Optimization of sugar free dark chocolate product compatible for ketogenic diet and investigating its physicochemical, textural, thermal and sensory properties

Document Type : Research Article-en

Authors

Amineh Avami ¹

Mostafa Mazaheri Tehrani ²

Mohebbat Mohebbi ³

Fatemeh Pourhaji ⁴

¹ Former MSc Student, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad

² Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi university of Mashhad,

³ Ferdowsi University of Mashhad

⁴ Department of Food Science and Technology College of Agriculture, Ferdowsi University of Mashhad, Iran

https://doi.org/10.22067/ifstrj.2022.74665.1135

Abstract

There is a challenge in producing a portion both compatible to ketogenic diet and sufficient satiety. This study investigated the possibility of producing sugar-free chocolate product using increasing total fat and protein. The ingredients were chosen such that they do not contain any source of starch and sucrose. The cocoa powder was replaced with cocoa butter substitute (CBS) and sodium caseinate at different levels (0, 5 and 10%) along with constant amount of stevia ketogenic powder and soybean hull as sugar substitute. Results showed that cocoa powder substitution significantly (p< 0.05) led to an increase in moisture, water activity, fat and protein and a decrease in ash and carbohydrate amount, respectively. It was also observed that addition of sodium caseinate and CBS made the chocolate softer and to be easily melted (p< 0.05). Sensory analysis showed that samples with high protein and fat content got better scores in overall acceptance (p< 0.05). Also, principle component analysis showed that the first two components could explain about 81% of total variance. Finally, the best composition was determined by considering both TPA, DSC and sensory properties. This sample contained 5% sodium caseinate and 35% CBS. Moreover, total sugar content and calorie amount of this sample was 2.17% and 547.41 kcal, respectively. The peroxide value of optimized sample was 0.5 meq per kg immediately after production and it reached to 1.13 meq per kg after two months. Consuming 100 g of this chocolate can supply 27% of daily calorie of an adult person (assuming 2000 kcal per day for adults). Consuming this 100 g can also supply 17% and 40% of classic and atkins keto diet. These results showed that, the selected sample with 35% CBS and 5% sodium caseinate could be compatible to ketogenic diet but more clinical research should be done in future.

