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Some sugar alcohol sweeteners such as maltitol, sorbitol, and xylitol were tested as a sucrose substitute in a lowcaloriedark chocolate. The Arriba cacao bean, grown in Ecuador, was adapted to cope with a single origin beanto-bar chocolate. The cocoa mass was prepared by roasting (160oC, 20 min), dehulling, and grinding of the bean.
The chocolate paste containing all the ingredients was conched at 45oC for 36 h and was tempered at 27°oC. Thefunctional nutrients including total polyphenol (1,100 mg%), total flavonoid(17 mg%), and crude fiber (9.89%) wereidentified from the chocolates. The water activities of the chocolates ranged from 0.23 to 0.26. Xylitol and sorbitolraised the spreadability of the chocolate pastes along with a lowered consistency. The appearance of pisiform fatglobules appeared on the surface of the chocolate and became less frequent with added maltitol. Particle size of thechocolate ranged from 7.86 μm (maltitol) to 12.89 μm (sorbitol), predicting smooth mouthfeel in the products. Themelting points (about 30oC) and bloom resistance of the chocolates were less affected by the kind of sweetenersused. Demolding properties of the solid chocolate were improved by adding maltitol or sorbitol sweeteners. Sensorialacceptability of the chocolate sweetened with xylitol, which was comparable to that of sucrose, was the highest.
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참고문헌 (41)
참고문헌 신청
Afoakwa EO / 2008 / Effects of particle size distribution and composition on rheological properties of dark chocolate / Eur. Food Res. Tech 226:1259~1268
Afoakwa EO / 2008 / Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry / Food Res. Int 41:751~757
Afoakwa EO / 2010 / In: Chocolate Science and Technology / Wiley-Blackwell :58~71
안혜령 / 2010 / 자일리톨 첨가 머핀의 품질특성 / 한국조리학회지 16(3):307~316
AOAC. / 2012 / Official Method of Analysis / Association of Official Analytical Chemists
Afoakwa EO / 2008 / Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry / Food Res. Int 41:751~757
Afoakwa EO / 2010 / In: Chocolate Science and Technology / Wiley-Blackwell :58~71
안혜령 / 2010 / 자일리톨 첨가 머핀의 품질특성 / 한국조리학회지 16(3):307~316
AOAC. / 2012 / Official Method of Analysis / Association of Official Analytical Chemists
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