Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose‐Free, and Vegan Frozen Desserts of Chocolate Flavor

Abstract

The study developed traditional and light chocolate‐flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low‐calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale. The sweetness equivalence was determined by the magnitude estimation method. The physical–chemical parameters were evaluated: pH, overrun, melting, and texture. The sensory profile evaluated through Quantitative Descriptive Analysis (QDA). The QDA data were correlated with acceptance data by partial least squares regression (PLS). The results showed that the substitution of traditional milk by lactose‐free milk in the formulation did not change the characteristics of the chocolate ice cream. The use of sweeteners presented differences for milk flavor, bitter taste, bitter residual, and melting. The use of stevia extract was characterized by the presence of bitter taste, residual sweet and bitter that inhibited the perception of milk flavor, but not directly impacting the acceptance by consumers. The sucralose presented a profile closer to the sucrose, presenting lower intensity for the undesirable attributes such as bitter taste and residual bitter. There was no significant difference in the use of soy or rice protein in vegan versions, however, the use of sweeteners and body agents negatively impacted consumers' acceptance by attenuating the flavor of vegetable protein and raising gummy coating during the melting. Practical Application This study shows the development and sensory profile of frozen chocolate desserts. Traditional and modified samples have also been produced for consumers with dietary restrictions such as vegans, vegetarians, lactose intolerants, and diabetics. Throughout the sensory and statistical analysis, it was identified how to replace sucrose by the natural glycoside sweetener of steviol, as well as the impact on the sensory profile and the acceptance of the different formulations. The results found may provide important information for researchers in food industries who need to produce frozen chocolate desserts for vegans, vegetarians, lactose intolerant, and diabetic consumers. Stevia and sucralose were good substitutes for sucrose in the formulation of frozen desserts without lactose, but not in vegan versions (with rice and soy protein).

Influence of a prebiotic and natural sweeteners on the sensory profile of skyr yogurt with mango pulp

“…The sweetening power verified for stevia in this study was 95, close to that found by Medeiros et al. (2019) in traditional chocolate flavored ice cream sweetened with 9% sucrose, and Esmerino et al. (2013) in their study with strawberry flavored petit suisse cheese, where both found a sweetening power of 100 for this sweetener.…”

“…Through the regression equation, it was possible to reach the values of 13.6% of mango pulp and 8.8% of sucrose. There are several studies which analyze the ideal sucrose in dairy products (Esmerino et al., 2015; Medeiros et al., 2019; Paixão et al., 2014; Souza et al., 2011), elucidating that this concentration varies according to the matrix and even between types of the same product, such as yogurt.…”

Consumer perception of ice cream and frozen desserts in the “better-for-you” category

“…pared vegan ice creams made with sucrose, sucralose, and stevia. Products made with stevia were associated with increased bitter taste, bitter aftertaste, and sweet aftertaste (de Medeiros et al, 2019). Given that there are more generally recognized as safe (GRAS) notices for stevia products than for monk fruit products (38 vs. 4, respectively), it is likely that consumers are more familiar with products made with stevia and perhaps are habituated to these flavor defects.…”

Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)

“…Stevioside and rebaudioside (Reb) A are the major sweet compounds among the steviol glycosides [ 6 ] and are the most widely used steviol glycosides on the market according to a Mintel Global New Products Database (GNPD) product search [ 7 ]. However, stevioside and Reb A exhibit bitter and licorice off-taste [ 8 , 9 , 10 , 11 , 12 , 13 ], which pose challenges to product formulation.…”