The Influence Of The Rebaudioside A Content Of Stevia (stevia Rebaudiana Bertoni) On The Determination Of Sweetness Equivalence In Bittersweet Chocolates, Using The Time-intensity Analysis

dc.creatorAzevedo
dc.creatorBruna M.; Ferreira
dc.creatorJanaina M. M.; Luccas
dc.creatorValdecir; Bolini
dc.creatorHelena M. A.
dc.date2016
dc.datedez
dc.date2017-11-13T11:32:35Z
dc.date2017-11-13T11:32:35Z
dc.date.accessioned2018-03-29T05:47:12Z
dc.date.available2018-03-29T05:47:12Z
dc.identifierJournal Of Food Science. Wiley-blackwell, v. 81, p. S3006 - S3014, 2016.
dc.identifier0022-1147
dc.identifier1750-3841
dc.identifierWOS:000393059100017
dc.identifier10.1111/1750-3841.13546
dc.identifierhttp://onlinelibrary-wiley-com.ez88.periodicos.capes.gov.br/doi/10.1111/1750-3841.13546/full
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326102
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363108
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionThe consumption of diet products has increased greatly in recent years. The objectives of the study were to develop a bittersweet chocolate added inulin and stevias with different rebaudioside A contents (60%, 80%, and 97%). Five chocolate samples were formulated with different sucrose concentrations to determine the ideal sucrose concentration for bittersweet chocolate. The use of just-about-right scale identified an ideal sucrose concentration of 47.5% (w/w). The sweetness equivalence in sugar-free bittersweet chocolates was determined by the timeintensity method by 14 selected and trained judges. The data collected during each session of sensory evaluation furnished the following parameters in relation to the sweet stimulus: Imax (maximum intensity recorded), Timax (time at which the maximum intensity was recorded), Area (area of time x intensity curve), and Ttot (total duration time of the stimulus). The timeintensity analysis indicated that the percentages of rebaudioside A did not interfere with the sweetness intensity of the sweetener stevia in bittersweet chocolate and there was no significant difference in the concentrations tested (0.16%, 0.22%, 0.27%) of each stevia, in relation to the parameters evaluated. In addition, the reduction in fat content did not alter the perception of the sweetness intensity of the samples. These results showed important information to research and development of chocolate products. Therefore, the use of the lowest stevia concentration tested (0.16%) is the most indicated for use, since this quantity was sufficient to reach the ideal sweetness of the product, so there was no point in adding more.
dc.description81
dc.description12
dc.descriptionS3006
dc.descriptionS3014
dc.descriptionCNPq
dc.descriptionCAPES
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageEnglish
dc.publisherWiley-Blackwell
dc.publisherHoboken
dc.relationJournal of Food Science
dc.rightsfechado
dc.sourceWOS
dc.subjectChocolate
dc.subjectInulin
dc.subjectSweeteners
dc.subjectTime-intensity Analysis
dc.titleThe Influence Of The Rebaudioside A Content Of Stevia (stevia Rebaudiana Bertoni) On The Determination Of Sweetness Equivalence In Bittersweet Chocolates, Using The Time-intensity Analysis
dc.typeArtículos de revistas


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