بررسی اثرات استفاده از شیرین‌کننده استویا و ایزومالت جهت تولید شکلات شیری کم کالری

نویسندگان
محمدرضا صبوحی
شیلا برنجی
لیلا ناطقی
گروه علوم و صنایع غدایی، دانشکده کشاورزی، واحد ورامین – پیشوا، دانشگاه آزاد اسلامی، ورامین، ایران
10.52547/fsct.17.99.31
چکیده
شکلات علاوه بر اثرات مفید تغذیه‌ای بدلیل کالری زیاد مشکلاتی را برای مصرف‌کنندگان ایجاد می‌کند، یکی راه‌های کاهش این خطرات استفاده از جایگزین‌های قند در شکلات می‌باشد. در این پژوهش اثرات جایگزینی شیرین‌کننده‌های استویا و ایزومالت بر ویژگی‌های فیزیکوشیمیایی، رئولوژیکی و حسی شکلات شیری کم کالری مورد بررسی قرار گرفت. نتایج نشان داد افزایش میزان ایزومالت و استویا بر شاخص‌های اسیدیته و شاخص‏های رنگی L*, a*, b* نمونه‌های شکلات‌ها تأثیر معناداری (05/0p≥) نداشتند. درحالی‌که بر شاخص‌های رطوبت، بافت، خاکستر و کالری نمونه‌ها تأثیر معناداری (05/0p≤) داشتند. به عبارت دیگر با افزایش میزان ایزومالت و استویا شاخص‌های سختی بافت و کالری کاهش و رطوبت، فعالیت آبی و خاکستر نمونه‌ها افزایش یافت. از بین 2 مدل ریاضی ارزیابی شده جهت پیش‌بینی ویژگی‌های رئولوژیکی شکلات، مدل هرشل بالکلی مناسبترین مدل برای این منظور تشخیص داده شد. پذیرش کلی نمونه‌ها با افزایش میزان جایگزینی استویا و ایزومالت کاهش یافت. همچنین با توجه به نتایج حاصل از از این پژوهش بهترین امتیازات فیزیکوشیمیایی و ارزیابی حسی متعلق به تیمار T3 (60 % ایزومالت و استویا + 40 % شکر) بود و به ‌عنوان تیمار برتر انتخاب گردید.
کلیدواژه‌ها
شکلات رژیمی فراسومند
استویا
ایزومالت

موضوعات

عنوان مقاله English

Study of effects of using stevia and Isomalt sweetener to produce low calorie milk chocolate

نویسندگان English

mohammad reza saboohi
shila berenjy
Leila Nateghi
Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran.
چکیده English

Aside from its beneficial nutritional effects, chocolate causes but some problems for the consumer due to its high calorie. Use of good alternatives to fat and sugar is one of the ways to reduce these problems. In this study, the effects of isomalt and stevia on the qualitative properties for physicochemical rheological and sensorial characteristics of Low-calorie milk chocolate were investigated. Increased isomalt and stevia contents had no significant (p≤0.05) effect on fat, water activity, acidity, and color indexes L*, a*, b*, while they had significant (p≤0.05) effect on moisture, ash, and calorie. i. e. as the amount of isomalt and stevia increased, hardness, and calorie decreased and moisture, ash, and water activity increased. Of the two mathematical models evaluated to predict the rheological properties of chocolate, the Herschel Balkley model was found to be the most appropriate model for this purpose. Overall acceptability of the samples decreased with increasing stevia and isomalt substitution rates. Considering the best scores of physicochemical and sensory properties, T3 (60% Isomalt and Stevia +40% Sugar) was selected as the superior treatment.

کلیدواژه‌ها English

Low-calorie milk chocolate
Stevia
Isomalt
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