Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Haniyeh Rasouli-Pirouzian, Seyed Hadi Peighambardoust and Sodeif Azadmard-Damirchi
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Haniyeh Rasouli-Pirouzian: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran
Sodeif Azadmard-Damirchi: Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran

Czech Journal of Food Sciences, 2017, vol. 35, issue 5, 440-448

Abstract: The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0-100%) were used and ten formulations were examined in order to find the optimum levels. All chocolate samples showed shear thinning behaviour. It was found that compound milk chocolate behaved as a Casson fluid. Chocolate formulations containing the highest maltitol substitution resulted in similar flow properties compared to those of the control and hence can be a good alternative. The results demonstrated that chocolate combinations containing 87.8% maltitol and 12.2% xylitol were found as the optimum concentrations producing the most acceptable rheological properties.

Keywords: chocolate; maltitol; flow properties; simplex-lattice mixture design; xylitol (search for similar items in EconPapers)
Date: 2017
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:35:y:2017:i:5:id:231-2016-cjfs

DOI: 10.17221/231/2016-CJFS

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