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The objective of this study was to evaluate the time-intensity profile of the sensory attributes possibly affected in sugar-free and low-fat chocolates containing inulin and stevia with different rebaudioside A contents, such as sweetness, bitterness and melting rate. The bittersweet chocolates were analysed by the multiple time-intensity analysis. The time-intensity profile for the sweetness stimulus was similar for all chocolate samples. The differences between the contents of rebaudioside A were not perceived by the assessors. In relation to the bitterness stimulus, the low-fat samples had a more accentuated perception of this attribute by the assessors, with significant differences for Imax and Area when compared to the sugar-free samples. The stimulus melting in the mouth was more affected in the low-fat samples. The sensory results obtained in this study are useful for food industry and researchers working with sweeteners and prebiotics in food, especially in chocolates. [ABSTRACT FROM AUTHOR]

This study aimed to determine the acceptance of gluten- and sucrose-free breads with addition of pseudocereals and sweeteners, characterise them using quantitative descriptive analysis ( QDA®) and identify the drivers of liking using four different techniques of sensorial data evaluation. A consumer test with 118 people was performed, and a QDA® was carried out by 12 trained assessors to obtain the sensory profile. In addition, partial least squares ( PLS) regression was used to identify the drivers of liking of gluten-free breads, and principal component analysis ( PCA) and external preference maps were provided to correlate the data obtained in the sensory studies. The attributes of amaranth aroma and taste contributed positively to consumer acceptance, whereas a brown crust colour and quinoa aroma and taste contributed negatively to consumer acceptance. The external preference map showed that samples containing amaranth and the sweeteners sucralose, stevia and sucralose-acesulfame-K were the most accepted by consumers. [ABSTRACT FROM AUTHOR]