Effect Of The Partial Substitution Of Chocolate With Yacon (Smallanthus Sonchifolius) Flour On The Physicochemical, Rheological, Mechanical And Sensory Properties Of Dark Chocolate
DOI:
https://doi.org/10.24054/limentech.v24i1.4504Keywords:
Flour yacon, Rheology, Chocolate, Artificial neural network, Prediction of rheological propertiesAbstract
This research aimed to study the effect of the partial substitution of yacon flour to chocolates on its physicochemical, rheological, and mechanical properties. The carbohydrate, lipid, protein, moisture, ash, fiber, pH, acid value, iodine, and peroxide content of yacon flour and chocolates with added yacon flour were evaluated. The rheological and mechanical compressive properties of chocolates with added yacon flour were determined. The protein, ash, acid value, and iodine value of chocolate increased significantly with increasing of yacon flour concentrations. All samples presented plastic-type non-Newtonian fluid behavior. The Casson plastic viscosities increased with increasing yacon flour content in the chocolate, while the Casson yield stress decreased . An increase in temperature decreased the rheological properties of chocolates and ). The maximum compressive strength increased with increasing concentration of yacon flour. The control samples and the sample with 10% yacon flour showed greater acceptability among panelists than the sample with 20% yacon flour. These results demonstrate the importance of using tuber flours as partial substitutes in the formulation of new food product
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