Research Repository

Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents – effects on physicochemical and sensory properties

Shah, Abhishek B, Jones, Gwyn and Vasiljevic, Todor (2010) Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents – effects on physicochemical and sensory properties. International Journal of Food Science and Technology, 45 (7). pp. 1426-1435. ISSN 0950-5423 (print) 1365-2621 (online)

Full text for this resource is not available from the Research Repository.

Abstract

Sucrose-free milk chocolates sweetened with Stevia and containing different types of commercial inulin or polydextrose as bulking agents, were examined in relation to their physico-chemical, rheological and sensory properties. Compared with chocolate sweetened with sucrose, noticeable differences in lightness (L* values) were observed for sucrose-free chocolates and attributed to changes in surface roughness. Chocolate containing inulin with a higher degree of polymerisation (DP) had higher melting points, greater plastic viscosity and an increased flow behaviour index. The Herschel-Bulkley mathematical model most closely fitted to the rheological data. Chocolate containing the highest DP inulin was found to be very similar to control in tested sensory attributes (appearance, firmness, smoothness, mouth feel, flavour/taste and overall acceptance) when assessed by a consumer panel. These data indicate that it is possible to manufacture sucrose-free chocolate using high DP inulin without adversely affecting its important physico-chemical properties and sensory acceptance.

Item Type: Article
Uncontrolled Keywords: ResPubID19801, chocolate, rheology, sensory acceptability, Stevia rebaudiana extract, sucrose replacement
Subjects: Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
FOR Classification > 0908 Food Sciences
SEO Classification > 8601 Processed Food Products and Beverages (excl. Dairy Products)
Depositing User: VUIR
Date Deposited: 14 Jun 2012 05:39
Last Modified: 20 Jun 2012 04:27
URI: http://vuir.vu.edu.au/id/eprint/7356
DOI: 10.1111/j.1365-2621.2010.02283.x
ePrint Statistics: View download statistics for this item
Citations in Scopus: 37 - View on Scopus

Repository staff only

View Item View Item

Search Google Scholar