Abstract
In the present study, chocolates were investigated that had been prepared according to the composition specified as a result of this previous work (9.00 % w/w inulin and 34.0 % w/w maltitol) Certain physical (particle size distribution [PSD], brightness, chroma, water activity and hardness) and rheological features of the samples resulting from the addition of calcium carbonate in different quantities (300, 450, 600, 750 and 900 mg calcium carbonate to 100 mg milk chocolate) were studied. Both the Herschel-Bulkley and Casson models were used to investigate the rheological findings. It was determined by comparing certain rheological (rate index, Casson yield stress and Casson viscosity) and physical (chroma and hardness) parameters that samples containing 409.5 mg calcium (nearly 41.0 % of the RDA of calcium) per 100 g chocolate did not show significant differences from samples from the control group. Furthermore, these calcium-containing samples were shown to exhibit positive differences in other physical properties (brightness and water activity) that could be noteworthy and significant with respect to visual quality and shelf life.
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Konar, N., Poyrazoglu, E.S. & Artik, N. Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol. J Food Sci Technol 52, 2033–2042 (2015). https://doi.org/10.1007/s13197-013-1229-y
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DOI: https://doi.org/10.1007/s13197-013-1229-y