[Using functional ingredients in the preparation of cream fillings for chocolates]
2008
Sergeeva, N.K. | Tyrsin, Yu.A., Moscow State Univ. of Technologies and Management
Using of functional-purpose ingredients for the preparation of cream fillings (CF)for chocolate sweets was estimated: fruit powders (FP) as favor forming agents; polydextroses as a sugar substitute (E1200); inulin with a probiotics effect; for additional enriching CF in vitamin C ascorbilpalminate was used. For producing experimental samples of CF specially manufactured maltinole-based white chocolate and dark chocolate containing dietary fibers. The formulations of CF chocolate bearing functional properties were developed. CFs represent a cream paste based on tempered chocolate. The samples (1) and (2) are composed of ingredients: chocolate ((1) – white chocolate, (2) – dark chocolate), FP, polydextrose, sorbitol, inulin, ascorbilpalminate; samples (3) and (4) – CF composed by chocolate manufactured and put in the commercial system. There are given comparative data as to the content of calories in the samples, sugar, fat, vitamin C, dietary fibers. The samples (1) and (2) advantageously differed from control samples (2) and (3), that have no functional properties. It is concluded to that enriching of CF for chocolate sweets with ingredients of functional purposse is promising.
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