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

Simple item page
dc.check.date2019-04-16
dc.check.infoAccess to this article is restricted until 12 months after publication by request of the publisher.en
dc.contributor.authorTyuftin, Andrey A.
dc.contributor.authorRichardson, Aislinn M.
dc.contributor.authorKilcawley, Kieran N.
dc.contributor.authorGallagher, Eimear
dc.contributor.authorO'Sullivan, Maurice G.
dc.contributor.authorKerry, Joseph P.
dc.contributor.funderDepartment of Agriculture, Food and the Marineen
dc.date.accessioned2018-04-17T10:37:32Z
dc.date.available2018-04-17T10:37:32Z
dc.date.issued2018-04-16
dc.date.updated2018-04-17T10:29:04Z
dc.description.abstractThe 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.sponsorshipDepartment of Agriculture, Food and the Marine (Food Institutional Research Measure Grant number 14F 812)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationRichardson, 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.2018.04.038en
dc.identifier.doi10.1016/j.lwt.2018.04.038
dc.identifier.issn0023-6438
dc.identifier.journaltitleLWT - Food Science and Technologyen
dc.identifier.urihttps://hdl.handle.net/10468/5788
dc.language.isoenen
dc.publisherElsevier 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.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectSugar fractionen
dc.subjectSensory analysisen
dc.subjectTextureen
dc.subjectColouren
dc.subjectSieved sugaren
dc.titleThe impact of sugar particle size manipulation on the physical and sensory properties of chocolate browniesen
dc.typeArticle (peer-reviewed)en
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
1-s2.0-S002364381830344X-main.pdf
Size:
2.84 MB
Format:
Adobe Portable Document Format
Description:
Accepted Version
Download
Thumbnail Image
Name:
LWT-D-17-03692R3 (2).pdf
Size:
1.12 MB
Format:
Adobe Portable Document Format
Description:
Manuscript Draft
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
2.71 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Food and Nutritional Sciences - Journal Articles