Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part 1: Rheological, thermal, structural and external preference mapping

Low-calorie chocolate was prepared using replacement of sucrose by hydrophobically modified inulin (dodecenyl succinylated inulin) as biopolymeric surfactant at different levels (100:0, 75:25, 50:50, 25:75, and 0:100%). The instrumental parameters of produced chocolates before and after storage were compared with their sensory evaluation. Morphological assay showed that the lowest modified inulin ratio allowed an increase in frequency of surface...