Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties

The aim of the present work was to evaluate the changes in instrumental measurements and dynamic sensory properties of chocolate as affected by the partial and total substitution of sucrose by dodecenyl-succinylated inulin upon storage. The results of textural, surface topology, and tribological properties of non-stored chocolates were found to be a function of modified inulin replacement, where an increase in modified inulin ratio allowed an...