Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with <i>Nigella Sativa</i> on the Physicochemical and Sensory Properties of Dark Chocolate

Sousan Karimi

doi:doi:10.11648/j.ijnfs.20211002.13

| Peer-Reviewed

Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate

Sousan Karimi

Published in International Journal of Nutrition and Food Sciences (Volume 10, Issue 2)

Received: 14 January 2021 Accepted: 7 February 2021 Published: 29 April 2021

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0, 10, 20, 30%) and Nigella Sativa on in four levels (0, 3, 6, 9%). The effect of different levels of replacement of these compounds on some chemical properties (moisture, fat, protein, carbohydrates, ash), texture (hardness), color (indices L*, a*, b*) and sensory (color, Taste, mouthfeel, and general acceptance) were assessed. Statistical analysis was presented using SPSS 16 software as a completely randomized design. The results showed that significant difference was observed in the fat, protein, carbohydrate, and ash content of the samples containing sorbitol. Samples with higher levels of sorbitol replacement had higher moisture content and lower tissue hardness. The reduction of sucrose had no significant effect on the sensory properties of chocolate samples. As the levels of Nigella Sativa substitution increased, the moisture, fat, and carbohydrate content decreased, and the protein, ash, and texture hardness of the chocolate samples increased. Sensory characteristics, including oral sensation and general acceptance, decreased significantly with increasing levels of Nigella Sativa replacement. The results of color parameter analysis also showed that by increasing the percentage of Nigella Sativa on substitution in the chocolate formulation, the amount of L* component was reduced and the amount of a* and b* components was increased. According to the results of this study, the best sample in terms of chemical, textural and sensory properties of chocolate was produced with 10-20% replacement of sugar with sorbitol and 3-6% replacement of maltodextrin with Nigella Sativa.

Published in	International Journal of Nutrition and Food Sciences (Volume 10, Issue 2)
DOI	10.11648/j.ijnfs.20211002.13
Page(s)	54-58
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Sucrose, Sorbitol, Nigella Sativa, Bitter Chocolate, Low Calorie

References

[1]	Ronda F, Gamez M, Blanco CA and Caballero PA, 2005. Effects of polyols and non-digestible oligosaccharides on the quality of sugar-free sponge cakes, Food Chemistry 90 (4): 549-555.
[2]	Devereux. H. M, Jones. G. P, McCormax. L, Hunter. W. C. 2003. Consumer Acceptability of low fat Foods Containing Inulin and Oligofructose. J. of Food Science, ol. 68, Nr. 5.1850-1854.
[3]	Sudha ML, Srivastava AK, Vetrimani R, Leelavathi K. Fat replacement in soft dough biscuits: its implications on dough rheology and biscuit quality. J Food Eng 2007; 80: 922−930.
[4]	Bolenz. S, Amtsberg. K and Schape. R. 2006. The broader usage of sugars and fillers in milk chocolate made possible by the new EC cocoa directive. International Journal of Food Science and Technology, 41: 45–55.
[5]	Pasha I, Butt MS, Anjum FM and Shahzadi N, 2002. Effect of dietetic sweeteners on the quality of cookies, International Journal of Agriculture and Biology 4: 245-248.
[6]	Keogh MK, Murray CA, O Kennedy BT. Effect of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate. Intl Dairy J. 2003; 13: 719–726.
[7]	Anonymous. Position of the american dietetic association: Use of nutritive and nonnutritive sweeteners. Journal of the American Dietetic Association. Nr. 104, Vol. 2, pp: 255-275, 2004.
[8]	Cheik-Roubou, S., S., Besbes, B., Hentati, C., Blecker, and C., Deroanne. 2007. Nigella Sativa L: chemical composition and physiochemical characteristics of lipid fraction. Food chemistry. J. 101 (2): 673–681.
[9]	Atta, M. B., 2003. Some characteristics of (Nigella Sativa L.) Seed cultivated in Egept and its lipid profile. Food chemistry. J. 83 (1): 63–68.
[10]	Ramadan MF, Morsel JT. Characterization of hospholipids composition of black cumin (Nigellasativa L.) seed oil. Nahrung 2002; 46: 240–4.
[11]	Whelan AP, Vega C, Kerry JP, Goff HD. Physicochemical and sensory optimisation of a lowglycemic index ice cream formulation. Int J Food Sci Technol 2008; 43: 1520–7.
[12]	Nebesny E, Żyżelewicz D, Motyl I, Libudzisz Z. Properties of sucrose–free chocolates enriched with viable lactic acid bacteria. Eur Food Res Technol 2005; 220: 358–62.
[13]	Lin SD, Hwang CF and Yeh CH, 2003. Physical and sensory characteristics of chiffon cake prepared with erythritol as replacement for sucrose, Journal of Food Science 68 (6): 2107-2110.
[14]	Docik-Baucal L, Dokic P, Jakovljevic J, 2004. Influence of different maltodextrins on properties of O/W emulsions. Food Hydrocoll 18: 233-239.
[15]	Hussein EA, El-BeltagyAE, Gaafor AM, 2011. Production and Quality Evaluation of low calorie cake. American Journal of Food Technology 6 (9): 827-834.

