Effect of sucrose replacement on physicochemical parameters and sensory characteristics of instant coffee drinks

Abstract

Coffee is one of the most popular drinks in the world. There has been a trend in consumer behaviour over the last few years - a change in the traditional way of consuming coffee. Instant coffee drinks of the “3 in 1” type, which consumers prefer because of the convenience of consumption, are gaining more and more popularity. One of the main ingredients in the composition of this type of drinks is sugar. Its partial or complete replacement with suitable alternatives leads to a change in the sensory profile of instant coffee drinks and the overall perception by consumers. The aim of the present study is to evaluate the influence of isomalt as a sugar substitute in the composition of instant coffee drinks of the type “3 in 1” on their sensory profile and some of their physico-chemical parameters. Results show that isomalt is a suitable substitute for sugar in the composition of instant coffee drinks.