Abstract Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation.

Foram estudados diferentes agentes de corpo na substituição total da sacarose na formulação de chocolate, buscando-se obter um produto diet em sacarose e light em calorias (25% de redução calórica teórica em relação à formulação padrão, com sacarose) e com boa aceitação sensorial. Os agentes de corpo utilizados neste estudo foram: polidextrose, inulina, frutooligossacarídeos - FOS, lactitol e maltitol; como edulcorante de alta intensidade empregou-se a sucralose. Os chocolates light obtidos foram submetidos às análises de umidade (Karl Fisher), tamanho de partículas (micrômetro digital) e propriedades reológicas (viscosidade plástica - etaca e limite de escoamento de Casson - tauca). O teor de umidade dos chocolates light variou de 1,23 a 2,12%; o tamanho de partículas de 19 a 24 µm; o etaca de 6,60 a 11,00 Pa.s; e o tauca de 0,05 a 1,31 Pa. As formulações com polidextrose, polidextrose e lactitol e polidextrose e maltitol foram selecionadas para análise sensorial por apresentarem boa performance tecnológica e adequada maquinabilidade da massa de chocolate durante as diferentes etapas do processo. A análise sensorial indicou que as três formulações avaliadas não diferiram entre si ao nível de significância de 5% em relação à intensidade do aroma, dureza, derretimento na boca e sabor e, quanto à intenção de compra, as amostras diferiram entre si ao nível de significância de 5%, sendo que a formulação que continha 32,60% de Polidextrose e 15,57% de Maltitol foi a preferida.

A study was made of various bulk agents as sucrose substitutes in the formulation of chocolate, aiming to obtain a diet product in terms of sucrose and a light product in terms of calories (25% fewer calories than standard formulations containing sucrose) with good sensorial acceptance. The bulk agents used in this study were polydextrose, inulin, fructo-oligosaccharides - FOS, lactitol and maltitol. Sucralose was used as a high intensity sweetener. The light chocolates were analyzed for moisture content (Karl Fischer), particle size (digital micrometer), and rheological properties (Casson plastic viscosity, etaca, and yield strength, tauca). The moisture content of the light chocolate varied from 1.23 to 2.12%, while particle size varied from 19 to 24 µm, etaca from 6.60 to 11.00 Pa.s, and tauca from 0.05 to 1.10 Pa. The formulations containing polydextrose, polydextrose and lactitol, and polydextrose and maltitol were selected for a sensory analysis due to their good technological performance and adequate machinability of the chocolate mass in the different stages of the process. The sensory analysis revealed no statistically significant difference (p > 0.05) in the three evaluated formulations in terms of aroma, hardness, melting in the mouth and flavor. There was no statistically significant difference (p > 0.05) in the intention to purchase the three chocolate formulations, although a preference was shown for the formulation containing polydextrose (32.60%) and maltitol (15.57%).