Influence of different bulk agents in the rheological and sensory characteristics of diet and light chocolate

A study was made of various bulk agents as sucrose substitutes in the formulation of chocolate, aiming to obtain a diet product in terms of sucrose and a light product in terms of calories (25% fewer calories than standard formulations containing sucrose) with good sensorial acceptance. The bulk agents used in this study were polydextrose, inulin, fructo-oligosaccharides - FOS, lactitol and maltitol. Sucralose was used as a high intensity sweetener. The light chocolates were analyzed for moisture content (Karl Fischer), particle size (digital micrometer), and rheological properties (Casson plastic viscosity eta(ca), and yield strength, tau(ca)). The moisture content of the light chocolate varied from 1.23 to 2.12%, while particle size varied from 19 to 24 mu m, eta(ca) from 6.60 to 11.00 Pa.s, and tau(ca) from 0.05 to 1.10 Pa. The formulations containing polydextrose, polydextrose and lactitol, and polydextrose and maltitol were selected for a sensory analysis due to their good technological performance and adequate machinability of the chocolate mass in the different stages of the process. The sensory analysis revealed no statistically significant difference (p > 0.05) in the three evaluated formulations in terms of aroma, hardness, melting in the mouth and flavor. There was no statistically significant difference (p > 0.05) in the intention to purchase the three chocolate formulations, although a preference was shown for the formulation containing polydextrose (32.60%) and maltitol (15.57%).27361462

Sensory impact of three different conching times on white chocolates with spray-dried and freeze-dried açai (euterpe oleracea)

Nutritional profile of white chocolate is discussed for its high contents of sugar and fat, without benefits provided by cocoa polyphenols present in milk and dark chocolate. Thus, fruit addition may increase its nutritional characteristics. In this study, white chocolates with freeze-dried and spray-dried açai (Euterpe oleracea) were developed and their sensory characteristics were mapped through quantitative descriptive analysis and consumers' acceptance. Samples were submitted to three different conching times (6, 12, and 18 hours). Quantitative descriptive analysis results suggest type of dehydrated açai had much greater impact over samples' sensory characteristics than conching time, freeze-dried açai samples having greater intensity of açai sensory features, while spray-dried açai samples showing predominance of white chocolate sensory characteristics. Conching time had impact over texture of freeze-dried açai samples, since assessors considered sample conched for only 6 h was significantly harder and less melting than samples conched for 12 and 18 h. Consumer’s acceptance analysis results showed that freeze-dried açai samples were more widely accepted by consumers for appearance, aroma, and texture, and exhibited segmentation of acceptance for flavor and overall liking, although freeze-dried açai samples conched for 12 and 18 h were more accepted than sample conched only for 6 h25648049

Influence of the process parameters and sugar granulometry on cocoa beverage powder steam agglomeration

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The objective of this research was to evaluate the effects of the steam agglomeration process variables on the characteristics of cocoa beverage powders. A pilot scale agglomerator was used in the tests. For the cocoa beverage powder formulated with granulated sugar, most common commercial product, the increase in solids feed rate (400-700 g/min) led to a decrease in the mean particle diameter (400 g/min -564.70 mu m, 700 g/min -438.40 mu m) and an increase in the dryer rotation (12-52 rpm) led to an increase in the product moisture (12 rpm - 1.52% w.b., 52 rpm - 1.88% w.b.). The changing from 1.0 x 10(2) to 1.8 x 10(2) kPa of the vapor pressure resulted in an increase in moisture of the cocoa beverage powder (1.0 x 10(2) kPa - 1.46% w.b., 1.8 x 10(2) kPa - 1.94% w.b.) and the intensification of the yellow color of the product (1.0 x 10(2) kPa - 14.51, 1.8 x 10(2) kPa - 15.17). (C) 2009 Elsevier Ltd. All rights reserved.973283291EMBRAPAConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq

Color degradation kinetics in low-calorie strawberry and guava jellies

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)The purpose of this study was to follow-up color changes in low-calorie strawberry and guava jellies during storage. To this end, one formulation of each flavor was prepared varying the application of hydrocolloids (pectin and modified starch). The jellies were studied regarding pH, soluble solids, water activity and syneresis. In order to follow-up color changes, the samples remained stored for 180 days in chambers with controlled temperatures of 10 degrees C (control) and 25 degrees C (commercial), and color instrumental analyses (L*, a*, and b*) were performed every 30 days. Arrhenius model was applied to reaction speeds (k) at different temperatures, where light strawberry and guava jellies showed greater color changes when stored at 25 degrees C compared to the samples stored at 10 degrees C. Activation energy values between 13 and 15 kcal.mol(-1) and Q(10) values between 2.1 and 2.3 were obtained for light strawberry jelly and light guava jelly, respectively. Therefore, it was concluded that, with respect to color changes, every 10 degrees C temperature increase reduces light jellies shelf-life by half.313758764Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq