Feasibility of Replacing Sucrose by Sorbitol and Adding Maltodextrin with Nigella Sativa on the Physicochemical and Sensory Properties of Dark Chocolate

Abstract

Today, one of the problems caused by chocolate consumption is its high sugar and fat content. Therefore, in the present study, the possibility of replacing sucrose with sorbitol and maltodextrin with Nigella Sativa to produce low-calorie dark chocolate will be investigated. To prepare low-calorie dark chocolate, sorbitol was used in four levels (0, 10, 20, 30%) and Nigella Sativa on in four levels (0, 3, 6, 9%). The effect of different levels of replacement of these compounds on some chemical properties (moisture, fat, protein, carbohydrates, ash), texture (hardness), color (indices L*, a*, b*) and sensory (color, Taste, mouthfeel, and general acceptance) were assessed. Statistical analysis was presented using SPSS 16 software as a completely randomized design. The results showed that significant difference was observed in the fat, protein, carbohydrate, and ash content of the samples containing sorbitol. Samples with higher levels of sorbitol replacement had higher moisture content and lower tissue hardness. The reduction of sucrose had no significant effect on the sensory properties of chocolate samples. As the levels of Nigella Sativa substitution increased, the moisture, fat, and carbohydrate content decreased, and the protein, ash, and texture hardness of the chocolate samples increased. Sensory characteristics, including oral sensation and general acceptance, decreased significantly with increasing levels of Nigella Sativa replacement. The results of color parameter analysis also showed that by increasing the percentage of Nigella Sativa on substitution in the chocolate formulation, the amount of L* component was reduced and the amount of a* and b* components was increased. According to the results of this study, the best sample in terms of chemical, textural and sensory properties of chocolate was produced with 10-20% replacement of sugar with sorbitol and 3-6% replacement of maltodextrin with Nigella Sativa.