Optimization of the sweeteners dosages in the manufacture of chocolate with prebiotic properties
The possibility of replacing sucrose in chocolate combination inulin (IN), polydextrose (PD), maltodextrin (MD) and stevioside (0.04% wt./wt.) for obtaining of chocolate with prebiotic properties was considered. Physico-chemical, mechanical and sensory properties of 16 samples of chocolate mass with a different ratio of sweeteners and without them was investigated. It was found that samples of chocolate masses with a high content of PD and MD were wetter and softer than the control sample without the introduction of sweeteners. A sample of chocolate with a large amount of MD received a low organoleptic evaluation, whereas additives PD and in, included in the samples of chocolate, significantly improved the overall impression of the consumption of the product. The optimal chocolate formulation was determined using simplex grating planning. The optimal dosages range for IN, PD and MD was, %: 14-32 and 71-84, 7-26 and 67-77 and 0-20 respectively. The resulting product has prebiotic properties, a fairly low energy value and good consumer properties.