The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies

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dc.contributor.author Tyuftin, Andrey A.
dc.contributor.author Richardson, Aislinn M.
dc.contributor.author Kilcawley, Kieran N.
dc.contributor.author Gallagher, Eimear
dc.contributor.author O'Sullivan, Maurice G.
dc.contributor.author Kerry, Joseph P.
dc.date.accessioned 2018-04-17T10:37:32Z
dc.date.available 2018-04-17T10:37:32Z
dc.date.issued 2018-04-16
dc.identifier.citation Richardson, A. M., Tyuftin, A. A., Kilcawley, K. N., Gallagher, E., O'Sullivan, M. G. and Kerry, J. P. (2018) 'The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies', LWT - Food Science and Technology. doi:10.1016/j.lwt.2018.04.038 en
dc.identifier.issn 0023-6438
dc.identifier.uri http://hdl.handle.net/10468/5788
dc.identifier.doi 10.1016/j.lwt.2018.04.038
dc.description.abstract The overall objective of this research was to assess the effect of sugar particle size manipulation on the physical and sensory properties of chocolate brownies. A control sugar (commercially available, 200-5181 μm) and four of its sieved sugar separates (mesh size of 710, 500, 355 and 212 μm) were determined by grinding and sieving. The particle diameter and diameter distributions of the control sugar and each sugar fraction were measured. As a result, five sugar treatments were determined for chocolate brownie formulations; Control (C200-5181 μm), Large-particle replacement (LPR924-1877 μm), Medium-particle replacement (MPR627-1214 μm), Small-particle replacement (SPR459-972 μm) and a known MIX sample. Samples were tested using sensory (hedonic & intensity), instrumental (texture and colour) and compositional analyses (moisture and fat). Brownie samples containing the smallest sugar fraction (SPR459-972 μm) were perceived as significantly sweeter than any other sample (p < 0.05). Brownies containing this fraction were also the softest and moistest samples (p < 0.05). Texture liking was significantly associated with the LPR924-1877 μm brownie (p < 0.05). Darkness of brownie samples increased (p < 0.05) as sugar particle size decreased. Therefore, sugar particle size alteration affects the physical and sensory properties of chocolate brownies and could be used as a viable approach to reduce sugar in confectionery-type products. en
dc.description.sponsorship Department of Agriculture, Food and the Marine (Food Institutional Research Measure Grant number 14F 812) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier B.V. en
dc.rights © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. en
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Sugar fraction en
dc.subject Sensory analysis en
dc.subject Texture en
dc.subject Colour en
dc.subject Sieved sugar en
dc.title The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Joseph Kerry, Dept Of Food & Nutritional Sciences, University College Cork, Cork, Ireland. +353-21-490-3000 Email: joe.kerry@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted until 12 months after publication by request of the publisher. en
dc.check.date 2019-04-16
dc.date.updated 2018-04-17T10:29:04Z
dc.description.version Accepted Version en
dc.internal.rssid 434202627
dc.contributor.funder Department of Agriculture, Food and the Marine en
dc.description.status Peer reviewed en
dc.identifier.journaltitle LWT - Food Science and Technology en
dc.internal.copyrightchecked Yes en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress Joe.Kerry@ucc.ie en
dc.internal.bibliocheck In Press. Check for vol. / issue / page numbers / supplementary files. Amend citation as necessary.


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© 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license. Except where otherwise noted, this item's license is described as © 2018, Elsevier Ltd. All rights reserved. This manuscript version is made available under the CC-BY-NC-ND 4.0 license.
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