Optimization of prebiotic sucrose-free milk chocolate formulation by mixture design

被引：0
作者：
Aziz Homayouni Rad
Haniyeh Rasouli Pirouzian
机构：
[1] Tabriz University of Medical Sciences,Department of Food Science and Technology, Faculty of Nutrition and Food Sciences
来源：
Journal of Food Science and Technology | 2021年 / 58卷
关键词：
Sugar alcohols; Prebiotic; Sucrose-free chocolate; Formulation; Simplex-lattice mixture design; Optimization;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The purpose of the current research was to determine optimal situation by applying Simplex lattice mixture design for the formulation of prebiotic sucrose-free milk chocolate. Chocolate samples were prepared using two different sugar alcohols containing xylitol and maltitol along with galactooligosaccharide as prebiotic substance. The effects of sugar alcohols and prebiotic blends on rheological attributes and some physical characteristics were assessed. The outcomes represented the high coefficient of determination (≥ 90%) of fitted models. The optimization of the variables indicated that using 20.857 g maltitol, 7.131 g xylitol and 5.012 g galactooligosaccharide generated the optimized chocolate with the highest desirability (1.00) without undesirable changes in the rheological and physical properties. Furthermore, the optimum formulation was prepared to validate the optimum model. The sensory evaluation of the optimized formulation of chocolate pleased the consumer needs.
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页码：244 / 254
页数：10
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