Influência de diferentes agentes de corpo nas características reológicas e sensoriais de chocolates diet em sacarose e light em calorias

Abstract

*A quem a correspondência deve ser enviada ResumoForam estudados diferentes agentes de corpo na substituição total da sacarose na formulação de chocolate, buscando-se obter um produto diet em sacarose e light em calorias (25% de redução calórica teórica em relação à formulação padrão, com sacarose) e com boa aceitação sensorial. Os agentes de corpo utilizados neste estudo foram: polidextrose, inulina, frutooligossacarídeos -FOS, lactitol e maltitol; como edulcorante de alta intensidade empregou-se a sucralose. Os chocolates light obtidos foram submetidos às análises de umidade (Karl Fisher), tamanho de partículas (micrômetro digital) e propriedades reológicas (viscosidade plástica -ca e limite de escoamento de Casson -ca ). O teor de umidade dos chocolates light variou de 1,23 a 2,12%; o tamanho de partículas de 19 a 24 m; o ca de 6,60 a 11,00 Pa.s; e o ca de 0,05 a 1,31 Pa. As formulações com polidextrose, polidextrose e lactitol e polidextrose e maltitol foram selecionadas para análise sensorial por apresentarem boa performance tecnológica e adequada maquinabilidade da massa de chocolate durante as diferentes etapas do processo. A análise sensorial indicou que as três formulações avaliadas não diferiram entre si ao nível de significância de 5% em relação à intensidade do aroma, dureza, derretimento na boca e sabor e, quanto à intenção de compra, as amostras diferiram entre si ao nível de significância de 5%, sendo que a formulação que continha 32,60% de Polidextrose e 15,57% de Maltitol foi a preferida. Palavras-chave: light; diet; chocolate; agentes de corpo; reologia; análise sensorial. AbstractA study was made of various bulk agents as sucrose substitutes in the formulation of chocolate, aiming to obtain a diet product in terms of sucrose and a light product in terms of calories (25% fewer calories than standard formulations containing sucrose) with good sensorial acceptance. The bulk agents used in this study were polydextrose, inulin, fructo-oligosaccharides -FOS, lactitol and maltitol. Sucralose was used as a high intensity sweetener. The light chocolates were analyzed for moisture content (Karl Fischer), particle size (digital micrometer), and rheological properties (Casson plastic viscosity, ca , and yield strength, ca ). The moisture content of the light chocolate varied from 1.23 to 2.12%, while particle size varied from 19 to 24 m, ca from 6.60 to 11.00 Pa.s, and ca from 0.05 to 1.10 Pa. The formulations containing polydextrose, polydextrose and lactitol, and polydextrose and maltitol were selected for a sensory analysis due to their good technological performance and adequate machinability of the chocolate mass in the different stages of the process. The sensory analysis revealed no statistically significant difference (p > 0.05) in the three evaluated formulations in terms of aroma, hardness, melting in the mouth and flavor. There was no statistically significant difference (p > 0.05) in the intention to purchase the three chocolate formulations, although a preference was shown for the formulation...

Development and description of light functional dulce de leche with coffee

“…Higher yields were achieved when the DLs were confected with greater concentrations of polydextrose and less substitution of sucrose by sucralose (Figure 1d). This fact may be explained due to polydextrose lending consistency and texture and having a high degree of hygroscopicity (GOMES et al, 2007), which ended up being reflected in greater moisture content and consequently greater yield. In regard to sucrose, it needed to be added in higher quantity to the DL to provide sweetness, culminating in more consistency and yield, in contrast to sucralose, a sweetener which is 600 times sweeter than sucrose, and so in a smaller quantity is already able to achieve the expected sweetness.…”

“…A large advantage offered by polydextrose is its low caloric value in comparison to carbohydrates (polydextrose = 1 kcal g -1 and carbohydrate = 4 kcal g -1 ). From the functional perspective, polydextrose provides physiological benefits from soluble dietary fibers, such as the production of short chain fatty acids, reduction of intestinal transit time, decreased carcinogen production, as well as maintenance of intestinal microbiota (GOMES et al, 2007;PRONCZUK;HAYES, 2006).…”

Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose‐free chocolate

“…() analysed the sensory and physical–chemical properties of dietetic chocolates with 16 g inulin/100 g, and Gomes et al . () performed the same tests with 32 g inulin/100 g with good results.…”

“…Sucrose‐free chocolates can be successfully produced. Researchers have characterised their rheological behaviour and texture (Vissotto et al ., ; Shah et al ., ), investigated the influence of different body agents on the rheological and sensory characteristics of chocolate low in sucrose and calories (Gomes et al ., ), assessed its sensory acceptance (Melo et al ., ) and optimised formulations due to their rheological, microstructure and physical quality characteristics (Aidoo et al ., ) .…”

Emprego De Prebiótico Em Doce De Leite Bubalino Visando À Redução Da Sacarose

“…Francisquini et al (2016) também observaram grande variação nos parâmetros entre o perfil de textura de doces de leites comerciais. Gomes et al (2007) também verificaram o aumento da firmeza em produtos com oligofrutose. Mendenhall e Hartel (2016) ressaltaram que durante o aquecimento de sistemas lácteos concentrados, contendo sacarose ou outros tipos de ingredientes, ocorre a gelificação térmica das proteínas do leite.…”