Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

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