Application of prebiotic in chocolate

Norhayati H., . and A.M. Yazid, . (2006) Application of prebiotic in chocolate. [Proceedings Paper]

This study included physico-chemical analysis and sensory evaluation of milk chocolate containing inulin. Inulin is also known as prebiotic and widely used in functional foods throughout the world for their health promoting and technological properties. Meanwhile chocolate once ate more for pleasure than for nutrition. However in this study the prebiotic milk chocolate produced will have a blend of acceptable taste mouth feel and yet with added nutritional value i.e beneficial to diabetics. The main objective was to determine the effects of adding different level of inulin on the properties of finished milk chocolate produced. Prebiotic milk chocolates developed with substitution of mainly inulin and polyol mixture to replace sucrose while other ingredients in milk chocolate retained. Four types of formulations with different percentage of total fat content were produced namely formulation 1 2 3 and 4 were compared with control chocolate without inulin and polyol. Results showed no significance difference p greater than .05 for total calorie value between experimental and control milk chocolate. Microbiological analysis showed that yeast and moulds coliforms total plate counts and salmonella were neither absent nor present below the limit in all of the formulated products. Instrumental analysis showed significance difference p less than .05 between control chocolate and formulation 2 3 and 4 in texture value. Meanwhile sensory evaluation of the formulated chocolates using Quantitative Descriptive Analysis QDA showed significant difference p less than .05 in bitterness and overall acceptability compared with other attributes. Formulation 1 has the highest score for overall acceptability 3.9 1.5 compared to other formulated milk chocolates and has similar score as per control milk chocolate 4.0 1.4. This experiment indicated that formulation 1 has similar characteristics as per control milk chocolate referring to calorie texture value and sensory evaluation.

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Abstract

This study included physico-chemical analysis and sensory evaluation of milk chocolate containing inulin. Inulin is also known as prebiotic and widely used in functional foods throughout the world for their health promoting and technological properties. Meanwhile chocolate once ate more for pleasure than for nutrition. However in this study the prebiotic milk chocolate produced will have a blend of acceptable taste mouth feel and yet with added nutritional value i.e beneficial to diabetics. The main objective was to determine the effects of adding different level of inulin on the properties of finished milk chocolate produced. Prebiotic milk chocolates developed with substitution of mainly inulin and polyol mixture to replace sucrose while other ingredients in milk chocolate retained. Four types of formulations with different percentage of total fat content were produced namely formulation 1 2 3 and 4 were compared with control chocolate without inulin and polyol. Results showed no significance difference p greater than .05 for total calorie value between experimental and control milk chocolate. Microbiological analysis showed that yeast and moulds coliforms total plate counts and salmonella were neither absent nor present below the limit in all of the formulated products. Instrumental analysis showed significance difference p less than .05 between control chocolate and formulation 2 3 and 4 in texture value. Meanwhile sensory evaluation of the formulated chocolates using Quantitative Descriptive Analysis QDA showed significant difference p less than .05 in bitterness and overall acceptability compared with other attributes. Formulation 1 has the highest score for overall acceptability 3.9 1.5 compared to other formulated milk chocolates and has similar score as per control milk chocolate 4.0 1.4. This experiment indicated that formulation 1 has similar characteristics as per control milk chocolate referring to calorie texture value and sensory evaluation.

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Item Type:	Proceedings Paper
Additional Information:	3 tables
AGROVOC Term:	CHOCOLATE
AGROVOC Term:	INULIN
AGROVOC Term:	CHEMICOPHYSICAL PROPERTIES
AGROVOC Term:	ORGANOLEPTIC ANALYSIS
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:27
URI:	http://webagris.upm.edu.my/id/eprint/15663

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