bombom para dietas especiais: avaliação química e sensorial chocolate confectionery for special purposes: chemical and sensorial evaluation

Clicks: 268
ID: 176441
2007
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Abstract
Bombom é o produto constituído por massa de chocolate ou por um núcleo formado de recheios diversos, recobertos por uma camada de chocolate. Alimentos para fins especiais (diet) são aqueles nos quais ocorrem modificações no conteúdo de nutrientes, adequados à utilização em dietas diferenciadas. O termo light pode ser utilizado quando for cumprido o atributo de redução mínima de 25% no valor energético total ou no conteúdo de nutrientes de alimentos comparados. Foram desenvolvidos um bombom controle e formulações de bombons diet/light, sendo apenas uma formulação selecionada para estudo. Um bombom comercial foi utilizado como referência. Foram elaboradas análises químicas (obtenção do valor calórico) e análise sensorial (teste de aceitação com escala hedônica híbrida) para avaliação dos produtos. A substituição dos açúcares por edulcorantes e agentes de corpo foi satisfatória, assim como o uso do substituto de gordura Benefat®. Na análise sensorial, o bombom especial obteve altos níveis de intenção de compra, podendo nesta análise ser considerado como um produto de grande potencial de mercado.
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.
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richter2007foodbombom Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors ;Marissol Richter;Suzana Caetano da Silva Lannes
Journal software - practice and experience
Year 2007
DOI
10.1590/S0101-20612007000100034
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100034
Keywords
chocolate foods and food supplytechnology (general)

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