چکیده مقاله
Today, one of the problems caused by chocolate consumption is its high sugar and fat content Therefore, in the present study, the possibility of Evaluation of physicochemical properties of diet chocolate based on stevia, isomalt and Russian OliveFiber powderwill be investigated Method: To prepare low calorie dark chocolate, stevia, isomalt was used in four levels 0, 10, 20, 30% and Russian OliveFiber powder levels 0, 3, 6, 9% Results: The effect of different levels of replacement of these compounds on some chemical properties moisture, fat, protein, carbohydrates, ash , texture hardness , color indices L , a , b and sensory color Taste, mouthfeel, and general acceptance were assessed Statistical analysis was presented using SPSS 16 software and a completely randomized design Conclusion: The results showed that no significant difference was observed in the fat, protein, carbohydrate, and ash content of the samples containing stevia, isomalt Samples with higher levels of stevia, isomalt had higher moisture content and lower tissue hardness The reduction of sucrose had no significant effect on the sensory properties of chocolate samples As the levels of Russian OliveFiber powderincreased, the moisture, fat, and carbohydrate content decreased, and the protein, ash, and texture hardness of the chocolate samples increased Sensory characteristics, including oral sensation and general acceptance, decreased significantly with increasing levels of Russian OliveFiber powder The results of color parameter analysis also showed that by increasing the percentage of Russian OliveFiber powder in the chocolate formulation, the amount of L component was reduced and the amount of a and b components was increased According to the results of this study, the best sample in terms of chemical, textural and sensory properties of chocolate was produced with 10 20% replacement of sugar with stevia and 3 6% replacement of isomalt with OliveFiber powder
کلیدواژهها
نویسندگان
Sousan Karimi
Department of Food Science and Technology, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran
شیوه ارجاع
Karimi, Sousan,1400,Evaluation of physicochemical properties of diet chocolate based on stevia, isomalt and Russian OliveFiber powder,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران