Application of simplex lattice mixture design for optimization of sucrose free milk chocolate produced in a ball mill

被引:36
作者
Rad, Aziz Homayouni [1 ]
Pirouzian, Haniyeh Rasouli [1 ]
Toker, Omer Said [2 ]
Konar, Nevzat [3 ]
机构
[1] Tabriz Univ Med Sci, Fac Nutr & Food Sci, Dept Food Sci & Technol, Golgasht Ave,Attar Neyshabouri Ave,POB 5165665931, Tabriz, East Azerbaijan, Iran
[2] Yildiz Tech Univ, Chem & Met Engn Fac, Dept Food Engn, Istanbul, Turkey
[3] Siirt Univ, Fac Engn, Dept Food Engn, TR-56100 Siirt, Turkey
关键词
Polyols; Sucrose-free; Simplex-lattice mixture design; Milk chocolate; Optimization; SUGAR-FREE; RHEOLOGICAL PROPERTIES; DARK CHOCOLATE; BULK SWEETENERS; COLOR; MICROSTRUCTURE; INULIN;
D O I
10.1016/j.lwt.2019.108435
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The aim of this study was to define optimal conditions by using Simplex lattice mixture design for the formulation of sucrose-free chocolate produced in a ball mill. Milk chocolate mass were made using three different polyols including maltitol, xylitol and isomalt along with Stevia as high potency sweetener. The influences of polyols mixtures as sucrose substitutes on rheological properties and main physical quality parameters were investigated. According to the results, the fitted models demonstrated a high coefficient of determination (>= 93%). The optimization of the variables illustrated that utilizing 11.16% w/w maltitol, 8.9% w/w xylitol and 12.93% w/w isomalt produced the optimum milk chocolate with the highest desirability (1.00) without unwanted variations in the rheological and quality characteristics. Also the optimum formulation was produced to validate the optimum model. The sensory analysis of the optimized formulation satisfied the consumer demand.
引用
收藏
页数:10
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