4.3 Textural characteristics of spreads

Textural characteristics of spreads were determined on the Texture Analyzer TE32 by the manufacturer's specified method TA Chocolate spread\_SPRD2\_SR [10, 12]. The experimental results define the following parameters: the firmness (the maximum force at the curve of the force dependence of time) and the work of shear (determined by the area under the curve, which defines the spreadability of spreads). The firmness and the work of shear are outlined in Figure 2.

Spreads are classified into pseudoplastic systems in which the solid particles (sucrose, maltitol, cocoa particles, whole milk powder, etc.) are wrapped into a fat continuous phase and fitted in it. The thixotropic loop, which occurs on behalf of viscous and elastic areas, is described by the yield stress t (Pa), Casson plastic viscosity η (Pas), and thixotropic area P (Pa/s). The parameters of viscosity are outlined in Table 3. Flow curves were produced by standard procedure and graphically outlined in Figure 3. Casson plastic viscosity range of spreads with maltitol is variable and between 1.218 and 558.3 Pa/s, as a result of maltitol and sucrose combination. Different hygroscopicity of polyols causes different Casson viscosity of chocolate; chocolate with high levels of polyols has higher Casson plastic

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

The plastic viscosity of spreads with maltitol is larger than with sucrose (Table 3, [2, 16–18]). Casson plastic viscosity for chocolate is between 2.1 and 3.9 Pas [20, 42]. The viscosity of spreads with maltitol in our study is in this range and Casson yield values too. The sweetener type is more dominant than the mixer speed rotation; maltitol makes the yield stress decrease, and viscosity and thixotropic area are increased. The higher plastic viscosity of spreads with maltitol might

increasing the temperature, viscosity, yield stress, and thixotropic area become

S-30-60 7.38 575.8 0.912 SM-30-60 2.76 479.40 2.73 S-30-80 8.56 447.7 1.806 SM-30-80 4.08 542.10 2.68 S-30-100 8.53 374.0 1.216 SM-30-100 4.07 263.40 1.218 S-35-60 7.57 401.9 1.216 SM-35-60 3.46 499.00 3.099 S-35-80 6.34 220.0 1.597 SM-35-80 6.42 497.00 3.018 S-35-100 8.72 401.3 172.800 SM-35-100 2.87 23302.00 1.425 S-40-60 8.25 364.6 1.794 SM-40-60 43.32 451.70 2.693 S-40-80 7.29 241.0 1.430 SM-40-80 6.13 481.70 3.001 S-40-100 9.32 361.8 150.600 SM-40-100 5.56 669.30 4.493 M-30-60 5.56 2099.00 7.137 MS-30-60 11.68 2229.00 14.094 M-30-80 7.85 1181.00 4.717 MS-30-80 7.17 837.90 4.907 M-30-100 9.49 2436.00 4.061 MS-30-100 6.18 643.10 5.166 M-35-60 3.29 1547.00 558.300 MS-35-60 9.15 1570.00 8.614 M-35-80 8.13 1469.00 6.030 MS-35-80 5.99 682.20 4.73 M-35-100 6.40 1715.00 5.748 MS-35-100 9.03 1049.00 7.004 M-40-60 2.96 1177.00 449.000 MS-40-60 8.18 818.80 4.795 M-40-80 11.68 2342.00 13.636 MS-40-80 34.30 999.50 6.015 M-40-100 5.53 1613.00 5.672 MS-40-100 8.09 549.20 1.821

Casson plastic viscosity η (Pas)

) [34]. Temperature is more dominant than the mixer speed rotation;

Spread Yield

stress (τ) (Pa)

) than sucrose

Thixotropic area (P) (Pa/s)

Casson plastic viscosity η (Pas)

be in a correlation with its slightly lower density (1.60 g/cm<sup>3</sup>

Thixotropic area (P) (Pa/s)

DOI: http://dx.doi.org/10.5772/intechopen.82251

viscosity [42].

(1.63 g/cm<sup>3</sup>

Table 3.

51

The parameters of viscosity of spreads.

Spread Yield

stress (τ) (Pa)

Spreads with maltitol (70, 100%) have harder crystals (the maximum penetration force 1093–1351 g, Figure 2) because of higher crystalline strength [2, 10]. The hardness of solid tempered chocolate is correlated with the type of fat and its content, the particle size distribution, the type of sweetener, and the tempering process [17, 43–45]. But, replacement of maltitol as a bulking agent in the study of Konar had no substantial effect on chocolate hardness [46].

