Abstract
Chocolate it’s popular confectionery product for children and adults. However, excessive consumption of chocolate adversely affects to human health due to high content of simple carbohydrates, especially sucrose. At Department of Technologies grain processing, bakery, confectionery and pasta production in Moscow State University of Technology and Management. K.G. Razumovsky developed a recipe for chocolate with natural sweeteners, such as stevioside and erythritol. Stevioside is a glycoside extracted from a stevia plant. Thanks to thermal stability (destruction occurs at 190–200 °C) it can be used in the traditional technology of chocolate production. Erythritol (erythritol) is a polyhydric sugar alcohol, produced from corn. Main difficulty of chocolate production with natural sweeteners on traditional way is - replacing sucrose with stevioside and erythritol in finished chocolate, a specific bitterness appeared, elimination of which became the main task of research. The obtained sample is characterized by maximum approximation to traditional taste, it does not have a side effect of using sweeteners - bitterness and a specific aftertaste. According to organoleptic and physicochemical parameters, it is close to classical dark chocolate, and also exceeds by more than two times average value of antioxidant capacity by lipophilic fraction, compare with well-known chocolate producers in Russia. This may be a consequence of increased content cocoa products in prototype recipe of chocolate sample, in comparison with traditional brands, with exclusion of sugar from recipe and replacement with natural sugar substitutes.
Highlights
Excessive consumption of chocolate adversely affects to human health due to high content of simple carbohydrates, especially sucrose
Stevioside is a glycoside extracted from a stevia plant
Thanks to thermal stability it can be used in the traditional technology of chocolate production
Summary
На кафедре Технологии переработки зерна, хлебопекарного, кондитерского и макаронного производств МГУТУ им. Разумовского разработана рецептура шоколада с природными сахарозаменителями, такими как стевиозид и эритритол. Благодаря термоустойчивости (разрушение происходит при 190–200 °С) ее можно использовать в традиционной технологии производства шоколада. Основная сложность при изготовлении шоколада с сахарозаменителями традиционным способом заключается в том, что при замене сахарозы стевией и эритритолом в готовом отличался от образца 1 добавлением корицы и ванили. Эритритол частично способствует снижению горечи от стевиозида при увеличении его дозировки. По своему составу образец 5 идентичен 2, но содержит меньше тертого какао. Рецептурных компонентов: тертого какао, Для того чтобы провести оценку полученмасла какао, корицы, эритритола, стевиозида, ного шоколада, и добиться наилучших вкусовых ванили и кокосовой муки – 60:20:0, 6:10:0, 01:6, показателей, проводилась «слепая» дегустация. В состав образца 1 входили тертое какао и масло какао в соотношении 1:3, эритритол, стевиозид, кокосовая мука и инулин.
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