date:Aug 19, 2014
In a study published in the Food Chemistry journal, researchers looked at the physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives.
In the study, sugar alcohols, dietary fibres, syrups and natural sweeteners were used as sucrose alternatives in the production of reduced sugar chocolates (50% of cocoa parts) with an enhanced bioactive profile. Formulated chocolates were evaluated for their physical (particle siz