Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents - effects on physicochemical and sensory properties

International Journal of Food Science and Technology

Volumn 45, Issue 7, 2010, Pages 1426-1435

  Shah, Abhishek B ^a   Jones, Gwyn P ^b   Vasiljevic, Todor ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b DEAKIN UNIVERSITY   (Australia)

Author keywords

Chocolate; Rheology; Sensory acceptability; Stevia rebaudiana extract; Sucrose replacement

Indexed keywords

BULKING AGENTS; CHOCOLATE; FLOW BEHAVIOUR INDEX; HERSCHEL-BULKLEY; HIGHER MELTING POINTS; HIGHER-DEGREE; MILK CHOCOLATE; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; PLASTIC VISCOSITY; POLYDEXTROSE; RHEOLOGICAL DATA; SENSORY ACCEPTABILITY; SENSORY ACCEPTANCE; SENSORY ATTRIBUTES; SENSORY PROPERTIES; STEVIA REBAUDIANA; SUCROSE REPLACEMENT;

CHEMICAL PROPERTIES; ELASTICITY; MATHEMATICAL MODELS; RHEOLOGY; SUGAR SUBSTITUTES; SURFACE ROUGHNESS; VISCOSITY;

SUGAR (SUCROSE);

STEVIA REBAUDIANA; THEOBROMA CACAO;

EID: 77955995312     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02283.x     Document Type: Article

References (47)

