Producing and Quality Attributes of Low Calories Dark Chocolate Using Different Intense sweeteners and Wheat Fiber Isolate

Ahmed M. E. Ali¹, Laila A. Shekib¹, Nahed M. Elshimy¹ and Magda S. Sharara^1,

¹Food Science and Technology Department, Faculty of Agriculture, El-Shatby, Alexandria University, Alexandria, Egypt

Cite this paper:
Ahmed M. E. Ali, Laila A. Shekib, Nahed M. Elshimy and Magda S. Sharara. Producing and Quality Attributes of Low Calories Dark Chocolate Using Different Intense sweeteners and Wheat Fiber Isolate. American Journal of Food Science and Technology. 2021; 9(1):1-7. doi: 10.12691/ajfst-9-1-1

Abstract

This study aimed to produce sucrose free dark chocolate and low in calories in order to be suitable for diabetes and those wishing to lose weight or using it for other industrial purpose. Therefore, a suggested recipes were used to prepare low calories dark chocolate using four different intense sugar namely: steviosid, acesulfam-k, sucralose and inulin instead of sucrose with the addition of wheat fiber isolate. The prepared chocolate samples were compared to a sucrose sample (control) in which sucrose was used in its manufacture. Physical properties, chemical composition and sensory properties were determined as well as the caloric value. The results indicates that the caloric value was reduced by 28.46, 28.69, 28.65 and 36.14 % in the prepared samples using stevioside, acesulfam-k, sucralose and inulin, respectively, compared with the sucrose sample. A slight difference between the prepared samples and the sucrose sample has occurred in the physical properties and the chemical composition while the percentage of fiber content significantly increased in prepared low calorie chocolate samples. Although the inulin sample recorded the lowest caloric value among the rest of the prepared samples and the control one, it was more solid than the other samples as well as it showed some unpalatable taste by arbitrators, so the sample which prepared using stevioside was chosen to be the best one for the rest samples, where it has a reduction in the calories by 28.46%, compared to the sucrose one, with high quality properties. Effect of storage at (10°C) on the stability of stevioside sample was studied by estimating its value of each free fatty acids and peroxide values every 15 days during the storage period (3 months). The results confirmed the high stability of the stevioside sample during the storage period.

Keywords:
dark chocolate low calories sucrose free intense sweeteners

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