Development and assessment of acceptability and nutritional properties of a light snack

Abstract

A was developed using a replacer as a flavor fixative agent. The product presented a calorie reduction of up to 47.5% in comparison with products available on the market. The impact of this replacer on the sensory properties was determined by comparing this to the traditional ones. No significant difference in texture was observed; however, there was a difference in color (DE = 8.67), due mainly to luminosity (DL = 7.79). The presented high sensory acceptability (7.27 ± 1.3; 82.5% of grades were > 7 on 9-point hedonic scale); no significant difference in acceptability was observed. However, the traditional was significantly preferred in sensory terms (p < 0.05). In an opinion survey when the consumers were informed about composition, 75% of them said that they would buy the instead of the traditional one. The caloric and reductions allow the use of the claims light snack and fat free, in accordance with the legislation of various countries. We conclude that it is technologically possible to use a replacer in production, resulting in a sensory acceptable with great potential to replace traditional ones.