13 research outputs found
Nettle (Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties
Optimization of high hydrostatic pressure assisted extraction of stinging nettle leaves using response surface methodology experimental design
Evaluation of the extraction and stability of chlorophyll-rich extracts by supercritical fluid chromatography
Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol
Design and Evaluation of the Release Characteristics of Caffeine-Loaded Microcapsules in a Medicated Chewing Gum Formulation
Feasibility of a small‑scale production system approach for palm sugar sweetened dark chocolate
Palm sugar is highly produced and patronised in the South Eastern part of Asia, e.g. Indonesia which is also the world’s third largest cocoa producer. Recently, interest in palm sugar sweetened chocolate and better approaches for production methods that can be easily applied in developing countries are rising. This work investigated the influence of palm sugar on the quality attributes of dark chocolate in terms of fineness, rheological behaviour and aroma profile compared to that of sucrose. Furthermore, a small-scale processing approach using the combination of Stephan mixer and ball mill compared to the conventional method was investigated. The results showed that palm sugar sweetened chocolate exhibited a higher viscosity, a higher particle volume fraction and a higher degree of particle agglomeration due to its relatively high moisture and presence of glucose and fructose. Furthermore, chocolates sweetened with palm sugar displayed a distinctive aroma profile with the abundant presence of 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) and pyrazine-based compounds. Applying the alternative processing method leaded to the production of chocolate with rather high degree of agglomeration and viscosity as compared to chocolate produced by means of conventional processing. Moreover, the alternative processing method resulted in the presence of myrcene, ß-trans-ocimene and isoamyl acetate which were not observed in the conventionally produced chocolates. The alternative processing method, however, seems to have potential for small scale production of dark chocolate sweetened with palm sugar