Modulation of sweetness perception in confectionary applications

Kistler, Tobias; Pridal, Angela; Bourcet, Charlotte; Denkel, Christoph (2021). Modulation of sweetness perception in confectionary applications Food Quality and Preference, 88, p. 104087. Elsevier 10.1016/j.foodqual.2020.104087

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The development of sugar-reduced food products is a strategy to reduce the high sugar intake, which is aleading cause of global health concerns. Replacement and/or reduction of sucrose often leads to reducedsweetness perception with the consequence of decreased consumeracceptance. The aim of this work isto implement sensory modulation principles in a model confectionery system with the goal of enhancingsweetness perception. By using 3D-printing, confectionary samples were meso-structured by inhomogenousdistribution of sucrose concentrations and assessed, with a trained panel regarding sweetness. All sampleswere made up of a high and low sucrose phase and compared to a homogeneous reference sample. Theoverall sugar content was kept constant at 22.8 % in all samples and sweetness perception was compared.A significant increase of sweetness perception by over 30 % could be noted for samples consisting of a sweetouter shell and an inner less sweet core with a high sucrose gradient between the two phases. Whilst texuraleffects on sweetness perception could not be fully excluded, results can be seen as a strong indication thatsweetness modulation by inhomogenious distribution has a potential to be applied directly in solid foodproducts.K

Item Type:	Journal Article (Original Article)
Division/Institute:	School of Agricultural, Forest and Food Sciences HAFL School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Food Process Technology and Sustainable Innovation School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Innovation Management and Sensory Evaluation
Name:	Kistler, Tobias; Pridal, Angela; Bourcet, Charlotte and Denkel, Christoph0000-0003-3774-2537
Subjects:	T Technology > T Technology (General)
ISSN:	09503293
Publisher:	Elsevier
Language:	English
Submitter:	Simon Lutz
Date Deposited:	18 Nov 2020 11:45
Last Modified:	24 Oct 2024 17:47
Publisher DOI:	10.1016/j.foodqual.2020.104087
Uncontrolled Keywords:	Sweetness modulation, Pulsatile stimulation, Sugar reduction, Multiphase-food-printing
ARBOR DOI:	10.24451/arbor.13335
URI:	https://arbor.bfh.ch/id/eprint/13335