Edulcorantes naturales utilizados en la elaboración de chocolates
Resumen
La demanda de productos de confitería y su consumo masivo, conlleva a que la industria agroalimentaria incluya en sus procesos de transformación insumos que mejoren la calidad nutricional de los productos finales. Teniendo en cuenta que el chocolate tiene un alto porcentaje de azúcar (sacarosa del 30-60%), es necesario emplear alternativas edulcorantes para su elaboración, que promuevan una dieta saludable. El objetivo de la presente revisión, es caracterizar algunos edulcorantes naturales como eritritol, stevia (esteviósido y rebaudiósido-A), taumatina y agentes de carga como inulina y polidextrosa con funciones estructurales y reológicas; resaltando aspectos como su origen, aporte calórico, poder edulcorante, IDA (Ingesta Diaria Admisible) e influencia en parámetros de calidad del chocolate. Aunque pueden afectar sus propiedades sensoriales, estos edulcorantes cuentan con amplias ventajas por su bajo aporte calórico y alta potencia en el dulzor, en comparación con la sacarosa. Esto muestra la necesidad de realizar estudios para determinar el endulzante y agente de carga que mejor sustituya la sacarosa en la elaboración de chocolates. Finalmente, se evidencia que el uso de edulcorantes naturales, genera beneficios en la salud y un impacto en la calidad sensorial y reológica del chocolate.
Descargas
Disciplinas:
AgroindustriaLenguajes:
es;enReferencias bibliográficas
STATISTA. Retail consumption of chocolate confectionery worldwide from 2012/13 to 2018/19 (in 1,000 metric tons) [online]. 2016. Disponible: http://www.statista.com/statistics/238849/global-chocolate-consumption/ [citado 15 de noviembre de 2016].
AIDOO, R.P et al. Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends in Food Science & Technology, 32(2), 2013, p. 84-96.
MEIER, B.P., NOLL, S.W. and MOLOKWU, O.J. The sweet life: the effect of mindful chocolate consumption on mood. Appetite, 108(0), 2017, p.21-27.
SIM, S. et al. Plant polyphenols to enhance the nutritional and sensory properties of chocolates. Food Chemistry, 200(0), 2016, p. 46-54.
KWOK, C.S. et al. Habitual chocolate consumption and the risk of incident heart failure among healthy men and women. Nutrition, Metabolism and Cardiovascular Diseases, 26(8), 2016, p. 722-734.
KUEBLER, U. et al. Dark chocolate attenuates intracellular pro-inflammatory reactivity to acute psychosocial stress in men: A randomized controlled trial. Brain, Behavior, and Immunity, 57(0), 2016, p. 200-208.
ZYZELEWICZ, D. et al. The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates. Food Research International, 89(0), 2016, p. 918-929.
REZENDE, N.V. et al. Mixture design applied for the partial replacement of fat with fibre in sucrose-free chocolates. LWT - Food Science and Technology, 62(1), 2015, p. 598-604.
AIDOO, R.P., AFOAKWA, E.O. and DEWETTINCK, K. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT - Food Science and Technology, 62(1), 2015, p. 592-597.
BELŠČAK-CVITANOVIĆ, A. et al. Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chemistry, 167(0), 2015, p. 61-70.
SAPUTRO, A.D. et al. Quality attributes of dark chocolates formulated with palm sap based sugar as nutritious and natural alternative sweetener. European Food Research and Technology, 0(0), 2016, p. 1-15.
DI MONACO, R. et al. temporal sweetness profile of MNEI and comparison with commercial sweeteners. Journal of sensory studies, 29(6), 2014, p. 385-394
PALAZZO, A.B. and BOLINI, H.M.A. Multiple time-intensity analysis: sweetness, bitterness, chocolate flavor and melting rate of chocolate with sucralose, rebaudioside and neotame. Journal of sensory studies, 29(1), 2014, p. 21-32
AFOAKWA, E.O., PATERSON, A. and FOWLER, M. Factors influencing rheological and textural qualities in chocolate – a review. Trends in Food Science & Technology, 18(6), 2007, p. 290-298.
GLICERINA, V. et al. Effect of manufacturing process on the microstructural and rheological properties of milk chocolate. Journal of Food Engineering, 145(0), 2015, p. 45-50.
GLICERINA, V. et al. Rheological, textural and calorimetric modifications of dark chocolate during process. Journal of Food Engineering, 119(1), 2013, p.173-179.
GLICERINA, V. et al. Microstructural and rheological characteristics of dark, milk and white chocolate: A comparative study. Journal of Food Engineering, 169(0), 2016, p. 165-171.
CAROCHO, M., MORALES, P. and FERREIRA, I. Natural food additives: Quo vadis?. Trends in Food Science & Technology, 45(2), 2015, p. 284-295.
VAN-DER-WOUDE, A.D. et al. Genetic engineering of Synechocystis PCC6803 for the photoautotrophic production of the sweetener erythritol. Microbial Cell Factories, 15(60), 2016, p. 1-12.
GREMBECKA, M. Sugar alcohols- their role in the modern world of sweeteners: a review. European Food Research and Technology, 241(1), 2015, p.1-14.
SHAH, A.B., JONES, G.P. and VASILJEVIC, T. Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents – effects on physicochemical and sensory properties. International Journal of Food Science & Technology, 45(7), 2010, p. 1426-1435.
REUB, F. et al. Steviosid aus SuBkraut. Chemie in unserer zeit, 50(3), 2016, p. 198-208.
