Rheological and melting properties of sucrose-free dark chocolate

Abstract

In this study, sugar-free dark chocolate was produced from isomalt and maltitol by β V seeding technique as an alternative to conventional tempering process. The effect of β V seed concentrations on the particle size distribution (PSD), textural, rheological and melting properties of the final products were examined and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallised with β V seeds which were added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0%, m/m). According to the results PSD, hardness, rheological and melting properties were not influenced by seeding technique compared to conventional tempering method. On the other hand, inverse relation was observed between largest particle size and specific surface area of the samples. Hardness values of isomalt and maltitol including samples were found to change between 15.33-18.79 N. Casson model best described the flow behaviour of the sugar-free chocolates. As a result, seeding technique can be used as an alternative method in sugar-free dark chocolate production in terms of quality and physical properties.

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

“…As previous studies have shown, the rheological properties of chocolate are affected by the incorporation of other products and, particle size is inversely correlated with the firmness, consistency, cohesiveness, viscosity and hardness of chocolate bars (67,73). Smaller particles have also been found to favor higher dispersibility of chocolate ingredients, because they occupy the spaces between larger particles, leading to a lubricating effect with a consequent reduction in viscosity (68).…”

Polyols and chocolate technology: recent developments and advances

“…The addition of the sugar particles promoted the formation of polymorphs with lower melting points. It was suggested that the sugar acted as a heterogeneous nucleation agent, prolonging the nucleation and growth of cocoa butter crystals since foreign surfaces acted as nucleation sites for crystallisation (Konar et al ., 2017; Oba et al ., 2017). Optimization of the tempering heat program and process conditions may be required in chocolate production using polyol (Toker et al ., 2020).…”

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

“…Polyols, such as maltitol, affect seeding technique (β V stable cocoa butter crystal) and rheological, textural, and thermal characteristics of dark chocolates [19]. Temper index value (TIV) gives information about tempering degree of the chocolates.…”

“…Thermal characteristics, such as melting, were determined by DSC method (differential scanning calorimeter). The sweetener concentration, as well as seeding, didn't change melting characteristics at all [19]. Rheological properties are described by the flow curves where the shear stress of the sugar-free chocolates is a function of shear rate.…”

“…This variation between the flow behaviors can be generally affected by ingredients (type and concentration of fat, sweetener, emulsifier) and process parameters (refining process, such as refining time, temperature, mixer speed rotation, etc.) [19][20][21][22].…”