Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.

The study developed traditional and light chocolate-flavor frozen dessert formulations, aimed at the general public, lactose intolerants, and vegans, and evaluated influences on quantitative sensory profiles and consumer acceptance with the replacement of sucrose by sweeteners in low-calorie versions. Twelve samples with different matrices were studied, sweetened with sucrose, sucralose, and stevia. The ideal concentration of sucrose (9%: dairy samples and 15%: vegan samples) was determined by the JAR scale.