Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture - Rheological, microstructure and physical quality characteristics

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dc.contributor.author Aidoo, R.P.
dc.contributor.author Afoakwa, E.O.
dc.contributor.author Dewettinck, K.
dc.date.accessioned 2018-11-21T09:41:24Z
dc.date.available 2018-11-21T09:41:24Z
dc.date.issued 2014-04
dc.identifier.other https://doi.org/10.1016/j.jfoodeng.2013.10.036
dc.identifier.other Volume 126,Pages 35-42
dc.identifier.uri http://ugspace.ug.edu.gh/handle/123456789/25627
dc.description.abstract Inulin and polydextrose have in recent times form basic ingredients in the manufacture of many sugar-free products. However, the applicability and suitability of inulin and polydextrose mixtures as sucrose replacers during manufacture of sugar-free chocolate is yet to be fully understood. This work investigated optimum conditions as well as influences of inulin and polydextrose mixtures as sucrose replacers on rheological properties, microstructure and physical qualities during manufacture of sugar-free chocolate. Increasing inulin concentrations with simultaneous reduction in polydextrose resulted in consistent increases in the Casson plastic viscosity while that led to decreases in Casson yield stress. Chocolate formulated with 100% polydextrose revealed large crystals with dense smaller particles and minimal inter-particle spaces compared to large crystals with more void spaces in chocolates formulated with 100% inulin. Chocolate formulation consisting of 75.3594% polydextrose and 24.6406% inulin was found as the optimum concentrations producing the most acceptable rheological and physical quality characteristics. © 2013 Elsevier Ltd. All rights reserved. en_US
dc.language.iso en en_US
dc.publisher Journal of Food Engineering en_US
dc.subject Bulking agent en_US
dc.subject Chocolate en_US
dc.subject Inulin en_US
dc.subject Mixture design en_US
dc.subject Polydextrose en_US
dc.subject Recipe optimization en_US
dc.title Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture - Rheological, microstructure and physical quality characteristics en_US
dc.type Article en_US


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