Cite This Article

Plain Text BibTeX RIS

APA Style

Sousan Karimi. (2021). Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate. International Journal of Nutrition and Food Sciences, 10(2), 54-58. https://doi.org/10.11648/j.ijnfs.20211002.13

Copy | Download

ACS Style

Sousan Karimi. Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate. Int. J. Nutr. Food Sci. 2021, 10(2), 54-58. doi: 10.11648/j.ijnfs.20211002.13

Copy | Download

AMA Style

Sousan Karimi. Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate. Int J Nutr Food Sci. 2021;10(2):54-58. doi: 10.11648/j.ijnfs.20211002.13

Copy | Download

@article{10.11648/j.ijnfs.20211002.13,
  author = {Sousan Karimi},
  title = {Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {2},
  pages = {54-58},
  doi = {10.11648/j.ijnfs.20211002.13},
  url = {https://doi.org/10.11648/j.ijnfs.20211002.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211002.13},
  abstract = {Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0, 10, 20, 30%) and Nigella Sativa on in four levels (0, 3, 6, 9%). The effect of different levels of replacement of these compounds on some chemical properties (moisture, fat, protein, carbohydrates, ash), texture (hardness), color (indices L*, a*, b*) and sensory (color, Taste, mouthfeel, and general acceptance) were assessed. Statistical analysis was presented using SPSS 16 software as a completely randomized design. The results showed that significant difference was observed in the fat, protein, carbohydrate, and ash content of the samples containing sorbitol. Samples with higher levels of sorbitol replacement had higher moisture content and lower tissue hardness. The reduction of sucrose had no significant effect on the sensory properties of chocolate samples. As the levels of Nigella Sativa substitution increased, the moisture, fat, and carbohydrate content decreased, and the protein, ash, and texture hardness of the chocolate samples increased. Sensory characteristics, including oral sensation and general acceptance, decreased significantly with increasing levels of Nigella Sativa replacement. The results of color parameter analysis also showed that by increasing the percentage of Nigella Sativa on substitution in the chocolate formulation, the amount of L* component was reduced and the amount of a* and b* components was increased. According to the results of this study, the best sample in terms of chemical, textural and sensory properties of chocolate was produced with 10-20% replacement of sugar with sorbitol and 3-6% replacement of maltodextrin with Nigella Sativa.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate
AU  - Sousan Karimi
Y1  - 2021/04/29
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211002.13
DO  - 10.11648/j.ijnfs.20211002.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 54
EP  - 58
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211002.13
AB  - Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0, 10, 20, 30%) and Nigella Sativa on in four levels (0, 3, 6, 9%). The effect of different levels of replacement of these compounds on some chemical properties (moisture, fat, protein, carbohydrates, ash), texture (hardness), color (indices L*, a*, b*) and sensory (color, Taste, mouthfeel, and general acceptance) were assessed. Statistical analysis was presented using SPSS 16 software as a completely randomized design. The results showed that significant difference was observed in the fat, protein, carbohydrate, and ash content of the samples containing sorbitol. Samples with higher levels of sorbitol replacement had higher moisture content and lower tissue hardness. The reduction of sucrose had no significant effect on the sensory properties of chocolate samples. As the levels of Nigella Sativa substitution increased, the moisture, fat, and carbohydrate content decreased, and the protein, ash, and texture hardness of the chocolate samples increased. Sensory characteristics, including oral sensation and general acceptance, decreased significantly with increasing levels of Nigella Sativa replacement. The results of color parameter analysis also showed that by increasing the percentage of Nigella Sativa on substitution in the chocolate formulation, the amount of L* component was reduced and the amount of a* and b* components was increased. According to the results of this study, the best sample in terms of chemical, textural and sensory properties of chocolate was produced with 10-20% replacement of sugar with sorbitol and 3-6% replacement of maltodextrin with Nigella Sativa.
VL  - 10
IS  - 2
ER  -

