Modulation of sweetness perception in confectionary applications
| Autor: | Charlotte Bourcet, Tobias Kistler, Angela Pridal, Christoph Denkel |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
Sucrose
030309 nutrition & dietetics media_common.quotation_subject Sugar reduction T Technology (General) 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology stomatognathic system Perception Food science Sugar Mathematics media_common 0303 health sciences Nutrition and Dietetics digestive oral and skin physiology food and beverages 04 agricultural and veterinary sciences Sucrose gradient Sweetness Sweetness modulation 040401 food science Pulsatile stimulation Multiphase-food-printing Reference sample chemistry Homogeneous High sugar Food Science |
| Zdroj: | Food Quality and Preference, 88 |
| ISSN: | 0950-3293 1873-6343 |
| DOI: | 10.1016/j.foodqual.2020.104087 |
| Popis: | The development of sugar-reduced food products is a strategy to reduce the high sugar intake, which is a leading cause of global health concerns. Replacement and/or reduction of sucrose often leads to reduced sweetness perception with the consequence of decreased consumer acceptance. The aim of this work is to implement sensory modulation principles in a model confectionery system with the goal of enhancing sweetness perception. By using 3D-printing, confectionary samples were meso-structured by inhomogenous distribution of sucrose concentrations and assessed with a trained panel regarding sweetness. All samples were made up of a high and low sucrose phase and compared to a homogeneous reference sample. The overall sugar content was kept constant at 22.8% in all samples and sweetness perception was compared. A significant increase of sweetness perception by over 30% was found for samples consisting of a sweet outer shell and an inner less sweet core with a high sucrose gradient between the two phases. Whilst textural effects on sweetness perception could not be fully excluded, results can be seen as a strong indication that sweetness modulation by inhomogenious distribution has a potential to be applied directly in solid food products. Food Quality and Preference, 88 ISSN:0950-3293 ISSN:1873-6343 |
| Databáze: | OpenAIRE |
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