When the process parameters are increased, the firmness is slightly increased, while the spreadability is decreased, regardless of the sweetener type. So, these parameters are in high correlation (R<sup>2</sup> = 0.927, 0.953, 0.989, 0.961). The mixer speed rotation is a dominant. Combination of sucrose and maltitol results in parameter variation.

The application of higher values of process parameters makes it possible to obtain more fine solid particles, a homogenous mass with a wider specific surface area. This area contributes better suspension of continuous fat phase.

#### 4.4 Rheological characteristics of spreads

Rheological characteristics of spreads were determined on the HAAKE RheoStress 600 rotary viscometer (temperature 40 0.1°C, the shear rate 0–60/s, the shear stress 0.1–10 Pa, frequency 1 Hz (ω = 6.28 rad/s)) [17]. Dynamic oscillatory measurements are applied to monitor the modulus of elasticity G' and the modulus of viscosity G," which are determined in the linear viscoelastic regime (LVE).

Figure 2. The firmness and the work of shear of spreads.

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects DOI: http://dx.doi.org/10.5772/intechopen.82251

Spreads are classified into pseudoplastic systems in which the solid particles (sucrose, maltitol, cocoa particles, whole milk powder, etc.) are wrapped into a fat continuous phase and fitted in it. The thixotropic loop, which occurs on behalf of viscous and elastic areas, is described by the yield stress t (Pa), Casson plastic viscosity η (Pas), and thixotropic area P (Pa/s). The parameters of viscosity are outlined in Table 3. Flow curves were produced by standard procedure and graphically outlined in Figure 3. Casson plastic viscosity range of spreads with maltitol is variable and between 1.218 and 558.3 Pa/s, as a result of maltitol and sucrose combination. Different hygroscopicity of polyols causes different Casson viscosity of chocolate; chocolate with high levels of polyols has higher Casson plastic viscosity [42].

The plastic viscosity of spreads with maltitol is larger than with sucrose (Table 3, [2, 16–18]). Casson plastic viscosity for chocolate is between 2.1 and 3.9 Pas [20, 42]. The viscosity of spreads with maltitol in our study is in this range and Casson yield values too. The sweetener type is more dominant than the mixer speed rotation; maltitol makes the yield stress decrease, and viscosity and thixotropic area are increased. The higher plastic viscosity of spreads with maltitol might be in a correlation with its slightly lower density (1.60 g/cm<sup>3</sup> ) than sucrose (1.63 g/cm<sup>3</sup> ) [34]. Temperature is more dominant than the mixer speed rotation; increasing the temperature, viscosity, yield stress, and thixotropic area become


#### Table 3.

4.3 Textural characteristics of spreads

parameter variation.

Food Engineering

(LVE).

Figure 2.

50

The firmness and the work of shear of spreads.

Textural characteristics of spreads were determined on the Texture Analyzer TE32 by the manufacturer's specified method TA Chocolate spread\_SPRD2\_SR [10, 12]. The experimental results define the following parameters: the firmness (the maximum force at the curve of the force dependence of time) and the work of shear (determined by the area under the curve, which defines the spreadability of

Spreads with maltitol (70, 100%) have harder crystals (the maximum penetration force 1093–1351 g, Figure 2) because of higher crystalline strength [2, 10]. The hardness of solid tempered chocolate is correlated with the type of fat and its content, the particle size distribution, the type of sweetener, and the tempering process [17, 43–45]. But, replacement of maltitol as a bulking agent in the study of

When the process parameters are increased, the firmness is slightly increased, while the spreadability is decreased, regardless of the sweetener type. So, these parameters are in high correlation (R<sup>2</sup> = 0.927, 0.953, 0.989, 0.961). The mixer speed rotation is a dominant. Combination of sucrose and maltitol results in

The application of higher values of process parameters makes it possible to obtain more fine solid particles, a homogenous mass with a wider specific surface

Rheological characteristics of spreads were determined on the HAAKE RheoStress 600 rotary viscometer (temperature 40 0.1°C, the shear rate 0–60/s, the shear stress 0.1–10 Pa, frequency 1 Hz (ω = 6.28 rad/s)) [17]. Dynamic oscillatory measurements are applied to monitor the modulus of elasticity G' and the modulus of viscosity G," which are determined in the linear viscoelastic regime

area. This area contributes better suspension of continuous fat phase.

spreads). The firmness and the work of shear are outlined in Figure 2.

