Effect of Inulin and Stevia on Some Physical Properties of Chocolate Milk.docVIP

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 Rad , *Zohre Delshadian , Seyed Rafi Arefhosseini , Beitollah Ali- 1 1 1 pour , Mohammad Asghari Jafarabadi 2 3 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 Medical Education Research Center, Department of Statistics and Epidemiology, 3 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