Journal of Research in Ecology
JRE
Ecology
http://ecologyresearch.info/
0
2319-1546
2319-1554
en
2016
07
30
4
1
online
1
fulltext
en
A survey of the physicochemical properties of unsweetened chocolate enriched with whey protein, milk isolate, isomalt and grape syrup
Ecology
Original Research
One of the major problems of chocolate consumption is its high sugar. Various efforts have been made to substitute sucrose of chocolate and most of them have not been accepted due to unsuitable texture and digestive effects. This study provided chocolate by alternatives of grape syrup, isomalt whey and milk powder with 21 other formulations. Physicochemical properties like ash, sugar percent, sucrose percent, reducing sugar after hydrolysis and protein percent, were evaluated. The results showed that there was a significant difference between all treatments in each of the properties (p 0.05).Generally, in all formulations of chocolate, sucrose percent was significantly different from that of the control group (p 0.01).The lowest sucrose was dedicated to treatment T17 with 6% of grape syrup, 6% isomalt, 15% milk protein isolate and 15% whey protein and T21 with 6% of grape syrup, 6% isomalt, 5% milk isolate protein and 5% whey protein. The increase of whey protein and milk powder in 10 and 15% respectively, increased the ash of samples. In samples with high percentage of grape syrup and isomalt, there were significant changes in ash. The increase of each of the compounds had significant impact on the total ash of chocolate. Also, the control group had the lowest total ash. Based on the results of study regarding pH and acidity measurement, the highest pH and the lowest acidity were dedicated to the control group and adding grape syrup to chocolate, reduced pH significantly and increased acidity. The comparison of the mean at the (p 0.01). 95% level showed that pH reduction and acidity increased in all alternatives were significant compared to the control group. Totally, the substitution percent of 2% grape and isomalt syrup, 5% of desalinated whey powder and milk power were good in optimal formulation and T1 treatment was the considered as best treatment
Milk powder, whey protein, unsweetened chocolate, grape syrup, Isomalt
147
152
http://ecologyresearch.info/ documents/EC0110.pdf
Saeede
Bahraman
No
M.Sc. Student of Food Industry Science, Varamin-Pishva branch, Islamic Azad University
Hadi
Razavi
maziarheidaril364@gmail.com
Yes
Department of Food Industry of Tehran University
Mahnaz
Hashemiravan
No
Department of Food Science and Technology, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran