| dc.description.abstract | This study showed the properties of Dong Nai cocoa powder as well as chocolate syrup made from this powder. The investigation of different food additives and sweeteners was also included. There were two types of used additives. They were xanthan gum and mono- and diglycerides. The experiment would be designed to observe the effect on viscosity of individual and combination of two additives to chocolate syrup. The result showed that xanthan gum and mono- and diglycerides increased the viscosity of chocolate syrup when used not only individually but also together. Moreover, the influence on viscosity and total soluble solids of three sweeteners (sucrose, glucose syrup and corn syrup) was also observed for individual and combination of them. With the increase of concentration of sweeteners, the viscosity also increased. Higher concentrations of sweeteners led to higher total soluble solid of syrup. Among three sweeteners, sucrose had largest effect on total soluble solids, followed by glucose syrup and corn syrup. During process of experiment, one ideal formula was chosen based on the viscosity and total soluble solids of reference product to do the characterization. The formula includued 25% sucrose, 7.5% glucose syrup, 17.5 corn syrup, 0.1% xanthan gum and 0.2% mono- and diglycerides. Finally, the consumer test was conducted to observe the accepted degree to new chocolate syrup at some sensory attributes. The final chocolate syrup received positive feedbacks from panelists and had higher score for overall evaluation compared to the reference one (4.10 ± 0.73 compared to 3.77 ± 0.77).
Keywords: cocoa powder, chocolate syrup, xanthan gum, mono- and diglycerides, sucrose, glucose syrup, corn syrup, viscosity, total soluble solids, sensory, characterization. | en_US |
