Textural and sensory properties of spreads with sucrose and maltitol

Hemijska Industrija

关键词: spreads;    maltitol;    sucrose;    temperature;    mixer rotation speed;    statistics;    sensory properties;    texture;   

DOI  :  10.2298/HEMIND110902094P

来源: DOAJ

【 摘 要 】

Spreads are confectionery products based on sugar, vegetable fat, cocoapowder, milk powder and other ingredients. Basic properties of these productsare good spreadability in wide temperature range (from ambience to fridgetemperature), rich creamy chocolate taste, and homogenous smooth structurewithout oil phase migration. Undesirable attribute of these products is theirrelatively high energy value (2300 kJ/100 g). In recent years, cocoa creamproducts with reduced energy values have become very popular among consumersand today they are present in the assortment of many confectionerymanufacturers. One way to produce spreads with reduced energy value is thereplacement of sugar (sucrose) with adequate sweetener. Maltitol is alow-energy poliol capable to qualitatively and quantitatively replacesucrose. Cocoa spreads with maltitol and with the combination of maltitol andsucrose (produced at different temperatures and mixer rotation speeds) havesimilar texture and rheological properties compared to the spreads withsucrose. The spreads with maltitol have about 15% lower energy value incomparison to the same product with sucrose.

【 授权许可】

Unknown