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

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 × 10 4 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 applicationsThe 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, How to cite this article: Ünal, M. H., & Arslan, D. (2022). Single and combined use of isomalt, polydextrose, and inulin as sugar substitutes in production of pectin jelly.

Current Innovations in the Development of Functional Gummy Candies

“…Moreover, Jiamjariyatam [ 44 ] showed that the toughness and hardness of GCs were significantly decreased by the incorporation of 20, 30, 40, 50, and 100% isomaltulose. Similarly, Ünal and Arslan [ 45 ] reported lower hardness, flexibility, and moisture content for isomaltitol-containing GCs than conventional sugar-containing samples. However, the substitution of sugars with isomaltitol negatively affected the sensory acceptability of GCs due to their opaque appearance.…”

Utilization of monk fruit sweetener as a promising sugar substitute in preparing sugar free syrup for popular desserts

“…On the other hand, it is worth mentioning that when the crunchy texture is required for the product (as in the case of balah el sham and luqmat el qady), the panelists preferred the texture of these products when sugar syrup was used compared to those with sugarfree syrups (Table 4). Polydextrose stimulates desserts in preservation their creaminess and adds smoothness, suitable texture, and mouthfeel (Jana et al, 1994;Ünal, & Arslan, 2022). Ansari et al (2021) demonstrated, inulin and polydextrose, or resistant starch can be added to products as a prebiotic component to improve sensory characteristics with extending the product shelf life.…”

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

“…Several studies have used prebiotics and polyols to substitute sugar in confectionery products [13][14][15][16][17]. However, from most of the literature found, there has been no research that combines the use of prebiotics and polyols to substitute sugar in jelly candy.…”