Journal
MOLECULES
Volume 26, Issue 19, Pages -Publisher
MDPI
DOI: 10.3390/molecules26195908
Keywords
white chocolate; resistant starch; rheology; texture; thermal properties; dietary fiber; sensory characteristics
Funding
- Croatian Science Foundation [UIP-2017-05-8709]
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The study found that white chocolates enriched with resistant starch had higher dietary fiber content and reduced total fats and protein content. The addition of resistant starch increased the viscosity and decreased the hardness and volume mean diameter of the enriched chocolates.
Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
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