Assessing the temporal profile and liking of sugar-free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A.
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2025
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Abstract
As consumers growingly demand healthier confectionery products, sugar-free chocolates with added spices become interesting options to align with the permissible indulgence trend. This study explored the temporal sensory profiles and consumer acceptance of spicy sugar-free dark chocolates formulated with varying levels of rebaudioside A in the stevia extract (500, 800, and 980 g kg) and dehydrated Capsicum baccatum pepper (2.0, 3.5, and 5.0 g kg). Increasing the concentration of rebaudioside A enhanced the intensity of sweetness, while higher pepper concentrations resulted in increased spiciness intensity and duration. However, an exception was observed with the highest concentration of pepper (5.0 g kg) combined with 980 g kg rebaudioside A, where a significant decrease in spiciness intensity and duration occurred. While the samples were generally well-accepted, higher spiciness intensity and prolonged spiciness duration negatively impacted consumer acceptance. The findings suggest that higher sweetness intensities, induced by increased rebaudioside A concentrations, may modulate the perception of spiciness. Despite the negative impact of excessive spiciness on liking, the samples demonstrated good consumer acceptance overall, underscoring the potential of sugar-free spicy dark chocolates in meeting health-conscious consumer preferences while balancing sweetness and spiciness. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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| Authors | Martins, Gabriel Almeida Rodrigues; Augusto, Pedro Pio Campregher; Luccas, Valdecir; André Bolini, Helena Maria |
| Journal | Journal of the science of food and agriculture |
| Year | 2025 |
| DOI |
10.1002/jsfa.14327
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