Sensory characteristics of sugar-free and sugar-based boiled sweets

Abstract

Sugar-free boiled sweets and a similar sugar-based product were produced on a laboratory-scale and compared using sensory and consumer panels. A combination of a maltitol-based bulk sweetener with an intense sweetener (saccharin) was used as a replacement for the sucrose and glucose syrup components in a conventional formulation. Results indicate that the production of such products required little variation of conventional processing procedures. Differences in sensory characteristics and consumer preference between the two types of boiled sweets were not generally statistically significant. Results suggest that it is possible to produce a sugar-fre boiled sweet with comparable sensory qualities and consumer acceptance to conventional, sugar-based confectionery, if so desired.