Rheological properties of sugarfree milk chocolate: Comparative study and optimisation
| Autor: | Haniyeh Rasouli-Pirouzian, Seyed Hadi Peighambardoust, Sodeif Azadmard-Damirchi |
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| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Czech Journal of Food Sciences, Vol 35, Iss 5, Pp 440-448 (2017) |
| Druh dokumentu: | article |
| ISSN: | 1212-1800 1805-9317 |
| DOI: | 10.17221/231/2016-CJFS |
| Popis: | 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. |
| Databáze: | Directory of Open Access Journals |
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