Abstract
This is the first study in which the effect of degree of polymerization (DP) (= 23) of inulin (6.00, 9.00, and 12.0/100 g) on main quality parameters (color, texture, water activity, sensory properties, and melting behavior) of compound chocolate's (CC) was investigated. According to the determined L* values, using inulin (12/100 g) with high DP resulted in more glossy samples (p < .05). Except increment h value, the melting parameters of CC were not affected. However, the hardness of samples (391.9-587.1 g) was determined in a wide range. The CC samples including inulin with higher DP had higher a(w) values (p < .05). According to the results of sensory analysis, using low DP inulin (
Keywords
Inulin
Degree of polymerization
Food science
Prebiotic
Chemistry
Water activity
Polymerization
Water content
Organic chemistry
Polymer
Subject Areas
Microbial Metabolites in Food Biotechnology
·Nutrition and Dietetics ·Health Sciences
Food Chemistry and Fat Analysis
·Food Science ·Life Sciences
Food composition and properties
·Nutrition and Dietetics ·Health Sciences
Citations by Year
2023: 3
2024: 1
2025: 1
OpenAlex SDG Match
SDGs auto-classified by OpenAlex (score ≥ 0.4 shown).
Clean water and sanitation 71%
Loading…
Loading…