Preparation, Nutrition Analysis, and Sensory Evaluation of Stingless Bee Honey Candy

Abstract

Honey of stingless bee has been reported a variety of biological activities, such as antioxidant, anti-inflammatory, antimicrobial, and anticancer, and nutritional contents. The high moisture content of stingless bee honey can cause the fermentation process and affect honey quality. Previously, most of the candy preparations used sugar and syrup as the main ingredients, which can lead to tooth decay and diabetes. Thus, the object of this research was the development of stingless bee honey candy, and its nutrition and sensory were analyzed. Isomalt was used as a bulking agent for this study. The stingless bee honey candy was prepared by mixing honey with isomalt in a ratio of 90:10-10:90 (w/w) with heating at 70-80°C for <60 min. The result showed that the ratio of honey with isomalt at 20:80 (B), 30:70 (C), and 40:60 (D) was suitable preparation of candy. In addition, the sensory evaluation of B-D displayed good agreement. The calories in candies (B-D) showed in the range of 397-398 cal/100g.