EFFECTS OF INULIN AND BULKING AGENTS ON SOME PHYSICOCHEMICAL, TEXTURAL AND SENSORY PROPERTIES OF MILK CHOCOLATE

摘要

Chocolates are favorite foodstuffs with high sugar contents. Therefore, in the present study, the production of a low-sugar milk chocolate with prebiotic properties is evaluated. Various ratios of inulin (IN), polydextrose (PD) and maltodextrin (MD) along with sucralose (0.04% w/w) were used instead of sugar. Fifteen formulations were examined to determine some physicochemi-cal, mechanical and sensory properties in order to find their optimum ratios. In general, formulations with high ratios of PD and MD were moister and softer than control. The lowest moisture content and highest hardness were observed for the moderate ratios. In addition, MD induced the least desirable sensorial effects, whereas PD and IN pronouncedly improved the overall acceptability. The optimum applicable range for IN, PD and MD were 14-32% and 71-84%, 7-26% and 67-77%, and 0-20% of sugar substitutes, respectively. Our findings on simultaneous fat and sugar reductions also indicated the possibility of fat cut up to 5% in comparison to previous fat content.