Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol

Nastaj, Maciej; Sołowiej, Bartosz; Stasiak, Dawid; Mleko, S.; Terpiłowski, Konrad; Łyszczek, R.J.; Tomasevic, I.B.; Tomczyńska‐Mleko, Marta

doi:10.1016/j.idairyj.2022.105450

Cited by 7 publications

(6 citation statements)

References 49 publications

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“…Then molded in a proper shape. Nastaj et al (2022) Fortification with bioactive components Flavonol To enhance the overall antioxidant capacity (flavonol content and procyanidin content) of enriched chocolate. This experimental study analyzed the total antioxidant capacity of the enriched chocolate and compares it with the normal conventional chocolate.…”

Section: Approaches To Fortify Dark Chocolatementioning

confidence: 99%

“…The anti-blooming effect was produced by the addition of WPI and erythritol. Therefore it can be said that highly nutritious dark chocolate was produced ata low cost ( Nastaj et al, 2022 ).…”

Section: Approaches To Fortify Dark Chocolatementioning

confidence: 99%

“… Water activity meter, rheometer, GT Contour Surface Metrology optical profilometer, texture analyzer and confocal microscope. Nastaj et al (2022) Flavonol Flavonol enrichment increased the antioxidant capacity of the chocolate. After enrichment flavonol-3-ol content was 4 mg/g, which was 3 times higher than conventional chocolate.…”

Section: Effect Of Dark Chocolate Fortification On Physical Nutrition...mentioning

confidence: 99%

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Dark chocolate: An overview of its biological activity, processing, and fortification approaches

Samanta

Sarkar

Chakraborty

et al. 2022

Current Research in Food Science

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Section: Approaches To Fortify Dark Chocolatementioning

confidence: 99%

Section: Approaches To Fortify Dark Chocolatementioning

confidence: 99%

Section: Effect Of Dark Chocolate Fortification On Physical Nutrition...mentioning

confidence: 99%

See 1 more Smart Citation

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

Samanta

Sarkar

Chakraborty

et al. 2022

Current Research in Food Science

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“…In order to overcome the obesity problems, the food industries are being encouraged to reformulate food products by reducing the content of free sugars that increase body weight or adiposity. As confectionery products have grown in popularity, there must have been actions taken by the food industry and baking households to provide that [ 5 , 8 , 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

“…Erythritol sweetness is 60% of that of saccharose, and it does not trigger insulin secretion from the pancreas due to its very small caloricity (0.2 kcal g −1 against 4 kcal g −1 for sucrose). It has a very similar structure, organoleptic, and physical properties to sugar, making it widely used in sugar-free reformulated confectionery products [ 9 , 10 ]. Erythritol is not introduced to the circulatory system and is excreted out of the body completely intact [ 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People

Nastaj

Sołowiej

Terpiłowski

et al. 2023

Foods

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This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 125 g of almond flour. The rheological properties (τ, G′, G″, and tan (δ)) and stability of the macaron batters before baking were evaluated. In order to produce the macarons, the batters were solidified at 147 °C for 12 min. The textural and surface properties (roughness and color), as well as the microstructures and water activities, were determined for the macarons. It was feasible to produce macarons over the entire range of the tested erythritol content. Even the smallest amount of erythritol (20 g) facilitated the preservation of the macaron structure. The medium erythritol concentration (40 g) improved the stability of the batters and their rheology and was the most effective for air pocket stabilization during baking; however, its largest addition (60 g) resulted in an increase in the final macaron volume. The increased erythritol addition improved mechanical properties and shelf life, producing a smoothing effect on the macaron surfaces and having a significant effect on their color co-ordinates.

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Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

Torregrossa,

Cinquanta,

Albanese

et al. 2024

Eur Food Res Technol

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The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of texture analysis, rheology, water activity, fatty acid composition, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The vegan sample (i.e., the milk-less one) showed lower values of hardness and adhesiveness as well as a larger peak in the melting behavior at the calorimetric evaluation (DSC). Moreover, the absence of milk resulted in the halving of the yield stress and a decrease in both the apparent and Casson’s viscosity. In the sample of chocolate with less sucrose, the peak temperatures measured at the DSC indicate crystallization of cocoa butter in its best form (Vβ2), unlike in dark chocolate, due to the different sugar composition. Similarly, the Casson yield stress (τ0), increased significantly (almost 70%), with the substitution of sugar. Finally, the results of NMR FFC relaxometry made it possible to identify aggregates of different sizes, laying the basis for its use as a rapid, non-destructive method for chocolate analysis.

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Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol

Cited by 7 publications

References 49 publications

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

Dark chocolate: An overview of its biological activity, processing, and fortification approaches

The Effect of Erythritol on the Physicochemical Properties of Reformulated, High-Protein, and Sugar-Free Macarons Produced from Whey Protein Isolate Intended for Diabetics, Athletes, and Physically Active People

Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

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