Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de AgronomiaThe main objective of this work involves the development of formulations of low-calorie
fillings for chocolate candies that have a positive impact on consumers health. This theme of
master’s thesis, was developed within the QREN Project - I&DT Co-promotion 33880
“HealthyBombons”, in partnership with AJM Pastelarias, Lda. Fruit fillings based on three
types of fruit, pear (pera rocha), blueberries and green apple were produced. Thee fillings
were compared with two commercial fruit fillings, raspberry and passionflower, produced by
the company AJM Pastelarias, Lda. For the production of the fillings were four types of
ingredients with different features, were produced, gelling agents (rice flour or psyllium and
inulin), chocolate, sweeteners and spices.
The effect of psyllium, sweeteners, protein and fiber concentration in the structure of the
fillings and the effect of the type of the fruit fillings with the additions of rice flour or psyllium
and inulin, were studied. The filling was produced at 90°C, on a mixer with an helix pad, for
30 minutes at a rotation speed of 400 rpm at let to set at 20ºC for 12 hours. There was a
significant reduction in caloric value, both in the gelled fruit fillings and on the rice flour and
psyllium fillings, of the order of 220 kca
