Reducing calorie value of gummy type candy by using soluble fiber and polyols

Gummy confectioneries have widespread consumption in all regions and age groups. The consumption of these products also increases due to potential of their delivery agent for varios bioactive compounds. One of the main efforts of the confectionery producers is to develop low-calorie and sugar-free product and increase product quality and variety. In this study, effects of using the combinations of soluble wheat fiber, polyol (mannitol) and polyol syrup (maltitol) on main product quality parameters was investigated and optimized for developing gummy candy with "low-calorie" product formulation. Also, functional properties of samples was improved according by using soluble dietary fiber. The study was performed in three stages; (i) optimization for substitution of glucose syrup by using maltitol syrup, (ii) optimization for substitution of sucrose by using with soluble wheat fiber and mannitol in maltiol syrup containing samples, (iii) investigating effects of gelatine content on main quality properties for samples prepared by using optimized formulation which was determined considering by results of previous stages of the study. In the first two stages of the study, Simplex-lattice mixture design, method was used for modelling and optimization. General acceptability, as a sensory parameter was used as response during optimization. For this aim, the desirability values were determined by maximizing the general acceptibility and minimizing the substituted components (glucose syrup, sucrose). In the third stage of the study, the effect of the use of different gelatin concentrations (5.00 - 10.0 g/100 g) in optimized gummy candy formulation were determined by using a factorial design. Moisture content, water activity value, pH value, soluble dry matter content, color properties, texture profile analysis (TPA) parameters, sensory proeprties and color stability under accelerated shelf life conditions were analyzed in gummy candies. It was determined that maltitol syrup acts as glucose syrup in terms of sucrose crystallization inhibition, textural modification and sensory properties in gummy candy. In the second stage, in which substitution of sucrose was aimed by using mannitol, it was determined that main quality paramters was affected negatively by using relatively hifghrr maltitol content, except brightness (L*). As a result of the use of combinations of soluble wheat fiber and sucrose, it has been determined that gummy candy may be developed with acceptable properties which in accordance wtih consumer expectations and demands. Additionally, it was determined that the solubility, crystallization behavior, hygroscopicity and sweetness properties of alternative sweeteners and bulking agents should be taken into consideration in order to develop sugar-free and low-calorie confectionery products. In the last stage of the study, the hardness and gumminess properties of samples were increased as a result of increased gelatine content. In the sensory analysis, samples prepared by using 7.5 g/129.78g gelatine were scored with higher likings than other gummy candy samples by panelists. In the study, the formulation representing the conventional product for gummy candy. Consequently, gummy candy with optimized formulation was developed by this study. Using potential of maltitiol syrup as glucose syrup replacer was determined. Also, there are potential of using soluble wheat fiber as a bulking agent for substition of sucrose.