Czech J. Food Sci., 2017, 35(5):440-448 | DOI: 10.17221/231/2016-CJFS

Rheological properties of sugarfree milk chocolate: Comparative study and optimisationFood Technology and Economy, Engineering and Physical Properties

Haniyeh Rasouli-Pirouzian, Seyed Hadi Peighambardoust*, Sodeif Azadmard-Damirchi
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, Iran

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.

Keywords: chocolate; maltitol; flow properties; simplex-lattice mixture design; xylitol

Published: October 31, 2017  Show citation

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Rasouli-Pirouzian H, Peighambardoust SH, Azadmard-Damirchi S. Rheological properties of sugarfree milk chocolate: Comparative study and optimisation. Czech J. Food Sci. 2017;35(5):440-448. doi: 10.17221/231/2016-CJFS.
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