Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics

Khoshkish, Maral; Gharachorlo, Maryam; Yeganehzad, Samira

doi:10.22092/fooder.2021.351382.1281

Document Type : Research Paper

Authors

¹ Associate Professor

² -

https://doi.org/10.22092/fooder.2021.351382.1281

Abstract

Bamboo fiber is extracted from a plant called bamboo belonging to the poaceae family and has no caloric role. This study aims at investigating the possibility of producing breakfast chocolate, while replacing oil with this fiber at five levels, zero, 2.5, 4.5, 6.5, 8.5%. The results showed that replacing oil with fiber up to the level of 8.5% did not have a significant effect on pH values and water activity. It was found that moisture and ash increased significantly (p <0.05), as the fiber increased in the breakfast chocolate formulation). Also, the result of calorie analysis showed that by replacing oil with fiber up to the level of 8.5%, the level of caloric content decreased by 13.42%. The five sensory evaluation of breakfast chocolate formulation also indicated a higher acceptance of the sample prepared with 4.5% bamboo fiber. The results of tissue analysis and measurement of visual viscosity showed that the parameters of visual viscosity, stiffness, cohesion, adhesion and consistency index increased significantly (p <0.05) as the fiber percentage in the formula increased. In general, breakfast chocolate made with 4.5% bamboo fiber can be a good substitute for fat in breakfast chocolate and the optimal formula is able to reduce the caloric content by 6.35%.

Keywords

20.1001.1.26454531.1400.20.2.11.3

Main Subjects

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Food Engineering Research

Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics

References

References

Volume 20, Issue 2 - Serial Number 71
Autumn and Winter
March 2022
Pages 151-166

Using of Bamboo Fiber as A Fat Substitute in Breakfast Chocolate (Chocolate Cream) and the Study of Its Sensory, Tissue, and Physicochemical Characteristics

References

References

Volume 20, Issue 2 - Serial Number 71Autumn and WinterMarch 2022Pages 151-166

Volume 20, Issue 2 - Serial Number 71
Autumn and Winter
March 2022
Pages 151-166