Investigation effects of inulin degree of polymerization on compound chocolate quality

Abstract

This is the first study in which the effect of degree of polymerization (DP) (˂10 and ≥23) of inulin (6.00, 9.00, and 12.0/100 g) on main quality parameters (color, texture, water activity, sensory properties, and melting behavior) of compound chocolate's (CC) was investigated. According to the determined L* values, using inulin (12/100 g) with high DP resulted in more glossy samples (p < .05). Except ∆h value, the melting parameters of CC were not affected. However, the hardness of samples (391.9–587.1 g) was determined in a wide range. The CC samples including inulin with higher DP had higher aw values (p < .05). According to the results of sensory analysis, using low DP inulin (<12/100 g) has advantages when compared with higher DP inulin‐containing samples. As a result, DP is an important parameter for developing chocolate enriched with inulin as a fiber source, prebiotic, and/or bulking agents. Novelty Impact Statement This is the first study in which the effects of inulin degree of polymerization (DP) and concentrations (6.00, 9.00, and 12.0/100 g) on the main quality parameters of compound chocolate were investigated. The effect of (DP) (˂10 and ≥23) of inulin on the main quality parameters of compound chocolate samples as color, texture, water activity, melting behavior, and sensory properties was determined.

Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer

“…The differences in textural parameters were attributed to the differences in the particle size, moisture content, total solid content, and interactions of particles in the samples. In a study, Goktas et al (2021) prepared compound chocolate by replacing sugar with inulin (6–12%) having different polymerization degrees (DP <10 and DP ≥23) and reported that the hardness of compound chocolate was affected by both the polymerization degree and the level of inulin in formulation. Sample containing 6% inulin with low DP had the lowest firmness while sample containing similar amount of inulin with high DP produced the highest firmness in their study.…”

Quality Evaluation in the Utilization of Watermelon Seed Protein for Chocolate Manufacturing

“…The melting characteristics of WSPC were assessed by using a differential scanning calorimeter (DSC 220 F3-Netzsch, USA). A chocolate sample weighing 3 ± 0.2 mg was placed in a tightly sealed aluminum pan and subjected to heating from 25 to 100 °C in a nitrogen stream at a rate of 5 °C per minute …”

“…A chocolate sample weighing 3 ± 0.2 mg was placed in a tightly sealed aluminum pan and subjected to heating from 25 to 100 °C in a nitrogen stream at a rate of 5 °C per minute. 33 2.8.3. Rheology.…”

“…One of the key characteristics of chocolate that might influence consumer's sensory experience is its hardness. 33 The textural properties of chocolate were evaluated initially and at the end of 180 days of storage. Table 3 shows that the hardness of WSPC was significantly increased (p < 0.05).…”