Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture – effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

International Journal of Food Science and Technology

Volumn 52, Issue 1, 2017, Pages 282-290

  Aidoo, Roger Philip ^a,b   Appah, Emelia ^a   Van Dewalle, Davy ^a   Afoakwa, Emmanuel Ohene ^b   Dewettinck, Koen ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF GHANA   (Ghana)

Author keywords

Bulking agents; chocolate; fat; inulin; microstructure; polydextrose; sugar free

Indexed keywords

MELTING; MICROSTRUCTURE; MIXTURES; OILS AND FATS; POLYSACCHARIDES; SUGAR (SUCROSE); YIELD STRESS;

BULKING AGENTS; CASSON PLASTIC VISCOSITY; CHOCOLATE; INULIN; MELTING CHARACTERISTICS; MICROSTRUCTURAL EXAMINATION; POLYDEXTROSE; SIMULTANEOUS REDUCTION;

SUGAR MANUFACTURE;

EID: 84996598170     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13281     Document Type: Article

References (31)

1. Aeschlimann, J.M. & Beckett, S.T. (2000). International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity. Journal of Texture Studies, 31, 541–576.
2. Afoakwa, E.O. (2010). Chocolate Science and Technology. Oxford: Wiley-Blackwell Publishers Inc.
3. Afoakwa, E.O., Paterson, A. & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate – a review. Trends in Food Science & Technology, 18, 290–298.
4. Afoakwa, E.O., Paterson, A., Fowler, M. & Viera, J. (2008). Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87, 181–190.
5. Aidoo, R.P. (2015). Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate. PhD thesis, Ghent University, Belgium, pp 49.
6. Aidoo, R.P., Depypere, F., Afoakwa, E.O. & Dewettinck, K. (2013). Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends in Food Science and Technology, 32, 84–96.
7. Aidoo, R.P., Afoakwa, E.O. & Dewettinck, K. (2014). Optimization of Inulin and Polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics. Journal of Food Engineering, 226, 1259–1268.
8. Al-Sheraji, S.H., Ismail, A., Monap, M.Y., Mustafa, S., Yusof, R.M. & Hassan, F.A. (2013). Prebiotics as functional foods: a review. Journal of Functional Foods, 5, 1542–1553.
9. Beckett, S.T. (2000). The Science of Chocolate. Cambridge: Royal Society of Chemistry Paperbacks.
10. Beckett, S.T. (2008). The Science of Chocolate. 2nd edn. Cambridge: Royal Society of Chemistry Paperbacks.
11. Beckett, S.T. (2009). Industrial Chocolate Manufacture and Use. 4th edn. Oxford: Blackwell Science, pp. 153–181 201-230, 405-428. 460-465.
12. Belšcak-Cvitanovic, A., Komes, D., Dujmovic′, M. et al. (2015). Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives. Food Chemistry, 167, 61–70.
13. De Pelsmaeker, S., Gellynck, X., Delbaere, C., Declerq, N. & Dewettinck, K. (2015). Consumer-driven product development and improvement combined with sensory analysis: a case-study for European filled chocolates. Food Quality and Preference, 41, 20–29.
14. Do, T.-A.L., Hargreaves, J.M., Wolf, B., Hort, J. & Mitchell, J.R. (2007). Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. Journal of Food Science, 72, 541–552.
15. Farzanmehr, H. & Abbasi, S. (2009). Effects of Inulin and Bulking agents on some Physico- chemical, Textural and Sensory properties of milk chocolate. Journal of Texture Studies, 40, 536–553.
16. Harwood, M.L. (2013). A Novel Method to Assess Consumer Acceptance of Bitterness in Chocolate Products. Thesis in The Pennsylvania State University The Graduate School College of Agricultural Sciences, US. pp. 123.
17. Keogh, M.K., Murray, C.A. & O'Kennedy, B.T. (2003). Effects of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate. International Dairy Journal, 13, 719–726.
18. Konar, N., Ozhan, B., Artik, N., Dalabasmaz, S. & Poyrazoglu, E.S. (2014). Rheological and physical properties of inulin-containing milk chocolate prepared at different process conditions. CyTA Journal of Food, 12, 55–64.
19. Konar, N., Toker, O.S., Oba, S. & Sagdic, O. (2016). Improving functionality of chocolate: a review on probiotic, prebiotic, and/or synbiotic characteristics. Trends in Food Science & Technology, 49, 35–44.
20. Kruger, C. (1999). Sugar and bulk sweeteners. In: Industrial Chocolate Manufacture and Use, 3rd ed. (edited by S.T. Beckett) Oxford: Blackwell Science.
21. Kulozik, U., Tolkach, A., Bulca, S. & Hinrichs, J. (2003). The role of processing and matrix design in development and control of microstructures in dairy food production – a survey. International Dairy Journal, 13, 621–630.
22. Lucisano, M., Casiraghi, E. & Mariotti, M. (2006). Influence of formulation and processing variables on ball mill refining of milk chocolate. European Food Research Technology, 223, 797–802.
23. Mcclements, D.J. (2007). Understanding and Controlling the Microstructure of Complex Foods. Cambridge: Woodhead publishing.
24. Minifie, B.W. (1989). Chocolate, cocoa and confectionery. In: Science and Technology, 3rd edn. New York: Van Norstrand & Reinhold.
25. Olinger, P.M. (1994). New options for sucrose-free chocolate. The Manufacturing Confectioner, 74, 77–84.
26. Prakash, I., DuBois, G.E., Clos, J.F., Wilkens, K.L. & Fosdick, L.E. (2006). Development of rebiana, a natural, non-caloric sweetener. Food and Chemical Toxicology, 46, 75–82.
27. Rudolf, G.G. & Stergios, L.T. (1995). Product and process for producing a sucrose-free water-containing milk chocolate. European Patent, Number 0 674 840 A1.
28. Servais, C., Jones, R. & Roberts, I. (2002). The influence of particle size distribution on the processing of food. Journal of Food Engineering, 51, 201–208.
29. Shah, A.B., Jones, G.P. & 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 and Technology, 45, 1426–1435.
30. Sokmen, A. & Gunes, G. (2006). Influence of some bulk sweeteners on the rheological properties of chocolate. Lebensmittel-Wissenschaft und Technologie, 39, 1053–1058.
31. Tungland, B. & Meyer, D. (2002). Non-digestible oligosaccharides (dietary fibre): their physiology and role in human health and food. Comprehensive Reviews in Food Science and Food Safety, 3, 73–92.