Keywords

Sugar free

Chocolate

Ketogenic diet

Stevia

Subjects

• Food Technology

---

References

1. Afoakwa, E. O., Paterson, A., & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate - a review. Trends in Food Science and Technology, 18(6), 290–298. https://doi.org/10.1016/j.tifs.2007.02.002
2. Afoakwa, E. O., Paterson, A., & Fowler, M. (2008). Effects of particle size distribution and composition on rheological properties of dark chocolate. European Food Research and Technology, 226(6), 1259–1268. https://doi.org/10.1007/s00217-007-0652-6
3. Afoakwa, Emmanuel Ohene. (2010) Chocolate science and technology,(First edition), Wiley-Blackwell publishing;15(1), 125-135. DOI:10.1002/9781444319880
4. Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K. (2015). Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT- Food Science and Technology, 62(1), 592–597. https://doi.org/10.1016/j.lwt.2014.08.043
5. Aidoo, R. P., Appah, E., Van Dewalle, D., Afoakwa, E. O., & Dewettinck, K. (2017). Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture– effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties. International Journal of Food Science and Technology, 52(1), 282–290. https://doi.org/10.1111/ijfs.13281
6. Aidoo, R. P., Depypere, F., Afoakwa, E. O., & Dewettinck, K. (2013). Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends in Food Science & Technology, 32(2), 84–96. http://dx.doi.org/10.1016/j.tifs.2013.05.008
7. AOAC (2000) Official Methods of Analysis; Association of Official Analitycal Chemist: Maryland USA.
8. Ashrafie, N. T., Azizi, M. H., Taslimi, A., Mohammadi, M., Neyestani, T. R., & Mohammadifar, M. A. (2014). Development of reduced-fat and reduced-energy dark chocolate using collagen hydrolysate as cocoa butter replacement agent. Journal of Food and Nutrition Research, 53(1), 13–21.
9. Azevedo, B. M., Morais-Ferreira, J. M., Luccas, V., & Bolini, H. M. A. (2017). Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: multiple time–intensity analysis and physicochemical characteristics. International Journal of Food Science and Technology, 52(8), 1731–1738. https://doi.org/10.1111/ijfs.13470
10. Beckett T. (2009). Industrial chocolate manufacture and use, 4th ed., Blackwell Publishing Ltd.
11. Clanton, R. M., Wu, G., Akabani, G., & Aramayo, R. (2017). Control of seizures by ketogenic diet-induced modulation of metabolic pathways. Amino Acids, 49(1). https://doi.org/10.1007/s00726-016-2336-7
12. Dewi, A. K., Saputro, A. D., Kusumadevi, Z., Irmandharu, F., Oetama, T., Setiowati, A. D., Rahayoe, S., & Karyadi, J. N. W. (2021). Physical properties of red velvet compound chocolates sweetened with stevia and inulin as alternative sweeteners. IOP Conference Series: Earth and Environmental Science, 653(1). https://doi.org/10.1088/1755-1315/653/1/012037
13. Do, T. A. L., Hargreaves, J. M., Wolf, B., Hort, J., & Mitchell, J. R. (2007). Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content. Journal of Food Science, 72(9), 541–552. https://doi.org/10.1111/j.1750-3841.2007.00572.x
14. Farzanmehr, H., & Abbasi, S. (2009). Effects of inulin and bulking agents on some physicochemical, textural and sensory properties of milk chocolate. Journal of Texture Studies, 40(5), 536–553. https://doi.org/10.1111/j.1745-4603.2009.00196.x
15. Genc Polat, D., Durmaz, Y., Konar, N., Toker, O. S., Palabiyik, I., & Tasan, M. (2020). Using encapsulated Nannochloropsis oculata in white chocolate as coloring agent. Journal of Applied Phycology, 32(5), 3077–3088. https://doi.org/10.1007/s10811-020-02205-1
16. Gerstein, D. E., Woodward-Lopez, G., Evans, A. E., Kelsey, K., & Drewnowski, A. (2004). Clarifying concepts about macronutrients’ effects on satiation and satiety. Journal of the American Dietetic Association, 104(7), 1151–1153. https://doi.org/10.1016/j.jada.2004.04.027
17. Glicerina, V., Balestra, F., Rosa, M. D., & Romani, S. (2013). Rheological, textural and calorimetric modifications of dark chocolate during process. Journal of Food Engineering, 119(1), 173–179. https://doi.org/10.1016/j.jfoodeng.2013.05.012
18. Guinard, J. X., & Mazzucchelli, R. (1999). Effects of sugar and fat on the sensory properties of milk chocolate: Descriptive analysis and instrumental measurements. Journal of the Science of Food and Agriculture, 79(11), 1331–1339. https://doi.org/10.1002/(SICI)1097-0010(199908)79:11<1331::AID-JSFA365>3.0.CO;2-4
19. Holt, S. H., Brand Miller, J. C., Petocz, P., & Farmakalidis, E. (1995). A satiety index of common foods. European journal of clinical nutrition, 49(9), 675-690.