Copy | Download

Author Information

Sousan Karimi

Department of Food Science and Technology, Faculty of Agriculture, Isfahan Branch, Islamic Azad University, Isfahan, Iran

Download PDF

Sections

Plain Text BibTeX RIS

APA Style

Sousan Karimi. (2021). Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate. International Journal of Nutrition and Food Sciences, 10(2), 54-58. https://doi.org/10.11648/j.ijnfs.20211002.13

Copy | Download

ACS Style

Sousan Karimi. Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate. Int. J. Nutr. Food Sci. 2021, 10(2), 54-58. doi: 10.11648/j.ijnfs.20211002.13

Copy | Download

AMA Style

Sousan Karimi. Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate. Int J Nutr Food Sci. 2021;10(2):54-58. doi: 10.11648/j.ijnfs.20211002.13

Copy | Download

@article{10.11648/j.ijnfs.20211002.13,
  author = {Sousan Karimi},
  title = {Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {10},
  number = {2},
  pages = {54-58},
  doi = {10.11648/j.ijnfs.20211002.13},
  url = {https://doi.org/10.11648/j.ijnfs.20211002.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20211002.13},
  abstract = {Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0, 10, 20, 30%) and Nigella Sativa on in four levels (0, 3, 6, 9%). The effect of different levels of replacement of these compounds on some chemical properties (moisture, fat, protein, carbohydrates, ash), texture (hardness), color (indices L*, a*, b*) and sensory (color, Taste, mouthfeel, and general acceptance) were assessed. Statistical analysis was presented using SPSS 16 software as a completely randomized design. The results showed that significant difference was observed in the fat, protein, carbohydrate, and ash content of the samples containing sorbitol. Samples with higher levels of sorbitol replacement had higher moisture content and lower tissue hardness. The reduction of sucrose had no significant effect on the sensory properties of chocolate samples. As the levels of Nigella Sativa substitution increased, the moisture, fat, and carbohydrate content decreased, and the protein, ash, and texture hardness of the chocolate samples increased. Sensory characteristics, including oral sensation and general acceptance, decreased significantly with increasing levels of Nigella Sativa replacement. The results of color parameter analysis also showed that by increasing the percentage of Nigella Sativa on substitution in the chocolate formulation, the amount of L* component was reduced and the amount of a* and b* components was increased. According to the results of this study, the best sample in terms of chemical, textural and sensory properties of chocolate was produced with 10-20% replacement of sugar with sorbitol and 3-6% replacement of maltodextrin with Nigella Sativa.},
 year = {2021}
}

Copy | Download

TY  - JOUR
T1  - Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate
AU  - Sousan Karimi
Y1  - 2021/04/29
PY  - 2021
N1  - https://doi.org/10.11648/j.ijnfs.20211002.13
DO  - 10.11648/j.ijnfs.20211002.13
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 54
EP  - 58
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20211002.13
AB  - Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0, 10, 20, 30%) and Nigella Sativa on in four levels (0, 3, 6, 9%). The effect of different levels of replacement of these compounds on some chemical properties (moisture, fat, protein, carbohydrates, ash), texture (hardness), color (indices L*, a*, b*) and sensory (color, Taste, mouthfeel, and general acceptance) were assessed. Statistical analysis was presented using SPSS 16 software as a completely randomized design. The results showed that significant difference was observed in the fat, protein, carbohydrate, and ash content of the samples containing sorbitol. Samples with higher levels of sorbitol replacement had higher moisture content and lower tissue hardness. The reduction of sucrose had no significant effect on the sensory properties of chocolate samples. As the levels of Nigella Sativa substitution increased, the moisture, fat, and carbohydrate content decreased, and the protein, ash, and texture hardness of the chocolate samples increased. Sensory characteristics, including oral sensation and general acceptance, decreased significantly with increasing levels of Nigella Sativa replacement. The results of color parameter analysis also showed that by increasing the percentage of Nigella Sativa on substitution in the chocolate formulation, the amount of L* component was reduced and the amount of a* and b* components was increased. According to the results of this study, the best sample in terms of chemical, textural and sensory properties of chocolate was produced with 10-20% replacement of sugar with sorbitol and 3-6% replacement of maltodextrin with Nigella Sativa.
VL  - 10
IS  - 2
ER  -

Copy | Download