Modulation of sweetness perception in confectionary applications |
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Affiliation: | 1. BFH – HAFL, Länggasse 85, 3052 Zollikofen, Switzerland;2. ETH Zürich, Rämistrasse 101, 8092 Zürich, Switzerland |
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Abstract: | The development of sugar-reduced food products is a strategy to reduce the high sugar intake, which is a leading cause of global health concerns. Replacement and/or reduction of sucrose often leads to reduced sweetness perception with the consequence of decreased consumer acceptance. The aim of this work is to implement sensory modulation principles in a model confectionery system with the goal of enhancing sweetness perception. By using 3D-printing, confectionary samples were meso-structured by inhomogenous distribution of sucrose concentrations and assessed with a trained panel regarding sweetness. All samples were made up of a high and low sucrose phase and compared to a homogeneous reference sample. The overall sugar content was kept constant at 22.8% in all samples and sweetness perception was compared. A significant increase of sweetness perception by over 30% was found for samples consisting of a sweet outer shell and an inner less sweet core with a high sucrose gradient between the two phases. Whilst textural effects on sweetness perception could not be fully excluded, results can be seen as a strong indication that sweetness modulation by inhomogenious distribution has a potential to be applied directly in solid food products. |
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Keywords: | Sweetness modulation Pulsatile stimulation Sugar reduction Multiphase-food-printing |
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