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White Chocolate with Resistant Starch: Impact on Physical Properties, Dietary Fiber Content and Sensory Characteristics
- Source :
- Molecules, Molecules, Vol 26, Iss 5908, p 5908 (2021), Volume 26, Issue 19
- Publication Year :
- 2021
-
Abstract
- Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a functional food ingredient in some types of confectionery products that lack dietary fiber. Unlike dark and milk chocolate, white chocolate does not contain fat-free cocoa solids rich in dietary fiber. In the present study, 5%, 10%, and 15% of white chocolate were substituted with RS in order to improve the nutritional value of enriched white chocolate. The influence of RS on rheological, textural, and thermal properties of the chocolate fat phase was firstly investigated, and then further influence on physical properties, dietary fiber content, and sensory characteristics of enriched white chocolates were investigated. The obtained results showed that enriched chocolates had increased content of total dietary fiber and reduced total fats and protein content in accordance with the added amount of RS. At the same time, RS increased viscosity and reduced the hardness and volume mean diameter in enriched chocolates in accordance with the added amount. RS improved the nutritional composition of white chocolate by increasing the content of dietary fiber. At the same time, RS did not impair the color and sensory characteristics of enriched white chocolates.
- Subjects :
- Dietary Fiber
resistant starch
food.ingredient
030309 nutrition & dietetics
Nutritional composition
Pharmaceutical Science
Organic chemistry
white chocolate
rheology
texture
thermal properties
dietary fiber
sensory characteristics
Insoluble dietary fiber
Antioxidants
Article
Analytical Chemistry
03 medical and health sciences
Ingredient
0404 agricultural biotechnology
food
QD241-441
Functional food
Functional Food
Drug Discovery
White chocolate
Humans
Food science
Physical and Theoretical Chemistry
Resistant starch
Chocolate
2. Zero hunger
0303 health sciences
Chemistry
Viscosity
04 agricultural and veterinary sciences
040401 food science
food.food
Milk Chocolate
Chemistry (miscellaneous)
Taste
Molecular Medicine
Dietary fiber
Subjects
Details
- ISSN :
- 14203049
- Volume :
- 26
- Issue :
- 19
- Database :
- OpenAIRE
- Journal :
- Molecules (Basel, Switzerland)
- Accession number :
- edsair.doi.dedup.....1b5eba953062e200e35f69f9816c56bd