| People | Locations | Statistics |
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| Naji, M. |
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| Motta, Antonella |
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| Aletan, Dirar |
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| Mohamed, Tarek |
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| Ertürk, Emre |
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| Taccardi, Nicola |
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| Kononenko, Denys |
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| Petrov, R. H. | Madrid |
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| Alshaaer, Mazen | Brussels |
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| Bih, L. |
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| Casati, R. |
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| Muller, Hermance |
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| Kočí, Jan | Prague |
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| Šuljagić, Marija |
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| Kalteremidou, Kalliopi-Artemi | Brussels |
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| Azam, Siraj |
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| Ospanova, Alyiya |
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| Blanpain, Bart |
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| Ali, M. A. |
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| Popa, V. |
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| Rančić, M. |
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| Ollier, Nadège |
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| Azevedo, Nuno Monteiro |
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| Landes, Michael |
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| Rignanese, Gian-Marco |
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Van De Walle, Davy
Ghent University
in Cooperation with on an Cooperation-Score of 37%
Topics
Publications (10/10 displayed)
- 2024Insights in the structural hierarchy of statically crystallized palm oilcitations
- 2024Insights in the structural hierarchy of statically crystallized palm oilcitations
- 2024Influencing chocolate gloss inhomogeneities by the choice of surface-active substance and contact materialcitations
- 2024From nucleation to fat crystal network : effects of stearic-palmitic sucrose ester on static crystallization of palm oilcitations
- 2023Accurate evaluation of the flow properties of molten chocolate : circumventing artefactscitations
- 2023Chocolate tempering in a rheometer : monitoring rheological properties during and after crystallization of cocoa buttercitations
- 2017Oil structuring properties of monoglycerides and phytosterols mixturescitations
- 2017Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogelscitations
- 2017Sequential crystallization of high and low melting waxes to improve oil structuring in wax-based oleogelscitations
- 2016Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting propertiescitations
Places of action
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article
Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
Abstract
Inulin and polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and polydextrose on rheological properties, mechanical and melting characteristics of sugar-free dark chocolates sweetened with steviol glycosides. Sucrose was replaced with polydextrose and inulin (0: 100, 25: 75, 50: 50, 75: 25, 100: 0) at different fat contents (27%, 30% and 33%). Reducing fat content from 33% to 27% had similar effects on the sugar-free dark chocolates as it did on reference chocolate. Increasing inulin concentrations with simultaneous reduction in polydextrose resulted in consistent increases in Casson plastic viscosity and decreases in Casson yield stress regardless of the fat content. These were explained by microstructural examination of the sugar replacers, which revealed wide variations in network structure. Understanding these factors would help reduce energy load from fat in sugar-free chocolate confectionery.