Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate
This study aims to evaluate the effect of sucrose replacer mixtures (erythritol, mannitol, or tagatose in combination with inulin or polydextrose) on the crystal morphology, particle size distribution, rheology, melting properties, and fat polymorphism of dark compound chocolate. The result showed t...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/105700/ http://psasir.upm.edu.my/id/eprint/105700/1/1-s2.0-S0308814623017363-main.pdf |
| _version_ | 1848864584132198400 |
|---|---|
| author | Wong, Keat Yi Thoo, Yin Yin Tan, Chin Ping Siow, Lee Fong |
| author_facet | Wong, Keat Yi Thoo, Yin Yin Tan, Chin Ping Siow, Lee Fong |
| author_sort | Wong, Keat Yi |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aims to evaluate the effect of sucrose replacer mixtures (erythritol, mannitol, or tagatose in combination with inulin or polydextrose) on the crystal morphology, particle size distribution, rheology, melting properties, and fat polymorphism of dark compound chocolate. The result showed that the replacer mixture's hygroscopicity, particle size, and sugar crystal shape might significantly impact dark compound chocolate's rheological and textural properties but had no substantial impact on the melting properties and fat crystallization. Mannitol-containing samples exhibited the highest rheological value, likely related to their high moisture content, small particle size, and elongated crystal shape. Due to the similar specific surface area and comparable D90 value, the sample containing erythritol-polydextrose mixture resulted in a similar (P ≥ 0.05) Casson yield value (46.184 ± 2.45 Pa) compared to the sample containing sucrose (38.348 ± 1.68 Pa). It could be a potential sucrose replacer in the dark compound chocolate. © 2023 Monash University Malaysia |
| first_indexed | 2025-11-15T13:51:08Z |
| format | Article |
| id | upm-105700 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:51:08Z |
| publishDate | 2024 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1057002024-07-10T06:06:03Z http://psasir.upm.edu.my/id/eprint/105700/ Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate Wong, Keat Yi Thoo, Yin Yin Tan, Chin Ping Siow, Lee Fong This study aims to evaluate the effect of sucrose replacer mixtures (erythritol, mannitol, or tagatose in combination with inulin or polydextrose) on the crystal morphology, particle size distribution, rheology, melting properties, and fat polymorphism of dark compound chocolate. The result showed that the replacer mixture's hygroscopicity, particle size, and sugar crystal shape might significantly impact dark compound chocolate's rheological and textural properties but had no substantial impact on the melting properties and fat crystallization. Mannitol-containing samples exhibited the highest rheological value, likely related to their high moisture content, small particle size, and elongated crystal shape. Due to the similar specific surface area and comparable D90 value, the sample containing erythritol-polydextrose mixture resulted in a similar (P ≥ 0.05) Casson yield value (46.184 ± 2.45 Pa) compared to the sample containing sucrose (38.348 ± 1.68 Pa). It could be a potential sucrose replacer in the dark compound chocolate. © 2023 Monash University Malaysia Elsevier 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/105700/1/1-s2.0-S0308814623017363-main.pdf Wong, Keat Yi and Thoo, Yin Yin and Tan, Chin Ping and Siow, Lee Fong (2024) Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate. Food Chemistry, 431. art. no. 137118. pp. 1-9. ISSN 0308-8146 https://www.sciencedirect.com/science/article/pii/S0308814623017363?via%3Dihub 10.1016/j.foodchem.2023.137118 |
| spellingShingle | Wong, Keat Yi Thoo, Yin Yin Tan, Chin Ping Siow, Lee Fong Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate |
| title | Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate |
| title_full | Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate |
| title_fullStr | Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate |
| title_full_unstemmed | Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate |
| title_short | Effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate |
| title_sort | effect of alternative sweetener and carbohydrate polymer mixtures on the physical properties, melting and crystallization behaviour of dark compound chocolate |
| url | http://psasir.upm.edu.my/id/eprint/105700/ http://psasir.upm.edu.my/id/eprint/105700/ http://psasir.upm.edu.my/id/eprint/105700/ http://psasir.upm.edu.my/id/eprint/105700/1/1-s2.0-S0308814623017363-main.pdf |