Sensory evaluation of papaya processed product formulations: child-friendly jelly candy

Fruit jelly candy is a popular confectionery product among children; however, the high use of sucrose is considered less suitable for children’s health due to its potential to trigger obesity and dental caries. Therefore, a partial substitution of sucrose with liquid glucose is required, as liquid glucose offers several advantages, including lower sweetness intensity, a more moderate glycemic index, and the ability to produce a more elastic and stable texture. This study aimed to evaluate the sensory properties of papaya-based jelly candy formulated with varying combinations of sucrose and liquid glucose. Three formulations were tested, namely F1 (240 g sucrose : 360 g liquid glucose), F2 (300 g : 300 g), and F3 (360 g : 240 g). Sensory evaluation was conducted through a hedonic test by panelists assessing color, aroma, taste, and texture attributes. The results showed that formula F1 (240 g sucrose : 360 g liquid glucose) obtained the highest acceptance levels across nearly all parameters, particularly in taste and texture, which were most preferred by the panelists. Thus, F1 can be recommended as the optimal formulation for developing child-friendly papaya jelly candy with partial substitution of sucrose by liquid glucose.