Effect of Inulin and Stevia on Some Physical Properties of
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Health Promotion Perspectives, Vol. 2, No. 1, 2012; P: 42-47
ORIGINAL ARTICLE Open Access
Effect of Inulin and Stevia on Some Physical Properties of
Chocolate Milk
Aziz Homayouni Rad1, *Zohre Delshadian1 , Seyed Rafi Arefhosseini1, Beitollah Ali-
pour2, Mohammad Asghari Jafarabadi3
1
Department of Food Science and Technology, Faculty of Health and Nutrition,
Tabriz University of Medical Sciences, Tabriz, Iran
2 Department of Community Nutrition, Faculty of Health and Nutrition,
Tabriz University of Medical Sciences, Tabriz, Iran
3 Medical Education Research Center, Department of Statistics and Epidemiology,
Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran
(Received : 18 Feb 2012/ Accepted : 09 Jun 2012)
ABSTRACT
Background: The aim of this study was to assess physical properties of dietetic chocolate milk
produced by stevia as a sugar replacer and inulin. Along with having prebiotic effect, inulin can
also participate in enhancing textural properties of beverages. Therefore, this novel food will be
useful for all people especially for diabetics.
Methods: This study was carried out in Quality Control Laboratory of Food Science and Tech-
nology Department, Health and Nutrition Faculty, Tabriz University of Medical Science, during
2011-2012. The assay was performed on nine treatments with three replications. Sugar was subs-
tituted with stevia in two proportions of sucrose to stevia; 50:50 and 0:100. Inulin, in four levels
of 0%, 2%, 4% and 6%, was added to the treatments of 50% and 100% stevia. The control sam-
ple contained no stevia and no inulin, such as commercial ones. Precipitation amount and vis-
cosity were measured 24 hours after production. Data analyzed by one-way ANOVA, at the signif-
icant level of 0.05, using SPSS software ver. 17.
Results: Sugar replacement with stevia caused significant increase in precipitation and significant
decrease in viscosity (PAziz Homayouni rad et al.: Effect of Inulin and Stevia on…
foods prepared by high intensity non- tance of a slightly increased viscosity to in-
nutritive sweeteners. hibit creaming is typical, but a heavy, viscous
Stevia is a zero calorie natural sweeten- product should probably be criticized by the
er, which is 250-300 times sweeter than sug- evaluators [9, 10]. The sedimentation of co-
ar. It is extracted from Stevia rebaudiana berto- coa solids in chocolate milk is a disadvantage
ni leaves, a sweet plant native to northeas- of appearance. The industrialists should
tern Paraguay and commercially available in consider the amount of sedimentation, the
many countries. The sweetness is due to quality or fineness of cocoa sediment, and
presence of many glycosides in the leaf ex- the ease or resistance with which it remixes
tract, such as stevioside. Therefore, concen- with the milk. Villegas et al. employed three
tration amounts of extracted glycosides de- types of inulin in milk and studied about
termine the exact level of sweetness [2, 3]. their differences in thickness and creami-
On the contrary, of artificial sweeteners, ste- ness. They reported that with adding 8% of
via not only does not lead to health prob- long-chain inulin to skim milk, the product
lems, but also causes several good medicinal would have a desired creaminess and thick-
effects on the body, including its anti- ness [11]. Inulin bifidogenic nature appears
diabetic activity [3]. It is claimed that stevia in concentration of 6% [12], so our product
treats obesity and high blood pressure and will be a novel food with dietetic and prebi-
has a negligible effect on blood glucose [4]. otic effects.
