Sucrose-Free Milk Chocolate Sweetened with Different Bulking Agents: Effects on Physicochemical and Sensory Properties

Author: Haniyeh Rasouli Pirouzian*, Seyed Hadi Peighambardoust** and Sodeif Azadmard-Damirchi***

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Abstract

In the present study, the effects of substituting sucrose with maltitol and xylitol as bulking agents in compound milk chocolate were examined in relation to their physico-chemical, rheological and sensory characteristics. Standard reference chocolate was made using sucrose. The Casson mathematical model was the best fitting model for predicting rheological properties. Compared with chocolate sweetened with sucrose, significant differences in Casson viscosity, yield value and hardness were observed for sucrose-free chocolates. Generally, there was no major difference between chocolate formulations containing high concentration of maltitol and conventional chocolate concerning the following parameters: moisture content, mean particle size and sensory properties. However, sucrose replacement with the high ratios of xylitol had higher moisture content, greater Casson viscosity and an increased flow behaviour index. These findings illustrate that it is possible to manufacture chocolate us

Keywords

Chocolate, maltitol, rheology, sensory characteristic, xylitol

Conclusion

A sucrose-free compound milk chocolate with maltitol and xylitol as bulking agents was successfully developed. Substitution of sucrose by maltitol and xylitol blends has varied influences on the rheological properties and physical quality. The effect was dependent not only on the type of sugar alcohol used but also on the concentrations present. Sugar replacement with high mass fractions of xylitol yielded in different physico-chemical and sensory properties in comparison to reference chocolate. High mean particle size and high moisture content of the samples made with xylitol were the main reasons for the higher viscosity, lower sensory scores and hardness of the resulting chocolates. Although the values almost fell in the standard ranges reported for the chocolate. However, it is possible to reduce the magnitude of the changes induced by a decrease in the ratio of xylitol. A very interesting relationship between particle size of sugar alcohols and some parameters (Casson viscosity,

References

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How to cite this article

Haniyeh Rasouli Pirouzian, Seyed Hadi Peighambardoust and Sodeif Azadmard-Damirchi (2016). Sucrose-Free Milk Chocolate Sweetened with Different Bulking Agents: Effects on Physicochemical and Sensory Properties, Biological Forum – An International Journ