The Determination of Isosweetness Concentrations of Sucralose, Rebaudioside and Neotame as Sucrose Substitutes in New Diet Chocolate Formulations Using the Time-Intensity Analysis

Abstract

The time-intensity method was used to determine the isosweetness concentrations of various sweeteners in milk chocolates. Chocolate is one of the most consumed foods in the world, and this great success can be explained by its particular flavor. In this study, the sucrose was replaced by bulking agents and three different sweeteners (neotame [NEO], rebaudioside [REB] and sucralose [SUCRA]), and four concentrations of each sweetener were evaluated in order to determine the isosweetness concentrations, considering 43% sucrose (SUCRO) as providing the ideal sweetness for milk chocolate. Twelve individuals, selected and trained as judges, determined the temporal characteristics of sweetness of these chocolates. The data collected during each session of sensory evaluation furnished the following parameters in relation to each 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 SCDTI 3.0 program was used for the TI analysis. Based on the sweetness best concentrations obtained from the TI results, it is possible to conclude that SUCRA was 570 times sweeter than SUCRO, REB was 200 times sweeter and NEO was 8,600 times sweeter. Considering these potencies, the sweeteners show a similar profile to other foods. PRACTICAL APPLICATIONSThe time-intensity analysis is important to provide information on the behavior of the flavor as perceived by consumers during ingestion of the food and is used to obtain the temporal profile of an attribute in a certain product. This analysis is different from the conventional descriptive analysis because it allows one to verify changes in the perception of an attribute over time. The time-intensity method was an important analysis used to know the concentrations of sweeteners, providing the best replacement to sucrose. The key point of this study was to consider the temporal sweetness characteristics involved in producing isosweetness diet milk chocolates.

Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

“…This was, however, not the case for chocolates sweetened with stevioside (Melo et al, 2007). Palazzo et al (2011) determined isosweetness concentrations of sucralose, rebaudioside and neotame as sucrose substitutes in new diet chocolate formulations using the timeeintensity method. Sucrose was replaced by polydextrose and erythritol as bulking agents together with the above mentioned sweeteners.…”

“…In addition, stevia or steviol glycosides, herb extracts of intense sweetness from Stevia rebaudiana Bertoni, have received much attention in recent times (Palazzo et al, 2011). Steviol glycoside products consist primarily of stevioside (>80%) or rebaudioside A (>90%).…”

“…The market segment currently utilizing this sweetener seems to be the beverage industry, where being considered "natural" has significant potential (Jamieson, 2008). Some studies have been conducted on its applicability in chocolates (Melo, Bolini, & Efraim, 2007;Palazzo et al, 2011;Shah, Jones, & Vasiljevic, 2010).…”

“…Chocolate is one of the fastest growing products within the confectionery industry, with worldwide sales showing a growth rate of 7% from 2006 to 2007 (about $ 2.2 billion) (Nielsen, 2008;Palazzo, Carvalho, Efraim, & Bolini, 2011). Its unique texture, flavor and eating pleasure are the main reasons for its expanding consumption throughout the world (Afoakwa, 2010).…”

Generalized Procrustes Analysis and External Preference Map Used to Consumer Drivers of Diet Gluten Free Product

“…In milk chocolates, sucralose was the best substitute of sucrose for diet purposes and for calories reduction [34]. As well the sucralose was evaluated by other sensory methods, as multiple time-intensity [35].…”