The Effect of Using Splenda on the Texture and Palatability of Fudge

Transcription

1 The Effect of Using Splenda on the Texture and Palatability of Fudge Alice Robinson 11/19/07 F&N 453

2 Abstract With the great increase of obesity in the United States, low calorie food options are becoming very important. Artificial sweeteners are a big development in lowering caloric intake because they replace sugar. Sucralose, the artificial sweetener commonly known as Splenda, is a chlorinated form of common sugar, sucrose. The structure of sucralose is very similar to sucrose and therefore can be used instead of sugar in most cases. When using Splenda in candies, a mix of sugar and Splenda must be used because candies rely on the structure of sugar for the proper texture. Different volume percentages of sugar/splenda mixes can be used in making fudge to find the ideal mix that maximizes texture and palatability while reducing calories. Results show that panelists prefer the tastes of the sugar/splenda fudge mixes as much as the control fudge, 100% sugar. However, the texture of the 50% sugar/splenda mix was preferred over the 75/25% sugar/splenda mix and the control. Clearly, the taste of Splenda is very comparable to sugar and accepted by panelists. The texture of candies using Splenda, however, is different to that of sugar. Introduction Recent studies have shown that obesity is becoming more and more prevalent in the United States. Weight gain is caused when people consume more calories than they expend. Developing food products with reduced calories can help prevent this problem. Artificial sweeteners are a big development in lowering caloric intake because they replace sugar. Studies have shown that 84% of Americans use artificial sweeteners (Asp 2006). Creating a fudge product with fewer calories would introduce a healthier option to consumers. Sucralose, the artificial sweetener commonly known as Splenda, is a chlorinated form of common sugar, sucrose. The structure of sucralose is very similar to sucrose since it is derived from it and therefore can be used instead of sugar in most cases. This sweetener has a sweetness intensity of 600 times sucrose (Charley 1998). In recipes calling for high amounts of sugar, the texture and structure is usually affected by the sugar. In these situations it is best to use a mixture of sugar and Splenda rather than completely replacing the sugar (Splenda). The objective is to create a fudge candy that uses an artificial sweetener instead of sugar, to decrease caloric intake and be an option for people with low sugar diets. The product must maintain the desired texture and taste of a fudge candy. This experiment will test the hypothesis that using Splenda instead of sugar will have no effect on the texture and palatability of fudge. Three varieties will be made to test the ideal amount of Splenda to use in a fudge recipe, with respect to product texture and taste. The amount of Splenda used, with respect to volume will be the independent variable and will vary from in each sample. The amounts used will be 0% Splenda so 100% Sugar (control sample), 50% Splenda and %50 Sugar, and 100% Splenda so 0% sugar. The final product from each variety will be used to observe texture and taste, the dependent variables. The texture will be measured by analyzing the firmness of the product and the crystal size and structure. A sensory panel will also rate the texture according to their preference as well as the taste.

3 Methods Three samples will be used to test the hypothesis; the control sample 0% Splenda, Sample 1 50% Splenda, and Sample 2 100% Splenda. The recipe for fudge according to Food Science Laboratory Manual is 75 ml Evaporated Milk 225 g Sugar 45 ml Water 27 g Corn Syrup 1.5 g Salt 35.5 g Baking Chocolate 19 g Margarine 2.5 ml Vanilla Extract Variables: 219 Control Sample 225g Sugar 112 Sample g Splenda and 112.5g Sugar 707 Sample 2 225g Splenda Procedure: Mix the sugar and/or Splenda, water, corn syrup, salt, and chocolate. Cook and stir over medium heat until the sugar is dissolved and the chocolate is melted. Cook to 113ºC, add vanilla and margarine then remove from heat. Cool to 40 ºC then beat with a heavy mixer until candy is creamy and has lost its gloss. Pour quickly into oiled pans and allow to cool. To analyze the texture of the fudge, the firmness and the crystal size and structure will be observed. The firmness of each fudge variety will be measured with the Texture Analyzer using the cone probe on the fudge setting. This tool measures the force required to compress a food (Daniel 2003). The fudge will be placed under the cone probe in the pan it is poured into. With this data a comparison can be made between the firmness of the control sample and the firmness of the Splenda varieties. Any differences in force data will be due to differences in texture and structure caused by the use of Splenda. The texture of fudge is also influenced by the number of crystals that form during crystallization (Charley 1998). Because Splenda has a different chemical structure than sugar, size and number of crystals formed during crystallization may be different than in sugar. To observe the crystal size and structure in each fudge variety a thin layer of fudge will be spread on a slide and viewed under the microscope. The microscope will give a magnified view of the crystal structure and will allow a comparison of the control fudge and the Splenda varieties. A sensory panel will also rate the texture of the fudge according to their preferences. This will determine if the product will be acceptable for consumers. A taste panel is the best way to evaluate the flavor of this product. Participants will rate the sweetness of each sample. The sweetest variety will be determined from this data. An example scorecard is given.

