Sensory profile,acceptability, and their relationship for diabetic/reduced calorie chocolates |
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| Authors: | Lauro Luís Martins Medeiros de Melo Helena Maria André Bolini Priscilla Efraim |
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| Affiliation: | 1. Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, Cidade Universitária, 21949-909 Rio de Janeiro, RJ, Brazil;2. Departamento de Ciencia y Tecnología de Alimentos, Facultad de Química, Universidad de la República, Gral. Flores 2124, C.P. 11800 Montevideo, Uruguay;3. Compusense Inc. 255 Speedvale Ave. W., Guelph, Ontario N1H 1C5, Canada;4. Embrapa Food Technology, Av. das Américas, 29501, CEP 23.020-470 Rio de Janeiro, RJ, Brazil;1. Department of Nutritional Sciences, University of Vienna, Althanstraße 14, 1090 Vienna, Austria;2. Barry Callebaut Belgium NV, Aalstersestraat 122, 9280 Wieze, Belgium;3. INRA, UMR1324 Centre des Sciences du Goût et de l''Alimentation, Dijon, France |
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| Abstract: | The purpose of this study was to determine the sensory properties and acceptability of lab developed prototypes of conventional, diabetic (with no sugar), and diabetic/reduced calorie milk chocolates (no sugar and 25% calorie reduction) with high-intensity sweeteners, sucralose and stevioside, and partial fat replacement with whey protein concentrate (WPC). PLS was performed in order to relate sensory properties and consumer acceptability and to determine drivers of liking and disliking. There was no difference between conventional, diabetic and diabetic/reduced calorie milk chocolates for brightness, cocoa aroma, cocoa butter aroma, and cocoa flavor (p > 0.05). Acceptability was higher for sucrose substitution by sucralose than by stevioside and partial fat replacement reduced acceptability of flavor even more (p ? 0.05). Crucial attributes which determine consumer acceptability in samples are sweet aroma, melting rate, and sweetness, whereas bitterness, bitter aftertaste, adherence, and sandiness were drivers of disliking. |
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