Rheological and physical properties of Inulin-containing milk chocolate prepared at different process conditions

Figures & data

Table 1. Formulation used for the chocolate samples (g/kg).

Table 1. Formulaciones utilizadas para las muestras de chocolate.

		Sample group
Ingredient	Control (K)	A	B	C
Fine sugar	390.0	350.0	340.0	320.0
Cocoa butter	240.0	240.0	240.0	240.0
Cocoa mass	140.0	130.0	124.5	124.5
Whole powdered milk	224.5	214.5	200.0	190.0
Soy lecithin	3.0	3.0	3.0	3.0
PGPR	2.20	02.20	2.20	2.20
Vanilla	0.30	00.30	0.30	00.30
Inulin	0.0	60.0	90.0	120.0

Table 2. Experimental design of the study.

Table 2. Diseño experimental del estudio.

CT (h)	0 g/kg Inulin	60g/kg Inulin	90 g/kg Inulin	120 g/kg Inulin	D[4,3] (μm)
3.50	K1.1	A1.1	B1.1	C1.1
4.0	K1.2	A1.2	B1.2	C1.2	20.0
4.50	K1.3	A1.3	B1.3	C1.3
3.50	K2.1	A2.1	B2.1	C2.1
4.0	K2.2	A2.2	B2.2	C2.2	25.0
4.50	K2.3	A2.3	B2.3	C2.3
3.50	K3.1	A3.1	B3.1	C3.1
4.0	K3.2	A3.2	B3.2	C3.2	28.0
4.50	K3.3	A3.3	B3.3	C3.3

CT, conching time; D_[4,3], mean particle size.

Table 3. PSD values of chocolate samples.

Table 3. VAlores PSD de muestras de chocolate.

Sample	SSA (cm^3/cm^2)	D90 (μm)	D10 (μm)	D[4,3] (μm)	Span	D[3,2] (μm)	SD
K1.1, K1.2, K1.3	5,268.5	39.80	5.29	20.06	2.1034	16.41	14.49
K2.1, K2.2, K2.3	4,879.0	54.23	5.37	25.37	2.5825	18.92	21.49
K3.1, K3.2, K3.3	4,415.9	61.5	5.5	28.11	2.8071	20.88	23.90
A1.1, A1.2, A1.3	5,313.1	42.33	5.12	20.91	2.2178	16.78	15.85
A2.1, A2.2, A2.3	5,188.7	55.03	5.16	25.01	3.0103	16.8	24.01
A3.1, A3.2, A3.3	4,707.6	62.01	5.52	28.03	2.8499	19.82	24.93
B1.1, B1.2, B1.3	5,679.2	44.33	5.12	20.72	2.2178	15.10	17.73
B2.1, B2.2, B2.3	4,978.3	55.54	5.65	25.18	2.5419	18.33	22.32
B3.1, B3.2, B3.3	4,746.6	62.25	5.83	28.2	2.8576	19.74	25.37
C1.1, C1.2, C1.3	5,747.1	44.49	4.81	19.94	2.5598	14.72	16.49
C2.1, C2.2, C2.3	4,768.4	55.71	5.38	25.13	2.9183	17.79	21.99
C3.1, C3.2, C3.3	4,678.0	62.61	5.45	27.91	2.9735	19.22	25.37

SSA; specific surface area, D₉₀; largest particle size, D₁₀; smallest particle size, D_[4,3]; mean, D_[3,2]; median, SD; standard deviation.

Figure 1. Representative PSD curves of milk chocolate samples.

Figure 1. Curvas PSD representante de muestras de chocolate con leche.

Table 4. Rheological measurements of chocolate samples.

Table 4. Color, actividad de agua y dureza de muestras de chocolate.

