ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Storage changes in dark chocolate samples sweetened with five different carbohydrate sweeteners, namely, sucrose β-D-fructose, maltose hydrate, L-sorbose and sorbitol at two added levels of the surfactant lecithin were evaluated by hygroscopicity measurements at different relative humidities (RH) and for mold damage at 100% RH. Sorption isotherms of the samples showed that β-D-fructose and sorbitol are particularly unsuitable in themselves as chocolate sweeteners because of their wide humectant ranges while only L-sorbose compared adequately with sucrose and showed no mold damage after 10 days at 100% RH. The importance of the surfactant lecithin as an additive particularly in chocolate products designed for high humidity conditions e.g. in the tropics, is also discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1984.tb10399.x
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