Influence of some bulk sweeteners on rheological properties of chocolate

Sokmen, Ahmet; Güneş, Gürbüz

doi:10.1016/j.lwt.2006.03.002

Cited by 143 publications

(110 citation statements)

References 9 publications

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“…Previous studies have also shown that SSA is inversely correlated with the different components of the PSD (Afoakwa et al 2009;Beckett 1999;Sokmen and Gunes 2006;Ziegler and Hogg 1999), as was observed in this study. As a result, it was concluded that a variation in PSD may occur depending on the CaCO 3 content of chocolate, and that it is possible to observe a variation in the rheological, sensory and textural properties of the product due to this PSD variation.…”

Section: Particle Size Distributionsupporting

confidence: 89%

“…Rheological properties of the milk chocolate samples were measured using a rheometer (Brookfield R/S Plus, USA) according to the method used by Sokmen and Gunes (2006), with some modifications. Each chocolate sample was incubated at 50°C for 75 min, melted, then transferred to the rheometer and sheared at a rate of 5.00 s −1 for 10 min at 40°C prior to beginning the measurement cycles.…”

Section: Rheological Measurementmentioning

confidence: 99%

“…The Casson model was also applied to the data from the present study. However, Sokmen and Gunes (2006), who investigated the effects of different bulk sweeteners, such as maltitol, isomalt and xylitol, as well as the particle size distributions of these sweeteners on the rheological properties of molten (Konar 2013). In the present study, the Herschel-Bulkley model showed the best fit for predicting rheology, except in the case of sample group D. Therefore, the related rheological parameters, such as yield stress, viscosity and rate index, along with Casson yield stress and viscosity, are given with together at Table 4.…”

Section: Rheologymentioning

confidence: 99%

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Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

2013

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In the present study, chocolates were investigated that had been prepared according to the composition specified as a result of this previous work (9.00 % w/w inulin and 34.0 % w/w maltitol) Certain physical (particle size distribution [PSD], brightness, chroma, water activity and hardness) and rheological features of the samples resulting from the addition of calcium carbonate in different quantities (300, 450, 600, 750 and 900 mg calcium carbonate to 100 mg milk chocolate) were studied. Both the Herschel-Bulkley and Casson models were used to investigate the rheological findings. It was determined by comparing certain rheological (rate index, Casson yield stress and Casson viscosity) and physical (chroma and hardness) parameters that samples containing 409.5 mg calcium (nearly 41.0 % of the RDA of calcium) per 100 g chocolate did not show significant differences from samples from the control group. Furthermore, these calciumcontaining samples were shown to exhibit positive differences in other physical properties (brightness and water activity) that could be noteworthy and significant with respect to visual quality and shelf life.

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Section: Particle Size Distributionsupporting

confidence: 89%

Section: Rheological Measurementmentioning

confidence: 99%

Section: Rheologymentioning

confidence: 99%

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Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

2013

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“…Researches have scarcely been focused on maltitol and xylitol for use as bulking agents in the production of sugar-free chocolates (Rapaille et al 1995;Sokmen & Gunes 2006). Sokmen and Gunes (2006) evaluated the influence of bulk sweeteners on rheological properties of dark chocolate and concluded that maltitol, xylitol, and isomalt can be used in the manufacturing of sucrose-free chocolates.…”

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

“…Sokmen and Gunes (2006) evaluated the influence of bulk sweeteners on rheological properties of dark chocolate and concluded that maltitol, xylitol, and isomalt can be used in the manufacturing of sucrose-free chocolates. Konar (2013) replaced sucrose with maltitol and inulin as bulking agents in the development of sugar-free milk chocolates and stated that the rheological properties of maltitol-containing samples undergo a series of changes with varying conching temperature.…”

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Pirouzian¹,

Peighambardoust²,

Azadmard‐Damirchi³

2017

Czech J. Food Sci.

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Rasouli-Pirouzian H., Peighambardoust S.H., Azadmard-Damirchi S. (2017): Rheological properties of sugar-free milk chocolate: Comparative study and optimisation. Czech J. Food Sci., 35:. 440-448.The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0-100%) were used and ten formulations were examined in order to find the optimum levels. All chocolate samples showed shear thinning behaviour. It was found that compound milk chocolate behaved as a Casson fluid. Chocolate formulations containing the highest maltitol substitution resulted in similar flow properties compared to those of the control and hence can be a good alternative. The results demonstrated that chocolate combinations containing 87.8% maltitol and 12.2% xylitol were found as the optimum concentrations producing the most acceptable rheological properties.

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Sugar Alcohols

Cock

2020

Kirk-Othmer Encyclopedia of Chemical Technology

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Sugar alcohols, or polyols, are carbohydrates. They bear a close relationship to the saccharides from which they are formed by reduction and from which their names are often derived; glucitol (sorbitol), mannitol, isomalt, maltitol, lactitol, xylitol, and erythritol are the most common commercially available polyols. Some occur in nature in small amounts. They are generally produced by hydrogenation or fermentation of saccharides from renewable raw materials. Worldwide consumption of polyols is estimated to be about 1.8 million metric tons in 2020. More than half of that volume is used in foods where polyols are used at high levels as sugar‐free bulk sweeteners (sugar content less than 0.5% based on dry solids) replacing sugars on a weight‐for‐weight basis and at lower levels to perform very specific technical functionalities. Also, more than half of the global polyols consumption relates to sorbitol only, of which about three‐quarters is used in nonfood applications such as in oral and personal care (ie, toothpaste) and as a starting material in the production of, for example, vitamin C, polymers, and surfactants. Polyols are used in pharmaceutical and cosmetic applications mainly for technical functionality such as filler, binder, anticaking agent, stabilizer, texturizer, moisturizer, and humectant. This article provides an overview of the most common polyols; how they are produced; their physical, chemical, sensorial, biological, and nutritional characteristics; properties in food and nonfood applications; and legal aspects associated with their use.

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Influence of some bulk sweeteners on rheological properties of chocolate

Cited by 143 publications

References 9 publications

Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Sugar Alcohols

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