Konar had no substantial effect on chocolate hardness [46].

4.4 Rheological characteristics of spreads

The parameters of viscosity of spreads.

Figure 3. Flow curves of spreads.

lower. High values of plastic viscosity can be explained with a theory that particle size distribution becomes wider with a heterogeneous specific surface area. Smaller particles fill spaces between larger and reduce the viscosity [17, 20, 42]. Casson yield values for spreads with maltitol are within the limits of the parameters for milk chocolate and have been reported to be between 2 and 18 Pas [13]. In general, chocolate with a high level of maltitol (75%) has a very similar flow index as chocolate with sucrose [45].

4.5 Thermal characteristics of spreads

DOI: http://dx.doi.org/10.5772/intechopen.82251

The loss coefficient parameters of spreads.

maltitol, and palm fat is outlined in Figure 4.

makes the peak formation on higher temperatures.

more expressed the inflection point.

air stream (3.5 dm<sup>3</sup> min<sup>1</sup>

Table 4.

53

Thermal characteristics of ingredients and spreads are analyzed by TG analysis device "LECO TG701." The thermal decomposition of spreads is monitored in the

range of 25–800°C [2, 10, 16–18]. The peak of DTG curves gives the temperature corresponding to maximum degradation (Tmax). The characteristic peaks of sweeteners and spreads are outlined in Table 5. Thermal decomposition of sucrose,

Spread tanδ Spread tanδ S-30-30 0.833880 SM-30-30 0.499218 S-30-40 0.855628 SM-30-40 0.533216 S-30-50 0.884045 SM-30-50 0.551405 S-35-30 1.002739 SM-35-30 0.865578 S-35-40 0.837005 SM-35-40 0.795029 S-35-50 1.022986 SM-35-50 0.697446 S-40-30 0.870694 SM-40-30 0.916253 S-40-40 0.961491 SM-40-40 0.781274 S-40-50 1.027589 SM-40-50 0.678345 M-30-30 0.492289 MS-30-30 0.540614 M-30-40 1.019242 MS-30-40 0.786911 M-30-50 1.359460 MS-30-50 0.750791 M-35-30 1.162145 MS-35-30 0.460028 M-35-40 1.079023 MS-35-40 0.793502 M-35-50 1.072265 MS-35-50 0.778090 M-40-30 0.942098 MS-40-30 0.754004 M-40-40 1.164598 MS-40-40 0.814258 M-40-50 0.949932 MS-40-50 0.826978

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

Thermal decomposition of maltitol and sucrose is two-phase (Figure 4). The initial thermal decomposition of maltitol starts at 269.79°C with the distinguished peak at 340.39°C (Table 6). The mass loss in the first thermal decomposition phase occurs rapidly without complex biopolymer and is about 80%. The second decomposition phase occurs slower. The second peak of maltitol decomposition is 481.317° C (the residual mass at 600°C is 0.9%). The peaks of maltitol are sharper and with

Thermal decomposition of spreads is outlined in Figures 5 and 6. Spreads with 100% maltitol have the initial peak of maltitol decomposition, which is lower and between 335 and 356°C (Table 6), as a result of the presence and similar initial temperature decomposition of palm fat. The peak of palm fat decomposition is between 387 and 406°C. This peak similarity disables the mass loss determination. The mixer speed rotation is dominant; higher mixer speed rotation parameter

), with the heating rate of 5°C min<sup>1</sup> in the temperature

Spreads with 100% maltitol have a higher thixotropic area (Figure 3). This behavior can be mainly connected with the high molecular mass of maltitol [42]. Maltitol crystals, after refining, are coarse and have heterogeneous distribution of particle size with a large specific surface area. The high Casson yield value of maltitol products is a consequence of agglomeration in mass. The high molecular mass of maltitol increases the nonpolar intermolecular interactions. As a result, the mass becomes firmer and agglomerated, and thus more energy is required to start the flowing process [45]. The sucrose/maltitol combination spreads cause a huge variation in rheology results.

The parameters of loss coefficient (tanδ, tan<sup>δ</sup> = G″/G<sup>0</sup> ) are shown in Table 4 [2, 16–18].

