Journals Information
Food Science and Technology Vol. 13(2), pp. 178 - 185
DOI: 10.13189/fst.2025.130206
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Utilization of Sugar Substitute in Edible Crystal Making and Its Effect on Physicochemical Characteristics and Consumer Liking of the Product
Gabby Linggo 1, Jessica Renata Yoewono 2, Agus Budiawan Naro Putra 3, Diana Lo 1,*
1 Department of Food Technology, Faculty of Engineering, Bina Nusantara University, Indonesia
2 Food Technology Program, Ciputra Surabaya University, Indonesia
3 Research Center for Pharmaceutical Ingredients and Traditional Medicine, National Research and Innovation Agency (BRIN), Indonesia
ABSTRACT
Edible crystal, known as Kohakutou, is a type of candy that originated in Japan. It boasts a crunchy exterior while remaining soft on the inside. Typically, edible crystal is crafted from a blend of agar and sucrose. However, edible crystals contain high sugar content that can increase the risk of developing type 2 diabetes. This study aimed to determine the effect of using isomalto-oligosaccharide (IMO) and isomalt as sugar substitutes on edible crystals' physicochemical and sensory characteristics. The study explored seven edible crystal formulations: P1 (100% sucrose), P2 (IMO + sucrose in a 10:90 ratio), P3 (IMO + sucrose in a 20:80 ratio), P4 (IMO + sucrose in a 30:70 ratio), P5 (IMO + isomalt in a 10:90 ratio), P6 (IMO + isomalt in a 20:80 ratio), and P7 (IMO + isomalt in a 30:70 ratio). These formulations underwent several analyses, including chemical analysis (water content and water activity), physical analysis (texture, yield, and color), and sensory evaluation using a 9-point hedonic scale. Notably, sample P2 was the most preferred, closely following the control. Conversely, sample P5 received the least preference. Edible crystals containing 90% isomalt exhibited the lowest water activity and water content, resulting in a hard and dense texture. Overall, P2 demonstrated chemical and physical properties like P1, leading to the conclusion that P2 is the sample with the highest value.
KEYWORDS
Edible Crystal, Sucrose, Isomalt, Isomalto-Oligosaccharides
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Gabby Linggo , Jessica Renata Yoewono , Agus Budiawan Naro Putra , Diana Lo , "Utilization of Sugar Substitute in Edible Crystal Making and Its Effect on Physicochemical Characteristics and Consumer Liking of the Product," Food Science and Technology, Vol. 13, No. 2, pp. 178 - 185, 2025. DOI: 10.13189/fst.2025.130206.
(b). APA Format:
Gabby Linggo , Jessica Renata Yoewono , Agus Budiawan Naro Putra , Diana Lo (2025). Utilization of Sugar Substitute in Edible Crystal Making and Its Effect on Physicochemical Characteristics and Consumer Liking of the Product. Food Science and Technology, 13(2), 178 - 185. DOI: 10.13189/fst.2025.130206.