Sample	Inulin content (%, w/w)	Mean particule size (µm)	Conching time (h)	Yield stress (Pa)	Viscosity (Pas)	Standard error
K1.1	0.00	20.0549	3.50	18.16^a, a, a	3.96^a, a, a	2.86
K1.2	0.00	20.0549	4.00	17.22^a, a, b	3.46^a, a, b	3.67
K1.3	0.00	20.0549	4.50	15.45^a, a, c	3.07^a, a, c	5.72
K2.1	0.00	25.3709	3.50	16.45^a, b, a	3.7^a, b, a	3.91
K2.2	0.00	25.3709	4.00	15.37^a, b, b	3.29^a, b, b	5.79
K2.3	0.00	25.3709	4.50	14.38^a, b, c	3.06^a, a, c	4.01
K3.1	0.00	28.1107	3.50	13.57^a, c, a	3.3^a, c, a	4.63
K3.2	0.00	28.1107	4.00	12.59^a, c, b	3.03^a, c, c	2.71
K3.3	0.00	28.1107	4.50	11.09^a, c, c	3.11^a, a, b	4.32
A1.1	6.00	20.9062	3.50	13.67^b, a, a	3.26^b, a, b	3.21
A1.2	6.00	20.9062	4.00	13.30^b, a, a	3.32^a, a, a	3.14
A1.3	6.00	20.9062	4.50	12.71^b, a, b	3.16^a, a, c	4.12
A2.1	6.00	25.0065	3.50	10.46^b, b, a	2.86^b, b, a	2.18
A2.2	6.00	25.0065	4.00	9.399^b, b, b	2.81^b, b, a	3.02
A2.3	6.00	25.0065	4.50	8.704^b, b, c	2.64^b, b, b	2.14
A3.1	6.00	28.0340	3.50	9.842^b, c, a	3.27^a, a, a	3.18
A3.2	6.00	28.0340	4.00	8.892^b, c, b	2.39^b, c, c	11.03
A3.3	6.00	28.0340	4.50	8.518^b, b, b	2.51^b, c, b	4.12
B1.1	9.00	20.7175	3.50	9.370^c, a, a	2.81^c, b, a	2.45
B1.2	9.00	20.7175	4.00	8.724^c, a, b	2.65^b, a, b	3.91
B1.3	9.00	20.7175	4.50	6.657^c, b, c	2.51^b, a, c	5.79
B2.1	9.00	25.1805	3.50	8.352^c, b, b	3.03^a, a, a	7.79
B2.2	9.00	25.1805	4.00	8.792^b, a, a	2.47^c, b, b	6.02
B2.3	9.00	25.1805	4.50	8.704^b, a, a	2.42^c, b, b	8.32
B3.1	9.00	28.1999	3.50	6.798^c, c, a	2.35^b, c, a	2.37
B3.2	9.00	28.1999	4.00	5.012^c, b, b	2.25^b, c, b	3.92
B3.3	9.00	28.1999	4.50	5.179^c, c, b	2.16^c, c, c	2.8
C1.1	12.0	19.9372	3.50	8.703^d, a, a	2.46^d, a, a	5.53
C1.2	12.0	19.9372	4.00	7.158^d, a, a	2.35^b, a, b	2.82
C1.3	12.0	19.9372	4.50	5.245^c, a, c	2.28^c, a, c	2.12
C2.1	12.0	25.1289	3.50	6.096^d, b, a	2.32^c, b, a	2.94
C2.2	12.0	25.1289	4.00	5.824^c, b, b	2.3^d, a, b	11.78
C2.3	12.0	25.1289	4.50	5.321^c, a, c	2.28^d, a, b	4.74
C3.1	12.0	27.9069	3.50	4.179^d, c, a	1.82^c, c, a	3.26
C3.2	12.0	27.9069	4.00	3.406^d, c, b	1.79^c, b, b	2.26
C3.3	12.0	27.9069	4.50	3.354^d, b, c	1.72^d, b, c	2.51

For each parameter, means followed by the same letter are not significantly different (P > 0.01). First letters are used for varying PSL at the same PSD and CT, second letters are used for varying PSD at the same PSL and CT, third letters are used for varying CT at the same PSD and PSL.

Table 5. Colour, water activity and hardness of chocolate samples.

Table 5. Color, actividad de agua y dureza de muestras de chocolate.

