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KMID : 1024420140180030194
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Food Engineering Progress
2014 Volume.18 No. 3 p.194 ~ p.202
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Quality Characteristics of Single Origin Bean-to-Bar Dark ChocolatePrepared with Sugar Alcohols
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Kim So-Young
Zu Gen-Uine
Kim Byong-Ki
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Abstract
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Some sugar alcohol sweeteners such as maltitol, sorbitol, and xylitol were tested as a sucrose substitute in a lowcalorie dark ch℃olate. The Arriba cacao bean, grown in Ecuador, was adapted to cope with a single origin beanto- bar ch℃olate. The c℃oa mass was prepared by roasting (160℃, 20 min), dehulling, and grinding of the bean. The ch℃olate paste containing all the ingredients was conched at 45℃ for 36 h and was tempered at 27°℃. The functional nutrients including total polyphenol (1,100 mg%), total flavonoid(17 mg%), and crude fiber (9.89%) were identified from the ch℃olates. The water activities of the ch℃olates ranged from 0.23 to 0.26. Xylitol and sorbitol raised the spreadability of the ch℃olate pastes along with a lowered consistency. The appearance of pisiform fat globules appeared on the surface of the ch℃olate and became less frequent with added maltitol. Particle size of the ch℃olate ranged from 7.86 μm (maltitol) to 12.89 μm (sorbitol), predicting smooth mouthfeel in the products. The melting points (about 30℃) and bloom resistance of the ch℃olates were less affected by the kind of sweeteners used. Demolding properties of the solid ch℃olate were improved by adding maltitol or sorbitol sweeteners. Sensorial acceptability of the ch℃olate sweetened with xylitol, which was comparable to that of sucrose, was the highest.
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KEYWORD
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sugar alcohol, dark chocolate, low calorie, bean-to-bar chocolate, sweetener
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FullTexts / Linksout information
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