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Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement

Arifin Dwi Saputro UGent, Davy Van de Walle UGent, Sheida Kadivar, Mohd Dona Bin Sintang UGent, Paul Van Der Meeren UGent and Koen Dewettinck UGent (2017) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 243(10). p.1729-1738
abstract
Palm sugar, a natural alternative sweetener which can be made from the nectar of several species of palm tree flowers, recently gains more interest. Due to its physicochemical characteristics, utilisation of palm sugar as chocolate sweetener results in different quality attributes of chocolate. In this work, a thorough investigation about the influence of palm sugar on the rheological, microstructural and textural characteristics of chocolate was carried out through partial replacement of sucrose as chocolate sweetener. Accordingly, five sucrose-palm sugar blends with different palm sugar (PS) proportion, namely PS0, PS25, PS50, PS75, and PS100 were used as chocolate sweetener. The results showed that the Casson yield value of chocolate containing palm sugar was lower than the Casson yield value of chocolate sweetened with pure sucrose which could be attributed to the presence of agglomerates in the chocolate suspension. However, palm sugar-sweetened chocolate exhibited a higher Casson viscosity and thixotropy which could be mainly attributed to the presence of glucose and fructose and the relatively high moisture content. These factors also influenced the hardness of the chocolate to some extent. A lower melting temperature and enthalpy value of the sugar phase in chocolate were observed by DSC, whereas visualisation using SEM, polarised and normal light microscopy indicated increased agglomeration due to the presence of moisture, amorphous sugar and chemical "impurities". Rheological behaviour of molten chocolate, hardness and polarised-normalised light microscopy were evaluated at a constant temperature of 40, 20, and 50 degrees C, respectively, while the melting profile was measured from 20 to 200 degrees C at a rate of 5 degrees C/min.
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
keyword
Palm sugar-sucrose blends, Alternative sweetener, Dark chocolate, Rheological behaviour, Chocolate hardness, Chocolate microstructure, Particle interaction, SIZE DISTRIBUTION, DARK CHOCOLATE, MILK CHOCOLATE, OPTIMIZATION, ANTIOXIDANT, APPEARANCE
journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Eur. Food Res. Technol.
volume
243
issue
10
pages
1729 - 1738
Web of Science type
Article
Web of Science id
000410810100005
ISSN
1438-2377
1438-2385
DOI
10.1007/s00217-017-2877-3
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
8516426
handle
http://hdl.handle.net/1854/LU-8516426
date created
2017-03-30 15:58:41
date last changed
2018-04-12 13:21:17
@article{8516426,
  abstract     = {Palm sugar, a natural alternative sweetener which can be made from the nectar of several species of palm tree flowers, recently gains more interest. Due to its physicochemical characteristics, utilisation of palm sugar as chocolate sweetener results in different quality attributes of chocolate. In this work, a thorough investigation about the influence of palm sugar on the rheological, microstructural and textural characteristics of chocolate was carried out through partial replacement of sucrose as chocolate sweetener. Accordingly, five sucrose-palm sugar blends with different palm sugar (PS) proportion, namely PS0, PS25, PS50, PS75, and PS100 were used as chocolate sweetener. The results showed that the Casson yield value of chocolate containing palm sugar was lower than the Casson yield value of chocolate sweetened with pure sucrose which could be attributed to the presence of agglomerates in the chocolate suspension. However, palm sugar-sweetened chocolate exhibited a higher Casson viscosity and thixotropy which could be mainly attributed to the presence of glucose and fructose and the relatively high moisture content. These factors also influenced the hardness of the chocolate to some extent. A lower melting temperature and enthalpy value of the sugar phase in chocolate were observed by DSC, whereas visualisation using SEM, polarised and normal light microscopy indicated increased agglomeration due to the presence of moisture, amorphous sugar and chemical {\textacutedbl}impurities{\textacutedbl}. Rheological behaviour of molten chocolate, hardness and polarised-normalised light microscopy were evaluated at a constant temperature of 40, 20, and 50 degrees C, respectively, while the melting profile was measured from 20 to 200 degrees C at a rate of 5 degrees C/min.},
  author       = {Saputro, Arifin Dwi and Van de Walle, Davy and Kadivar, Sheida and Sintang, Mohd Dona Bin and Van Der Meeren, Paul and Dewettinck, Koen},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  keyword      = {Palm sugar-sucrose blends,Alternative sweetener,Dark chocolate,Rheological behaviour,Chocolate hardness,Chocolate microstructure,Particle interaction,SIZE DISTRIBUTION,DARK CHOCOLATE,MILK CHOCOLATE,OPTIMIZATION,ANTIOXIDANT,APPEARANCE},
  language     = {eng},
  number       = {10},
  pages        = {1729--1738},
  title        = {Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement},
  url          = {http://dx.doi.org/10.1007/s00217-017-2877-3},
  volume       = {243},
  year         = {2017},
}

Chicago
Saputro, Arifin Dwi, Davy Van de Walle, Sheida Kadivar, Mohd Dona Bin Sintang, Paul Van Der Meeren, and Koen Dewettinck. 2017. “Investigating the Rheological, Microstructural and Textural Properties of Chocolates Sweetened with Palm Sap-based Sugar by Partial Replacement.” European Food Research and Technology 243 (10): 1729–1738.
APA
Saputro, A. D., Van de Walle, D., Kadivar, S., Sintang, M. D. B., Van Der Meeren, P., & Dewettinck, K. (2017). Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 243(10), 1729–1738.
Vancouver
1.
Saputro AD, Van de Walle D, Kadivar S, Sintang MDB, Van Der Meeren P, Dewettinck K. Investigating the rheological, microstructural and textural properties of chocolates sweetened with palm sap-based sugar by partial replacement. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 2017;243(10):1729–38.
MLA
Saputro, Arifin Dwi, Davy Van de Walle, Sheida Kadivar, et al. “Investigating the Rheological, Microstructural and Textural Properties of Chocolates Sweetened with Palm Sap-based Sugar by Partial Replacement.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 243.10 (2017): 1729–1738. Print.