Moreover, it is safe and there is no evidence The aim of this study was to explore ef-
for its health risk or birth defects [5]. fect of sugar substitution with stevia and
Because of very few dietetic dairy adding different concentrations of inulin on
products in Iran, we sought to assess pro- viscosity and sedimentation of chocolate
duction of a diabetic chocolate milk pre- milk, which are two important physical pa-
pared using stevia. We also used inulin to rameters of that.
enhance textural properties of dietetic choc-
olate milk. High intensity sweeteners after Materials and Methods
replacing sucrose, diminish the viscosity and
bulking properties [6]. Among different Materials
kinds of flavored milks, chocolate milk is the The assay employed Frutafit® HD (a
most popular one. It is formulated with in- native inulin/oligofructose, extracted from
gredients such as milk, sucrose, cocoa chicory root) from Sensus company (Ne-
powder, and some hydrocolloids that are therland), PROVLadd CM 1722 (a creamy
added to improve consistency and to pre- white weight free following powder consist-
vent sedimentation of cocoa particles [7]. ing of carrageenan blend, used as a natural
Physical properties of chocolate milk are stabilizer for milk products) from PROVIS-
very important and should be controlled by CO (Swiss), Stevia SU200 (Steviol Glyco-
industrialists [8]. side, white powder, 240 times cane sugar,
There is a wide variation between vis- Compared with the solution of 2% cane
cosities of commercial samples; however, sugar) from SteviaPac, (Singapore) and co-
there are different opinions about the favor- coa powder (Kayseri, Turkey). Sugar and
able viscosity of chocolate milk [9]. Some low fat milk (1.5% fat) were purchased from
persons believe that chocolate milk should local market.
have the same viscosity as normal milk.
Other people prefer a thick, more viscous Methods
product. When a small percentage of stabi- Preparation of Samples
lizers are added, the chocolate milk will be The samples were prepared in Quality
more viscous than simple milk. Develop- Control Laboratory of Food Science and
ment of a high viscosity that the chocolate Technology Department, Health and Nutri-
milk pours like syrup is not desirable. Accep- tion Faculty, Tabriz University of Medical
43Health Promotion Perspectives, Vol. 2, No. 1, 2012; P: 42-47
Science, during 2011-2012.The base formu- perature was kept constant for about 15
lation of chocolate milk contained 8% of seconds in order to pasteurize the samples
sucrose, 1.5% of cocoa powder, and 0.03% [13, 14]. Chocolate milks were stored at
of stabilizer (w/w). Because of replacing 4±1°C, for 24 hours, to be ready for as-
stevia sweetener, the concentration of su- sessment.
crose was various, but the cocoa powder and
the stabilizer concentrations were constant. Experimental Design
Table 1 shows the concentration of the This study was carried out on nine
sweeteners and inulin in the nine formula- treatments with three replications. Sucrose
tions. Premixes of dry ingredients (a ratio of was substituted with stevia in two propor-
sugar to stevia sweetener, cocoa powder, tions of sucrose to stevia; 50:50 and 0:100.
stabilizer, and inulin in some of treatments) Inulin, in four levels of 0%, 2%, 4% and 6%,
were added to the low-fat milk. Then the was added to the treatments using 50% and
samples were heated up at 74 ±2°C during 100% of stevia. The control sample con-
15 min, under constant agitation in order to tained no stevia and no inulin, such as
disperse the stabilizer and other dry mate- commercial ones.
rials. After heating up at 74±2°C, the tem-
Table 1: Concentration of sweetener and inulin in the nine formulations
Treat Abbreviation Sweetener Inulin (w/w%)
ment (ratio of the Sucrose:Stevia)
1 T1 100:0 0
2 T2 50:50 0
3 T3 0:100 0
4 T2a 50:50 2
5 T2b 50:50 4
6 T2c 50:50 6
7 T3a 0:100 2
8 T3b 0:100 4
9 T3c 0:100 6
Discussion
Apparent Viscosity Measurement A fixed volume (500 mL) of each sam-
Apparent viscosity of chocolate milks ple was used for the apparent viscosity mea-
was measured at 4 ±1°C through the use of surements in a 600 mL beaker [13]. The
a rotational viscometer (DVII + LV, Brook- samples were stored in refrigeration (4
field, Middleboro, MA, USA), equipped with ±1°C) for 24 h before being rheologically
a LV1 spindle. Measurements were carried measured.
out at 140 rpm.
