Development of technology for candy caramel with barberry powder and sugar substitute isomaltitol

Background: Confectionery products and, in particular, caramel have a low nutritional value and a high glycemic index. Overcoming these shortcomings is possible by including new-generation sugar substitutes such as polyols and fortifying agents based on dried plant powders in the formulation of candy caramel.

Object: The purpose of this study was to develop the technology of candy caramel as a functional product with a lower glycemic index. The index reduction was achieved by including sugar substitute such as isomaltitol in the caramel formulation. As a fortifying agent with a significant amount of bioactive compounds and at the same time a natural colorant, the dried powder of the wild plant Berberis vulgaris L. was used in an amount of 1, 2.5, 5 and 10% (w/w).

Methods: The microstructural characteristics of the powder were determined by laser diffraction. The elemental composition was confirmed by atomic adsorption spectroscopy. Physicochemical methods and sensory analysis were used to evaluate candy caramel samples.

Results: The technology for the production of candy caramel using isomaltitol, invert syrup and barberry powder was developed. Dry barberry powder was used to prepare the samples, characterized by an optimal average particle size of 37.4 μm and a width of the SPAN particle distribution curve of 2.94 μm. The addition of barberry powder in quantity made it possible to enrich candies with trace elements such as sodium, potassium, iron, manganese and zinc. When the amount of barberry in the caramel recipe is increased, the acidity significantly increases from 1.02 to 10.2 mg/100 g of the sample in the equivalent of citric acid and changes the pH from 3.45 to 3.12. Sensory analysis allowed us to establish that the optimal amount of barberry powder inclusion in caramel formulations is 2.5-5%.

Conclusion: The result was a candy caramel with a potential as a functional food.