Effect of jujube powder as a sucrose substitute on physicochemical and sensory properties of low calorie milk chocolate

Document Type : Complete scientific research article

Authors

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran

Abstract

Background and Objectives: Chocolate is one of the most delicious foods with a wonderful taste and aroma that is very popular in the world. Currently, overweight and obesity are major causes of illness and death in many developed and developing countries. Although obsessive compulsions and diet were once common to older people, this is a major concern today for all ages. But because of the high sugar and calories it can lead to obesity and many diseases. Therefore, low calorie chocolate production can reduce these concerns. Use of jujube powder that has high nutritional properties as a substitute for sucrose in chocolate can be one of these methods. Chocolate is one of the most delicious foods with a wonderful taste and aroma that is very popular in the world. But because of the high sugar and calories it can lead to obesity and many diseases. Therefore, low calorie chocolate production can reduce these concerns. Use of jujube powder that has high nutritional properties as a substitute for sucrose in chocolate can be one of these methods.
Materials and Methods: In this study, jujube powder was added to chocolate formulation to replace sucrose at different levels (0, 25, 50, 75 and 100%). The physicochemical properties of chocolate such as moisture, ash, pH and colorimetric were measured. Then, hardness, rheology and sensory tests were performed on chocolate samples.
Results: The results showed that with increasing of replacement level in treatments, moisture content, ash increased and pH decreased. The results of the whiteness index test showed that the amount of jujube powder in the samples decreased whiteness index (p<0.05), But during the storage period, all the samples increased. The hardness of the chocolate samples was in the range of 1087.30-1207.33 (g), which increased with increasing replacement level. The results of the rheology test showed that the best model to describe the behavior of the chocolate samples was the Casson model and that the replacement of jujube powder had no effect on the rheological model despite its effect on rheological parameters. Further studies showed that with increasing the amount of jujube powder, the viscosity and yield stress of Casson increased (p<0.05) and were in the range of 1.49-6.01 (Pa.s) and 5.61-21.51 (Pa), respectively. Sensory test results showed that increasing the replacement level (100% replacement) resulted in decreased overall acceptance. Although the sample with the 100% replacement level has the lowest score in terms of overall acceptability, it can be considered as a special product for overweight diabetic patients.
Conclusion: According to the results of sensory test and other tests, the sample with 75% replacement level was selected as the optimal sample. Based on the results of this study it can be stated that using jujube powder as a substitute for sucrose in chocolate can produce a new and low calorie product with similar properties to chocolate containing sucrose.

Keywords

References

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Food Processing and Preservation Journal
Volume 13, Issue 2
December 2021
Pages 47-58

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