Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems
Sugar consumption is an increasingly significant public health concern, motivating the confectionery industry to explore alternative sweetening strategies in chocolate formulation. Chocolate is a mechanically complex fat-based suspension comprising sugar, cocoa, and milk solids, and is highly apprec...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
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2025
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| Online Access: | https://eprints.nottingham.ac.uk/81066/ |
| _version_ | 1848801291247026176 |
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| author | Mouraka, Panagiota |
| author_facet | Mouraka, Panagiota |
| author_sort | Mouraka, Panagiota |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Sugar consumption is an increasingly significant public health concern, motivating the confectionery industry to explore alternative sweetening strategies in chocolate formulation. Chocolate is a mechanically complex fat-based suspension comprising sugar, cocoa, and milk solids, and is highly appreciated for its distinctive sensory properties and oral processing behaviour. These attributes contribute to consumer perceptions of chocolate as an ‘indulgent’, ‘restful’, and ‘luxurious’ treat. Importantly, many of these sensory qualities are linked to the presence of sucrose crystals, their size, solubility, and characteristic sweetness. The challenge lies in reducing or replacing sucrose without compromising the sensory experience or structural integrity of the final product.
This thesis addresses this challenge through a comprehensive, multi-methodological research programme with two primary objectives: (i) to investigate the mechanical and sensory attributes of fat-based suspensions enriched with dietary fibres, and (ii) to explore ball milling as a modification technique to enhance the functional performance of fibres for sugar reduction in chocolate. |
| first_indexed | 2025-11-14T21:05:07Z |
| format | Thesis (University of Nottingham only) |
| id | nottingham-81066 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T21:05:07Z |
| publishDate | 2025 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-810662025-07-31T04:40:26Z https://eprints.nottingham.ac.uk/81066/ Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems Mouraka, Panagiota Sugar consumption is an increasingly significant public health concern, motivating the confectionery industry to explore alternative sweetening strategies in chocolate formulation. Chocolate is a mechanically complex fat-based suspension comprising sugar, cocoa, and milk solids, and is highly appreciated for its distinctive sensory properties and oral processing behaviour. These attributes contribute to consumer perceptions of chocolate as an ‘indulgent’, ‘restful’, and ‘luxurious’ treat. Importantly, many of these sensory qualities are linked to the presence of sucrose crystals, their size, solubility, and characteristic sweetness. The challenge lies in reducing or replacing sucrose without compromising the sensory experience or structural integrity of the final product. This thesis addresses this challenge through a comprehensive, multi-methodological research programme with two primary objectives: (i) to investigate the mechanical and sensory attributes of fat-based suspensions enriched with dietary fibres, and (ii) to explore ball milling as a modification technique to enhance the functional performance of fibres for sugar reduction in chocolate. 2025-07-31 Thesis (University of Nottingham only) NonPeerReviewed application/pdf en cc_by https://eprints.nottingham.ac.uk/81066/1/Thesis_final%20submission_2025_PM.pdf Mouraka, Panagiota (2025) Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems. PhD thesis, University of Nottingham. chocolate sugar rheology sensory evaluation |
| spellingShingle | chocolate sugar rheology sensory evaluation Mouraka, Panagiota Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems |
| title | Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems |
| title_full | Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems |
| title_fullStr | Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems |
| title_full_unstemmed | Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems |
| title_short | Linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems |
| title_sort | linking physicochemical properties and sensory data in fibre-enhanced chocolate-based systems |
| topic | chocolate sugar rheology sensory evaluation |
| url | https://eprints.nottingham.ac.uk/81066/ |