Advanced search
1 file | 10.08 MB Add to list

Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate

Roger Aidoo (UGent)
(2015)
Author
Promoter
(UGent) and Emmanuel Ohene Afoakwa
Organization
Abstract
Chocolate is a high energy product with carbohydrates, including sugar, together with fat, as the main sources of energy. Sucrose is utilized up to 30-60% in chocolate and this confers multiple functional properties on chocolate including sweetness, bulkiness and mouthfeel (texture). Today’s consumers are concerned about the high sugar levels, calories and cariogenicity effects in confectionery products, hence growing the popularity of “light” and “sugar-free” products. This has led to the search for low calorie, low glycemic index, healthier alternatives. Polydextrose and inulin are considered as fibers with many interesting functional attributes that meet the needs of the food industry for healthy foods. Stevia and thaumatin are natural high potency (intense) sweeteners with sensory properties superior to those of other sweeteners. This research investigated the functionality of inulin and polydextrose as sucrose replacers (bulking agents) in sugar-free dark chocolates with stevia or thaumatin as intense sweeteners. The type of bulking agent and concentrations used greatly influenced the rheological properties, textural, melting behaviours and other physical quality characteristics of the developed sugar-free chocolates. Microstructural examination revealed that inulin, which had a lower density than polydextrose tend to have more solids per volume and increased particle volume fraction and solid’s surface area, resulting in a higher particle collision and aggregation thereby limiting chocolate flow. This research also reports for the first time, results of a comparative study of the sweetness brought by the intense sweeteners (stevia and thaumatin) in the sugar-free dark chocolates. With opportunity for improvements in quality of reduced calorie chocolates, findings from this research could be applied to develop or reformulate diabetic and/or reduced calorie chocolates to better meet consumer expectations.
Keywords
polydextrose, chocolate, Intense sweeteners, bulking agents, inulin, stevia

Downloads

  • PhD Dissertation Roger Philip Aidoo January 2015 P.pdf
    • full text
    • |
    • open access
    • |
    • PDF
    • |
    • 10.08 MB

Citation

Please use this url to cite or link to this publication:

MLA
Aidoo, Roger. Functionality of Inulin and Polydextrose in Stevia or Thaumatin Sweetened Dark Chocolate. Ghent University. Faculty of Bioscience Engineering, 2015.
APA
Aidoo, R. (2015). Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate. Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium.
Chicago author-date
Aidoo, Roger. 2015. “Functionality of Inulin and Polydextrose in Stevia or Thaumatin Sweetened Dark Chocolate.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Chicago author-date (all authors)
Aidoo, Roger. 2015. “Functionality of Inulin and Polydextrose in Stevia or Thaumatin Sweetened Dark Chocolate.” Ghent, Belgium: Ghent University. Faculty of Bioscience Engineering.
Vancouver
1.
Aidoo R. Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate. [Ghent, Belgium]: Ghent University. Faculty of Bioscience Engineering; 2015.
IEEE
[1]
R. Aidoo, “Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate,” Ghent University. Faculty of Bioscience Engineering, Ghent, Belgium, 2015.
@phdthesis{5814173,
  abstract     = {{Chocolate is a high energy product with carbohydrates, including sugar, together with fat, as the main sources of energy. Sucrose is utilized up to 30-60% in chocolate and this confers multiple functional properties on chocolate including sweetness, bulkiness and mouthfeel (texture). Today’s consumers are concerned about the high sugar levels, calories and cariogenicity effects in confectionery products, hence growing the popularity of “light” and “sugar-free” products. This has led to the search for low calorie, low glycemic index, healthier alternatives. Polydextrose and inulin are considered as fibers with many interesting functional attributes that meet the needs of the food industry for healthy foods. Stevia and thaumatin are natural high potency (intense) sweeteners with sensory properties superior to those of other sweeteners. This research investigated the functionality of inulin and polydextrose as sucrose replacers (bulking agents) in sugar-free dark chocolates with stevia or thaumatin as intense sweeteners. The type of bulking agent and concentrations used greatly influenced the rheological properties, textural, melting behaviours and other physical quality characteristics of the developed sugar-free chocolates. Microstructural examination revealed that inulin, which had a lower density than polydextrose tend to have more solids per volume and increased particle volume fraction and solid’s surface area, resulting in a higher particle collision and aggregation thereby limiting chocolate flow. This research also reports for the first time, results of a comparative study of the sweetness brought by the intense sweeteners (stevia and thaumatin) in the sugar-free dark chocolates. With opportunity for improvements in quality of reduced calorie chocolates, findings from this research could be applied to develop or reformulate diabetic and/or reduced calorie chocolates to better meet consumer expectations.}},
  author       = {{Aidoo, Roger}},
  isbn         = {{9789059897694}},
  keywords     = {{polydextrose,chocolate,Intense sweeteners,bulking agents,inulin,stevia}},
  language     = {{eng}},
  pages        = {{XVII, 210}},
  publisher    = {{Ghent University. Faculty of Bioscience Engineering}},
  school       = {{Ghent University}},
  title        = {{Functionality of inulin and polydextrose in stevia or thaumatin sweetened dark chocolate}},
  year         = {{2015}},
}