Optimization of Sugar Replacement with Date Syrup in Prebiotic Chocolate Milk Using Response Surface Methodology

Abstract

Chocolate milk is one of the most commonly used non-fermentative dairy products, which, due to high level of sucrose, could lead to diabetes and tooth decay among children. Therefore, it is important to replace sucrose with other types of sweeteners, especially, natural ones. In this research, response surface methodology (RSM) was used to optimize the ingredients formulation of prebiotic chocolate milk, date syrup as sweetener (4-10%w/w), inulin as prebiotic texturizer (0-0.5%w/w) and carrageenan as thickening agent (0-0.04%w/w) in the formulation of chocolate milk. The fitted models to predict the variables of selected responses such as pH, viscosity, total solid, sedimentation and overall acceptability of chocolate milk showed a high coefficient of determination. The independent effect of carrageenan was the most effective parameter which led to pH and sedimentation decrease but increased viscosity. Moreover, in most treatments, date syrup and inulin variables had significant effects which had a mutual impact. Optimization of the variables, based on the responses surface 3D plots showed that the sample containing 0.48% (w/w) of inulin, 0.04% (w/w) of carrageenan, and 10% of date syrup was selected as the optimum condition.

Characterization and Comparative Evaluation of Milk Protein Variants from Pakistani Dairy Breeds

“…Proteins such as lactoferrin, proteose peptone, calmodulin, prolactin, and folate binding proteins are also found in milk and considered as minor proteins ( Jovanovic et al, 2007 ). Milk proteins have positive effects on various body structures such as immune, nervous, digestive and the cardiovascular system ( Kazemalilou and Alizadeh, 2017 ; Korhonen and Pihlanto, 2006 ). Moreover, milk proteins are considered to be core of a wide variety of biologically active peptides with superior nutritive and immunological activities ( Khan et al, 2020 ).…”

The optimization of prebiotic sucrose-free mango nectar by response surface methodology: The effect of stevia and inulin on physicochemical and rheological properties

“…The results reported by previous studies (Cadena et al., 2013; Rodriguez Furlán and Campderrós, 2017) revealed that the amount of acidity and pH in nectar samples containing stevia did not differ significantly with control sample containing sucrose. It is also reported that the type of sugar had no effect on the pH of the samples (Kazemalilou and Alizadeh, 2017). It should be noted that the pH did not change in large scale in this study (3.6–3.75) as well.…”

“…On the other hand, there is a growing awareness about the adverse effects of sugar consumption, which would result in a high glycemic index and accordingly an acute increase in plasma glucose and insulin levels after consumption (Aidoo et al., 2017; Feizollahi et al., 2018). Due to these reasons, the suitable products for these groups should be formulated with sucrose substitutes (Freitas et al., 2016; Kazemalilou and Alizadeh, 2017).…”

“…It is not digested in the upper gastrointestinal tract by digestive enzymes and enters the colon intact. It is fermented by β-fructosidase (inulinase), produced by Bifidobacteria , in the colon which results in the production of short-chain fatty acids, enhancing absorption of ions and minerals (Afriat-Jurnou et al., 2018; Kazemalilou and Alizadeh, 2017).…”

Utilization of Date By-Products in the Food Industry

“…Date syrup was reported to be suitable for replacing sugar in some traditional Indian and Iranian desserts (Manickvasagan, Chandini, and Al Attabi 2018;Ardali and Akbarian 2014). Improvement of organoleptic properties and chemical composition in products such as prebiotic chocolate milk and yogurt after addition of date syrup was observed (Kazemalilou and Alizadeh 2017;El-Nagga and Abd ElTawab 2012;Sayed, Kholif, and S. 2010).…”