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Isosweetness concentrations of sucrose and high‐intensity sweeteners and antioxidant activity in white chocolate with functional properties
Author(s) -
Morais Ferreira Janaína Madruga,
Azevedo Bruna Marcacini,
Silva Fernanda Guimarães Drummond e,
Luccas Valdecir,
Bolini Helena Maria André
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13190
Subject(s) - sucralose , food science , prebiotic , chemistry , rebaudioside a , antioxidant , sucrose , sugar , context (archaeology) , biochemistry , biology , stevioside , medicine , alternative medicine , pathology , paleontology
Summary 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.