Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

•Optimum level of inulin and polydextrose mixtures as sucrose replacers was investigated.•Casson viscosity, yield stress, colour, hardness and PSD were evaluated.•Increasing inulin concentration results in increase Casson viscosity.•Microscopy and PSD explain rheological trends.•Simplex lattice mixt...

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Veröffentlicht in:	Journal of food engineering 2014-04, Vol.126, p.35-42
Hauptverfasser:	Aidoo, Roger Philip, Afoakwa, Emmanuel Ohene, Dewettinck, Koen
Format:	Artikel
Sprache:	eng
Schlagworte:	Bulking agent Chocolate Crystals Inulin Microstructure Mixture design Optimization Polydextrose Recipe optimization Rheological properties Sucrose
Online-Zugang:	Volltext
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