Development of chocolate technology for dietary purposes based on natural sweeteners
https://doi.org/10.20914/2310-1202-2017-2-153-158
Abstract
Chocolate it’s popular confectionery product for children and adults. However, excessive consumption of chocolate adversely affects to human health due to high content of simple carbohydrates, especially sucrose. At Department of Technologies grain processing, bakery, confectionery and pasta production in Moscow State University of Technology and Management. K.G. Razumovsky developed a recipe for chocolate with natural sweeteners, such as stevioside and erythritol. Stevioside is a glycoside extracted from a stevia plant. Thanks to thermal stability (destruction occurs at 190–200 °C) it can be used in the traditional technology of chocolate production. Erythritol (erythritol) is a polyhydric sugar alcohol, produced from corn. Main difficulty of chocolate production with natural sweeteners on traditional way is - replacing sucrose with stevioside and erythritol in finished chocolate, a specific bitterness appeared, elimination of which became the main task of research. The obtained sample is characterized by maximum approximation to traditional taste, it does not have a side effect of using sweeteners - bitterness and a specific aftertaste. According to organoleptic and physicochemical parameters, it is close to classical dark chocolate, and also exceeds by more than two times average value of antioxidant capacity by lipophilic fraction, compare with well-known chocolate producers in Russia. This may be a consequence of increased content cocoa products in prototype recipe of chocolate sample, in comparison with traditional brands, with exclusion of sugar from recipe and replacement with natural sugar substitutes.
About the Authors
I. A. Nikitin
Moscow state University of Technologies and management. named after K. G. Razumovsky (First Cossack University)
Russian Federation
candidate of engineering sciences, assistant professor, head of department, technology of grain processing, bakery, pasta and confectionery production department, Zemlyanoy Val, 73, Moscow, 109004, Russia
Russian Federation
candidate of engineering sciences, assistant professor, head of department, technology of grain processing, bakery, pasta and confectionery production department, Zemlyanoy Val, 73, Moscow, 109004, Russia
V. A. Bogatyryev
Moscow state University of Technologies and management named after K. G. Razumovsky (First Cossack University)
student, technology of grain processing, bakery, pasta and confectionery department, Zemlyanoy Val, 73, Moscow, 109004, Russia
student, technology of grain processing, bakery, pasta and confectionery department, Zemlyanoy Val, 73, Moscow, 109004, Russia
Ya. A. Mironchenko
Moscow state University of Technologies and management named after K. G. Razumovsky (First Cossack University)
student, technology of grain processing, bakery, pasta and confectionery department, Zemlyanoy Val, 73, Moscow, 109004, Russia
student, technology of grain processing, bakery, pasta and confectionery department, Zemlyanoy Val, 73, Moscow, 109004, Russia
S. V. Lavrov
Voronezh state university of engeneering technologies
candidate of engineering sciences, assistant professor, physics, heat engineering and heat power engineering department, Revolution av, 19, Voronezh, 394036, Russia
candidate of engineering sciences, assistant professor, physics, heat engineering and heat power engineering department, Revolution av, 19, Voronezh, 394036, Russia
References
1. Kozlova T.S., Syngeeva E.V., Bal'chugova N.N. Issledovanie vliyaniya prodolzhitel'nosti prorashchivaniya i sposobov obrabotki na antioksidantnye svoistva zerna [Investigation of the effect of duration of germination and methods of processing on the antioxidant properties of the grain]. AltGTU, Barnaul, 2014. pp. 442-444. (in Russian).
2. Korpachev V.V. Sakhara i sakharozameniteli [Sugar and sweeteners]. Khar'kov, Kniga plyus, 2004. 320 p. (in Russian).
3. Tsyganova T.B., Nikitin I.A., Gakova O.A., Kalyuzhnyi V.V. Influence of water treated by cavitation, on the quality and antioxidant capacity of baked goods. Khlebopechenie Rossii [Bakery Russia]. 2015. no. 4. pp. 20–22. (in Russian).
4. Yashin A.Ya., Yashin Ya.I., Chernousova N.I., Fedina P.A. Definition of antioxidants in cocoa and chocolate. Analitika [Analytics]. 2012. no. 3-2. pp. 46–53. (in Russian).
5. Yashin Ya.I., Ryzhnev Yu.V., Yashin A.Ya., Chernousova N.I. Prirodnye antioksidanty. Soderzhanie v pishchevykh produktakh i ikh vliyanie na zdorov'e i starenie cheloveka [Natural antioxidants. The content in foods and their health effects, and human aging]. Moscow, TransLit, 2009. 212 p. (in Russian).
6. De Cock P., Bechert C.I. Erythritol. Functionality in noncaloric functionalbeverages. Pure and applied chemistry. 2002. vol. 74. no. 7. pp.1281–1289.
7. Munro I.C. et al Erythritol: An interpretive summary of biochemical, metabolic, toxicological andclinical data. Food andchemical toxicology. 1998. vol. 36. pp. 1139–1174.
8. Goossens J., Gonze M. Erytritol. The manufacturing confectioner. 2000. no. 1. pp. 71–75.
9. Portman M.O., Kilcast D. Psychophysical characterization of new sweeteners ofcommercial importance for the EC food industry. Food chemistry. 1996. vol. 56. pp. 291–302.
10. Sweeteners and sugar alternatives in food technology. Oxford: Blackwell publishing ltd., 2006. 414 p.
11. Kolomnikova Ya.P., Derkanosova A.A.,
12. Manukovskaya M.V., Litvinova E.V. The impact of non-traditional vegetable raw materials for the biotechnological properties and the structure of the pastry. Vestnik VGUIT [Proceedings of VSUET]. 2015. no. 3(56). pp. 157-160. (in Russian).
13. Rushchits A.A. Research of consumer properties of biscuits with sweetener. Vestnik Yuzhno-Ural'skogo gosudarstvennogo universiteta [Bulletin of the South Ural state University]. 2015. vol. 3. no. 1. pp. 45–50. (in Russian).
Review
For citations:
Nikitin I.A., Bogatyryev V.A., Mironchenko Ya.A., Lavrov S.V. Development of chocolate technology for dietary purposes based on natural sweeteners. Proceedings of the Voronezh State University of Engineering Technologies. 2017;79(2):153-158. (In Russ.) https://doi.org/10.20914/2310-1202-2017-2-153-158
Views:
746
Email this article 
Post a Comment 
