Technological and sensory characteristics of honey based candy

Abstract

The aim of the present work was to investigate the possibilities of sugar replacing with honey in candies processing. Four candy samples were examined. Honey based groups - 10% (M10), 15% (M15) and 20% (M20) honey and sugar substitute - isomalt, compared to the control (sample K) obtained according to a classic recipe, with crystal sugar and glucose syrup. The color intensity, the hygroscopicity in candies and the spreadability of the candy mass increase linear with the honey content. The highest compressive strength after direct compression was found in the control (K). In the experimental samples (M10, M15, M20) the breaking force was over 250 N, while for the control it was 144.74 N. The honey taste decreased in the following order: M20> M15> M10> K. Replacing sugar with honey gives a caramel flavor in the candies. Stickiness significantly increased in M15 and M20, which was assessed as a product disadvantage. At the same time as the stickiness increases, the brittleness of the candies decreases. The energy value decreases by 39% in sample M10 and by 37% and 36% in samples M15 and M20, respectively, which gives an opportunity honey-based candies to be classified with the nutritional claim “Food with reduced energy content”.