Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 6, Pages 1413-1420Publisher
WILEY
DOI: 10.1111/ijfs.12791
Keywords
Cocoa butter; inulin; scanning electron microscopy; sensory acceptance; beta-glucan
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Funding
- Conselho Nacional de Pesquisa e Desenvolvimento (CNPq)
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Dietary fibre has been employed as a sucrose and fat replacement in chocolates and can influence the physical and sensory characteristics of the resulting product. Formulations of sucrose-free chocolates were developed with the addition of inulin and -glucan concentrate as partial substitutes for cocoa butter using a mixture design. The effects of the combinations of the three ingredients provided for the design on the texture, microstructure and sensory acceptance of the chocolates were investigated. The substitution of cocoa butter for inulin or -glucan concentrate decreased the hardness of the chocolates. It was possible to replace 10g of cocoa butter in a 100-g control formulation with inulin and still maintain good acceptance, while this same substitution with -glucan resulted in less acceptable chocolate, with a mean score of 6.4 on a scale from 0 to 10. Scanning electron microscopy (SEM) was used to investigate the effects of fibre addition by observing the developed microstructure.
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