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

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.