| dc.description.abstract | The physical, chemical as well as sensory properties are crucial factors of chocolate sauce. This study was conducted to investigate the influences of different sugars and additives content on the physical, chemical and sensory properties of chocolate sauce. Samples of different sugars content including sucrose, corn syrup and glucose syrup of 30%, 35% and 40% were tested with different additives blends including xanthan gum, guar gum and lecithin to measure the viscosity and compare with commercial product. For each content of sugar, the samples impart the most appropriate viscosity compared to the reference was chemically characterized. The 5-point hedonic sensory test was used to evaluate the chocolate sauce when comparing with commercial sample. Chocolate sauce was found to achieve higher viscosity with increasing level of xanthan gum and guar gum from 0% to 0.4%, while lecithin tended to decrease the viscosity of the sauce with the same increasing level. Higher amount of xanthan gum in xanthan and guar gum mixtures tremendously increase viscosity of chocolate sauce.
Key words: chocolate sauce; sugars; food additives | en_US |
