Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

Quality attributes of dark chocolates formulated with palm sap-based sugar as nutritious and natural alternative sweetener

Arifin Dwi Saputro, Davy Van de Walle, Roger Philip Aidoo, Michael Amoafo Mensah, Claudia Delbaere, Nathalie De Clercq, Jim Van Durme, Koen Dewettinck

Consumer demand for healthier alternative sweeteners and attempts to replace the most common sweetener used in chocolate, namely sucrose, continue to increase in recent times. One sucrose alternative that has not been fully explored in chocolate is palm sap-based sugar. This work investigated the impact of sucrose replacement by coconut sugar (CCS1 and CCS2) and palm sugar (CPS1, CPS2 and CPS3) on the quality attributes of dark chocolate, more particularly colour, hardness, flow behaviour and aroma profile. The results showed that chocolates formulated with palm sap-based sugar were lighter in colour and harder than the reference chocolate made with sucrose, which could be attributed to a lower particle density and a higher moisture of palm sap-based sugar than that of sucrose. Analysis of the major volatile compounds recorded the presence of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H …

Springer Berlin Heidelberg

2017

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:UFuRdyijzaAC

English