Sensory and textural characteristics of low-sugar cocoa sauces sweetened with steviol glycosides
Lesław Juszczak , Dorota Gałkowska , Teresa Fortuna , Mariusz Witczak
AbstractThe aim of this work was to evaluate the possibility of using steviol glycosides (E 960) as an alternative to sucrose sweetening substance in production of low-sugar cocoa sauces. On the basis of the obtained results it was found that the more sucrose was replaced with steviol glycosides the less intense was sweetness and more intense were metallic and liquorice aftertastes in the sauces. Use of inulin or polydextrose in the sauce recipe had a significant effect on sensory and textural characteristics of the sauces. There were many significant correlations (p < 0.05) between the instrumental parameters that characterized the analysed sauces.
|Journal series||Potravinárstvo, ISSN 1338-0230, (B 5 pkt)|
|No||7 (Special issue)|
|Publication size in sheets||0.5|
|Keywords in English||steviol glycosides, cocoa sauce, sensory properties|
|Not used for evaluation||yes|
|Publication indicators||: 2014 = 0.037|
|Oświadczenia||Juszczak Lesław, Gałkowska Dorota, Fortuna Teresa, Witczak Mariusz|
|Finansowanie||This study was carried out in the framework of research project no. NN 312 533440 funded by the National Science Centre in Poland.|
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