Keywords
Dark chocolate
dietary fiber
fructans
subcritical water
sugar-free Agua subcrítica
chocolate amargo
fibra dietética
fructanos
libre de azúcar
dietary fiber
fructans
subcritical water
sugar-free Agua subcrítica
chocolate amargo
fibra dietética
fructanos
libre de azúcar
How to Cite
Hinojosa-González, J. J., Gallegos-Tintoré, S. M., Castellanos-Ruelas, A. F., Chel-Guerrero, L. A., & Betancur-Ancona, D. A. (2024). Development of dark chocolate with inulin and sweetened with stevia extract obtained by pressurized hot water. Revista Colombiana De Investigaciones Agroindustriales, 11(2), 32–47. https://doi.org/10.23850/24220582.6447
Abstract
Because of its taste, texture, and aroma, chocolate is consumed as a way to generate pleasant sensations. Due to its high caloric density, moderate consumption is recommended. Seeking to offer the benefits of this product to a more selective public, the aim of this research was to determine the chemical composition and sensory properties of a sugar-free dark chocolate added with inulin and sweetened with stevia extract obtained by pressurized hot water, which was compared with a commercial dark chocolate and accompanied by a sensory analysis of the samples. A completely randomized statistical experimental design was used to compare the properties of the alternative and commercial chocolates. The treatments were carried out in triplicate and the results obtained were analyzed by descriptive statistics and one-way analysis of variance with 95 % confidence level. The results showed that the treatment of stevia leaves with hot pressurized water allowed an extraction of 41.51 g of steviol glycosides for rebaudioside A and 6.76 g for stevioside per 100 g of leaves subjected to processing. The chemical analysis of the alternative and commercial chocolates indicated that the fat and total dietary fiber contents showed no significant difference (p > 0.05) between the dark chocolates, unlike the other components. Moisture, ash, fat, and protein contents were slightly higher in the two types of chocolate, and carbohydrate content was 4.1 % lower than in the commercial chocolate. Both products had 0 % added sugars and high dietary fiber content (> 37 %), and there was a reduction of 100 kcal/100 g compared to the commercial brand. Consumer sensory evaluation showed a higher level of liking (p < 0.05) for the elaborated chocolate with respect to the commercial product in attributes such as appearance, color, and texture. These findings suggest the use of stevia extracts obtained by pressurized hot water as a non-caloric sweetener for healthy, alternative dark chocolates suitable for people with diabetes.
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