Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia 'green' extract.

• Autores: Luisa Torri, Alessandra Frati, Paolino Ninfali, Stefano Mantegna, Giancarlo Cravotto, Gabriella Morini
• Localización: Journal of the science of food and agriculture, ISSN 0022-5142, Vol. 97, Nº 8, 2017, págs. 2346-2352
• Idioma: inglés
• Texto completo no disponible (Saber más ...)
• Resumen

  • The demand for zero and reduced-sugar food products containing cocoa is expanding continuously. The present study was designed to evaluate the feasibility of producing high-quality chocolate sweetened with a crude extract of Stevia rebaudiana (Bertoni) prepared by a green microwave-assisted water-steam extraction procedure. Seven approximately isosweet chocolate formulations were developed, mixing cocoa paste, sucrose, commercial stevioside, crude green extract and maltitol in different proportions. All samples were analyzed for the determination of polyphenol and flavonoid content, antioxidant activity, and sensory acceptability.; Results: The use of a crude stevia extract allowed low-sugar, high-quality chocolates to be obtained that were also acceptable by consumers and had a significant increased antioxidant activity. Moreover, consumers' segmentation revealed a cluster of consumers showing the same overall liking for the sample with 50% sucrose replaced by the stevia crude extract as that obtained with the commercial stevioside and the control sample (without sucrose replacement).; Conclusion: The results provide information that can contribute to promoting the development of sweet food products, with advantages in terms of an improved nutritional value (reduced sugar content and increased antioxidant activity) and a reduced impact of the production process on the environment. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.