Production of Low Glycemic Index Chocolates with Natural Sugar Substitutes

Abstract

ABSTRACT Milk chocolates are among the most preferred confectionaries and are often associated with high calorific values and medium GI values owing to their composition. This work aimed to develop low glycemic index (GI) milk chocolates using natural sugar substitutes. Five different natural sugar substitutes such as sorbitol, fructooligosaccharide (FOS), inulin, xylitol, and palm sugar were used. Based on GI and sensory properties, 15 different formulations were first scrutinized. Further, physicochemical properties, proximate analysis, temporal dominance of sensation (TDS), microstructural features, and in-vitro starch digestibility were evaluated. All parameters were compared with control (C) chocolates prepared using sucrose. Apart from appreciable sensorial acceptability, all four formulations of sugar substituted chocolates showed low GI < 55 and glycemic load (GL ˂ 10). Results confirm that sugar substituents like sorbitol and FOS can be well-utilized in the preparation of low GI foods with acceptable organoleptic properties and superior nutritional quality.