The area of the elastic component is for tanδ > 1, while the viscous area is for tanδ < 1 (Table 4). Spreads belong to viscoelastic systems, in which the elastic component of the system is dominant. This characteristic is very important in process design and quality assessment for food such as butter or spreads [47]. For spreads with a point of intersection, the viscous area is dominant on frequencies below 2 Hz, up to the point of intersection, where the elastic area becomes more dominant in the system [2, 16–18].

The dominant process parameter is the mixer speed rotation. The Casson plastic viscosity decreases with an increase of shear rate (mixer speed rotation). Chocolate with 100% maltitol was found to be very similar to the control (chocolate with sucrose) in the tested plastic viscosity [45].


Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects DOI: http://dx.doi.org/10.5772/intechopen.82251

#### Table 4.

lower. High values of plastic viscosity can be explained with a theory that particle size distribution becomes wider with a heterogeneous specific surface area. Smaller particles fill spaces between larger and reduce the viscosity [17, 20, 42]. Casson yield values for spreads with maltitol are within the limits of the parameters for milk chocolate and have been reported to be between 2 and 18 Pas [13]. In general, chocolate with a high level of maltitol (75%) has a very similar flow index as

Spreads with 100% maltitol have a higher thixotropic area (Figure 3). This behavior can be mainly connected with the high molecular mass of maltitol [42]. Maltitol crystals, after refining, are coarse and have heterogeneous distribution of particle size with a large specific surface area. The high Casson yield value of maltitol products is a consequence of agglomeration in mass. The high molecular mass of maltitol increases the nonpolar intermolecular interactions. As a result, the mass becomes firmer and agglomerated, and thus more energy is required to start the flowing process [45]. The sucrose/maltitol combination spreads cause a huge

The area of the elastic component is for tanδ > 1, while the viscous area is for tanδ < 1 (Table 4). Spreads belong to viscoelastic systems, in which the elastic component of the system is dominant. This characteristic is very important in process design and quality assessment for food such as butter or spreads [47]. For spreads with a point of intersection, the viscous area is dominant on frequencies below 2 Hz, up to the point of intersection, where the elastic area becomes more

The dominant process parameter is the mixer speed rotation. The Casson plastic viscosity decreases with an increase of shear rate (mixer speed rotation). Chocolate with 100% maltitol was found to be very similar to the control (chocolate with

) are shown in Table 4

The parameters of loss coefficient (tanδ, tan<sup>δ</sup> = G″/G<sup>0</sup>

chocolate with sucrose [45].

variation in rheology results.

dominant in the system [2, 16–18].

sucrose) in the tested plastic viscosity [45].

[2, 16–18].

52

Figure 3.

Flow curves of spreads.

Food Engineering

The loss coefficient parameters of spreads.

#### 4.5 Thermal characteristics of spreads

Thermal characteristics of ingredients and spreads are analyzed by TG analysis device "LECO TG701." The thermal decomposition of spreads is monitored in the air stream (3.5 dm<sup>3</sup> min<sup>1</sup> ), with the heating rate of 5°C min<sup>1</sup> in the temperature range of 25–800°C [2, 10, 16–18]. The peak of DTG curves gives the temperature corresponding to maximum degradation (Tmax). The characteristic peaks of sweeteners and spreads are outlined in Table 5. Thermal decomposition of sucrose, maltitol, and palm fat is outlined in Figure 4.

Thermal decomposition of maltitol and sucrose is two-phase (Figure 4). The initial thermal decomposition of maltitol starts at 269.79°C with the distinguished peak at 340.39°C (Table 6). The mass loss in the first thermal decomposition phase occurs rapidly without complex biopolymer and is about 80%. The second decomposition phase occurs slower. The second peak of maltitol decomposition is 481.317° C (the residual mass at 600°C is 0.9%). The peaks of maltitol are sharper and with more expressed the inflection point.

Thermal decomposition of spreads is outlined in Figures 5 and 6. Spreads with 100% maltitol have the initial peak of maltitol decomposition, which is lower and between 335 and 356°C (Table 6), as a result of the presence and similar initial temperature decomposition of palm fat. The peak of palm fat decomposition is between 387 and 406°C. This peak similarity disables the mass loss determination. The mixer speed rotation is dominant; higher mixer speed rotation parameter makes the peak formation on higher temperatures.


