The Effect of Bulking Agent and Type of Chocolate on The Physicochemical Characteristics of Sucrose Free Chocolate Using Stevia as Sweetener
Dita Rahma Suryatiania (a*), Rahmawati Lutfiyah Dewi (a*), Mokhamad Nur (a) and Ariza Budi Tunjung Sari (b)

a) Departement of Agricultural Product Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, East Java, Indonesia
b) Indonesian Coffee and Cocoa Research Institute, Jl. PB Sudirman 90, Jember, East Java, Indonesia

Abstract

The aim of this research is to find out the effect addition of bulking agent on the physicochemical properties of sucrose free chocolate product using stevia as sweetener. Sugar free chocolate using stevia as sweetener needs various combination of bulking agent to make the same physical characteristics as the reference chocolate. The bulking agent that could be used for the sugar free chocolate is like the combination of inulin and erythritol or inulin and sorbitol. The combination of inulin and sorbitol as bulking agent on dark chocolate can improve the level of protein and fat content, but lower on the humidity content compared to the reference chocolate. Milk chocolate with inulin and erythritol as bulking agent has higher level of protein, ash and fat content but with lower carbohydrate content compared to to the reference chocolate. High concentration of inulin will increase the level of carbohydrate content both of dark and milk chocolate. Sorbitol with high concentration can decrease the level of ash and fat content on dark chocolate sucrose free using stevia as sweetener. Erythritol with a high concentration will increase the color brightness and reduce humidity. Inulin with high concentrations will decreas fat content on milk chocolate.

Keywords: Chocolate, sucrose free, stevia, inulin, sorbitol, erythritol

Topic: AGRICULTURAL PRODUCT TECHNOLOGY