Premium
Comparison of reduced sugar high quality chocolates sweetened with stevioside and crude stevia ‘green’ extract
Author(s) -
Torri Luisa,
Frati Alessandra,
Ninfali Paolino,
Mantegna Stefano,
Cravotto Giancarlo,
Morini Gabriella
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.8045
Subject(s) - stevioside , stevia rebaudiana , stevia , food science , sugar , chemistry , sucrose , maltitol , flavonoid , polyphenol , reducing sugar , antioxidant , biochemistry , medicine , alternative medicine , pathology
BACKGROUND 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