• Developed healthier pomelo peel soft candies using stevia and erythritol blends. • Debittering treatment improved flavor and consumer acceptability of pomelo peel. • T4 formulation showed highest overall liking with balanced sweetness and taste. • Natural sweeteners effectively masked bitterness while maintaining functionality. • Valorization of citrus by-products offers sustainable confectionery innovation. Pomelo peel is an underutilized citrus by-product rich in dietary fiber and bioactive compounds but limited in food applications due to its inherent bitterness. This study aimed to develop a healthier soft candy using debittered pomelo peel with partial sucrose replacement by stevia and erythritol. Four reduced-sugar formulations (T1–T4) and a control were prepared using different sugar-to-sweetener ratios and evaluated for physicochemical, microbial, and sensory properties. Sweetener composition significantly influenced color, texture, and sensory perception. While higher sucrose and erythritol levels improved instrumental texture, consumer acceptance was primarily driven by sweetness balance and effective bitterness masking. All formulations exhibited acidic pH (3.50–3.73) and low water activity (0.85–0.92), contributing to microbial stability, with yeast and mold counts remaining below the detection limit. Sucrose-derived sugar content decreased progressively with sucrose substitution, meet the criteria T2–T4 as low-sugar products under Thai FDA and Codex standards. All samples contained approximately 5% dietary fiber, enhancing nutritional and sustainability value, and no pesticide residues were detected. Among the formulations, T4 achieved the highest consumer acceptance due to its balanced sweet–sour profile, minimal bitterness, and clean aftertaste. Overall, the results demonstrate that debittered pomelo peel combined with optimized natural sweetener ratios can produce safe, low-sugar, and sensory-acceptable soft candies, supporting the sustainable utilization of citrus by-products in clean-label confectionery development.
Nway et al. (2026) studied this question.