Rheological and melting properties of sucrose-free dark chocolate

Figures & data

Table 1. Formulation of maltitol and isomalt containing samples.

Ingredients	Amounts (g/100 g chocolate)
Maltitol/Isomalt	47.5
Cacao butter	17.2
Cacao mass	35.0
Soy lecithin	0.30
PGPR	0.20
βV seeds	0.0–1.0*

*Control samples did not include β_V seeds and the other samples prepared with β_V crystals ranged between 0.5 and 1.0% (g seed/100 g chocolate)

Figure 1. Production process of sugar-free dark chocolates.

Figure 2. Temper index values of the sugar-free dark chocolates tempered with β_v seeds and conventional method.

Table 2. Particle size distribution of sugar-free dark chocolates.

	βV concentration (% w/w)	Specific surface area (m^2/g)	Largest particle size (D90, µm)	Smallest particle size (D10, µm)	Mean (D^[Citation3,Citation4], µm)	Median (D^[Citation2,Citation3], µm)	Standard deviation (St Dev.)
Maltitol-including samples	0.0	5252.7	39.68	5.27	20.00	2.0971	16.36
	0.5	5166.1	40.34	5.36	20.33	2.1317	16.63
	0.6	5339.4	39.03	5.19	19.67	2.0625	16.09
	0.7	5101.0	40.49	5.38	20.41	2.1401	16.70
	0.8	5166.1	41.67	5.54	21.00	2.2020	17.18
	0.9	5297.4	39.46	5.25	19.89	2.0856	16.27
	1.0	5096.1	40.85	5.43	20.59	2.1590	16.84
Isomalt-including samples	0.0	4709.7	37.26	6.34	20.10	1.832	16.91
	0.5	4632.0	37.88	6.45	20.43	1.862	17.19
	0.6	4787.4	36.65	6.24	19.77	1.801	16.64
	0.7	4573.7	38.02	6.47	20.51	1.869	17.27
	0.8	4632.0	39.13	6.67	21.11	1.923	17.76
	0.9	4749.8	37.05	6.32	19.99	1.821	16.82
	1.0	4569.3	38.36	6.53	20.69	1.886	17.41

Table 3. Hardness value of sugar-free dark chocolates.

	Isomalt-including samples	Maltitol-including samples
βV seed concentration (g/100 g chocolate)	Hardness (N)	Hardness (N)
Control	15.33 ± 0.56^b	16.45 ± 0.32^c
0.5%	17.15 ± 0.10^a	15.49 ± 0.16^b
0.6%	18.79 ± 0.46^d	14.44 ± 0.29^a
0.7%	17.48 ± 0.26^a	18.26 ± 0.30^d
0.8%	16.36 ± 0.00^c	17.19 ± 0.17^c
0.9%	15.37 ± 0.36^b	16.72 ± 0.56^c
1.0%	17.70 ± 0.37^a	16.82 ± 0.59^c

*Different superscript lowercase letters show the significant differences between the samples (p < 0.05)

Table 4. Melting characteristics of sugar-free dark chocolates.

	Samples	Tonset (°C)	Tpeak (°C)	Tend (°C)	ΔH (J/g)
Isomalt including samples	Icontrol	14.21	19.87	29.27	19.67
	I0.5	14.27	19.46	28.74	21.10
	I0.6	14.15	19.54	29.15	21.36
	I0.7	14.29	19.72	28.59	21.12
	I0.8	14.13	19.41	28.86	21.96
	I0.9	13.90	19.48	28.59	21.55
	I1.0	14.35	19.89	29.78	20.69
Maltitol including samples	Mcontrol	14.60	19.66	28.25	20.01
	M0.5	14.50	19.39	28.69	20.19
	M0.6	14.31	19.65	28.80	20.43
	M0.7	14.50	19.53	28.66	20.93
	M0.8	14.41	19.68	29.79	20.28
	M0.9	14.37	19.41	29.88	20.90
	M1.0	14.39	19.60	28.84	20.52

About Nomenclature: M and I represent maltitol and isomalt, respectively. The subscript numbers show concentrations of the β_V seed crystals (g seed/100 g chocolate sample) used for the production

Table 5. Casson model parameters calculated for sugar-free dark chocolates tempered with β_V seed crystals.

		Upward Curve			Downward Curve
	Samples	τ0 (Pa)	ηpl (Pa.s)	R^2	τ0 (Pa)	ηpl (Pa.s)	R^2
Isomalt including samples	Icontrol	3.36 ± 0.73^a	2.23 ± 0.05^ab	0.9981	2.65 ± 0.38^a	2.15 ± 0.05^ab	0.9976
	I0.5	4.00 ± 0.28^a	2.47 ± 0.09^a	0.9928	3.25 ± 0.21^a	2.26 ± 0.08^a	0.9938
	I0.6	3.25 ± 0.09^a	1.94 ± 0.11^c	0.9937	2.61 ± 0.05^a	1.80 ± 0.04^d	0.9936
	I0.7	3.96 ± 0.15^a	2.26 ± 0.03^ab	0.9930	3.02 ± 0.04^a	2.09 ± 0.11^abc	0.9934
	I0.8	4.05 ± 0.04^a	2.15 ± 0.09^bc	0.9988	3.26 ± 0.13^a	2.07 ± 0.06^abc	0.9976
	I0.9	3.63 ± 0.10^a	2.01 ± 0.02^bc	0.9935	2.82 ± 0.09^a	1.94 ± 0.03^bcd	0.9936
	I1.0	3.55 ± 0.10^a	1.91 ± 0.06^c	0.9987	2.81 ± 0.10^a	1.86 ± 0.05^cd	0.9978
Maltitol including samples	Mcontrol	3.60 ± 0.15^b	1.47 ± 0.05^a	0.9995	3.29 ± 0.10^b	1.46 ± 0.00^a	0.9965
	M0.5	3.29 ± 0.15^bc	1.25 ± 0.06^b	0.9947	3.06 ± 0.12^bc	1.24 ± 0.07^b	0.9935
	M0.6	3.32 ± 0.16^bc	1.10 ± 0.10^b	0.9949	3.01 ± 0.05^bc	1.16 ± 0.02^bc	0.9936
	M0.7	4.40 ± 0.28^a	1.10 ± 0.03^b	0.9945	4.05 ± 0.35^a	1.05 ± 0.06^c	0.9920
	M0.8	2.59 ± 0.05^d	1.18 ± 0.00^b	0.9996	2.39 ± 0.03^d	1.17 ± 0.01^bc	0.9971
	M0.9	3.10 ± 0.04^bcd	1.19 ± 0.05^b	0.9949	2.82 ± 0.04^bcd	1.20 ± 0.01^b	0.9935
	M1.0	2.71 ± 0.13^cd	1.19 ± 0.01^b	0.9998	2.46 ± 0.08^cd	1.18 ± 0.01^b	0.9974

About Nomenclature: M and I represent maltitol and isomalt, respectively. The subscript numbers represents the concentrations of the β_V seed crystals (g seed/100 g chocolate sample) used for tempering.Different superscript lowercase letters show the significant differences between the samples

Figure 3. Flow curves of the sugar-free dark chocolates.

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