Effect Of Alternative Sweetener And Carbohydrate Polymer Mixtures On The Physical, Nutritional, And Sensorial Properties And Storage Stability Of Dark Compound Chocolate

High sucrose content makes chocolate an unhealthy food choice, prompting the development of sucrose-free dark compound chocolate. This research focuses on the impact of different sucrose replacer mixtures on the properties of sucrose-free dark compound chocolate. The novelty lies in creating a dark compound chocolate enriched with dietary fiber and free from sucrose. This is possible by using sucrose replacer mixtures, which consist of alternative sweeteners and low-digestible carbohydrate polymers. The sucrose replacer mixture developed in this study has the potential for producing value-added dark compound chocolate and other confectionery products.