Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies

The objective of this work was to characterize and evaluate the sensory acceptance and stability of jelly candies with flavor of orange (OJC) or raspberry (RJC), and alternative sweeteners (isomalt, maltitol syrup, and stevia). A qualitative sensory study showed that among potential buyers (70% of 200 participants), the main associations were related to taste, sensations/feelings, health, and appearance. A sensory panel (80 participants) performed the rating of liking, and the sensory intensity assays, which showed that both candies were rated within liking categories by more than 70% of consumers, and that the taste attributes were categorized at the right point. Color and gumminess were rated in the just point for RJC, while for OJC, these variables deviated from the expected. Regarding sensory stability, a penalty study advised that bitterness/sweetness ratio, and color attributes should be improved in order to extend the candies ' sensory shelf life. Additionally, a trained sensory panel evaluated the textural changes during storage of the jelly candies. The sensory studies carried out on the novel jelly candies showed substantial interest from consumers, therefore, they could be considered an alternative to replace traditional sweets, offering a nutritional contribution from fruits, without artificial preservatives and added free sugars.

Automated summary

The objective of this study was to evaluate the sensory acceptance and stability of jelly candies with orange or raspberry flavor and alternative sweeteners. The sensory studies showed that both candies were well-liked by more than 70% of consumers and had the taste attributes categorized correctly. However, there were some deviations in color and gumminess for the orange flavor. The study also suggested improving bitterness/sweetness ratio and color attributes for better sensory stability of the candies.