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

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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)

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.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/7356
DOI https://doi.org/10.1111/j.1365-2621.2010.02283.x
Official URL http://onlinelibrary.wiley.com/doi/10.1111/j.1365-...
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8601 Processed Food Products and Beverages (excl. Dairy Products)
Keywords ResPubID19801, chocolate, rheology, sensory acceptability, Stevia rebaudiana extract, sucrose replacement
Citations in Scopus 73 - View on Scopus
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