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Turkish delight is a confectionery product that differs from the others with its characteristic soft and jelly-like consistency. The main ingredients used in its production are sugar, wheat starch and glucose syrup. In recent years, there has been a tendency to increase consumer interest in so-called functional foods. This encourages confectionery manufacturers to look for a suitable alternative for partial or complete replacement of sucrose in the composition. One of the newest alternatives to sucrose is isomaltulose. It differs from other sugars by its low glycemic index and its non-cariogenicity. The aim of the present study was to establish the influence of isomaltulose, as a substitute for sucrose in the composition of „Ordinary “and „Extra “Turkish delight, on their main physicochemical parameters and properties. Based on a comparative analysis, the main physicochemical parameters and properties of locum masses, obtained with sucrose and isomaltulose, were determined.

Isomaltulose as an alternative to sucrose in the composition of Turkish delight (lokum)