Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics

Summary The objective of this study was to evaluate the time–intensity profile of the sensory attributes possibly affected in sugar‐free and low‐fat chocolates containing inulin and stevia with different rebaudioside A contents, such as sweetness, bitterness and melting rate. The bittersweet chocolates were analysed by the multiple time–intensity analysis. The time–intensity profile for the sweetness stimulus was similar for all chocolate samples. The differences between the contents of rebaudioside A were not perceived by the assessors. In relation to the bitterness stimulus, the low‐fat samples had a more accentuated perception of this attribute by the assessors, with significant differences for Imax and Area when compared to the sugar‐free samples. The stimulus melting in the mouth was more affected in the low‐fat samples. The sensory results obtained in this study are useful for food industry and researchers working with sweeteners and prebiotics in food, especially in chocolates.