Effects of isomalto-oligosaccharide, inulin, and polydextrose on the development of sugar-free pineapple jam

Abstract The aim of this study was to elaborate the effects using isomalto-oligosaccharide, polydextrose, and inulin as humectant towards sugar-free pineapple jam physicochemical sensory characteristics. Eleven different samples were made with determined concentration each prebiotic, followed analysis water activity, degree brix, color, 72-hour syneresis, evaluation spreadability, hedonic test, Just About Right test. results obtained from showed lowest activity syneresis level is sample 35% isomalto-oligosaccharide °Brix 61.00. two best by where has favorable more acceptable panelists well fewest penalty shown based on JAR obtained.