Abstract
Isomaltulose is a non-cariogenic sugar with a lower glycemic index but with the same caloric value and visual appearance as sucrose. Therefore, isomaltulose could potentially be used to produce healthier candies. In this regard, the aim of this research was to evaluate isomaltulose as a traditional sugar replacer in soft marshmallow type candies, in order to provide added value to these widely consumed products, making it possible to capture a new market niche. 18 formulations were studied combining different sugars (sucrose, glucose syrup, fructose and isomaltulose) and different percentages of gelatine (4, 5 and 6). Analyses of composition (°Brix and moisture content), pH and water activity (aw), instrumental colour and texture as well as a sensorial analysis were performed. Marshmallows with isomaltulose combined with fructose exhibited the lowest values of pH (4.99–5.14). Moreover, formulations with similar amount of isomaltulose and fructose presented lower instrumental hardness, higher cohesiveness and springiness, and the best sensory acceptance. A PLS multivariate analysis showed a good correlation between instrumental and sensory–mechanical parameters. Therefore, instrumental measures of texture could be suitable for discerning an overall preference for marshmallows without using trained panellists.
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