1. Aeschlimann JM, Beckett ST. International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity. Journal of Texture Studies 2000, 31:541-576.
2. Afoakwa EO, Paterson A, Fowler M. Factors influencing rheological and textural qualities in chocolate - a review. Trends in Food Science and Technology 2007a, 18:290-298.
3. Afoakwa EO, Paterson A, Fowler M. Effects of particle size distribution and composition on rheological properties of dark chocolate. Journal of European Food Research and Technology 2007b, 102:1-10.
4. Afoakwa EO, Paterson A, Fowler M, Vieira J. Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition. Journal of European Food Research and Technology 2008, 227:1215-1223.
5. Official Methods of Analysis 2005, 18th edn, Maryland, AOAC
6. Beckett ST. Industrial Chocolate Manufacture and Use 1994, 2nd edn, Glasgow, Blackie Academic and Professional
7. Beckett ST. Industrial Chocolate Manufacture and Use 1999, 3rd edn, Oxford, Blackwell Science Publishers
8. Beckett ST. The Science of Chocolate 2000, Cambridge, The Royal Society of Chemistry
9. Blecker C, Chevalier JP, Fougnies C, Van Herck JC, Deroanne C, Paquot M. Characterisation of different inulin samples by DSC - influence of polymerization degree on melting temperature. Journal of Thermal Analysis and Calorimetry 2003, 71:215-224.
10. Bot A, Erle U, Vreeker R, Agterof WG. Influence of crystallization conditions on the large deformation rheology of inulin gels. Food Hydrocolloids 2004, 18:547-556.
11. Bouzas J, Brown BD. Interactions affecting microstructure, texture, and rheology of chocolate confectionery products. Ingredient Interactions: Effects on Food Quality 1995, Goankar AG, edited by, 1st edn, New York, Marcel Dekker Publishing
12. Briggs JL, Wang T. Influence of shearing and time on the rheological properties of milk chocolate during tempering. Journal of American Oil Chemists' Society 2004, 81:117-121.
13. Briones V, Aguilera JM, Brown C. Effect of surface topography on color and gloss of chocolate samples. Journal of Food Engineering 2006, 77:776-783.
14. Cagindi O, Otles S. Determination of some physical and sensory properties of milk, dark and white chocolate at different storage temperatures. Journal of Polish Agricultural Universities 2007, 10:1.
15. Chevalley J. Rheology of chocolate. Journal of Texture Studies 1975, 6:177-195.
16. Chiavaro E, Vittadini E, Corradini C. Physicochemical characterization and stability of inulin gels. Journal of European Food Research and Technology 2007, 225:85-94.
17. Daget N, Joerg M. Creamy perception II: in model soups. Journal of Texture Studies 1991, 22:169-189.
18. Daget N, Joerg M, Bourne M. Creamy perception. I: in model dessert creams. Journal of Texture Studies 1987, 18:367-388.
19. De Melo LL, Bolini HM, Efraim P. Equisweet milk chocolates with intense sweeteners using time-intensity method. Journal of Food Quality 2007, 30:1023-1039.
20. De Wit JN. Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science 1998, 81:597-608.
21. Steviol Glycosides as Intense Sweeteners. Application A540 - Final assessment report 2008, Canberra, Food Standards Australia/New Zealand
22. Golob T, Micovic E, Bertoncelj J, Jamnik M. Sensory acceptability of chocolate with inulin. Acta agriculturae Slovenica 2004, 83:221-231.
23. Guinard JX, Mazzucchelli R. Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements. Journal of the Science of Food and Agriculture 1999, 79:1331-1339.
24. Hébette C, Delcour JA, Koch MH. Complex melting of semi-crystalline (Cichorium intybus L.) inulin. Carbohydrate Research 1998, 310:65-75.
25. Kaur N, Gupta AK. Applications of inulin and oligofructose in health and nutrition. Journal of Biosciences 2002, 27:703-714.
26. Kim Y, Faqih MN, Wang SS. Factors affecting gel formation of inulin. Carbohydrate Polymers 2001, 46:135-145.
27. Kip P, Meyer D, Jellema RH. Inulins improve sensoric and textural properties of low-fat yoghurts. International Dairy Journal 2006, 16:1098-1103.
28. Kloek W, Van Vliet T, Walstra P. Large deformation behavior of fat crystal networks. Journal of Texture Studies 2005, 36:516-543.
29. Loisel C, Lecq G, Keller G, Ollivon M. Dynamic crystallization of dark chocolate as affected by temperature and lipid additives. Journal of Food Science 1998, 63:73-79.
30. Minifie BW. Chocolate, Cocoa and Confectionery 1989, New York, Van Nostrand Reinhold
31. Niness KR. Inulin and oligofructose: what are they? Journal of Nutrition 1999, 129:1402-1406.
32. Ogunwolu SO, Jayeola CO. Development of non-conventional thermo-resistant chocolate for the tropics. British Food Journal 2006, 108:451-455.
33. Rao MA. Rheology of Fluid and Semisolid Foods, Principles and Applications 1999, Maryland, Aspen Publisher Inc
34. Rapaille A, Gonze M. Sorbitol and Maltitol: Progress on Property Characteristics and Application 1991, UK, FIE Conference proceedings Expoconsult Publishers
35. Roberfroid MB. Inulin Type Fructans - Functional Food Ingredients 2005, Florida, CRC Press
36. SAS/STAT Softwares: Changes and Enhancements Through Release 6.11 1996, Cary, NC, SAS Inst Inc
37. Servais C, Jones R, Roberts I. The influence of particle size distribution on processing of food. Journal of Food Engineering 2002, 51:201-208.
38. Servais C, Ranc H, Roberts ID. Determination of chocolate viscosity. Journal of Texture Studies 2004, 34:467-497.
39. Singh SD, Rao GP. Stevia: the herbal sugar of 21st century. Journal of Sugar Technology 2005, 7:17-24.
40. Sokmen A, Gunes G. Influence of some bulk sweeteners on rheological properties of chocolate. Journal of Food Science and Technology 2006, 39:1053-1058.
41. Stapley AG, Tewkesbury H, Fryer PJ. The effects of shear and temperature history on the crystallization of chocolate. Journal of the American Oil Chemists' Society 1999, 76:677-685.
42. Stokols J, Bordi P, Palchak T, Andy Lee H. Sensory evaluation: age and gender profiling of lite no sugar-added vanilla ice creams. Foodservice Research International 2006, 17:41-48.
43. Agency Response Letter. GRAS Notice No. GRN 000253 2008, College Park, ML, Center for Food Safety and Applied Nutrition
44. Villegas B, Costell E. Flow behavior of inulin-milk beverages. Influence of inulin average chain length and of milk fat content. International Dairy Journal 2007, 17:776-781.
45. Wada T, Sugatani J, Terada E, Ohguchi M, Miwa M. Physicochemical characterization and biological effects of inulin enzymatically synthesized from sucrose. Journal of Agricultural and Food Chemistry 2005, 53:1246-1253.
46. Ziegler GR, Mongia G, Hollender R. Role of particle size distribution of suspended solids in defining the sensory properties of milk chocolate. International Journal of Food Properties 2001, 4:175-192.
47. Zoulias EI, Orepoulou V, Kounalaki E. Effect of fat and sugar replacement on cookie properties. Journal of the Science of Food and Agriculture 2002, 82:1637-1644.