Joseph Cheryl, Batra Rishika, Selvasekaran Pavidharshini, Chidambaram Ramalingam
School of Biosciences and Technology, Vellore Institute of Technology, Vellore, 632014 India.
Instrumental and Food Analysis Laboratory, School of Biosciences and Technology, Vellore Institute of Technology, Vellore, 632014 India.
J Food Sci Technol. 2022 Aug;59(8):2931-2939. doi: 10.1007/s13197-021-05223-0. Epub 2021 Aug 20.
Globally, cocoa is considered an extensively consumed flavor across the food and beverage industry. However, the majority of cocoa products have a large amount of sugar and fat content. Therefore, manufacturers of cocoa-based products are focusing on the commercialization of healthier and innovative cocoa products that contain sugar and fat. High-quality and low-calorie cocoa products can be developed using the right ingredients which can replace fat and sugar without negative impact on the product characteristics. For sugar replacement nutritive sweeteners or sugar alcohols, non-nutritive sweeteners or high potency sweeteners and low digestibility carbohydrates are generally used. For fat substitution cocoa butter equivalents, cocoa butter replacers, cocoa butter substitutes along with vegetable fat and oil replacers are used. This review discusses the effect of sugar and fat substitution on the textural and rheological properties, sensory acceptance, and calorific value of the end cocoa-based products.
在全球范围内，可可被认为是食品和饮料行业中广泛消费的一种风味物质。然而，大多数可可产品含有大量的糖和脂肪。因此，可可基产品制造商正专注于更健康、创新的含糖和脂肪的可可产品的商业化。使用合适的成分可以开发出高质量、低热量的可可产品，这些成分可以替代脂肪和糖，而不会对产品特性产生负面影响。对于糖替代，通常使用营养性甜味剂或糖醇、非营养性甜味剂或高效甜味剂以及低消化率碳水化合物。对于脂肪替代，则使用可可脂等效物、可可脂替代品、可可脂代用品以及植物脂肪和油替代品。本综述讨论了糖和脂肪替代对最终可可基产品的质地和流变学特性、感官接受度和热值的影响。
