الفهرس 
PRODUCING OF LOW CALORIES HEAT- RESISTANT DARK CHOCOLATEOnly 14 pages are availabe for public view
 |  | from | 96 |  |  |
| | | from | 96 | | |
Abstract
The objective of this present study was produce low calories heat-resistant dark chocolate, in order to be suitable for consumers whose health needs low calorie intake, such as diabetics, and those who want to lose weight.Therefore, some of suggested recipes were used to prepare low calories chocolate samples using intense sweeteners such as stevioside, acesulfam-K, sucralose and inulin and compare them with the control sample (which was made using sucrose) in the physical properties, proximate chemical composition, and sensory attributes properties, as well as the caloric value.
2- Three recipes were used to prepare low calories dark chocolate in an attempt to produce a lowest sample in caloric value and the most acceptable one by the arbitrators. The first mixture made using four intense sweeteners stevioside, acesulfame-K and sucralose and inulin (0.15, 0.20, 0.07 and 13.30 %) respectively, with the use of sorbitol as sucrose substitute and compare the produced samples with control sample that contained (45.16%) of sucrose. All prepared samples by this recipe were accepted by the arbitrators in all tested sensory attributes properties with the presence of slightly significant differences in the physical properties and chemical composition. Inulin sample represented the lowest in the caloric value among the others, where the percent age of calories reduction was (12.01, 11.95, 12.02, and 23.65%) for low calories dark chocolate samples with stevioside, acesulfam-K, sucralose and inulin, respectively, compared to the control sample which sweetened using sucrose.
3- In the second recipe the same intense sweeteners were used in four treatments as the previous mixture which were, stevioside, acesulfam-K, sucralose and inulin at the same previous proportions, but there was another attempt to reduce the calories, where 64 the cocoa butter was reduced by about (2%), while increasing the concentration of sorbitol about (1.64% -1.85%), to maintain the required consistency for the chocolate.