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.
The 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 time-intensity 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 × intensity curve), and Ttot (total duration time of the stimulus). The time-intensity 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.
Food and Nutrition Dept., Faculty of Food Engineering, Univ. of Campinas, UNICAMP, Campinas, 13083-862, São Paulo, Brazil.
Bruna M
BM
Azevedo
Food and Nutrition Dept., Faculty of Food Engineering, Univ. of Campinas, UNICAMP, Campinas, 13083-862, São Paulo, Brazil.
Janaína M M
JM
Ferreira
Cereal-Chocotec, Food Technology Inst, ITAL, Campinas, 13070-178, São Paulo, Brazil.
Valdecir
V
Luccas
Food and Nutrition Dept., Faculty of Food Engineering, Univ. of Campinas, UNICAMP, Campinas, 13083-862, São Paulo, Brazil.
Helena M A
HM
Bolini
D002099:Cacao / Q000737:chemistry; D000069956:Chocolate / Q000032:analysis*; D045786:Diterpenes, Kaurane / Q000032:analysis*; D005503:Food Additives / Q000032:analysis; D005504:Food Analysis; D005511:Food Handling; D064306:Non-Nutritive Sweeteners / Q000032:analysis*; D036625:Stevia / Q000737:chemistry*; D013649:Taste
D045786:Diterpenes, Kaurane; D005503:Food Additives; D064306:Non-Nutritive Sweeteners; C025474:rebaudioside A
chocolate; inulin; sweeteners; time-intensity analysis
