Physical characterization of low-calorie chocolate formulations

Cikrikci S., YUCEKUTLU M., MERT B., Oztop M. H.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, cilt.11, sa.1, ss.41-49, 2017 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 11 Sayı: 1
  • Basım Tarihi: 2017
  • Doi Numarası: 10.1007/s11694-016-9369-1
  • Dergi Adı: JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.41-49
  • Anahtar Kelimeler: Low calorie chocolate, Sucralose, Stevia, Rheology, Sensory, RHEOLOGICAL PROPERTIES, STEVIA-REBAUDIANA, WHITE CHOCOLATE, DARK CHOCOLATE, BULKING AGENTS, SUCROSE, MILK, SWEETENERS, MICROSTRUCTURE, MANUFACTURE
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. In this study, sucrose-reduced chocolates sweetened with sucralose and stevia by using bulking agents were investigated in relation to their rheological, textural and sensory attributes. Dark, milk and white chocolates with different amounts of sweeteners were formulated. The Casson model best fitted to the rheological data. In dark chocolates, partial substitution of sucrose with stevia (DCSSt) gave similar plastic viscosity and yield stress values with control samples (DCS). Hardness measurements also supported these results. DCSSt sample was again found to be very similar to control in tested sensory attributes when assessed by a consumer panel. The data indicated that it was possible to manufacture chocolate by partial replacement of sucrose with stevia without adversely affecting its important rheological, textural properties and sensory acceptance.