Impact of the use of Non-Caloric Sweeteners on the Development and Acceptibility of Sweet Preparations

The aim of this study was to substitute saccharose in culinary preparations—custard-filled profiteroles with chocolate topping, chocolate brownie, chocolate mousse, soft coconut candy, soft chocolate fudge, and diet condensed milk—using two types of sweetener, while observing the behavior and performance of these substances, highlighting the difficulties and other required modifications to ensure the acceptance of the final product. Recipes that produced satisfactory characteristics were analyzed by the affective acceptance test using the nine-point hedonic scale to rate specifics attributes. Preparations attaining 50% of scores greater than or equal to 7 were considered accepted. The preference test (Friedman) was applied to products in which both non-caloric sweeteners yielded satisfactory results. Results were analyzed using ANOVA and Tukey tests. The main differences observed in the modified recipes were reduced viscosity, lower yield, less creaminess, less rising, limited capacity to incorporate air, and lower intensity of color and sweetness. Nevertheless, these characteristics did not affect the acceptance of the preparations since the majority of preparations were well accepted by the tasters. No statistically significant difference in preference was detected. The substitution of saccharose by non-caloric sweeteners resulted in products with good acceptability.