20. Kalra, S., Singla, R., Rosha, R., Dhawan, M., Khandelwal, D., & Kalra, B. (2018). The ketogenic diet. US Endocrinology, 14(2), 62–64. https://doi.org/10.17925/USE.2018.14.2.62
21. Mahdavian, H and Mazahri Tehrani, M. (2014). The Effect of Replacing the Cocoa Powder with Coffee Silver Skin on Physical, Textural and Sensory Properties of Dark Chocolate, JFST No. 10, Vol. 2
22. Modler, H. W. (1985). Functional Properties of Nonfat Dairy Ingredients- A Review. Modification of Products Containing Casein. Journal of Dairy Science, 68(9), 2195–2205. https://doi.org/10.3168/jds.S0022-0302(85)81091-2
23. Onwuka, U. N., & Abasiekong, K. S. (2006). Production and evaluation of chocolate bars from roasted and unroasted African breadfruit, and. 30, 534–548.
24. Pandey, A., & Singh, G. (2011). Development and storage study of reduced sugar soy containing compound chocolate. Journal of Food Science and Technology, 48(1), 76–82. https://doi.org/10.1007/s13197-010-0136-8
25. Poore, M. H., Johns, J. T., & Burris, W. R. (2002). Soybean hulls, wheat middlings, and corn gluten feed as supplements for cattle on forage-based diets. Veterinary Clinics of North America- Food Animal Practice, 18(2), 213–231. https://doi.org/10.1016/S0749-0720(02)00021-X
26. Post, A. E., Arnold, B., Weiss, J., & Hinrichs, J. (2012). Effect of temperature and pH on the solubility of caseins: Environmental influences on the dissociation of α S- and β-casein. Journal of Dairy Science, 95(4), 1603–1616. https://doi.org/10.3168/jds.2011-4641
27. Puchol-Miquel, M., Palomares, C., Barat, J. M., & Perez-Esteve, É. (2021). Formulation and physico-chemical and sensory characterisation of chocolate made from reconstituted cocoa liquor and high cocoa content. Lwt, 137, 110492. https://doi.org/10.1016/j.lwt.2020.110492
28. Rezende, N. V., Benassi, M. T., Vissotto, F. Z., Augusto, P. P. C., & Grossmann, M. V. E. (2015). Effects of fat replacement and fibre addition on the texture, sensory acceptance and structure of sucrose-free chocolate. International Journal of Food Science and Technology, 50(6), 1413–1420. https://doi.org/10.1111/ijfs.12791
29. Sabbaghi, H. (2021). Production of sugar-free doughnut by replacing sugar with dietary sweeteners of stevia, erythritol and maltodextrin.Iranian Food Science and Technology Research Journal, 17(4), 451-472. DOI: 10.22067/ifstrj.v17i4.87575
30. Sai, R. P., Bapanapalle, S., & Praveen, K. (2016). Pedometer and Calorie Calculator for Fitness. Ieee, 1, 1–6.
31. Selamat, J., Hussin, N., Mohd Zain, A., & Che Man, Y. B. (1998). Effects of soy protein isolates on quality of chocolates during storage. Journal of Food Processing and Preservation, 22(3), 185–197. https://doi.org/10.1111/j.1745-4549.1998.tb00344.x
32. Shah, A. B., Jones, G. P., & Vasiljevic, T. (2010). Sucrose-free chocolate sweetened with Stevia rebaudiana extract and containing different bulking agents- effects on physicochemical and sensory properties. International Journal of Food Science and Technology, 45(7), 1426–1435. https://doi.org/10.1111/j.1365-2621.2010.02283.x
33. Torbica, A., Jambrec, D., Tomic, J., Pajin, B., Petrovic, J., Kravic, S., & Loncarevic, I. (2016). Solid fat content, pre-crystallization conditions, and sensory quality of chocolate with addition of cocoa butter analogues. International Journal of Food Properties, 19(5), 1029–1043. https://doi.org/10.1080/10942912.2015.1052881
34. Watanabe, M., Tozzi, R., Risi, R., Tuccinardi, D., Mariani, S., Basciani, S., Spera, G., Lubrano, C., & Gnessi, L. (2020). Beneficial effects of the ketogenic diet on nonalcoholic fatty liver disease: A comprehensive review of the literature. Obesity Reviews, 21(8), 1–11. https://doi.org/10.1111/obr.13024
35. Williamson, S., 1998, Detection of rancidity in peanuts, Honours (BSc) research project, Edith Cowan university
36. Yeganeh Zad, S. (2012). Optimization of Formulation and Production of Probiotic Milk Chocolate Fortified with Soy Protein. Ph.D. Dissertation, Ferdowsi University of Mashhad
37. Zarić, D. B., Pajin, B. S., Lončarević, I. S., Petrović, J. S., & Stamenković Doković, M. M. (2015). Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk. Acta Periodica Technologica, 46, 115–127. https://doi.org/10.2298/APT1546115Z
38. Zugravu, C., & Otelea, M. R. (2019). Dark chocolate: To eat or not to eat? A review. Journal of AOAC International, 102(5), 1388–1396. https://doi.org/10.5740/jaoacint.19-0132