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摘要
The objective of this research was to compare the dynamic sensory profile (multiple time-intensity analysis) of milk chocolate formulated with different sweeteners. Eight different milk chocolates were formulated as follows: four milk chocolates (sweetened with sucrose, sucralose, rebaudioside and neotame) and four soy-based chocolates, using soy extract as milk replacement. The multiple time-intensity analysis tested the following four attributes by evaluating them in separate instances with an intensity reference for each attribute: sweetness, bitterness, chocolate flavor and melting rate. Twelve assessors evaluated the samples with four repetitions according to the time required to evaluate each attribute. The collected curve parameters were statistically analyzed by analysis of variance, Tukey%26apos;s test and principal components analysis. The samples and attributes were evaluated individually, and their results were simultaneously represented graphically by an overlay of curves to visualize the results. The neotame formulation of milk chocolate and sucralose soy-based chocolate presented multiple time-intensity results with parameter curves that were not significantly different (P%26gt;0.05) from those of the sucrose control. The other sweeteners may also be interesting alternatives in product development, especially in chocolate formulation for dietetic purposes. %26lt;br%26gt;Practical ApplicationsTime-intensity analysis is different from conventional descriptive analysis because it allows one to verify changes in the perception of an attribute over time. The sensory results obtained in this study are useful for researchers and product developers working with different sweeteners in food, especially in chocolate products. The time-intensity method was an important tool used to determine the concentrations of sweeteners providing the same sweetness as the sucrose sample. This study considered the multiple perceptions, analyzed by temporal characteristics, involved in producing quality diet and light milk chocolates. Multiple time-intensity analysis graphically represents dynamic profiles by overlaying curves of collected attributes (register of intensity of one determined sensory characteristic during the consumption of a product) on two or more sensory attributes of a specific sample.
- 出版日期2014-2
