Loading...
Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients
Tolve, Roberta Tchuenbou-Magaia, Fideline Verderese, Daniele Simonato, Barbara Puggia, Damiano Galgano, Fernanda Zamboni, Anita Favati, Fabio
Tolve, Roberta
Tchuenbou-Magaia, Fideline
Verderese, Daniele
Simonato, Barbara
Puggia, Damiano
Galgano, Fernanda
Zamboni, Anita
Favati, Fabio
Editors
Other contributors
Affiliation
Epub Date
Issue Date
2021-06-17
Submitted date
Alternative
Abstract
Vitamin D and magnesium-calcium carbonate nanoparticles were used to fortify a newly developed healthy chocolate spread formulated with inulin and maltitol as sugar replacers and alternative to palm oil to reduce the concentration of saturated fatty acid. These samples were compared with well-known commercially available chocolate spreads in terms of rheology, polyphenols content and in vitro digestion, sensory attributes and willingness to buy. The fortified chocolate spreads showed comparable if not better acceptability than the current products on the market and over 80% of the participants were inclined to buy and 66% prepared to spend 10 to 15% more money on the product enriched with the three micronutrients. The results also demonstrate that the incorporation of nanoparticles could affect the rheological and physio-chemical properties of the formulations and an appropriate ratio between the fat phase and particles seems an important factor to consider.
Citation
Tolve, R., Tchuenbou-Magaia, F.L., Daniele, V. et al. (2021) Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients. Food Chemistry, 364, Article Number 130386
https://doi.org/10.1016/j.foodchem.2021.130386
Publisher
Journal
Research Unit
PubMed ID
PubMed Central ID
Embedded videos
Additional Links
Type
Journal article
Language
en
Description
This is an accepted manuscript of an article published by Elsevier in Food Chemistry, available online: https://doi.org/10.1016/j.foodchem.2021.130386
The accepted version of the publication may differ from the final published version.
Series/Report no.
ISSN
0308-8146
EISSN
ISBN
ISMN
Gov't Doc #
Sponsors
This work was supported by Regione Veneto FSE project No. 1695-16-11-2018.