Bazı yoğun tatlandırıcıların çikolatanın reolojik, dokusal ve duyusal özelliklerine etkisi.

Development of a high-quality low-calorie chocolate needs the use of the most appropriate ingredients that could substitute sugar without negatively affecting several product properties. Although it is possible to formulate sugar-free or sugar-reduced chocolates with an acceptable sweetness level, these chocolates often show poorer sensory properties, especially undesirable mouthfeel, which could limit their consumption. In this study, low-sucrose chocolates sweetened with sucralose and stevia by using bulking agents were investigated in relation to their rheological, textural and sensory attributes. Bitter, milk and white chocolates with different amounts of sweeteners were formulated. The Casson model best fitted to the rheological data for all formulations. In dark chocolates, partial substitution of sucrose with stevia (BCSSt) gave similar plastic viscosity and yield stress values with control samples (BCS) (p > 0.05). Hardness measurements also supported these results. BCSSt sample was again found to be very similar to control in tested sensory attributes when assessed by a consumer panel. The data indicated that it was possible to manufacture a chocolate by partial replacement of sucrose with stevia without adversely affecting its important rheological, textural properties and sensory acceptance.M.S. - Master of Scienc