Physical properties of red velvet compound chocolates sweetened with stevia and inulin as alternative sweeteners

Dewi, A.K. and Saputro, A.D. and Kusumadevi, Z. and Irmandharu, F. and Oetama, T. and Setiowati, A.D. and Rahayoe, S. and Karyadi, J.N.W. (2021) Physical properties of red velvet compound chocolates sweetened with stevia and inulin as alternative sweeteners. In: ICSARD 2020.

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Abstract

Chocolate is one of food products made from cocoa beans (Theobroma cacao L). The ingredients of chocolate in general are cocoa butter, sugar, and cocoa powder/cocoa mass. However, in this study, cocoa butter substitute (CBS) instead of cocoa butter was used to increase the value of melting point. In addition, stevia and inulin were used to reduce the calorie of chocolate and red velvet was added as flavoring agent. The purpose of this study was to examine the physical properties of red velvet chocolate sweetened with stevia and inulin. The proportion of stevia used were 15, 30, and 45. The physical properties measured were water content, particle size, color (L*, a*, b*), hardness, and melting point. The result showed that the proportion of stevia significantly affected the characteristics of red velvet compound chocolate. The highest proportion of stevia produced chocolate with the lowest moisture content. Chocolate sample had moisture content in the range of 0.93-1.5. Particle size was inversely proportional to the water content, ranging from 75.01 to 86.64 µm. Color of chocolates was affected by color of the ingredients. The hardness and melting point of red velvet chocolates were influenced by the proportion of stevia. © Published under licence by IOP Publishing Ltd.

Item Type: Conference or Workshop Item (Paper)
Additional Information: Cited by: 1; Conference name: 2nd International Conference on Sustainable Agriculture for Rural Development 2020, ICSARD 2020; Conference date: 20 October 2020; Conference code: 167243; All Open Access, Gold Open Access
Uncontrolled Keywords: Agriculture; Cocoa; Color; Dairies; Hardness; Melting point; Moisture; Moisture determination; Polysaccharides; Regional planning; Silk; Sugar substitutes; Cocoa beans; Cocoa butter; Cocoa powder; Theobroma cacao l; Particle size
Subjects: S Agriculture > S Agriculture (General)
T Technology > T Technology (General) > Industrial research. Research and development
Divisions: Faculty of Agricultural Technology > Agricultural and Biosystems Engineering
Depositing User: Sri JUNANDI
Date Deposited: 22 Oct 2024 03:19
Last Modified: 22 Oct 2024 03:19
URI: https://ir.lib.ugm.ac.id/id/eprint/5456

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