Food Science and Technology (Campinas)
versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X
RICHTER, Marissol y LANNES, Suzana Caetano da Silva. Chocolate confectionery for special purposes: chemical and sensorial evaluation. Ciênc. Tecnol. Aliment. [online]. 2007, vol.27, n.1, pp.193-200. ISSN 0101-2061. http://dx.doi.org/10.1590/S0101-20612007000100034.
Chocolate confectionery is a product consisting of either chocolate mass or a nucleus containing several fillings covered with a chocolate layer. Foods for special purposes are those in which modifications are made in what is related to the nutrients content, adapted to the utilization in differentiated diets. The term light is applied to a product providing it fulfils the attribute of a 25% minimum reduction in the total energetic value or nutrients content if compared to a similar, standard product. Two series of chocolate confectionery samples were prepared: a control sample and ten diet and light formulations, and one of these formulations was selected. A commercial chocolate confectionery was used as reference. The chocolate confectionery samples (control and special) were compared using chemical and sensorial analysis. The substitution of sugars by sweeteners and body agents was satisfactory, as well as the use of a fat substitute, Benefat®. In the sensorial analysis, the special chocolate confectionery obtained high levels of purchase intention and thus can be considered as a great product from a market potential point of view.
Palabras clave : chocolate; filled chocolate; diet and light products; fat substitutes; sugar substitutes.