Investigation effects of inulin degree of polymerization on compound chocolate quality

Abstract

This is the first study in which the effect of degree of polymerization (DP) ( = 23) of inulin (6.00, 9.00, and 12.0/100 g) on main quality parameters (color, texture, water activity, sensory properties, and melting behavior) of compound chocolate's (CC) was investigated. According to the determined L* values, using inulin (12/100 g) with high DP resulted in more glossy samples (p = 23) of inulin on the main quality parameters of compound chocolate samples as color, texture, water activity, melting behavior, and sensory properties was determined.