Homayouni Rad Aziz, Rasouli Pirouzian Haniyeh
Department of Food Science and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Attar Neyshabouri Avenue, Golgasht Avenue, PO Box 5165665931, Tabriz, East Azerbaijan Province Iran.
J Food Sci Technol. 2021 Jan;58(1):244-254. doi: 10.1007/s13197-020-04536-w. Epub 2020 May 29.
The purpose of the current research was to determine optimal situation by applying Simplex lattice mixture design for the formulation of prebiotic sucrose-free milk chocolate. Chocolate samples were prepared using two different sugar alcohols containing xylitol and maltitol along with galactooligosaccharide as prebiotic substance. The effects of sugar alcohols and prebiotic blends on rheological attributes and some physical characteristics were assessed. The outcomes represented the high coefficient of determination (≥ 90%) of fitted models. The optimization of the variables indicated that using 20.857 g maltitol, 7.131 g xylitol and 5.012 g galactooligosaccharide generated the optimized chocolate with the highest desirability (1.00) without undesirable changes in the rheological and physical properties. Furthermore, the optimum formulation was prepared to validate the optimum model. The sensory evaluation of the optimized formulation of chocolate pleased the consumer needs.
本研究的目的是通过应用单纯形格子混合设计来确定益生元无糖牛奶巧克力配方的最佳情况。巧克力样品是使用含有木糖醇和麦芽糖醇的两种不同糖醇以及作为益生元物质的低聚半乳糖制备的。评估了糖醇和益生元混合物对流变学特性和一些物理特性的影响。结果表明拟合模型的决定系数较高（≥90%）。变量优化表明，使用20.857克麦芽糖醇、7.131克木糖醇和5.012克低聚半乳糖可生产出具有最高合意度（1.00）的优化巧克力，且流变学和物理性质无不良变化。此外，制备了最佳配方以验证最佳模型。巧克力优化配方的感官评价满足了消费者需求。
