Replacing unhealthy sugars in chewable candy: the use of honey and stevia as natural sweeteners in chrysanthemum-based gummy candy

Abstract

Chewable candies are a major contributor to added sugar intake, particularly among children, and excessive consumption of such products is associated with adverse health outcomes. This study aimed to formulate a Chrysanthemum-based gummy formula with reduced sugar content and to evaluate the antioxidant activities of Indonesian forest honey. The antioxidant activities of Multiflora, Rain Forest, and Manuka honey were evaluated using the DPPH radical scavenging assay. The honey variant demonstrating the highest antioxidant activity was incorporated into the gummy formulation in combination with stevia. The resulting gummy candies were evaluated for their texture profile, hedonic test, and color measurement. Results indicated that Multiflora honey exhibited superior antioxidant activity compared to Rain Forest honey. The optimal formulation for sucrose replacement comprised 33.12% Multiflora honey and 2.59% stevia. The findings suggest that a combination of Multiflora honey and stevia is a viable alternative to sucrose in gummy candy production. The potent antioxidant activity of Chrysanthemum, along with the reduced sugar content, supports the potential development of this formulation into a child-friendly nutraceutical product.