Effects of Sucrose Replacement with Isomalto-Oligosaccharides, Fructo-Oligosaccharides, and Polydextrose on the Physicochemical and Sensory Properties of Soft Milk Candy

¹ Food Technology Department, Faculty of Engineering, Bina Nusantara University, Jakarta, Indonesia 11480
² School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand 30000
³ PT Lautan Natural Krimerindo, Mojokerto, Indonesia 61383

^* Corresponding author: diana.lo@binus.ac.id

Abstract

The prevalence of childhood diabetes has been increasing, with diagnoses occurring at younger ages. Since excessive sugar intake is a key dietary risk, there is growing interest in reducing sucrose in foods by using low-glycemic alternatives. This study evaluated the effects of replacing sucrose with isomalto- oligosaccharides (IMO), fructo-oligosaccharides (FOS), and polydextrose (PDX) in soft milk candy on its physicochemical properties and consumer acceptance. A two-phase single-factor randomized block design was used, first testing each substitute, then evaluating the best candidate (IMO) at 50:50, 25:75, and 0:100 sucrose-to-substitute ratios. Measurements included moisture content, water activity, hardness, and color. Sensory attributes - aroma, texture, taste, color, and overall liking - were rated using a 9-point hedonic scale. Results showed that IMO increased moisture and water activity. PDX produced a softer texture, while FOS resulted in firmer candies. All substitutes reduced lightness (L value) compared to sucrose. Among all formulations, 50 % IMO replacement had the highest sensory scores, with overall liking similar to the sucrose control. Thus, partial substitution with IMO, particularly at 50 %, is a promising strategy to reduce sucrose while maintaining desirable sensory and physicochemical properties in soft milk candy.