(lecithin). This peak was observed on 230°C by analyzing spreads with maltitol (Figures 5 and 6), close to temperature decomposition of sucrose. Maltitol spreads do not contain sucrose; the peak decomposition of cocoa powder, soya powder, and whole milk is on temperature over 500°C, so this peak belongs to lecithin. The

Quality factor Impact factor Temperature (°C)

DOI: http://dx.doi.org/10.5772/intechopen.82251

Mixer speed rotation (o/min) M

Mixer speed rotation (o/min) 60 80 100 60 80 100 60 80 100

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

External appearance 0.6 2.4 1.8 1.5 1.5 1.5 1.5 1.5 1.5 2.1 Texture 0.8 3.2 2.8 2.4 2.8 2.8 2.4 2.8 2.8 3.6 Chewiness 1 4 4 4 4 4 4 4.5 4.5 4.5 Flavor 0.6 3 2.7 3 2.7 3 2.4 3 3 3 Taste 1 4 4 4.5 4.5 4.5 4.5 4.5 4.5 5 Σ 16.6 15.3 15.4 15.5 15.8 14.8 16.3 16.3 18.2 Quality category VG VG VG VG VG VG VG VG E

External appearance 0.6 2.1 2.7 2.7 2.4 2.7 3.0 2.1 2.4 2.4 Texture 0.8 3.2 3.6 4.0 2.8 3.6 3.6 3.2 3.6 4 Chewiness 1 4 4 4 3.5 4 4.5 4 4.5 4.5 Flavor 0.6 2.4 2.7 2.4 2.4 3 3 2.7 2.7 2.7 Taste 1 4 4 4.5 4 5 5 5 5 5 Σ 15.7 17.0 17.6 15.1 18.3 19.1 17.0 18.2 18.6 Quality category VG VG E VG E E VG E E

30 35 40

S

The refining process and ingredient decomposition make the peak become lower and wider. In general, the most stable spreads with 100% maltitol and sweetener combination are produced on higher process parameters. The peak position and temperature can be used to detect the unknown spread ingredient, comparing it to

Sensory analysis of spreads was made 7 days after the stabilization. The scoring method of the five-member panel evaluated the following parameters of quality (score 0–5, Tables 6–8 [2, 16–18]): the external appearance (the shape, the color, and the structure), the texture, the chewiness, the taste, and the flavor (aroma). Score is multiplied by the appropriate impact factor to calculate the points. The sum of points defines the quality category: excellent (E), very good (VG), good (G),

The total score of all spreads in this study ranged from 15.1 to 19.1 gives the spreads with very good and excellent quality (Tables 7 and 8). Spreads with maltitol (100 and 70%) have a better structure and external appearance. However, the addition of maltitol has a negative effect on flavor (spreads with maltitol have less pronounced flavor). Increasing the process parameters, excellent sensory

peak of lecithin thermal decomposition is 200°C [18, 48].

Sensory evaluation of spread quality using the scoring procedure.

4.6 Sensory characteristics of spreads

sufficient, (S), and insufficient (I) [17].

known peaks.

55

Table 6.

#### Table 5.

The characteristic peaks of sweeteners and spread ingredients.

#### Figure 4.

TG curves and DTG curves of sucrose, maltitol, and palm fat.

Spreads with 70% sucrose/30% maltitol and 30% sucrose/70% maltitol have the variations of peak visibility (Figure 6). The result of these variations is actually the peak overlapping due to the final thermal decomposition of sweetener and initial thermal decomposition of palm fat. The other reasons of peak overlapping are inhomogeneous structure, the refining process, and the presence of emulsifier


Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects DOI: http://dx.doi.org/10.5772/intechopen.82251

#### Table 6.

Sensory evaluation of spread quality using the scoring procedure.

(lecithin). This peak was observed on 230°C by analyzing spreads with maltitol (Figures 5 and 6), close to temperature decomposition of sucrose. Maltitol spreads do not contain sucrose; the peak decomposition of cocoa powder, soya powder, and whole milk is on temperature over 500°C, so this peak belongs to lecithin. The peak of lecithin thermal decomposition is 200°C [18, 48].

The refining process and ingredient decomposition make the peak become lower and wider. In general, the most stable spreads with 100% maltitol and sweetener combination are produced on higher process parameters. The peak position and temperature can be used to detect the unknown spread ingredient, comparing it to known peaks.

#### 4.6 Sensory characteristics of spreads

Sensory analysis of spreads was made 7 days after the stabilization. The scoring method of the five-member panel evaluated the following parameters of quality (score 0–5, Tables 6–8 [2, 16–18]): the external appearance (the shape, the color, and the structure), the texture, the chewiness, the taste, and the flavor (aroma). Score is multiplied by the appropriate impact factor to calculate the points. The sum of points defines the quality category: excellent (E), very good (VG), good (G), sufficient, (S), and insufficient (I) [17].

