Physical properties of red velvet compound chocolates sweetened with stevia and inulin as alternative sweeteners

Abstract

Chocolate is one of food products made from cocoa beans (Theobroma cacao L). The ingredients of chocolate in general are cocoa butter, sugar, and cocoa powder/cocoa mass. However, in this study, cocoa butter substitute (CBS) instead of cocoa butter was used to increase the value of melting point. In addition, stevia and inulin were used to reduce the calorie of chocolate and red velvet was added as flavoring agent. The purpose of this study was to examine the physical properties of red velvet chocolate sweetened with stevia and inulin. The proportion of stevia used were 15%, 30%, and 45%. The physical properties measured were water content, particle size, color (L*, a*, b*), hardness, and melting point. The result showed that the proportion of stevia significantly affected the characteristics of red velvet compound chocolate. The highest proportion of stevia produced chocolate with the lowest moisture content. Chocolate sample had moisture content in the range of 0.93-1.5%. Particle size was inversely proportional to the water content, ranging from 75.01 to 86.64 µm. Color of chocolates was affected by color of the ingredients. The hardness and melting point of red velvet chocolates were influenced by the proportion of stevia.