The Effect of Substituting Sugar With Isomalt, Inulin and Sorbitol on the Physical and Sensory Properties of Dark Chocolate | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Volume 22, Issue 1 - Serial Number 74, June 2023, Pages 147-162 PDF (726.08 K) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/fooder.2023.359013.1335 | ||
| Authors | ||
| seyed vahid loghmani1; hooman molavi2; mohammad fazel3 | ||
| 1Food Science and Technology department, Shahrekord branch, Islamic Azad University, Shahrekord, Iran | ||
| 2food science and technology department shahrekord branch Islamic azad university | ||
| 3Department of Agriculture and Food Technology, Khorasgan Branch, Islamic Azad University, Isfahan | ||
| Abstract | ||
| In recent years, there has been tendency among consumers to use low-calorie products with lower sugar content to promote their health. In this study, the effects of various bulk sweeteners such as isomalt, inulin and sorbitol in the formulation of dark chocolate as a sugar substitute on the rheological properties, melting behaviors and sensory properties of dark chocolate were compared and evaluated. The samples were subjected to steady and dynamic rheological analyses; melting parameters such as initial melting temperature, peak temperature, enthalpy and final melting temperature, as well as sensory analysis, were investigated using a 5-point hedonic method. The use of different types of bulk sweeteners had a significant effect on the rheological and sensory properties of dark chocolate; so, isomalt increased, while inulin and sorbitol decreased the apparent viscosity of the samples. Substituting sugar with sorbitol increased the gel-like behavior, while isomalt and inulin increased the viscous behavior of the samples. Bulk sweeteners also caused changes in the initial melting temperature and enthalpy, as well as decreasing the peak melting temperature of dark chocolate. Sensory evaluation also showed that the samples containing sorbitol had the lowest and those having sucrose had the highest score related to the total acceptance. Bulk sweeteners had different effects on the sensory and rheological properties of dark chocolate; so, the use of a mixture of these compounds to achieve an optimal formulation similar to that of the commercial sample is recommended. | ||
| Keywords | ||
| Sensory evaluation; Melting behavior; Rheology; Dark chocolate; Volumetric sweeteners | ||
| References | ||
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