Evaluation of isomalt and hydrogenated starch hydrolysate in sugarless caramel popcorn

Abstract

Five formulations of sugarless caramel popcorn sweetened with different proportions of hydrogenated starch hydrolysate and isomalt were developed. Control and test products were evaluated for changes in physical, chemical and sensory properties over a 3-month storage period at 33C and 50% humidity. Moisture content and water activity values increased for all products, but color values did not change with time. Texture compressibility measurements were highly correlated with liking of texture values gathered from a consumer study. The formula with 100% isomalt was liked significantly more by consumers than the other formulas.