A high-fat meal can cause postprandial hyperlipemia, initiating an acute inflammatory response. New structured lipids (SLs) free from trans and palm fatty acids are emerging as food structurants.

Abstract The objective of this study was to examine the influence chocolate formulation (sweetener and color) on consumer sensory acceptance emotional response across two populations, Brazilian Polish. White samples ( n = 10) were formulated with differences in sweetener (sucrose, rebaudioside A) color (red, blue, yellow, green). Along a trained panel, consumers Brazil 120) Poland evaluated for liking associated emotions. Color not found sweetness or flavor perception, indicating absence...

Abstract Background As consumers growingly demand healthier confectionery products, sugar‐free chocolates with added spices become interesting options to align the permissible indulgence trend. This study explored temporal sensory profiles and consumer acceptance of spicy dark formulated varying levels rebaudioside A in stevia extract (500, 800, 980 g kg −1 ) dehydrated Capsicum baccatum pepper (2.0, 3.5, 5.0 ). Results Increasing concentration enhanced intensity sweetness, while higher...

Abstract Functional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate descriptive sensory profile and consumers’ acceptance functional (prebiotic) white chocolates with without addition an antioxidant source (goji berry [GB]) sucrose replacement. determined by quantitative analysis (QDA) trained assessors ( n = 12), test performed 120 consumers. correlation hedonic data partial least squares (PLS)....

Summary Physical characteristics of precrystallised binary mixtures cocoa butter ( CB ) and 5, 10, 15, 20, 25 30% (w/w) replacer CBR or substitute CBS were determined. The lipid composition was obtained by chromatography the solid fat content (SFC) nuclear magnetic resonance. Tempering carried out using a lab‐scale agitated jacket vessel reactor. Bars made with tempered samples submitted to X‐ray diffraction rupture tests. Snap values crystallised decrease an increase in amount alternative...

New functional hazelnut and chocolate spreads, containing the probiotic strain Enterococcus faecium CRL 183 different concentrations of medium-long-medium (MLM)-type structured triacylglycerols (TAGs) were developed. TAGs did not alter viability strain, during 180 days storage at 20 °C. The formulations presented similar contents proteins, lipids, carbohydrates, water activity below 0.5, thermal stability microbiologically stable. decrease saturated fat had a negative effect on rheological...

Summary The objective of this study was to evaluate the time–intensity profile sensory attributes possibly affected in sugar‐free and low‐fat chocolates containing inulin stevia with different rebaudioside A contents, such as sweetness, bitterness melting rate. bittersweet were analysed by multiple analysis. for sweetness stimulus similar all chocolate samples. differences between contents not perceived assessors. In relation stimulus, samples had a more accentuated perception attribute...

Modified soy lecithins are introduced in chocolate processing as an alternative to standard lecithin improve rheological characteristics and the fat crystallization process. The influence of type these additives (hydroxylated, enzymatically hydrolyzed, acetylated, defatted lecithins) well amount added (0.2, 0.5, 0.8% [w/w]) cocoa butter was evaluated. results were compared samples containing polyglycerol polyricinoleate (PGPR). emulsifier addition investigated measuring melting properties by...

Abstract The consumption of diet products has increased greatly in recent years. objectives the study were to develop a bittersweet chocolate added inulin and stevias with different rebaudioside A contents (60%, 80%, 97%). Five samples formulated sucrose concentrations determine ideal concentration for chocolate. use just‐about‐right scale identified an 47.5% (w/w). sweetness equivalence sugar‐free chocolates was determined by time–intensity method 14 selected trained judges. data collected...

Summary Healthier food products are an emerging trend in consumer demand. In this context, study aimed at producing a prebiotic white chocolate with addition of antioxidant source [goji berry ( GB )] and replacement sucrose by high‐intensity sweeteners (sucralose rebaudioside A). The ideal level was determined as 40.46% (w/w). Different concentrations dried (3%, 6% 9%, w/w) did not affect consumers' preference. isosweetness the were 0.05% for sucralose from 0.10% to 0.16% (w/w) A chocolates....

The polymorphic phases of natural fat extracted from cupuassu beans were studied by performing in situ temperature-dependent X-ray scattering experiments and differential scanning calorimetry (DSC) using synchrotron radiation. Cupuassu (Theobroma grandiflorum) is a native plant the Theobroma species originally found Brazil's Amazon region, with great potential for utilization chocolate industry. data analysis performed as reference known phase behavior cocoa butter. results led to...

O chocolate ao leite é uma suspensão de partículas muito finas (até 25 µm) cacau, sólidos do e açúcar, envolvidas por fase gordurosa composta manteiga cacau gordura leite. A um complexo lipídico constituído cerca 400 diferentes ácidos graxos, formando assim imensa variedade triacilgliceróis, que tendem a interagir com cacau. Este trabalho teve como objetivos avaliar comparar as propriedades reológicas, o índice brancura tensão ruptura padrão - formulado anidra produzido estearina foi obtida...

Fiber is a substitute for sugar in chocolates but changes its hygroscopicity and rheological characteristics if their packaging doesn't avoid moisture gain. The objective of this study was to evaluate the water vapor permeability different materials (BOPP/metBOPP (biaxial oriented polypropylene /metallized) BOPP/BOPP white Cellophane) effect on properties (by Casson model) three types milk chocolate: standard, with addition Inulin Fructooligosaccharides during storage at 20 °C /75% RH. Due...

Chocolate and green banana biomass (GBB) are nutritious foods that benefit well-being health. GBB adds nutritional value, acceptance, benefits due to its fiber content, resistant starch, low glycemic index. Adding chocolate with high cocoa content (approx. 70%) was evaluated by physicochemical, microbiological, sensory properties. Samples were analyzed for composition, plastic viscosity, analysis, particle size, water activity. The results showed chocolates added have moisture, lipids,...

Given the high content of unsaturated fatty acids that oleic sunflower oil has and thinking in terms healthiness innovation, this study aimed to characterize organogels investigate effect addition chocolate spreads reduce saturated (SFA). The characterization was carried out solids fat (SFC), crystallization kinetics, thermal behavior, polymorphism, microstructure, hardness, rheological properties. analysed showed 5.22% 6.20% at 10 °C, melted 45 dropped < 2.34% 37.5 °C. Induction time 4 8...

Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed address these issues by encapsulating concentrated chasteberry using spray-drying with Arabic gum, followed spray-chilling vegetable fat as carriers. The encapsulated particles...

The physical characteristics of pre-crystallized binary mixtures cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 30% (w/w) cupuassu fat were determined. Precrystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL). Samples submitted to differential scanning calorimetry X-Ray diffraction. solid content rupture force also quantified. snap values the crystallized mixture decreased with an increase in amount alternative fat. A similar trend observed...

Thermal fractionation of anhydrous milk fat with high initial content low molecular weight TAGs was performed based on a 22 factorial experimental design three central and two axial points. The independent variables were the crystallization temperature cooling rate. A 2.0 L agitated glass reactor used rotation kept at 20 rpm. filtration under vacuum (500 mmHg), using 14 μm average pore diameter filter paper. Curves isothermal stearin fraction showed that increasing temperature, increases...