The Effect of Substituting Sugar With Isomalt, Inulin and Sorbitol on the Physical and Sensory Properties of Dark Chocolate

Loghmani, Seyed Vahid; Molavi, Hooman; Fazel, Mohammad

doi:10.22092/fooder.2023.359013.1335

Document Type : Research Paper

Authors

¹ Food Science and Technology department, Shahrekord branch, Islamic Azad University, Shahrekord, Iran

² food science and technology department shahrekord branch Islamic azad university

³ Department of Agriculture and Food Technology, Khorasgan Branch, Islamic Azad University, Isfahan

https://doi.org/10.22092/fooder.2023.359013.1335

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

Main Subjects

تکنولوژی مواد غذایی

References

Abbasi, S. and Farzanmehr, H. 2009. Optimization of the formulation of prebiotic milk chocolate based on rheological properties. Food Technology and Biotechnology. 47(4): 396-403. (in Persian).

Afoakwa, E. O. , Paterson, A. , Fowler, M. and Ryan, A. 2008. Flavor formation and character in cocoa and chocolate: a critical review. Critical Reviews in Food Science and Nutrition. 48(9): 840-857.

Beckett, S. T. 2008. The science of chocolate, Royal Society of Chemistry. Cambridge, United Kingdom.

Bitaraf, S. , Abbasi, S. and Hamidi, Z. 2016. Effects of inulin and bulking agents on rheological properties and particle size distribution of low-calorie dark chocolate. Food Science and Technology. 13(58): 183-194. (in Persian).

Castellari, M. , Versari, A. , Fabiani, A. , Parpinello, G. P. and Galassi, S. 2001. Removal of ochratoxin A in red wines by means of adsorption treatments with commercial fining agents. Journal of Agricultural and Food Chemistry. 49(8): 3917-3921.

Cleaver, G. 2018. Ranking and rank-rating. Descriptive Analysis in Sensory Evaluation. 2: 447-492.

De Graef, V. , Depypere, F. , Minnaert, M. and Dewettinck, K. 2011. Chocolate yield stress as measured by oscillatory rheology. Food Research International. 44(9): 2660-2665.

Dimitreli, G. , & Thomareis, A. S. 2008. Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese. Journal of Food Engineering. 84: 368–374

DuBois, G. E. 2000. Sweeteners: nonnutritive. In F. J. Francis (Ed.), Encyclopedia of food science and technology (2nd ed.) Vol. 4 (pp. 2245e2265). New York: John Wiley & Sons, Inc.

Esmali, A. , Asefi, N. and Yeganehzad, S. 2019. Effect the Ratio of an Emulsion Containing Sugar Alcohols and Particle Size on Thermal Resistance and Some Physical and Sensory Characteristics of Chocolate. Research and Innovation in Food Science and Technology. 8(2): 165-176. (in Persian).

Farzanmehr H, Abbasi S, Sahari MA. 2008. Effect of sugar replacer on some
physicochemical, rheological and sensory properties of milk chocolate. Iranian Journal
of Food Science & Technology. 3(3): 65-82. (in Persian)

Fernandes, V. A. , Müller, A. J. and Sandoval, A. J. 2013. Thermal, structural and rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering. 116(1): 97-108.

Foubert, I. , Vanrolleghem, P. A. and Dewettinck, K. 2003. A differential scanning calorimetry method to determine the isothermal crystallization kinetics of cocoa butter. Thermochimica Acta. 400(1-2): 131-142.

Gao, X. , Guo, T. , Han, F. , Tian, Y. and Zhang, Z. 2015. Rheological and sensory properties of four kinds of dark chocolates. American Journal of Analytical Chemistry. 6(13): 1010-1020.

Glicerina, V. , Balestra, F. , Dalla Rosa, M. and Romani, S. 2013. Rheological, textural and calorimetric modifications of dark chocolate during process. Journal of Food Engineering. 119(1): 173-179.

Gloria, H. and Sievert, D. 2001. Changes in the physical state of sucrose during dark chocolate processing. Journal of Agricultural and Food Chemistry. 49(5): 2433-2436.

Golob, T, Micovic, E, Bertoncelj, J. , Jamnik, M. 2004. Sensory acceptability of chocolate with inulin. Acta agriculturae slovenica. 83(2): 221-231.

