Sensory and textural characteristics of low-sugar cocoa sauces sweetened with steviol glycosides

Lesław Juszczak , Dorota Gałkowska , Teresa Fortuna , Mariusz Witczak


The 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.
Author Lesław Juszczak (FoFT / DoFAaQA)
Lesław Juszczak,,
- Department of Food Analysis and Quality Assessment
, Dorota Gałkowska (FoFT / DoFAaQA)
Dorota Gałkowska,,
- Department of Food Analysis and Quality Assessment
, Teresa Fortuna (FoFT / DoFAaQA)
Teresa Fortuna,,
- Department of Food Analysis and Quality Assessment
, Mariusz Witczak (FoFT / DoFAaQA)
Mariusz Witczak,,
- Department of Food Analysis and Quality Assessment
Journal seriesPotravinárstvo, ISSN 1338-0230, (B 5 pkt)
Issue year2013
No7 (Special issue)
Publication size in sheets0.5
Keywords in Englishsteviol glycosides, cocoa sauce, sensory properties
ASJC Classification1106 Food Science
Internal identifierWTŻ/2013/77
Languageen angielski
Not used for evaluationyes
Score (nominal)0
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2014 = 0.037
Citation count*
Additional fields
OświadczeniaJuszczak Lesław, Gałkowska Dorota, Fortuna Teresa, Witczak Mariusz
FinansowanieThis study was carried out in the framework of research project no. NN 312 533440 funded by the National Science Centre in Poland.
Share Share

Get link to the record

* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
Are you sure?