Development and Evaluation of Candied Pumpkin Produced with Jerusalem Artichoke Syrup

This study developed candied pumpkin using Jerusalem artichoke syrup as an alternative to sucrose and evaluated its physicochemical properties, microstructure, sensory quality, and storage stability. Five formulations with Jerusalem artichoke syrup-to-pumpkin ratios of 1.25:1.00–1.30:1.00 were compared with a sucrose-based control. Syrup-based samples contained more protein (0.96–0.99 g/100 g) and fewer carbohydrates (21.25–23.35 g/100 g) than the control (0.40 and 40.40 g/100 g, respectively). Their caloric values ranged from 90.37 to 99.34 kcal/100 g, compared with 163.20 kcal/100 g in the control. Initial hardness was lower in syrup-based samples (30–40 kPa) than in the control (45 kPa), indicating a less rigid texture. Microstructural analysis showed preserved fibrous organization and a more uniform matrix, particularly in Sample 3 (1.27:1.00). This formulation also showed favorable sensory characteristics and higher contents of vitamin C, pantothenic acid, niacin, phosphorus, magnesium, sodium, and iron. During storage, moisture content decreased and water activity increased gradually but remained below 0.60. Microbial counts remained within permissible limits for 9 months, with no detectable coliforms or pathogenic microorganisms. Therefore, Jerusalem artichoke syrup may be considered a promising sucrose substitute for producing candied pumpkin with improved nutritional value and acceptable storage stability.