Homayounirad, A. , Pirouzian, H. R. , Konar, N. , Toker, O. S. and Polat, D. G. 2019. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill. RSC advances. 9(51): 29676-29688. (in Persian)

Izidoro, D. R. , Scheer, A. P. , Sierakowski, M. R. and Haminiuk, C. W. 2008. Influence of green banana pulp on the rheological behaviour and chemical characteristics of emulsions (mayonnaises). LWT-Food Science and Technology. 41(6): 1018-1028.

Johansson, D. and Bergenståhl, B. 1992. The influence of food emulsifiers on fat and sugar dispersions in oils. I. Adsorption, sedimentation. Journal of the American Oil Chemists Society. 69(8): 705-717.

Kiumarsi, M. , Rafe, A. and Yeganehzad, S. 2017. Effect of different bulk sweeteners on the dynamic oscillatory and shear rheology of chocolate. Applied Rheology. 27(6): 11-19. (in Persian).

Krüger. C. 1999. Sugar and Bulk Sweetner,In: Industrial Chocolate Manufacture and Use. Beckett, S. T. 3rd ed. Oxford: Blackwell Science. 5: 36-55.

Li, L. and Liu, G. 2019. Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate. Journal of Food Engineering. 263: 114-122.

Nebesny, E. , Żyżelewicz, D. , Motyl, I. and Libudzisz, Z. 2005. Properties of sucrose-free chocolates enriched with viable lactic acid bacteria. European Food Research and Technology. 220(3): 358-362.

Oba, S. , Toker, O. S. , Palabiyik, I. , Konar, N. , Goktas, H. , Cukur, Y. , Artik, N. and Sagdic, O. 2017. Rheological and melting properties of sucrose-free dark chocolate. International Journal of Food Properties. 20(sup2): 2096-2106.

Rapaille A, Gonze M, Van Der Schueren F. 1995. Formulating sugar-free chocolate products with maltitol. Food Technol. 49(7): 51-4.

Rossini, K, Noreña, C. P. and Brandelli, A. 2011. Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions. Journal of food science and technology. 48(3): 305-311.

Servais, C. , Ranc, H. and Roberts, I. D. 2003. Determination of chocolate viscosity. Journal of Texture Studies. 34(5‐6): 467-497.

Shah, A. B. , Jones, G. P. and Vasiljevic, T. 2010. Sucrose‐free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents–effects on physicochemical and sensory properties. International Journal of Food Science & Technology. 45(7): 1426-1435.

Shourideh M, Taslimi A, Azizi MH, Mohammadifar MA, Mashayekh M. 2010. Effects of D-Tagatose, inulin and stevia as sugar substitutes on the physical, chemical,rheological and sensory properties of dark chocolate. Iranian Journal of Food Science & Technology. 5(3): 29-38.

Sokmen, A. and Gunes, G. 2006. Influence of some bulk sweeteners on rheological properties of chocolate. LWT-food Science and Technology. 39(10): 1053-1058.

Suter, A. 2010. The effect of galactooligosaccharide addition to a chocolate system. Doctoral dissertation, Ohio State University.

Van der Vaart, K. , Depypere, F. , De Graef, V. , Schall, P. , Fall, A. , Bonn, D. and Dewettinck, K. 2013. Dark chocolate’s compositional effects revealed by oscillatory rheology. European Food Research and Technology. 236(6): 931-942.

Wild, S. H. , Roglic, G. , Green, A. , Sicree, R. and King, H. 2004. Global prevalence of diabetes: estimates for the year 2000 and projections for 2030: response to Rathman and Giani. Diabetes Care. 27(10): 2569-2569.

Zumbe, A. , Lee, A. , & Storey, D. 2001. Polyols in confectionery: the route to sugar free,
reduced sugar and reduced calorie confectionary. British Journal of Nutrition, 85(1): 32- 45.

Food Engineering Research

The Effect of Substituting Sugar With Isomalt, Inulin and Sorbitol on the Physical and Sensory Properties of Dark Chocolate

References

References

Volume 22, Issue 1 - Serial Number 74
Spring and Summer 2023
June 2023
Pages 147-162

The Effect of Substituting Sugar With Isomalt, Inulin and Sorbitol on the Physical and Sensory Properties of Dark Chocolate

References

References

Volume 22, Issue 1 - Serial Number 74Spring and Summer 2023June 2023Pages 147-162

Volume 22, Issue 1 - Serial Number 74
Spring and Summer 2023
June 2023
Pages 147-162