Reduced-Sugar Cocoa Hazelnut Spread: The Effect of Stevia-Inulin Substitution on Physicochemical, Microbiological, and Sensory Properties
Abstract
This study aimed to develop cocoa hazelnut spread with reduced sugar content by partially or fully substituting sucrose with a stevia-inulin (90:10, w/w) mixture. The control sample contained no inulin or stevia, while other formulations had sucrose replaced at 50, 60, 70, 80, and 100% levels. The impact of these substitutions on oil and ash content, total aflatoxins, aflatoxin B1 (AFB1), peroxide value (PV), free fatty acid (FFA) content, total aerobic plate counts (APC), yeast/mold counts were assessed over a 3-month storage period. Sensory evaluation was also conducted. The oil content averaged 32.8%, and the inulin-stevia addition led to a slight rise in ash content. Aflatoxin levels stayed within acceptable safety limits. PVs ranged from 0.085 to 0.248 meq O2/kg, while FFA content varied between 0.304 to 0.365%. The PVs increased over time, particularly in control and samples with lower inulin-stevia content. Samples with higher levels of inulin-stevia (80, 100%) demonstrated greater oxidative stability, showing lower PV and FFA content. The addition of inulin-stevia also enhanced microbial stability, as seen in the reduced APC and yeast/mold counts in samples with higher substitution levels. Sensory evaluation showed that all samples performed similarly in terms of color, consistency, appearance, and spreadability, with the control scoring highest overall. Samples with a 50% sucrose replacement closely resembled the control across all sensory attributes.
Project Number
Proje desteği yoktur.
References
- Acan, B. G., Kilicli, M., Bursa, K., Toker, O. S., Palabiyik, I., Gulcu, M.,Yaman, M., Gunes, R., & Konar, N. (2021) Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. LWT – Food Sci. Technol 138: 110451.
- Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K. (2015) Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT – Food Sci. Technol 62: 592-597.
- AOAC (2000) Official methods of analysis, 17th edn., The Association of Official Analytical Chemists, Gaithersburg, USA.
- Arshad, S., Rehman, T., Saif, S., Rajoka, M. S. R., Ranjha, M. M. A. N., Hassoun, A., ... & Aadil, R. M. (2022) Replacement of refined sugar by natural sweeteners: Focus on potential health benefits. Heliyon 8(9).
- Berk, B., Cosar, S., Mazı, B. G., & Oztop, M. H. (2024) Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer. J Texture Stud 55(2): e12834.
- Brown, R., Ware, L., & Tey, S. L. (2022) Effects of hazelnut consumption on cardiometabolic risk factors and acceptance: A systematic review. Int J Environ Res Public Health 19(5): 2880.
- Büker, M., Angın, P., Nurman, N., Pirouzian, H. R., Akdeniz, E., Toker, O. S., Sagdic, O., & Tamtürk, F. (2021) Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread. J Food Process Preserv 45(10): e15773.
- Cao, W., Yu, P., Yang, K., & Cao, D. (2022) Aflatoxin B1: Metabolism, toxicology, and its involvement in oxidative stress and cancer development. Toxicol Mech Methods 32(6): 395-419.
- Ciftci, D., Ozilgen, S. (2019) Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant. J Food Sci Technol 56(1): 483-490.
- Covaliov, E., Siminiuc, R., & Popovici, V. (2022) Walnut paste: A healthy alternative for Nutella consumers. EPHELS 8: 28-35.
- Debnath. M. (2008) Clonal propagation and antimicrobial activity of an endemic medicinal plant Stevia rebaudiana. J Med Plants Res 2(2): 45-51.
- EU (2010) Amending Regulation (EC) No. 1881/2006, Setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins. Off J Eur Union 165: 8-12.
- Frankel, E. N. (1991) Recent advances in lipid oxidation. J Sci Food Agric 54(4): 495-511.
- Gamlı, Ö. F., & Hayoğlu, İ. (2007) The effect of the different packaging and storage conditions on the quality of pistachio nut paste. J Food Eng 78(2): 443-448.
- Taş, N. G., & Gökmen, V. (2015) Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey. J Food Compos Anal 44: 115-121.
