Production of dietetic chocolate cream containing stevia, sucralose and inulin and investigation of its physicochemical and sensory properties

For many years, there have been concerns about side effects of sugar on human health, such as cardiovascular diseases, diabetes, obesity and tooth decay and the human mind is always to provide safe alternatives to replace sucrose. The aim of this study was production of dietetic chocolate cream using natural sugar substitutes. In dietetic chocolate cream different amounts of stevia (rebaudioside A), inulin and sucralose were used. Physicochemical and sensory characteristics of the samples were studied. The results showed that the lowest pH was related to control sample. Sample containing 0.004 % stevia + 0.17% inulin + 0.47% sucralose had the highest viscosity. The highest dry matter was related to the control sample. The scores of flavor, color, texture and overall acceptability of control sample was significantly (P<0.05) higher than other samples. Among dietetic cream samples, sample containing 0.006 % stevia+0.21% inulin+0.47% sucralose was awarded the highest sensory scores. Therefore, this sample can be selected as the best treatment.