Department of Food Engineering, İzmir Institute of Technology, İzmir, Türkiye.
Department of Food Engineering, Ordu University, Ordu, Türkiye.
J Texture Stud. 2024 Apr;55(2):e12834. doi: 10.1111/jtxs.12834.
This study investigated the influence of substituting 60, 80, and 100% of the sugar in traditional cocoa hazelnut paste (control) formulation with inulin-stevia (90:10, w/w) mixture on textural and rheological characteristics, melting behavior, water activity (a), particle size distribution (PSD), and color. Textural, rheological, melting properties, and color of samples were analyzed after 1, 2, and 3 months of storage at 11°C. Nuclear magnetic resonance (NMR) relaxometry experiments were also performed to understand the interaction of new ingredients with oil. Replacement of sugar with inulin-stevia gave darker color, reduced Casson yield stress, and changed the textural parameters and melting profile of the samples depending on the level but did not create a remarkable effect on PSD and Casson plastic viscosity. Increasing inulin-stevia content yielded lower a and higher T values indicating decreased mobility of water. Complete removal of sugar caused low spreadability. The results showed that an 80% replacement level yielded a product with similar textural parameters and fat-melting mouth feeling compared to control sample. Cocoa hazelnut spreads prepared with inulin and stevia showed good textural stability during storage.
本研究探讨了用菊糖-甜菊糖（90:10，w/w）混合物替代传统可可榛果酱（对照）配方中 60%、80%和 100%的糖对质构和流变特性、熔融行为、水分活度（a）、粒径分布（PSD）和颜色的影响。在 11°C 下储存 1、2 和 3 个月后，分析了样品的质构、流变、熔融性能和颜色。还进行了核磁共振（NMR）弛豫实验，以了解新成分与油的相互作用。用菊糖-甜菊糖替代糖会使颜色变暗，降低卡森屈服应力，并根据替代水平改变样品的质构参数和熔融曲线，但对 PSD 和卡森塑性粘度没有显著影响。增加菊糖-甜菊糖的含量会降低水分的流动性，从而导致较低的 a 和较高的 T 值。完全去除糖会导致低扩展性。结果表明，80%的替代水平可以使产品具有与对照样品相似的质构参数和脂肪融化口感。用菊糖和甜菊糖制备的可可榛果酱在储存过程中具有良好的质构稳定性。
