Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties

- Maltitol, isomalt, xylitol and erythritol were used to produce chewy candies (CC).
- CC based on isomalt and erythritol showed proper texture, aw and shape stability.
- Spray-dried açai powder was applied to no-added sucrose and containing-sucrose CC.
- Açai provided adequate fat content, natural color/flavor, good acceptability to CC.

The growing demand for sugar-free confectionery products with fruit added motivated the study of a dietary model system (chewy candy) to be the basis for the incorporation of a tropical Brazilian fruit (açai - Euterpe oleracea Mart.) with outstanding sensorial properties. The effect of the polyols maltitol, isomalt, xylitol and erythritol was evaluated on the water activity and instrumental texture of the dietary model systems through a simplex lattice mixture design. The trial with the best performance was chosen to incorporate a spray-dried açai powder and was compared to a reference açai chewy candy containing sucrose by sensory analysis. The sucrose replacement by isomalt and erythritol resulted in a soft texture (hardness of 4.08 N), proper water activity (0.43) and stable dietary system concerning the maintenance of shape. The addition of spray-dried açai powder (10.4 g/100 g, in dry basis) at this system enabled to explore the flavor and color potential of the fruit and to eliminate the addition of vegetable fat generally used at the conventional formulation. The sensory tests indicated that the no-added sucrose açai chewy candy was acceptable for all the evaluated attributes and approved regarding purchase intent, presenting better results than the containing-sucrose açai chewy candy.