4 Please rate the TASTE on the lines below. 112 Dislike Extremely Like Extremely 219 Dislike Extremely Like Extremely 707 Dislike Extremely Like Extremely Please rate the TEXTURE on the lines below. 112 Dislike Extremely Like Extremely 219 Dislike Extremely Like Extremely 707 Dislike Extremely Like Extremely

5 The panelists will be presented with the fudge randomly, not always in order of the scorecard. This is important in preventing the favoring of one treatment over another. Panelists may favor the control fudge if they are presented with it first every time. Repeating this experiment is necessary as well. Doing this will show the precision and accuracy of each experiment. The results of the sensory panel will be converted to numerical values by measuring from one end, Dislike Extremely to the point marked by the panelist. The values will range from 0-8, 8 being best. Ideally the force readings on the Texture Analyzer will be precise and accurate with respect to the control fudge. Precision will be illustrated if the repeated measures are close to each other while accuracy will come if these measurements are close to the control values. Discussion Upon performing the experiment, it was discovered that variable 707, the fudge with 100% Splenda and no sugar, became hard and un-stirrable during cooking. This was most likely due to the different structure and properties of sucralose. The crystal structure was not formed properly and the candy burned. The recipe was changed for future trials to contain 0%, 25%, and 50% Splenda since a mix of Splenda and sugar is recommended by expersts (Splenda). The other variable and the control became hard and un-mixable as well but during cooling. These variables were most likely burnt as well. This is probably due to uncalibrated thermometers. The procedure was modified to include thermometer calibration in future trials. No data was collected for this trial. Trial 1, the first successful trial in terms of getting a final product, yielded 3 fudge varieties that were more liquid than solid. The Texture Analyzer did not have a fudge setting so the cream cheese setting was used. Since the fudge was more like a fudge sauce it was difficult to get accurate measurements. As seen in Table 1.1 results show that variable 112, 50% Sugar was the firmest product. This was unexpected because the control sample was not the most firm. This is probably due to the molecular structure of Splenda. As seen under the microscope, variable 112 had very large crystals, shown in Table 1.2. As expected the control fudge had small crystals and a uniform appearance. Panelists preferred the taste of the control fudge more than the other variables but results varied by a small amount as seen in Table 1.3. The panelists preferred the texture of the control variable as well as seen in Table 1.4. Some panelists described that variable 707 had a gritty texture and the results show that this was undesirable. Trial 2 also yielded fudge sauces rather than firm fudge. The cream cheese setting on the Texture Analyzer was used again but collecting data was more difficult. Because the fudge was so liquid the Texture Analyzer only measured one reading for variables 219 and 707 despite numerous tries. This time the control sample was most firm as illustrated in Table 2.1. The structure of the fudge appeared consistent with the first trial under the microscope. Panelists preferred the variables containing Splenda in this trial. Variable 707 containing 25% Splenda was preferred overall as seen in Table 2.3. The texture of the fudge samples improved in this trial for the most part. Sample 112 was greatly preferred

6 by panelists as seen in Table 2.4. This sample was smooth and uniform despite the large sucralose crystals in the product. In result, using Splenda in fudge is acceptable to create a fudge sauce. Panelists preferred the taste of each fudge variable almost equally as seen in Tables 3.2. Clearly, the taste of Splenda is very comparable to sugar. The texture of candies using Splenda, however, is different to that of sugar. Overall panelists preferred variable 112, 50/50% sugar/splenda mix as seen in Table 3.2. This variable had the firmest texture as well as illustrated in Table 3.1. In the future this experiment could be performed in a double boiler specifically designed for fudge making. This would help to make a firm fudge product rather than a fudge sauce. Also the methods for analyzing texture should be modified. The texture analyzer did not have a fudge reading so the cream cheese setting was used. Also the microscope needed to have a measuring reference to give numerical values with respect to crystal size. These modifications would improve the method in determining the effect of using Splenda on the texture and palatability of fudge.

7 References Asp, Karen Truths About Artificial Sweeteners. Redbook Pg 98. Charley, Helen and Connie Weaver Foods: A Scientific Approach. 3 rd ed. New Jersey. Prentice Hall. Pgs Daniel, James and Connie Weaver The Food Chemistry Laboratory. 2 nd ed. Florida, Pgs Jamesen, Karen Food Science Laboratory Manual. Upper Saddle River, New Jersey. Prentice Hall. Pg 34. Nabors, Lyn O Brien Regulatory Status of Alternative Sweeteners. Food Technology. Vol. 61 No. 5 Splenda.