Natural sweeteners used in the elaboration of chocolates

DOI: https://doi.org/10.18684/BSAA(15)142-152
Keywords: Sucrose, Caloric intake, Nutritional quality.
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Abstract

The demand of confectionery products and their massive consumption, leads to the agri-food industry include in its transformation processes inputs that improve the nutritional quality of the final products. Considering that chocolate has a high percentage of sugar (sucrose content of 30-60%), it is necessary to use alternative sweeteners for its elaboration, that promote a healthy diet. The objective of the present review is to characterize some natural sweeteners such as erythritol, stevia (stevioside and rebaudioside-A), thaumatin and bulking agents such as inulin and polydextrose with structural and rheological functions; highlighting aspects such as its origin, caloric intake, sweetening power, ADI (Admissible Daily Intake) and its influence on chocolate quality parameters. Although they may affect their sensory properties, these sweeteners have wide advantages because of their low caloric content and high potency in sweetness compared to sucrose. This shows the need to perform studies to determine the sweetener and the bulking agent that best substitute sucrose in the manufacture of chocolates. Finally, it is evident that the use of natural sweeteners, generates health benefits and impact on the sensorial and rheological quality of chocolate.

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Author Biographies

Esteban Palacio Vásquez, Universidad Nacional de Colombia-Sede Palmira, Facultad de Ingeniería y Administración.
Programa de Ingeniería Agroindustrial.
Jhon Heverth Hurtado Ibarbo, Universidad Nacional de Colombia-Sede Palmira.
Facultad de Ingeniería y Administración, Programa de Ingeniería Agroindustrial.
Juan Diego Arroyave Roa, Universidad Nacional de Colombia-Sede Palmira.
Facultad de Ingeniería y Administración, Programa de Ingeniería Agroindustrial.
Mauricio Cardona Caicedo, Universidad Nacional de Colombia-Sede Palmira.
Facultad de Ingeniería y Administración, Programa de Ingeniería Agroindustrial.
Jader Martines Girón, Universidad del Valle-Sede Palmira, Facultad de Ingeniería.
Docente-Investigador. Químico y Tecnólogo en Alimentos, Magíster en Educación, Magíster en Ingeniería Agroindustrial.

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How to Cite
Palacio Vásquez, E., Hurtado Ibarbo, J. H., Arroyave Roa, J. D., Cardona Caicedo, M., & Martines Girón, J. (2017). Natural sweeteners used in the elaboration of chocolates. Biotechnology in the Agricultural and Agroindustrial Sector, 15(2), 142–152. https://doi.org/10.18684/BSAA(15)142-152
Published
2017-07-01
Issue
Vol. 15 No. 2 (2017): July to December
Section
Artículos de Revisiòn
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