The total score of all spreads in this study ranged from 15.1 to 19.1 gives the spreads with very good and excellent quality (Tables 7 and 8). Spreads with maltitol (100 and 70%) have a better structure and external appearance. However, the addition of maltitol has a negative effect on flavor (spreads with maltitol have less pronounced flavor). Increasing the process parameters, excellent sensory

Spreads with 70% sucrose/30% maltitol and 30% sucrose/70% maltitol have the variations of peak visibility (Figure 6). The result of these variations is actually the peak overlapping due to the final thermal decomposition of sweetener and initial thermal decomposition of palm fat. The other reasons of peak overlapping are inhomogeneous structure, the refining process, and the presence of emulsifier

T1max/°C, temperature peak of the first phase; T2max/°C, temperature peak of the second phase.

The characteristic peaks of sweeteners and spread ingredients.

TG curves and DTG curves of sucrose, maltitol, and palm fat.

Sucrose peak, Tmax/°C

Sucrose (T1max/°C)

Food Engineering

Maltitol (T1max/°C)

Palm fat (T1max/°C)

Table 5.

Figure 4.

54

Maltitol peak, Tmax/°C

Palm fat peak, Tmax/°C

340.391 Maltitol

240.793 Sucrose

Sucrose peak, Tmax/°C

493.023

(T2max/°C)

(T2max/°C)

(T2max/°C)

402.784 Palm fat

S-30-60 231.74 354.27 MS-30-60 219.61 326.40 395.56 S-30-80 233.97 378.51 MS-30-80 221.86 328.98 397.36 S-30-100 236.27 347.97 MS-30-100 223.96 331.66 399.55 S-35-60 216.42 371.95 MS-35-60 226.18 334.44 401.64 S-35-80 219.21 352.36 MS-35-80 228.44 337.02 381.07 S-35-100 221.75 354.53 MS-35-100 230.81 339.54 394.60 S-40-60 223.93 346.01 MS-40-60 232.89 342.08 386.85 S-40-80 226.01 348.28 MS-40-80 235.01 344.39 387.26 S-40-100 228.14 361.57 MS-40-100 221.45 346.52 391.35 M-30-60 338.38 387.29 SM-30-60 217.31 332.55 379.04 M-30-80 341.70 390.21 SM-30-80 219.73 334.83 381.29 M-30-100 344.32 392.81 SM-30-100 221.82 336.49 383.67 M-35-60 346.85 395.14 SM-35-60 224.13 339.18 385.83 M-35-80 349.22 397.12 SM-35-80 226.35 341.53 387.79 M-35-100 351.75 399.41 SM-35-100 228.74 / 389.89 M-40-60 354.38 401.89 SM-40-60 231.18 / 392.19 M-40-80 356.83 405.01 SM-40-80 233.39 325.73 394.34 M-40-100 334.83 406.08 SM-40-100 235.67 327.61 385.47

Maltitol peak, Tmax/°C

481.317

Palm fat peak, Tmax/°C

/

Figure 5. TG curves and DTG curves of spreads with 100% sucrose and 100% maltitol.

properties of spreads with maltitol are achieved. The hardness of maltitol spread texture is higher which is not good (high hardness, less spreadability).

score from 4.0–4.44, 4.33–4.61 and 4.11–4.5. Increasing the process parameters and maltitol concentration, the scores for flavor, taste, and chewiness are greater. Unique and complex flavor of the chocolate is one of the most important properties that have made it popular among the consumers [49]. Generally, the effect on sensory properties depends not only on the type of polyol but also on the polyol

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

DOI: http://dx.doi.org/10.5772/intechopen.82251

TG curves and DTG curves of spreads with 70% sucrose/30% maltitol and 70% maltitol/30% sucrose.

If the spread/mass is too viscous after refining/conching, the crystals of sugar alcohols are melted and release water. This problem could be solved by decreasing

Some troubleshooting can occur during the process production.

concentrations and process parameters.

4.7 Troubleshooting

Figure 6.

57

Qualitative data analysis (QDA) method consists of evaluating (from 1 to 5) individual quality elements and their input into polar coordinates. On each polar coordinate, there are five labels. By merging the labels marked with individual quality elements, a quality diagram of the entire spread is obtained (Figure 7). This method is highly suitable for monitoring the quality of products in regular production [17, 45]. As the diagram area is larger, the quality category of spread is larger too.

