Abstract
ABSTRACTDescriptive sensory analysis, time‐intensity (TI) profiling and differential scanning calorimetry (DSC) were used to study the textural and thermal properties of a confectionary‐like model food system consisting of cocoa butter, sucrose and an aromatic flavorant. Varying amounts of microcrystalline cellulose (MCC) and guar gum were substituted for cocoa butter at levels ranging from 5% to 20% (by weight), alone and in combination. Descriptive analysis of the following attributes was conducted: aroma, sweetness, total flavor, hardness, fracturability, adhesiveness, cohesiveness, amount of particles, particle size, smoothness llum‐piness, viscosity of the melted mass, melt rate, mouth drying, residual amount of particles and mouthcoating. Added fat substitution decreased sweetness, flavor and the rate of melting. Increases were seen in viscosity, perceived amount of particles, hardness, adhesiveness, mouthcoating and mouth drying. These changes were concentration dependent and were more pronounced for guar than for MCC. TI changes in sweetness, melting and overall flavor paralleled the descriptive panel results, with the largest effects observed in the 20%/20% mixture of guar gum and MCC. Melting enthalpies determined using DSC suggested a lowered degree
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