved in jellies developed by the addition of polydextrose, inulin+polydextrose, and isomalt+polydextrose with 43.1% 39.9%, and 38.8% reductions in calorie, respectively, compared with the conventional product. The results demonstrated many aspects of the successful use of polydextrose and inulin alone or in combination as sugar substitutes in the production of pectin jelly. Practical applications The awareness for the consumption of functional foods, which contain ingredients that provide additional health benefits beyond the basic nutritional requirements, is in increasing demand. In order to meet this demand of consumers, nutritious, functional, and alternative foods have started to take their place in the market. Confectionery products have an important place among these food groups. As a market that has consumers from all age groups apart from basic nutritional needs, the confectionery sector has a diverse product group and large consumer base in the world. Prebiotics are included in confectionery products in order to give mouthfeel, texture, functional attributes, and some act as bulking agent. We investigated the combined use of prebiotics such as polydextrose, inulin, and isomalt as bulking agents in soft pectin jellies, and significant improvement was achieved in terms of low-energy product development. The low-energy soft-type pectin jellies were characterized, and the samples using prebiotics showed various advantages in terms of physical properties. CONFLICT OF INTEREST The author(s) declare no potential conflicts of interest with respect to the research, authorship, and/or publication of this article. Open Research DATA AVAILABILITY STATEMENT The data that support the findings of this study are available from the corresponding author upon reasonable request. Volume46, Issue12December 2022e17174 RelatedInformation