Please use this identifier to cite or link to this item:
Type: Artigo
Title: Isosweetness Concentrations Of Sucrose And High-intensity Sweeteners And Antioxidant Activity In White Chocolate With Functional Properties
Author: Morais Ferreira
Janaina Madruga; Azevedo
Bruna Marcacini; Drummond e Silva
Fernanda Guimaraes; Luccas
Valdecir; Andre Bolini
Helena Maria
Abstract: Healthier food products are an emerging trend in consumer demand. In this context, this study aimed at producing a prebiotic white chocolate with addition of an antioxidant source [goji berry (GB)] and replacement of sucrose by high-intensity sweeteners (sucralose and rebaudioside A). The ideal sucrose level in white chocolate was determined as 40.46% (w/w). Different concentrations of dried GB (3%, 6% and 9%, w/w) in white chocolate did not affect consumers' preference. The isosweetness concentrations of the sweeteners were 0.05% for sucralose and from 0.10% to 0.16% (w/w) for rebaudioside A in prebiotic white chocolates. However, among the prebiotic chocolates containing GB, sucralose was the best sucrose substitute. The prebiotic white chocolates with GB showed antioxidant activity up to three times higher than the samples without the dried fruit, determined by ferric reducing antioxidant power and oxygen radical absorbance capacity methods. GB contributed to enhancing the nutritional value of white chocolate.
Subject: Antioxidant Activity
Sensory Analysis
Editor: Wiley-Blackwell
Citation: International Journal Of Food Science And Technology. Wiley-blackwell, v. 51, p. 2114 - 2122, 2016.
Rights: fechado
Identifier DOI: 10.1111/ijfs.13190
Date Issue: 2016
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File SizeFormat 
000383568400021.pdf496.5 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.