Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agen

LAURA T. RODRÍGUEZ FURLÁN; YANINA BARACCO; JAVIER LECOT; NOEMÍ E. ZARITZKY; MERCEDES E. CAMPDERRÓS

FOOD CHEMISTRY

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2017 vol. 217 p. 637 - 647

0308-8146

The effect of the addition of inulin as a surfactant or stability agent on white compound chocolate sweetened with sucraloseand Stevia was studied. Samples were stored at 7, 15 and 30 °C during 100 days and the influence of inulin onrheological properties, sensorial attributes, shelf-life, physical properties such as melting, crystallization and bloomingwere analyzed. The shelf-life of the compound chocolate with the incorporation of inulin was higher than the controlsample without replacement. Compound chocolate with inulin at 10% w/w showed a dense matrix structure, reducing thesize and number of fat crystals formed during storage; furthermore they presented higher values of brightness and WI.This chocolate also showed less fracturability and improved thermal properties. DSC studies revealed increased values ofonset and peak temperatures and enthalpy of melting of the polymorphic form V, at higher storage temperatures, achievinggreater stability against degradation processes.© 2016 Published by Elsevier Ltd.