[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 17, Issue 4 (Winter 2023) ::
Iranian J Nutr Sci Food Technol 2023, 17(4): 45-61 Back to browse issues page
Diet Breakfast-chocolate Production using Fat Substitutes with Maltodextrin and Guar-xanthan and Complete Replacing Milk Powder with Sweet Almond-sesame Meal
M Soltani, M Goli * , M Jahadi
Associate professor, Department of Food Science and Technology & Laser and Biophotonics in Biotechnologies Research Center, Isfahan(Khorasgan) Branch, Islamic Azad University, Isfahan, Iran , mgolifood@yahoo.com
Abstract:   (133 Views)
Background and Objectives: Breakfast-chocolate is high in fat and calorie; hence, its consumption is limited for people suffering from certain diseases such as obesity and diabetes. Therefore, replacement of fat and milk powder with compounds based on carbohydrate and protein with low digestibility can decrease calories of this product and made it consumable for patients with lactose intolerance.
Materials and methods: Therapeutic diet breakfast-chocolate was produced by replacing maltodextrin and guar-xanthan gum with cocoa butter at 0–100% levels and replacing sesame and sweet almond meals with milk powder at 0–100% levels. Then, physicochemical, textural, rheological and microbiological characteristics of this product were compared with those of the control sample (containing cocoa butter and milk powder) during 60 d of storage using SPSS Software.
Results: Results showed that maltodextrin and guar-xanthan replacement included significant effects (p < 0.05) on decreasing calories and fat content of diet breakfast-chocolate. Complete replacement of sesame and sweet almond meals with milk powder caused significant increases (p < 0.05) in the protein content of the final product. All samples of diet breakfast-chocolate on the Day 1 of production and Day 60 after storage included higher elastic modulus (G' ) values than the viscous modulus (G") within the temperature range with no significant differences, compared to the control sample.
Conclusions: Results of this study verified effectiveness of using fat substitutes such as maltodextrin and guar-xanthan gum and sesame and sweet almond meals as substitutes for milk powder in production of therapeutic diet breakfast-chocolate with similar qualities as commercial samples.
Keywords: Breakfast-chocolate, Low-calorie, Physicochemical characteristics, Hardness, Rheology
Full-Text [PDF 1404 kb]   (39 Downloads)    
Article type: Research | Subject: nutrition
Received: 2022/09/5 | Accepted: 2022/12/13 | Published: 2022/12/24
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Soltani M, Goli M, Jahadi M. Diet Breakfast-chocolate Production using Fat Substitutes with Maltodextrin and Guar-xanthan and Complete Replacing Milk Powder with Sweet Almond-sesame Meal. Iranian J Nutr Sci Food Technol 2023; 17 (4) :45-61
URL: http://nsft.sbmu.ac.ir/article-1-3547-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 17, Issue 4 (Winter 2023) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.04 seconds with 30 queries by YEKTAWEB 4533