Document Type : Original research paper
Authors
1
department of nutrition and food science, faculty of home economic, al Azhar university
2
Department of Nutrition and Food Science, Faculty of Home Economic, Al-Azhar University, Tanta, 31527, Egypt
3
Department of Nutrition and Food Science, Faculty of Home Economic, Al-Azhar University, Tanta, 31527, Egypt.
4
Department of Food Industries, Faculty of Agriculture, Kafr El-Sheikh University
Abstract
The presence of sugar in spreadable chocolate serves a dual purpose as both a sweetening and bulking agent; it can constitute over fifty percent of the total mass of the final product, and it plays a significant role in enhancing the sought-after creamy texture, mouthfeel, and caloric density of the product; however, its consumption is linked to various health issues, including obesity, type 2 diabetes, and metabolic syndrome. The present study was designed to assess six suggested healthier and low-calorie plant-derived substitutes for sugar in spreadable chocolate, which encompass banana puree, date puree, fig puree, prune puree, sweet potato puree, and stevia syrup, obtained through hot pressurized water extraction (HPW), to ascertain the alternative that most closely resembles the commercial product with respect to its chemical, sensory, and rheological properties, as well as economic viability. Our investigation indicated that chocolate utilizing stevia syrup emerged as the most advantageous substitute, delivering the lowest caloric value (mean=368.1 kcal/100 g) and moderate carbohydrate content (mean=32.63 g/100 g), while preserving a high level of sensory acceptability comparable to that of the sucrose-based reference. Rheological assessments further revealed that stevia syrup-based chocolate displayed a smooth and cohesive texture akin to the control, underscoring its appropriateness for health-conscious and low-calorie formulations without sacrificing quality. This study proposes stevia syrup as the preeminent selection for the formulation of low-calorie spreadable chocolate, and it emphasizes the need for further investigations to establish the optimal incorporation ratios.
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