GEUNS, J. Stevioside. Phytochemistry, 64(5), 2003, p. 913-921.
PURI, M. et al. Optimization of novel method for the extraction of steviosides from Stevia rebaudiana leaves. Food Chemistry, 132(3), 2012, p. 1113-1120.
ERKUCUK, A., AKGUN, I.H. and YESIL-CELIKTAS, O. Supercritical CO2 extraction of glycosides from Stevia rebaudiana leaves: Identification and optimization. The Journal of Supercritical Fluids, 51(1), 2009, p. 29-35.
MARTINS MEDEIROS DE MELO, L.L., ANDRÉ BOLINI, H.A. and EFRAIM, P. Sensory profile, acceptability, and their relationship for diabetic/reduced calorie chocolates. Food Quality and Preference, 20(2), 2009, p. 138-143.
RAO ADARI, B. et al. Synthesis of rebaudioside-A by enzymatic transglycosylation of stevioside present in the leaves of Stevia rebaudiana Bertoni. Food Chemistry, 200(0), 2016, p.154-158.
TAVARINI, S. and ANGELINI, L. Stevia rebaudiana Bertoni as a source of bioactive compounds: the effect of harvest time, experimental site and crop age on steviol glycoside content and antioxidant properties. Journal of the Science of Food and Agriculture, 93(9), 2013, p. 2121-2129.
GASMALLA, M.A.A. et al. Influence of sonication process parameters to the state of liquid concentration of extracted rebaudioside A from Stevia (Stevia rebaudiana Bertoni) leaves. Arabian Journal of Chemestry, 0(0), 2014.
LI, S. et al. Transglycosylation of stevioside to improve the edulcorant quality by lower substitution using cornstarch hydrolyzate and CGTase. Food Chemistry, 138(2-3), 2013, p. 2064–2069.
YÜCESANA, B. et al. In vitro and ex vitro propagation of Stevia rebaudiana Bertoni with high Rebaudioside-A content- A commercial scale application. Scientia Horticulturae, 203(0), 2016, p. 20-28
RUMELHARD, M. et al. Safety evaluation of rebaudioside A produced by fermentation. Food and Chemical Toxicology, 89(0), 2016, p. 73-84.
WU, X. et al. The non-cytotoxicity characterization of rebaudioside A as a food additive. Food and Chemical Toxicology, 66(0), 2014, p. 334-340.
FIRSOV, A. et al. Purification and characterization of recombinant supersweet protein thaumatin II from tomato fruit. Protein Expression and Purification, 123(0), 2016, p. 1-5.
MASUDA, T. et al. Atomic structure of the sweet-tasting protein thaumatin I at pH 8.0 reveals the large disulfide-rich region in domain II to be sensitive to a pH change. Biochemical and Biophysical Research Communications, 419(1), 2012, p. 72-76.
MASUDA, T., MIKAMI, B. and TANI, F. Atomic structure of recombinant thaumatin ii reveals flexible conformations in two residues critical for sweetness and three consecutive glycine residues. Biochimie, 106(0), 2014, p. 33-38.
CALZADA-LEÓN, R. et al. Características de los edulcorantes no calóricos y su uso en niños. Acta Pediátrica de México, 34(3), 2013, p. 141-153.
EDWARDS, C.H. et al. The role of sugars and sweeteners in food, diet and health: Alternatives for the future. Trends in Food Science & Technology, 56(0), 2016, p. 158-166.
GIL-CAMPOS, M., GONZÁLEZ, M.A. and DÍAZ, J.J. Use of sugars and sweeteners in children´s diets: Recommendations of the Nutrition Committee of the Spanish Association of Paediatrics. Anales de Pediatría, 83(5), 2015, p. 353-353.
AIDOO, R.P., AFOAKWA, E.O. and DEWETTINCK, K. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – rheological, microstructure and physical quality characteristics. Journal of Food Engineering, 126(0), 2014, p. 35-42.
ANVARI-ARDAKANI, H., MITSOULIS, E. and HATZIKIRIAKOS, S.G. Capillary flow of milk chocolate. Journal of Non-Newtonian Fluid Mechanics, 210(0), 2014, p. 56-65.
KONAR, N. et al. Improving functionality of chocolate: A review on probiotic, prebiotic, and/or symbiotic characteristics. Trends in Food Science & Technology, 49(0), 2016, p. 35-44.
SHOAIB, M. et al. Inulin: Properties, health benefits and food applications. Carbohydrate Polymers, 147(0), 2016, p. 444-454.
FACHRI, B.A. et al. Experimental and modeling studies on the acid-catlyzed conversion of inulin to 5-hydroxymthylfurfural in water. Chemical Engineering Research and Design, 109(0), 2016, p. 65-75.
REZENDE, N.V. et al. Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate. International Journal of Food Science Technology, 50(6), 2015, p. 1413-1420.
FURLÁN, L.R. et al. Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent. Food Chemistry, 217(0), 2017, p. 637-647.
KONAR, N. et al. Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties. CyTA - Journal of Food, 12(2), 2014, p. 150-159.
CHAUDHARY, V., SMALL, D.M. and KASAPIS, S. Structural studies on matrices of deacylated gellan with polydextrose. Food Chemistry, 137(1-4), 2013, p. 37-44.
MIESZKOWSKA, A. and MARZEC, A. Effect of polydextrose and inulin on texture and consumer preference of short-dough biscuits with chickpea flour. LWT-Food Science and Technology, 73(0), 2016, p. 60-66.
Español
Inglés
.png)