- Tolve, R., Tchuenbou-Magaia, F. L., Verderese, D., Simonato, B., Puggia, D., Galgano, F., Zamboni, A., & Favati, F. (2021) Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients. Food Chem 364: 130386
- TS 2131 ISO 928 (2001) The reference method of the Turkish Standard Institute, Spices and condiment - Determination of total ash.
- TS 8371 (2022) Turkish Standard Institute, Hazelnut Paste Standard.
- TS EN ISO 3960 (2010) The reference method of the Turkish Standard Institute, Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination.
- TS EN ISO 660 (2010) The reference method of the Turkish Standard Institute, Animal and vegetable fats and oils - Determination of acid value and acidity.
- Zhang, N., Li, Y., Wen, S., Sun, Y., Chen, J., Gao, Y., ... & Yu, X. (2021) Analytical methods for determining the peroxide value of edible oils: A mini-review. Food Chem 358: 129834.
Azaltılmış Şeker İçeriğine Sahip Kakaolu Fındık Ezmesi: Stevia-İnülin İkamesinin Fizikokimyasal, Mikrobiyolojik ve Duyusal Özellikler Üzerindeki Etkisi
Abstract
Bu çalışma, sakkarozun kısmen veya tamamen stevia-inülin (90:10, w/w) karışımı ile ikame edilmesi yoluyla azaltılmış şeker içeriğine sahip kakao-fındık ezmesi geliştirmeyi amaçlamıştır. Kontrol örneği inülin veya stevia içermemekte olup, diğer formülasyonlarda sakkarozun %50, %60, %70, %80 ve %100 oranlarında ikame edilmesi sağlanmıştır. Bu değişimlerin yağ ve kül içeriği, toplam aflatoksin ve aflatoksin B1 (AFB1) düzeyleri, peroksit değeri (PV), serbest yağ asidi (FFA) içeriği, toplam aerobik mezofilik bakteri sayısı (APC) ve maya/küf sayıları üzerindeki etkileri 3 aylık depolama süreci boyunca değerlendirilmiştir. Ayrıca duyusal analiz gerçekleştirilmiştir. Çalışmada, yağ içeriği ortalama %32.8 olarak belirlenmiş, inülin-stevia ilavesi kül içeriğinde hafif bir artışa neden olmuştur. Aflatoksin seviyeleri kabul edilebilir güvenlik limitleri içinde kalmıştır. Peroksit değerleri 0.085 ile 0.248 meq O₂/kg arasında değişirken, serbest yağ asidi (FFA) içeriği %0.304 ile %0.365 arasında bulunmuştur. Depolama süresi boyunca PV değerleri artış göstermiş, özellikle kontrol grubu ve daha düşük inülin-stevia içeriğine sahip örneklerde bu artış daha belirgin olmuştur. Yüksek inülin-stevia içeriğine (%80, %100) sahip örnekler, daha düşük PV ve FFA içeriği ile daha yüksek oksidatif stabilite sergilemiştir. İnülin-stevia ilavesinin mikrobiyal stabiliteyi de artırdığı, özellikle yüksek ikame seviyelerine sahip örneklerde APC ve maya/küf sayılarının daha düşük olduğu gözlemlenmiştir. Duyusal analiz sonuçları, tüm örneklerin renk, kıvam, görünüm ve sürülebilirlik açısından benzer performans gösterdiğini, ancak kontrol örneğinin genel olarak en yüksek puanı aldığını ortaya koymuştur. Sakkarozun %50 oranında ikame edildiği örnekler, duyusal özellikler açısından kontrole en yakın sonuçları vermiştir.
Project Number
Proje desteği yoktur.
References
- Acan, B. G., Kilicli, M., Bursa, K., Toker, O. S., Palabiyik, I., Gulcu, M.,Yaman, M., Gunes, R., & Konar, N. (2021) Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. LWT – Food Sci. Technol 138: 110451.
- Aidoo, R. P., Afoakwa, E. O., & Dewettinck, K. (2015) Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts. LWT – Food Sci. Technol 62: 592-597.
- AOAC (2000) Official methods of analysis, 17th edn., The Association of Official Analytical Chemists, Gaithersburg, USA.