Precipitation Measurement
44Aziz Homayouni rad et al.: Effect of Inulin and Stevia on…
After one day storage in refrigeration (4
±1°C), precipitation amount of samples The Duncan post hoc analysis for ap-
were measured by the way described earlier parent viscosity revealed that there were no
[8]. Since all tubes had the same height and significant differences among the T1 (as
volume, it was preferred to report the preci- control), T2a and T3c, and the other treat-
pitation rates just in millimeter, rather than ments are significantly different from the
reporting the proportion of precipitation to treatment 1. T3 (with complete replacement
the tube height. of sucrose, and without inulin) had the low-
est viscosity and T2c (partial replacement of
Statistical Analysis sucrose, and containing 6% of inulin) had
Data were reported as mean (standard the maximum viscosity.
deviation) and their analysis was imple- The results (Fig. 1) indicated that by re-
mented by one-way analysis of variance, at the placing 50% of sugar with stevia and adding
significant level of 0.05, using SPSS software 4% and 6% inulin (respectively in T2b and
ver. 17. The Duncan's post-hoc test was T2c) and also by replacing 100% of sucrose
used for paired comparison between the with stevia and adding 6% inulin, these
groups. products had the viscosity like or slightly
higher than that of control (T1).
On the other hand, the results showed
Results
that adding inulin decreased the amount of
sedimentation of chocolate milk (Table 2).
Our findings showed that there was at
There were no significant difference among
least one significant difference (PHealth Promotion Perspectives, Vol.
Vol 2, No. 1, 2012; P: 42-47
38.50
40.00 35.13 36.03 35.20
33.80 32.77
35.00 31.50 30.20
27.77
Mean Viscosity (mPs)
30.00
25.00
20.00
15.00
10.00
5.00
0.00
T1 T2 T3 T2a T2b T2c T3a T3b T3c
Fig. 1: Effect of inulin and stevia on apparent viscosity of chocolate milk,
milk at 4±1°C
C. The data presented are
the mean of three replicate trials
8.00 7.33
7.00
7.00
Mean Sedimentation(mm)
5
5.67
6.00 5.33 5.33
4.67 4.67
5.00 4.33
3.67
4.00
3.00
2.00
1.00
0.00
T1 T
T2 T3 T2a T2b T2c T3a T3b T3c
Fig. 2: Effect of inulin and
nd stevia on sedimentation of chocolate milk,
milk 24 h after production.
production The data pre-
sented are the mean of three replicate trials
Discussion
As a comparison among treatments, the total solids, total soluble solids, viscosity,
vi
results indicated that the apparent
appa viscosity and sensory scores. However, increase
i in
from T1 to T3 (because
because of reducing
reduc the su- inulin from 0 to 8% significantly improved
crose) gradually decreased. From T2a T to these parameters [15]. Because
Becaus of the hy-
T2c, and from T3a to T3c (because
because of in-
i groscopic nature of inulin, it forms a gel-like
gel
creasing amount of inulin) the apparent vis-vi network with the liquid phase of milk. The
cosity gradually increased. Shikhata and Baj-
Ba water binding capacity of inulin powder,
va studied about a low calorie functional with specific gravity of about 1.35 and mole-
milk drink using long-chain
chain inulin and sucra- cular weight of 1,600, is about 2:1 [16]. Su-
lose as fat and sugar substitutes, respectively.
respe crose replacing with high intensity sweeten-
Sugar replacement considerably decreased
d ers (such as stevia in this study) diminishes
d
46Aziz Homayouni rad et al.: Effect of Inulin and Stevia on…
the bulking properties that sucrose provides [4] Tadhani MB, Patel VH, Subhash R. In vi-
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one, in apparent viscosity and amount of ical and rheological properties of a milk
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This study was made possible by finan- Thickness using R-INDEX Analysis of
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