Volume: 5, 2026
5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F015
DOI: https://doi.org/10.24326/ICDSUPL5.F015
Published online: 22 April 2026
Effect of fruit by-products localization and sweetening system on the texture of candies
Anna Tama* and Monika Karaś
Department of Biochemistry and Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland
* Corresponding author: anna.tama@up.lublin.pl
Fruit pomace is a valuable by-product of the fruit processing industry, rich in dietary fibre and bioactive compounds. Its application in confectionery, particularly in sugar-free products, is of increasing interest due to both nutritional and technological benefits. However, the effect of pomace depends not only on its type but also on its localisation within the product matrix. In sugar-free systems based on polyols such as isomalt, structural properties may differ significantly from those of traditional sucrose-based products.
The study investigated candies differing in formulation and pomace localisation: conventional filled candies, in which pomace was incorporated into the filling, and sugar-free hard candies based on isomalt, in which pomace was incorporated into the matrix. The materials included chokeberry, apple, raspberry and grape pomace, as well as mulberry pulp. Texture analysis was performed by measuring hardness (N) using a texture analyser.
Candies with pomace in the filling exhibited relatively low hardness values (95.05–136.88 N), indicating a softer structure. The highest hardness among filled candies was observed for samples containing chokeberry pomace (136.88 N), while the lowest value was recorded for apple pomace (95.05 N). In contrast, isomalt-based sugar-free candies showed significantly higher hardness (301.83– 513.44 N). The highest hardness was observed for candies containing mulberry pulp (513.44 N), while the lowest values were recorded for chokeberry pomace (301.83 N). The absence of sucrose and the presence of isomalt resulted in the formation of a more rigid and compact structure. Pomace acted as a structural filler, enhancing matrix stiffness and reducing molecular mobility. These findings indicate that both product formulation and pomace localisation strongly influence textural properties.
Fruit pomace significantly affects the texture of candies, with its impact depending on both its localisation and the type of sweetening system. Sugar-free candies based on isomalt are characterised by substantially higher hardness compared to filled sucrose-based products, highlighting the importance of formulation design in developing confectionery with targeted texture.
Project No. DWD/7/0331/2023 is funded by the Ministry of Education and Science under the programme “Implementation PhD”. The industrial partner involved in the project is ZPH ARGO Sp. z o.o. (Łańcut, Poland).
Keywords: fruit pomace; hardness; isomalt; sugar-free candies; texture
How to cite
Tama A., Karaś M., 2026. Effect of fruit by-products localization and sweetening system on the texture of candies. In: 5th International PhD Students’ Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL5.F015