Physical characterization of low-calorie chocolate formulations

Date

2017-03-01

Author

Cikrikci, SEVİL
YUCEKUTLU, Mutlu
Mert, Behiç
Öztop, Halil Mecit

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

201
views

0
downloads

Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. In this study, sucrose-reduced chocolates sweetened with sucralose and stevia by using bulking agents were investigated in relation to their rheological, textural and sensory attributes. Dark, milk and white chocolates with different amounts of sweeteners were formulated. The Casson model best fitted to the rheological data. In dark chocolates, partial substitution of sucrose with stevia (DCSSt) gave similar plastic viscosity and yield stress values with control samples (DCS). Hardness measurements also supported these results. DCSSt sample was again found to be very similar to control in tested sensory attributes when assessed by a consumer panel. The data indicated that it was possible to manufacture chocolate by partial replacement of sucrose with stevia without adversely affecting its important rheological, textural properties and sensory acceptance.

Subject Keywords

Low calorie chocolate, Sucralose, Stevia, Rheology, Sensory

URI

https://hdl.handle.net/11511/46514

Journal

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION

DOI

https://doi.org/10.1007/s11694-016-9369-1

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effect of some intense sweeteners on rheological, textural and sensory properties of chocolate Yücekutlu, Mutlu; Öztop, Halil Mecit; Mert, Behiç; Department of Food Engineering (2015) Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. Although it is possible to formulate sugar-free or sugar-reduced chocolates with an acceptable sweetness level, these chocolates often show poorer sensory properties, especially undesirable mouthfeel, which could limit their consumption. In this study, low-sucrose chocolates sweetened with sucralose and stevia by using bulk...
Physical characterization of chocolates prepared with various soybean and milk powders physical character soybean milk chocolate Tasoyan, Izlem Cansu; YOLAÇANER, ELİF; Öztop, Halil Mecit (2023-02-01) The physical characterization of chocolate products is vital in manufacturing, and the chocolate's processing time and composition directly influence physical properties, such as rheology and melting. The objective of this study was to investigate the effects of processing time and the ingredient types on the physical properties of milk chocolates containing soy milk powder and soy protein isolate. Characteristics of skimmed milk chocolate (SMC) and whole milk chocolate (WMC) were compared to soy milk choco...
Food processing and digestion: The effect of extrusion process on bioactive compounds in extrudates with artichoke leaf powder and resulting in vitro cynarin and cynaroside bioaccessibility Güven, Özge; Şensoy, İlkay (Elsevier BV, 2018-01-01) Although herbal ingredients could be used to increase bioactive compounds in food products, it is more crucial to investigate the effect of processing on their bioaccessibility and their content. In this study, artichoke leaf powder (ALP) was added to wheat flour (WF) at ratios of 0:100, 3:97, 6:94 and 9:91 g ALP:g WF on dry basis. The effect of extrusion process on the bioactive compounds themselves and in vitro bioaccessibilities of cynarin and cynaroside, which are found in ALP, were investigated. Total ...
Formulation and characterization of starch and soy protein containing low calorie soft candy İlhan, Esmanur; Öztop, Halil Mecit; Department of Food Engineering (2019) Type of sugar and gelling agents used in confectionery formulations have vital importance since they directly influence physicochemical properties during storage. In this study, effect of a non-caloric rare sugar, D-allulose (formerly called D-psicose) on the starch based confectionery gels were investigated in the presence and absence of soy protein isolate using different experimental techniques for 28 days. For characterization of the formulized gel systems, common techniques were used (optical microscop...
The effect of extrusion on the functional components and in vitro lycopene bioaccessibility of tomato pulp added corn extrudates Tonyalı, Bade; Şensoy, İlkay; Karakaya, Sibel (2016-01-01) The effect of processing on functional ingredients and their in vitro bioaccessibility should be investigated to develop better food products. Tomato pulp was added as a functional ingredient to extrudates. The effects of extrusion on the functional properties of the extrudates and the in vitro bioaccessibility of lycopene were investigated. Two different temperature sets were applied during extrusion: 80 degrees C, 90 degrees C, 100 degrees C and 130 degrees C and 80 degrees C, 100 degrees C, 130 degrees C...

Citation Formats

S. Cikrikci, M. YUCEKUTLU, B. Mert, and H. M. Öztop, “Physical characterization of low-calorie chocolate formulations,” JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, pp. 41–49, 2017, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46514.