Effect of inulin, fructo-oligosaccharide, trehalose or maltodextrin (M10 and M30) on the physicochemical and sensory properties of dark compound chocolate

• Published in: Food science & technology 2021-09, Vol.149, p.111964, Article 111964
• Main Authors: Lim, Pei Yiin, Wong, Keat Yi, Thoo, Yin Yin, Siow, Lee Fong
• Format: Article
• Language: English
• Subjects: Dark compound chocolate; Maltodextrin; Stevioside; Trehalose; Viscosity
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.111964

The sucrose-free dark chocolate development is receiving attention due to increasing market demand for foods with reduced sugar. This study aimed to determine the physical and sensory properties, and the storage stability of sucrose-free dark compound chocolate by replacing the sucrose with inulin, Fructo-oligosaccharides (FOS), trehalose, or maltodextrin (M10 and M30) on a volume basis along with stevioside as a sweetening agent. Melting and crystallization properties, particle size, moisture content, rheological behaviour, hardness, bloom formation and sensory evaluation were examined using differential scanning calorimetry, particle size analyser, rheometer, and texture analysis, respectively. Sucrose substitution had no significant impact on the melting and crystallization behaviour in a compound chocolate model system. However, all sucrose-free dark compound chocolate displayed lower Casson viscosity, yield value and hardness than sucrose-containing dark compound chocolate, which may because the weaker particle-particle interaction in sucrose-free dark compound chocolate. Sucrose-free dark compound chocolate had lower sweetness (P