使用不同强度甜味剂和小麦分离纤维的低热量黑巧克力的生产和品质特性

A. Ali, L. Shekib, N. Elshimy, Magda S. Sharara
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引用次数: 1

摘要

本研究旨在生产无蔗糖、低热量的黑巧克力,以适合糖尿病患者和那些希望减肥或将其用于其他工业目的的人。因此,建议使用四种不同强度的糖,即甜菊糖苷,安赛蜜k,三氯蔗糖和菊粉代替蔗糖,添加小麦分离纤维来制备低热量黑巧克力。准备好的巧克力样品与蔗糖样品(对照)进行比较,其中蔗糖用于其制造。测定了其物理性能、化学成分和感官性能以及热值。结果表明,与蔗糖相比,甜菊糖、乙酰蜜胺-k、三氯蔗糖和菊糖分别降低了28.46%、28.69%、28.65%和36.14%的热值。制备的巧克力样品在物理性质和化学成分上与蔗糖样品略有不同,而制备的低热量巧克力样品的纤维含量百分比显著增加。虽然菊糖样品的热值在其余制备样品和对照样品中最低,但它比其他样品更坚固,并且在仲裁者看来有一些难吃的味道,因此选择用甜菊糖苷制备的样品作为剩余样品的最佳样品,与蔗糖样品相比,它的热量减少了28.46%,具有较高的质量性能。在(10°C)条件下,每隔15天测定甜叶菊糖苷样品的游离脂肪酸和过氧化值,研究(3个月)贮存对甜叶菊糖苷样品稳定性的影响。结果表明,甜菊苷样品在贮藏期间具有较高的稳定性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Producing and Quality Attributes of Low Calories Dark Chocolate Using Different Intense sweeteners and Wheat Fiber Isolate
This study aimed to produce sucrose free dark chocolate and low in calories in order to be suitable for diabetes and those wishing to lose weight or using it for other industrial purpose. Therefore, a suggested recipes were used to prepare low calories dark chocolate using four different intense sugar namely: steviosid, acesulfam-k, sucralose and inulin instead of sucrose with the addition of wheat fiber isolate. The prepared chocolate samples were compared to a sucrose sample (control) in which sucrose was used in its manufacture. Physical properties, chemical composition and sensory properties were determined as well as the caloric value. The results indicates that the caloric value was reduced by 28.46, 28.69, 28.65 and 36.14 % in the prepared samples using stevioside, acesulfam-k, sucralose and inulin, respectively, compared with the sucrose sample. A slight difference between the prepared samples and the sucrose sample has occurred in the physical properties and the chemical composition while the percentage of fiber content significantly increased in prepared low calorie chocolate samples. Although the inulin sample recorded the lowest caloric value among the rest of the prepared samples and the control one, it was more solid than the other samples as well as it showed some unpalatable taste by arbitrators, so the sample which prepared using stevioside was chosen to be the best one for the rest samples, where it has a reduction in the calories by 28.46%, compared to the sucrose one, with high quality properties. Effect of storage at (10°C) on the stability of stevioside sample was studied by estimating its value of each free fatty acids and peroxide values every 15 days during the storage period (3 months). The results confirmed the high stability of the stevioside sample during the storage period.
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