Galacto-oligosaccharides (GOS) increase populations of health-promoting species of gut bacteria. GOS products with different GOS purity levels can be produced. In this study, the effect of purity on water sorption and thermal behavior was conducted as well as development of a glassy confections (hard-candies) using GOS. Water was found to plasticize GOS (more effectively in the 55% compared to 90% GOS mixture), decreasing Tg causing the caking of powders and collapse of the amorphous structure. The critical aw and corresponding moisture content for the 55% GOS mixture was lower than for the 90% GOS. Water was more homogenous and difficult to remove as the Tg of GOS fell below storage temperature. From this study, the 55% GOS product was selected for the development of glassy confections as a replacement for corn syrup, at levels of 25% of the final confection. Additionally, a confection of 100% GOS ingredient was developed for use in future clinical trials. Hardness, stickiness and Tg of GOS confections did not differ from a control. Confections developed with GOS were shown to potentially have higher stability (less recrystallization of sucrose) than control confections when exposed to high relative humidity environments. Whole, freeze-dried black raspberries were also used as flavoring agents and polyphenol source in confections with acceptable physical properties of Tg, hardness and stickiness. No detectable sensory differences were observed when GOS was used to replace corn syrup in glassy confections of various flavors. These studies show the importance of considering purity levels of GOS when establishing critical storage and processing parameters of the ingredient, as well when developing or selecting a GOS product for a specific food application. Furthermore, these studies demonstrate the potential to successfully develop glassy confections to deliver the 55% GOS ingredient at levels of 25 and 100% of the final confection.

Evaluation of water sorption and thermal properties of galacto-oligosaccharides, and application in glassy confections

255th National Meeting (2018)

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