Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties

摘要: Polydextrose, a functional food ingredient, is potentially prebiotic substance. The rise in diet-related illness has led consumers to take greater interest the ingredients of products. In present study, an effort obtain milk chocolate, effects various levels polydextrose (0, 60, 90 and 120 g/kg) use varying conching times (CT) (3.50, 4.0 4.50 h) refining conditions (20.0, 25.0 28.0 µm mean particle size, D[4,3]) sample preparation process were examined analysed with respect physical rheological properties chocolate samples. amount CT size had statistically significant different magnitudes directions on samples containing significantly differed from control samples, especially their (p < 0,01).