ArticleJournal of the science of food and agriculture2025
Assessing the temporal profile and liking of sugar-free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A.
Article in Journal of the science of food and agriculture, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
backgroundAs consumers growingly demand healthier confectionery products, sugar-free chocolates with added spices become interesting options to align with the permissible indulgence trend. This study explored the temporal sensory profiles and consumer acceptance of spicy sugar-free dark chocolates formulated with varying levels of rebaudioside A in the stevia extract (500, 800, and 980 g kg
resultsIncreasing the concentration of rebaudioside A enhanced the intensity of sweetness, while higher pepper concentrations resulted in increased spiciness intensity and duration. However, an exception was observed with the highest concentration of pepper (5.0 g kg
conclusionThe findings suggest that higher sweetness intensities, induced by increased rebaudioside A concentrations, may modulate the perception of spiciness. Despite the negative impact of excessive spiciness on liking, the samples demonstrated good consumer acceptance overall, underscoring the potential of sugar-free spicy dark chocolates in meeting health-conscious consumer preferences while balancing sweetness and spiciness. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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