Studies on Shelf-Life Evaluation of Reduced Sugar Jelly Confection

Customer attitudes and behaviours have moved towards health foods because they have more concerns on increasing environmental stresses such as pollution and toxic substances in the environment. Environmental pollutants and lifestyle factors induce oxidative stress leading to many long term health complications in human such as diabetes, cancer and cardiovascular disease. WHO recommends a reduction of sugar consumption to below 5% of total energy intake (vs up to 15% now). Half of the consumer‟s world-wide is trying to reduce his or her sugar intake. “Low or No sugar” was among the top 3 priority of customers when purchasing foods and drinks in 2013. Basic Raw material for all confectionery product is Sucrose who is the culprit responsible for the type 2 diabetes. Reducing the sugar level in confectionery products creates texture problems in the final products. So replacing the sugar level in the confectionery articles is a tricky one to perform. Fructose Oligo Saccharide (FOS) is one of the dietary fiber used for sugar replacement in food products.