It was noticed that spreads with 100 and 70% maltitol have less pronounced flavor and slightly bitter and fruity taste (as a secondary sensory characteristic) [2]. Flavor, taste, and chewiness are the most dominant quality factors, with the average Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects DOI: http://dx.doi.org/10.5772/intechopen.82251

#### Figure 6.

properties of spreads with maltitol are achieved. The hardness of maltitol spread

Qualitative data analysis (QDA) method consists of evaluating (from 1 to 5) individual quality elements and their input into polar coordinates. On each polar coordinate, there are five labels. By merging the labels marked with individual quality elements, a quality diagram of the entire spread is obtained (Figure 7). This method is highly suitable for monitoring the quality of products in regular production [17, 45]. As the diagram area is larger, the quality category of spread is

It was noticed that spreads with 100 and 70% maltitol have less pronounced flavor and slightly bitter and fruity taste (as a secondary sensory characteristic) [2]. Flavor, taste, and chewiness are the most dominant quality factors, with the average

texture is higher which is not good (high hardness, less spreadability).

TG curves and DTG curves of spreads with 100% sucrose and 100% maltitol.

larger too.

56

Figure 5.

Food Engineering

TG curves and DTG curves of spreads with 70% sucrose/30% maltitol and 70% maltitol/30% sucrose.

score from 4.0–4.44, 4.33–4.61 and 4.11–4.5. Increasing the process parameters and maltitol concentration, the scores for flavor, taste, and chewiness are greater. Unique and complex flavor of the chocolate is one of the most important properties that have made it popular among the consumers [49]. Generally, the effect on sensory properties depends not only on the type of polyol but also on the polyol concentrations and process parameters.

#### 4.7 Troubleshooting

Some troubleshooting can occur during the process production.

If the spread/mass is too viscous after refining/conching, the crystals of sugar alcohols are melted and release water. This problem could be solved by decreasing


the process temperature below the melting point of selected sugar alcohol or using the polyol with higher melting temperature and less hygroscopy. This problem

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

If the spread mass is grainy (sandiness), the moister content should be a problem. This problem could be solved by checking the storage conditions (low relative stability and temperature), polyol recrystallization (especially sorbitol), and polyol particle size and uniformity. The moisture variation (too high moisture) could form the spread mass to thin, as a consequence of hygroscopic polyols, inadequate solid

Consumption of sugar-enriched food has risen dramatically over the past few years. Sugar-enriched food contributes extra calories usually without nutritional values and has a negative effect to human health. Sugar alcohols (polyols) have drawn the significant attention of consumers and producers too. Since these polyols are contemporary, there is a need for enquiring sugar-free products, as a rapidly

With variable properties and functionalities of polyols, it is essential to think about perfect conditions for the polyol application. A sucrose-free spread with maltitol as a bulking agent was successfully developed. Such spread is compatible with traditional spread with sucrose because the sweetness of maltitol is close to sweetness of sucrose and no additional artificial sweeteners may be needed. The influence of maltitol on rheological, textural, thermal, and sensory properties is dependent on the present levels of maltitol and process parameters (temperature,

The present study demonstrates that spread maltitol resulted in similar properties to spread with sucrose. It can be recommended as an adequate sugar substitute in spread formulations since sugar-free spread was accepted very well among pan-

could be solved by adding the fat too.

DOI: http://dx.doi.org/10.5772/intechopen.82251

content, and/or process parameters.

5. Conclusions

Figure 7.

QDA diagram of spreads.

growing category.

mixer speed rotation).

elists of different ages.

59

#### Table 7.

Sensory characteristics of spreads with sucrose and maltitol.


#### Table 8.

Sensory characteristics of spreads with 70% sucrose/30% maltitol and 30% sucrose/70% maltitol.

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects DOI: http://dx.doi.org/10.5772/intechopen.82251

Figure 7. QDA diagram of spreads.

Quality factor Impact factor Temperature (°C)

Food Engineering

Mixer speed rotation (o/min) SM

Sensory characteristics of spreads with sucrose and maltitol.

Quality factor Impact factor Temperature (°C)

Mixer speed rotation (o/min) M

Table 7.

Table 8.

