Abstract
Chocolate is a popular confectionery among children and adults. However, excessive consumption of chocolate adversely affects human health due to the high content of simple carbohydrates, in particular sucrose. The Department of "Technology of bread products and processing industries" of Almaty Technological University has developed a recipe for chocolate with natural sweeteners (stevioside and erythritol). The resulting sample is characterized by the maximum approximation to the traditional taste, there is no side effect of the used sweeteners – bitterness and a specific aftertaste. In terms of organoleptic and physico-chemical parameters, it is close to the classic dark chocolate, and also exceeds by more than two times the average value of the antioxidant capacity for the lipophilic fraction in the chocolate line of the traditional recipe using sugar and without additives (control sample). This may be a consequence of the increased content of cocoa products in the formulation of the prototype chocolate compared to the control sample due to the exclusion of sugar from its formulation and its replacement with natural sweeteners.
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