New approach to sugar reduction: Using inhomogeneous distribution in chocolate
Project no. 23072 · Status: Kapanmış · 2021
Summary
<p>As excessive consumption of sugar causes health problems and consumers' increased interest in products with low calories and low sugar content, food manufacturers have changed their production trends accordingly. Chocolate is one of the food products that has a high sugar content and is in ongoing studies to reduce its sugar content. In this project, it was aimed to increase the perception of sweetness and reduce the sugar used in chocolate by using the inhomogeneous sugar distribution method. For this purpose, chocolate will be produced in layers and different concentrations of sugar will be used in the layers of the chocolate. In the project, three- and four-layer chocolates with 20, 30 and 40% inhomogeneously reduced sugar content, chocolates with 20, 30 and 40% homogeneously reduced sugar content, and a reference sample with normal sugar content were produced. With this study, chocolate with a 20% reduced sugar content that is perceived as sweet as the reference chocolate was obtained with R-20-R inhomogeneous sugar distribution, without using any sweeteners. In addition, the sweetness of samples R-20-R, R-20-20-R, R-30-R, R-30-30-R, R-40-R and R-40-40-R, whose sugar content was reduced by 20, 30 and 40%, was higher than samples with the same sugar content and whose sugar was reduced homogeneously. As a result of this project, it was determined that R-20-R, R-20-20-R, R-30-R, R-30-R, R-30-30-R, R-40-R and R-40-40-R designs could be used to increase the perception of sweetness.</p>