SENSORY CHARACTERISTICS OF SUGAR-FREE AND SUGAR-BASED BOILED SWEETS

Sugar-free boiled sweets and a similar sugar-based product were produc ed on a laboratory-scale and compared using sensory and consumer panel s. A combination of a maltitol-based bulk sweetener with an intense sw eetener (saccharin) was used as a replacement for the sucrose and gluc ose syrup components in a conventional formulation. Results indicate t hat the production of such products required little variation of conve ntional processing procedures. Differences in sensory characteristics and consumer preference between the two types of boiled sweets were no t generally statistically significant. Results suggest that it is poss ible to produce a sugar-fre boiled sweet with comparable sensory quali ties and consumer acceptance to conventional, sugar-based confectioner y, if so desired.