Sample	Brightness (L*)	Chroma (C*)	Water activity (aw)	Hardness (N)
K1.1	37.61^a, a, a ± 0.887	15.89^a, a, a ± 0.148	0.34^a, a, a ± 0.027	11.82^a, a, a ± 0.312
K1.2	37.38^b, a, a ± 0.564	16.636^b, a, a ± 0.110	0.34^a, a, b ± 0.004	12.32^b, a, a ± 0.227
K1.3	37.17^bc, a, a ± 0.906	16.11^bc, a, a ± 0.263	0.337^a, a, b ± 0.041	11.76^bcd, b, a ± 0.474
K2.1	35.88^b, b, a ± 1.015	14.806^b, b, a ± 0.142	0.34 ^a, a, a ± 0.031	12.51^ab, a, a ± 0.186
K2.2	35.65^b, b, a ± 1.273	14.53^b, b, a ± 0.229	0.32 ^a, b, b ± 0.015	11.42^bc, b, a ± 0.495
K2.3	35.62^b, b, a ± 0.526	15.49^b, b, a ± 0.120	0.30 ^a, b, b ± 0.002	12.74^b, a, a ± 0.627
K3.1	35.65^c, b, a ± 1.537	14.23^c, b, a ± 0.141	0.34 ^a, b, a ± 0.015	10.37^b, b, a ± 0.058
K3.2	35.52^b, b, a ± 0.481	15.17^b, b, a ± 0.327	0.34^a, b, b ± 0.023	10.90^bc, b, a ± 0.364
K3.3	34.94^c, b, a ± 1.410	15.53^c, b, a ± 0.200	0.34 ^a, b, b ± 0.021	10.86^c, c, a ± 0.636
A1.1	37.42^a, a, a ± 0.855	15.64^a, a, a ± 0.159	0.33 ^b, a, a ± 0.007	11.00^bc, c, b ± 0.642
A1.2	37.93^a, a, a ± 0.599	16.60^a, a, a ± 0.231	0.31 ^b, a, b ± 0.013	11.61^bc, b, ab ± 0.555
A1.3	37.75^a, a, a ± 0.489	17.05^a, a, a ± 0.185	0.30 ^b, a, b ± 0.003	12.01^bc, a, b ± 0.324
A2.1	37.58^a, a, a ± 0.577	16.83^a, a, a ± 0.263	0.32 ^a, a, a ± 0.014	12.78^a, a, a ± 0.136
A2.2	37.37^a, a, a ± 0.425	16.32^a, a, a ± 0.128	0.33 ^a, a, b ± 0.017	12.50^a, a, a ± 0.282
A2.3	36.54^a, b, b ± 1.284	16.00^a, b, b ± 0.270	0.32 ^a, a, b ± 0.013	12.19^bc, a, a ± 0.430
A3.1	37.25^b, a, a ± 0.628	16.19^b, a, a ± 0.226	0.33 ^ab, a, a ± 0.032	11.96^a, b, a ± 0.221
A3.2	37.20^a, a, a ± 0.575	16.19^a, a, a ± 0.168	0.32 ^ab, a, b ± 0.016	12.08^a, ab, a ± 0.065
A3.3	37.23^ab, ab, a ± 0.541	16.29^ab, ab,a ± 0.146	0.329 ^ab, a, b ± 0.024	12.67^a, a, a ± 0.101
B1.1	37.49^a, a, a ± 0.440	16.45^a, a, a ± 0.431	0.347 ^a, a, a ± 0.033	10.40^b, b, b ± 0.362
B1.2	37.52^a, a, a ± 0.985	16.31^a, a, a ± 0.509	0.34 ^a, a, b ± 0.021	13.18^a, a, a ± 0.204
B1.3	37.20^b, a, a ± 0.123	15.72^b, a, a ± 0.622	0.34 ^a, a, b ± 0.014	12.85^a, b, a ± 0.206
B2.1	37.26^a, a, a ± 0.793	17.10^a, a, a ± 0.319	0.32 ^ab, b, a ± 0.011	12.0996^bc, a, b ± 0.096
B2.2	37.28^a, a, a ± 0.738	17.11^a, a a ± 0.449	0.31 ^ab, b, b ± 0.006	11.02^c, c, c ± 0.029
B2.3	36.79^a, a, a ± 0.395	15.887^a, a, a ± 0.546	0.31 ^ab, b, b ± 0.009	13.96^a, a, a ± 0.535
B3.1	36.95^b, a, a ± 0.511	17.05^b, a, a ± 0.871	0.33 ^b, b, a ± 0.017	11.92^a, a, a ± 0.701
B3.2	37.18^a, a, a ± 0.290	16.47^a, a, a ± 0.415	0.32 ^b, b, b ± 0.037	12.10^a, b, a ± 0.048
B3.3	37.01^b, a, a ± 0.375	16.89^b, a, a ± 0.517	0.32 ^b, b, b ± 0.017	11.43^bc, c, a ± 0.573
C1.1	36.60^b, b, a ± 0.300	16.15^b, b, a ± 0.343	0.32 ^b, a, a ± 0.012	11.01^bc, ab, b ± 0.439
C1.2	36.63^c, ab, a ± 0.331	16.21^c, ab, a ± 0.328	0.32 ^b, a, b ± 0.019	10.73^d, c, b ± 0.401
C1.3	36.78^bc, b, a ± 1.278	16.66^bc, b, a ± 0.238	0.328 ^b, a, b ± 0.027	12.35^ab, a, a ± 0.564
C2.1	37.10^a, b, a ± 0.087	16.17^a, b, a ± 0.301	0.31 ^bc, b, a ± 0.007	11.66^cd, a, a ± 0.776
C2.2	37.18^a, a, a ± 0.547	16.83^a, a, a ± 0.240	0.29 ^bc, b, b ± 0.008	11.83^ab, b, a ± 0.688
C2.3	36.85^a, b, a ± 0.177	16.50^a, b, a ± 0.166	0.30 ^bc, b, b ± 0.010	11.49^c, b, a ± 0.210
C3.1	38.34^a, a, a ± 0.398	17.21^a, a, a ± 0.194	0.33 ^b, b, a ± 0.011	10.74^b, b, b ±0.266
C3.2	36.24^b, b, b ± 0.219	16.68^b, b, b ± 0.146	0.31 ^b, b, b ± 0.068	12.66^a, a, a ± 0.656
C3.3	37.84^c, a, a ± 0.142	17.36^c, a, a ± 0.222	0.31 ^b, b, b ± 0.016	11.08^c, b, b ± 0.537

Five replicates of the hardness and colour (L* and C*) experiments were performed. Water activity experiments were performed in triplicate. All data reported as the mean ± SD. For each parameter, means followed by the same letter are not significantly different (P > 0.01). First letters are used for varying PSL at the same PSD and CT, second letters are used for varying PSD at the same PSL and CT, third letters are used for varying CT at the same PSD and PSL.