EFFECTS OF SUGAR REPLACERS ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF MILK CHOCOLATE

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

FARZANMEHR H.; ABBASI SOLEYMAN; SAHARI MOHAMMAD ALI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2008 | Volume:3 | Issue:3 (10) Page(s): 65-82

Download Full-Text

Persian Verion

View:

1,740

Download:

Cites:

Information Journal Paper

Title

EFFECTS OF SUGAR REPLACERS ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF MILK CHOCOLATE

Author(s)

FARZANMEHR H. | ABBASI SOLEYMAN | SAHARI MOHAMMAD ALI | Issue Writer Certificate

Keywords

PREBIOTIC CHOCOLATEQ4

RHEOLOGYQ3

INULINQ3

POLYDEXTROSEQ3

MALTODEXTRINQ2

Abstract

Background and objectives: High sugar content is one of the major concerns in chocolate formulations. Although much research has been conducted aiming at replacing sugar with suitable replacres in milk chocolate, the results have not been very conclusive due to inducing undesirable texture and laxative effects. Therefore, in the present study we investigated the production of a low-energy milk chocolate with prebiotic properties using a Simplex Lattice Mixture Design. Materials and methods: INULIN as a prebiotic compound, with POLYDEXTROSE, MALTODEXTRIN and a synthetic sweetener (sucralose), were used as sugar replacers in chocolate-making. Fifteen formulations were prepared using various ratios of these ingredients, and their effects on physicochemical, mechanical, rheological and sensory properties were determined. Results: In general, chocolates with high a level of sugar substitutes had a higher moisture content, viscosity and yield stress and a lower hardness than other samples and the controls. The lowest moisture content, viscosity and yield stress, as well as the highest hardness, were observed at the moderate levels of the ingredients. From among the 4 mathematical models used, Casson model showed the best fitting with our data and was employed for predicting rheological properties of the low-energy chocolates. The overall acceptance of the chocolate samples showed a direct relation with INULIN and POLYDEXTROSE and an inverse relation with MALTODEXTRIN. Based on the results of superimposed contour plots, the optimal values of INULIN, POLYDEXTROSE, and MALTODEXTRIN were 6.48–32.41% and 67.2–86.2%, 0–28.3% and 58.8–78.3%, and 0–30.6%, respectively. In addition, our data on fat reduction showed the possibility of fat reduction up to 5% and, consequently, a considerable energy cut (29%), in milk chocolates. Conclusions: Based on our findings, the Simlex Lattice Mixture Design is an appropriate method for finding optimal levels of INULIN, POLYDEXTROSE and MALTODEXTRIN in formulation of milk chocolate and producing a low energy–prebiotic milk chocolate very similar to ordinary chocolates.

Cites

EFFECTS OF D-TAGATOSE, INULIN AND STEVIA AS SUGAR SUBSTITUTES ON THE PHYSICAL, CHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF DARK CHOCOLATE

References

No record.

Cite

APA: Copy

FARZANMEHR, H., ABBASI, SOLEYMAN, & SAHARI, MOHAMMAD ALI. (2008). EFFECTS OF SUGAR REPLACERS ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF MILK CHOCOLATE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 3(3 (10)), 65-82. SID. https://sid.ir/paper/121409/en

Vancouver: Copy

FARZANMEHR H., ABBASI SOLEYMAN, SAHARI MOHAMMAD ALI. EFFECTS OF SUGAR REPLACERS ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF MILK CHOCOLATE. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2008;3(3 (10)):65-82. Available from: https://sid.ir/paper/121409/en

IEEE: Copy

H. FARZANMEHR, SOLEYMAN ABBASI, and MOHAMMAD ALI SAHARI, “EFFECTS OF SUGAR REPLACERS ON PHYSICOCHEMICAL, RHEOLOGICAL AND SENSORY PROPERTIES OF MILK CHOCOLATE,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 3, no. 3 (10), pp. 65–82, 2008, [Online]. Available: https://sid.ir/paper/121409/en

Related Journal Papers