Investigating the rheological, microstructural and textural
properties of chocolates sweetened with palm sap-based sugar by partial replacement

Investigating the rheological, microstructural and textural
properties of chocolates sweetened with palm sap-based sugar by partial replacement

Arifin Dwi Saputro, Davy Van de Walle, Sheida Kadivar, Mohd Dona Bin Sintang, Paul Van der Meeren, Koen Dewettinck

Palm sugar, a natural alternative sweetener which can be made from the nectar of several species of palm tree flowers, recently gains more interest. Due to its physicochemical characteristics, utilisation of palm sugar as chocolate sweetener results in different quality attributes of chocolate. In this work, a thorough investigation about the influence of palm sugar on the rheological, microstructural and textural characteristics of chocolate was carried out through partial replacement of sucrose as chocolate sweetener. Accordingly, five sucrose–palm sugar blends with different palm sugar (PS) proportion, namely PS0, PS25, PS50, PS75, and PS100 were used as chocolate sweetener. The results showed that the Casson yield value of chocolate containing palm sugar was lower than the Casson yield value of chocolate sweetened with pure sucrose which could be attributed to the presence of agglomerates in the …

Springer Berlin Heidelberg

2017

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:wyCGhLAOp5UC

English