Smart modulators of bitter and sweet flavours as components of chocolate for people with diabetes and obesity. (Q83975): Difference between revisions
Jump to navigation
Jump to search
(Changed an Item: Label in wikidata changed) |
(Created claim: summary (P836): The project focuses on industrial research and development in order to develop new flavour modulators which reduce the intensity of bitter taste and to increase the taste of sweet, without sweeteners, with a bitter taste.These additives will be used to produce white chocolate bitter chocolate with a high cocoa content and a sweet taste.Dark brown chocolate with a high cocoa content (60 to 80 %) has one of the lowest sweet snacks rates.It contain...) |
||
| Property / summary | |||
The project focuses on industrial research and development in order to develop new flavour modulators which reduce the intensity of bitter taste and to increase the taste of sweet, without sweeteners, with a bitter taste.These additives will be used to produce white chocolate bitter chocolate with a high cocoa content and a sweet taste.Dark brown chocolate with a high cocoa content (60 to 80 %) has one of the lowest sweet snacks rates.It contains exceptionally many antioxidants, and their quantity is much higher than in most other food products.Raw cocoa beans, unprocessed, achieve the highest score on ORAC values (anti-oxidant food capacity).Consumers are reluctant to eat products with a bitter taste despite their clear nutritional value.A similar problem exists in the pharmaceutical industry, where the taste of oral medicine is one of the selling parameters.Bitter taste, in particular by children, is perceived as seasoning.The sweet flavour is the most favoured in humans, because the physiological response of the organism to the consumption of sweet foods is the release of the happiness.Unfortunately, products with a sweet taste are usually high-calorific and contain simple sugars.In the age of cardiovascular disease, diabetes epidemics and obesity, large and quiet societies are forced to avoid them for health reasons.However, a sweet taste does not necessarily mean a high calorific value.Fresh foods may also be healthy food products with low calorie content and high quality of health if their taste is adequately modified.Currently, a chocolate paste or a xylitol sugar is produced.The addition of these substances significantly aggravates the taste, (English) | |||
| Property / summary: The project focuses on industrial research and development in order to develop new flavour modulators which reduce the intensity of bitter taste and to increase the taste of sweet, without sweeteners, with a bitter taste.These additives will be used to produce white chocolate bitter chocolate with a high cocoa content and a sweet taste.Dark brown chocolate with a high cocoa content (60 to 80 %) has one of the lowest sweet snacks rates.It contains exceptionally many antioxidants, and their quantity is much higher than in most other food products.Raw cocoa beans, unprocessed, achieve the highest score on ORAC values (anti-oxidant food capacity).Consumers are reluctant to eat products with a bitter taste despite their clear nutritional value.A similar problem exists in the pharmaceutical industry, where the taste of oral medicine is one of the selling parameters.Bitter taste, in particular by children, is perceived as seasoning.The sweet flavour is the most favoured in humans, because the physiological response of the organism to the consumption of sweet foods is the release of the happiness.Unfortunately, products with a sweet taste are usually high-calorific and contain simple sugars.In the age of cardiovascular disease, diabetes epidemics and obesity, large and quiet societies are forced to avoid them for health reasons.However, a sweet taste does not necessarily mean a high calorific value.Fresh foods may also be healthy food products with low calorie content and high quality of health if their taste is adequately modified.Currently, a chocolate paste or a xylitol sugar is produced.The addition of these substances significantly aggravates the taste, (English) / rank | |||
Normal rank | |||
Revision as of 09:53, 4 March 2020
Project in Poland financed by DG Regio
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Smart modulators of bitter and sweet flavours as components of chocolate for people with diabetes and obesity. |
Project in Poland financed by DG Regio |
Statements
944,533.28 zloty
0 references
1,022,565.96 zloty
0 references
92.37 percent
0 references
1 March 2018
0 references
30 April 2020
0 references
SIEĆ BADAWCZA ŁUKASIEWICZ - PORT POLSKI OŚRODEK ROZWOJU TECHNOLOGII
0 references
Przedmiotem projektu są badania przemysłowe i prace rozwojowe zmierzające do opracowania nowych modulatorów smaku obniżających intensywność smaku gorzkiego, a zwiększających odczuwanie smaku słodkiego bez dodatków słodzących. Dodatki te będą wykorzystane do wyprodukowania I partii wysokogatunkowej czekolady gorzkiej o wysokiej zawartości kakao i słodkim smaku. Ciemna gorzka czekolada, z dużą zawartością kakao (od 60 do 80%) ma jeden z najniższych wskaźników glikemicznych wśród słodkich przekąsek. Zawiera wyjątkowo dużo przeciwutleniaczy, a ich ilość jest znacznie wyższa niż w większości innych produktów spożywczych. Surowe, nieprzetworzone ziarna kakaowe osiągają najwyższą punktację w zakresie wartości ORAC (pojemność antyoksydacyjna żywności). Konsumenci niechętnie spożywają produkty o gorzkim smaku pomimo ich niewątpliwych wartości odżywczych. Podobny problem ma miejsce w przemyśle farmaceutycznym, gdzie smak leku doustnego jest jednym z parametrów sprzedażowych. Smak gorzki, zwłaszcza przez dzieci jest odbierany jako przykry. Słodki smak jest najbardziej preferowany przez ludzi, ponieważ fizjologiczną reakcją organizmu na spożycie słodkich pokarmów jest wydzielanie hormonów szczęścia. Niestety produkty o słodkim smaku są zwykle wysokokaloryczne i zawierają cukry proste. W dobie chorób układu krążenia, epidemii cukrzycy i otyłości duża i ciagle rosnąca cześć społeczeństwa jest zmuszona ich unikać ze względów zdrowotnych. Słodki smak nie musi jednak oznaczać wysokiej kaloryczności. Słodkie mogą być również zdrowe produkty spożywcze o niskiej zawartości kalorii i wysokich walorach prozdrowotnych, jeżeli ich smak zostanie odpowiednio zmodyfikowany. Obecnie produkuje się czekoladę bez cukru słodzona stewią czy ksylitolem. Dodanie tych substancji znacząco pogarsza smak, (Polish)
0 references
The project focuses on industrial research and development in order to develop new flavour modulators which reduce the intensity of bitter taste and to increase the taste of sweet, without sweeteners, with a bitter taste.These additives will be used to produce white chocolate bitter chocolate with a high cocoa content and a sweet taste.Dark brown chocolate with a high cocoa content (60 to 80 %) has one of the lowest sweet snacks rates.It contains exceptionally many antioxidants, and their quantity is much higher than in most other food products.Raw cocoa beans, unprocessed, achieve the highest score on ORAC values (anti-oxidant food capacity).Consumers are reluctant to eat products with a bitter taste despite their clear nutritional value.A similar problem exists in the pharmaceutical industry, where the taste of oral medicine is one of the selling parameters.Bitter taste, in particular by children, is perceived as seasoning.The sweet flavour is the most favoured in humans, because the physiological response of the organism to the consumption of sweet foods is the release of the happiness.Unfortunately, products with a sweet taste are usually high-calorific and contain simple sugars.In the age of cardiovascular disease, diabetes epidemics and obesity, large and quiet societies are forced to avoid them for health reasons.However, a sweet taste does not necessarily mean a high calorific value.Fresh foods may also be healthy food products with low calorie content and high quality of health if their taste is adequately modified.Currently, a chocolate paste or a xylitol sugar is produced.The addition of these substances significantly aggravates the taste, (English)
0 references
Identifiers
POIR.04.01.02-00-0059/17
0 references