EFFECTS OF STARCH HYDROLYSATES ON THE PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF FILLED BONBONS

The objective of this study was to use starch hydrolysates - Mylose and Glucomalt - in the fillings of dark and milk chocolate bonbons and check the influence on their physical, chemical and sensory characteristics. Soluble solids, water activity, titratable acidity, moisture and instrumental texture were measured after 0, 15 and 30 days of storage, besides the sensory analysis. The bonbons made with Glucomalt had the variations in the levels of water activity and soluble solids when the storage time was considered. The disruption forces were greater in bonbons with dark chocolate when compared to milk chocolate. The results of the sensory analysis showed that there was a greater variation in the appearance, color and texture attributes between the different chocolates made at time zero, with the dark chocolate samples having the highest scores. After 30 days, however, there was no statistically significant difference between the milk and dark chocolate bonbons. This study presents important results to researches in chocolate manufacturing areas and contribute with sensorial profile and physicochemical parameters collected during the shelf life of products.