Application of prebiotic in chocolate
2006
Norhayati H., Malaysian Cocoa Board, Lot 3, Jln. P/9B, Seksyen 13, 43650 Bandar Baru Bangi, Selangor (Malaysia) | A.M. Yazid, Putra Malaysia Univ. (UPM), 43400 UPM Serdang, Selangor (Malaysia)
This study included physico-chemical analysis and sensory evaluation of milk chocolate containing inulin. Inulin is also known as prebiotic and widely used in functional foods throughout the world for their health promoting and technological properties. Meanwhile, chocolate once ate more for pleasure than for nutrition. However, in this study, the prebiotic milk chocolate produced will have a blend of acceptable taste, mouth feel and yet with added nutritional value (i.e beneficial to diabetics). The main objective was to determine the effects of adding different level of inulin on the properties of finished milk chocolate produced. Prebiotic milk chocolates developed with substitution of mainly inulin and polyol mixture to replace sucrose while other ingredients in milk chocolate retained. Four types of formulations with different percentage of total fat content were produced namely formulation 1, 2, 3 and 4 were compared with control chocolat e (without inulin and polyol). Results showed no significance difference (p greater than .05) for total calorie value between experimental and control milk chocolate. Microbiological analysis showed that yeast and moulds, coliforms, total plate counts and salmonella were neither absent nor present below the limit in all of the formulated products. Instrumental analysis showed significance difference (p less than .05) between control chocolate and formulation 2, 3 and 4 in texture value. Meanwhile, sensory evaluation of the formulated chocolates using Quantitative Descriptive Analysis (QDA) showed significant difference (p less than .05) in bitterness and overall acceptability compared with other attributes. Formulation 1 has the highest score for overall acceptability (3.9 ± 1.5) compared to other formulated milk chocolates and has similar score as per control milk chocolate (4.0 ± 1.4). This experiment indicated that formulation 1 has similar characteristics as per control milk chocolate referring to calorie, texture value and sensory evaluation.
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Эту запись предоставил Universiti Putra Malaysia