- Arshad, S., Rehman, T., Saif, S., Rajoka, M. S. R., Ranjha, M. M. A. N., Hassoun, A., ... & Aadil, R. M. (2022) Replacement of refined sugar by natural sweeteners: Focus on potential health benefits. Heliyon 8(9).
- Berk, B., Cosar, S., Mazı, B. G., & Oztop, M. H. (2024) Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer. J Texture Stud 55(2): e12834.
- Brown, R., Ware, L., & Tey, S. L. (2022) Effects of hazelnut consumption on cardiometabolic risk factors and acceptance: A systematic review. Int J Environ Res Public Health 19(5): 2880.
- Büker, M., Angın, P., Nurman, N., Pirouzian, H. R., Akdeniz, E., Toker, O. S., Sagdic, O., & Tamtürk, F. (2021) Effects of apple pomace as a sucrose substitute on the quality characteristics of compound chocolate and spread. J Food Process Preserv 45(10): e15773.
- Cao, W., Yu, P., Yang, K., & Cao, D. (2022) Aflatoxin B1: Metabolism, toxicology, and its involvement in oxidative stress and cancer development. Toxicol Mech Methods 32(6): 395-419.
- Ciftci, D., Ozilgen, S. (2019) Evaluation of kinetic parameters in prevention of quality loss in stored almond pastes with added natural antioxidant. J Food Sci Technol 56(1): 483-490.
- Covaliov, E., Siminiuc, R., & Popovici, V. (2022) Walnut paste: A healthy alternative for Nutella consumers. EPHELS 8: 28-35.
- Debnath. M. (2008) Clonal propagation and antimicrobial activity of an endemic medicinal plant Stevia rebaudiana. J Med Plants Res 2(2): 45-51.
- EU (2010) Amending Regulation (EC) No. 1881/2006, Setting maximum levels for certain contaminants in foodstuffs as regards aflatoxins. Off J Eur Union 165: 8-12.
- Frankel, E. N. (1991) Recent advances in lipid oxidation. J Sci Food Agric 54(4): 495-511.
- Gamlı, Ö. F., & Hayoğlu, İ. (2007) The effect of the different packaging and storage conditions on the quality of pistachio nut paste. J Food Eng 78(2): 443-448.
- Taş, N. G., & Gökmen, V. (2015) Profiling triacylglycerols, fatty acids and tocopherols in hazelnut varieties grown in Turkey. J Food Compos Anal 44: 115-121.
- Tolve, R., Tchuenbou-Magaia, F. L., Verderese, D., Simonato, B., Puggia, D., Galgano, F., Zamboni, A., & Favati, F. (2021) Physico-chemical and sensory acceptability of no added sugar chocolate spreads fortified with multiple micronutrients. Food Chem 364: 130386
- TS 2131 ISO 928 (2001) The reference method of the Turkish Standard Institute, Spices and condiment - Determination of total ash.
- TS 8371 (2022) Turkish Standard Institute, Hazelnut Paste Standard.
- TS EN ISO 3960 (2010) The reference method of the Turkish Standard Institute, Animal and vegetable fats and oils - Determination of peroxide value - Iodometric (visual) endpoint determination.
- TS EN ISO 660 (2010) The reference method of the Turkish Standard Institute, Animal and vegetable fats and oils - Determination of acid value and acidity.
- Zhang, N., Li, Y., Wen, S., Sun, Y., Chen, J., Gao, Y., ... & Yu, X. (2021) Analytical methods for determining the peroxide value of edible oils: A mini-review. Food Chem 358: 129834.
Details
| Primary Language | English |
|---|---|
| Subjects | Food Engineering |
| Journal Section | Research Article |
| Authors | |
| Project Number | Proje desteği yoktur. |
| Publication Date | June 30, 2025 |
| Submission Date | March 7, 2025 |
| Acceptance Date | March 23, 2025 |
| Published in Issue | Year 2025 Volume: 40 Issue: 1 |
Cite
From January 1, 2016 “Çukurova University Journal of Faculty of Agriculture” continuous its publication life as “Çukurova Journal of Agriculture and Food Sciences”.