58

30 35 40

MS

30 35 40

S

Mixer speed rotation (o/min) 60 80 100 60 80 100 60 80 100

External appearance 0.6 2.7 2.7 2.7 2.7 2.7 2.7 2.7 2.7 2.4 Texture 0.8 3.6 3.6 3.2 3.6 3.6 4 3.6 4 3.2 Chewiness 1 4.5 4.5 4 4.5 5 5 4 5 4 Flavor 0.6 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 2.4 Taste 1 4 4.5 4.5 4 4.5 4.5 4.5 4.5 4 Σ 17.2 17.7 16.8 17.2 18.2 18.6 17.2 18.6 16.0 Quality category VG E VG VG E E VG E VG

External appearance 0.6 2.1 2.1 2.1 2.1 2.1 2.1 2.4 2.4 2.4 Texture 0.8 2.8 2.8 2.8 2.8 2.8 2.8 2.8 3.6 2.8 Chewiness 1 4 4 4 4 4 4.5 4.5 4.5 4 Flavor 0.6 2.4 2.4 2.7 2.4 2.4 2.4 2.4 2.7 2.4 Taste 1 4 4.5 4.5 4 4 4.5 4 5 4.5 Σ 15.3 15.8 16.1 15.3 15.3 16.3 16.1 18.2 16.1 Quality category VG VG VG VG VG VG VG E VG

Mixer speed rotation (o/min) 60 80 100 60 80 100 60 80 100

External appearance 0.6 2.4 1.8 1.5 1.5 1.5 1.5 1.5 1.5 2.1 Texture 0.8 3.2 2.8 2.4 2.8 2.8 2.4 2.8 2.8 3.6 Chewiness 1 4 4 4 4 4 4 4.5 4.5 4.5 Flavor 0.6 3 2.7 3 2.7 3 2.4 3 3 3 Taste 1 4 4 4.5 4.5 4.5 4.5 4.5 4.5 5 Σ 16.6 15.3 15.4 15.5 15.8 14.8 16.3 16.3 18.2 Quality category VG VG VG VG VG VG VG VG E

External appearance 0.6 2.1 2.7 2.7 2.4 2.7 3.0 2.1 2.4 2.4 Texture 0.8 3.2 3.6 4.0 2.8 3.6 3.6 3.2 3.6 4 Chewiness 1 4 4 4 3.5 4 4.5 4 4.5 4.5 Flavor 0.6 2.4 2.7 2.4 2.4 3 3 2.7 2.7 2.7 Taste 1 4 4 4.5 4 5 5 5 5 5 Σ 15.7 17.0 17.6 15.1 18.3 19.1 17.0 18.2 18.6 Quality category VG VG E VG E E VG E E

Sensory characteristics of spreads with 70% sucrose/30% maltitol and 30% sucrose/70% maltitol.

the process temperature below the melting point of selected sugar alcohol or using the polyol with higher melting temperature and less hygroscopy. This problem could be solved by adding the fat too.

If the spread mass is grainy (sandiness), the moister content should be a problem. This problem could be solved by checking the storage conditions (low relative stability and temperature), polyol recrystallization (especially sorbitol), and polyol particle size and uniformity. The moisture variation (too high moisture) could form the spread mass to thin, as a consequence of hygroscopic polyols, inadequate solid content, and/or process parameters.

### 5. Conclusions

Consumption of sugar-enriched food has risen dramatically over the past few years. Sugar-enriched food contributes extra calories usually without nutritional values and has a negative effect to human health. Sugar alcohols (polyols) have drawn the significant attention of consumers and producers too. Since these polyols are contemporary, there is a need for enquiring sugar-free products, as a rapidly growing category.

With variable properties and functionalities of polyols, it is essential to think about perfect conditions for the polyol application. A sucrose-free spread with maltitol as a bulking agent was successfully developed. Such spread is compatible with traditional spread with sucrose because the sweetness of maltitol is close to sweetness of sucrose and no additional artificial sweeteners may be needed. The influence of maltitol on rheological, textural, thermal, and sensory properties is dependent on the present levels of maltitol and process parameters (temperature, mixer speed rotation).

The present study demonstrates that spread maltitol resulted in similar properties to spread with sucrose. It can be recommended as an adequate sugar substitute in spread formulations since sugar-free spread was accepted very well among panelists of different ages.

The findings of this study indicate that maltitol, as a sugar substitute bulking agents, has the potential as a pleasant food in the processing of diabetic and reduced calorie spread.

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