Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener

Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) a...

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Autores: AGUILAR-VILLA,Carolina, ACOSTA-OTÁLVARO,Elly Vannesa, RODRÍGUEZ-SANDOVAL,Eduardo, MAZO-RIVAS,Juan Camilo
Tipo de documento: artigo
Estado:Versão publicada
Data de publicação:2020
País:Brasil
Recursos:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
Repositório:Food Science and Technology (Campinas)
Idioma:inglês
OAI Identifier:oai:scielo:S0101-20612020000100062
Acesso em linha:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100062
Access Level:Acceso aberto
Palavra-chave:chocolate
sucrose substitution
inulin
polydextrose
maltitol
stevia
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spelling Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetenerchocolatesucrose substitutioninulinpolydextrosemaltitolsteviaAbstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulking agents (maltitol, polydextrose, inulin) and non-caloric sweetener (stevia), preserving the sweetness of control. Sensory acceptance of each treatment was evaluated by preference tests and taste profile. Principal component analysis (PCA) showed that formulations with maltitol and stevia (F7); and maltitol, polydextrose, inulin and stevia (F10) were the most similar to control in their sensory and quality properties. Polydextrose concentration at levels higher than 25% negatively affected the product texture. F10 showed higher fiber contribution due to the presence of inulin.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100062Food Science and Technology v.40 n.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.32418info:eu-repo/semantics/openAccessengAGUILAR-VILLA,CarolinaACOSTA-OTÁLVARO,Elly VannesaRODRÍGUEZ-SANDOVAL,EduardoMAZO-RIVAS,Juan Camilo2020-05-29T00:00:00Zoai:scielo:S0101-20612020000100062Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-05-29T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
title Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
spellingShingle Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
AGUILAR-VILLA,Carolina
chocolate
sucrose substitution
inulin
polydextrose
maltitol
stevia
title_short Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
title_full Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
title_fullStr Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
title_full_unstemmed Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
title_sort Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener
dc.creator.none.fl_str_mv AGUILAR-VILLA,Carolina
ACOSTA-OTÁLVARO,Elly Vannesa
RODRÍGUEZ-SANDOVAL,Eduardo
MAZO-RIVAS,Juan Camilo
author AGUILAR-VILLA,Carolina
author_facet AGUILAR-VILLA,Carolina
ACOSTA-OTÁLVARO,Elly Vannesa
RODRÍGUEZ-SANDOVAL,Eduardo
MAZO-RIVAS,Juan Camilo
author_role author
author2 ACOSTA-OTÁLVARO,Elly Vannesa
RODRÍGUEZ-SANDOVAL,Eduardo
MAZO-RIVAS,Juan Camilo
author2_role author
author
author
dc.subject.por.fl_str_mv chocolate
sucrose substitution
inulin
polydextrose
maltitol
stevia
topic chocolate
sucrose substitution
inulin
polydextrose
maltitol
stevia
description Abstract Sucrose is important in the production of chocolates because it contributes to its texture and sensory acceptance. The aim was to evaluate the effect of adding bulking agents and a non-caloric sweetener in the preparation of a sucrose-free milk chocolate. One control sample (with sucrose) and 11 treatments were taken varying the ratio between bulking agents (maltitol, polydextrose, inulin) and non-caloric sweetener (stevia), preserving the sweetness of control. Sensory acceptance of each treatment was evaluated by preference tests and taste profile. Principal component analysis (PCA) showed that formulations with maltitol and stevia (F7); and maltitol, polydextrose, inulin and stevia (F10) were the most similar to control in their sensory and quality properties. Polydextrose concentration at levels higher than 25% negatively affected the product texture. F10 showed higher fiber contribution due to the presence of inulin.
publishDate 2020
dc.date.none.fl_str_mv 2020-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100062
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100062
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.32418
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.40 n.1 2020
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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score 15,301603

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