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

Abstract

ABSTRACT 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 physicochemical, 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. PRACTICAL APPLICATIONS In this paper, we have reported the influences of inulin (IN) as a prebiotic as well as polydextrose (PD) and maltodextrin (MD) as bulking agents on physicochemical, energy content, texture and sensory properties of milk chocolate using simplex lattice mixture design. To the best of our knowledge, this is the first report in this field with very interesting results and practical applicability. Moreover, our findings showed that the use of aforementioned ingredients instead of sugar could lead to production of low‐calorie milk chocolate without having the undesirable textural and physiological effects on the product and consumers. Moreover, the simplex lattice mixture design was found a very useful technique for finding optimum ratios of sugar replacers in formulation.