Recently, I have produced a sugar-free milk chocolate containing inulin and maltodextrin as sugar substitutes. The substitution levels of these compounds are as follows:
i25= 25% inulin and 75% maltodextrin
i50= 50% inulin and 50% maltodextrin
i75 = 75% inulin and 25% maltodextrin.
After performing the X-ray diffraction analysis on these chocolate samples, I realized that the crystalline structure of i50 was different from that of the two other formulas. in other words, there are two sharp peaks in the diffractogram of i50 which are not that sharp in i25 and i75. The question is what could be the reason behind this phenomenon. Has any interaction happened between inulin and maltodextrin?
it should also be noted that cocoa butter substitute was used instead of cocoa butter in this research and all other ingredients of the chocolate samples were the same.
for more information, the diffractograms and the FTIR spectrum of the sugar substitutes and the chocolate samples are attached.
The Centre of Excellence in Food Processing of Kerala University of Fisheries and Ocean Studies is also carrying out similar studies. You may keep in touch with Dr. Srinivasa Gopal, Professor Chair of the Centre for more information.
"Srinivasa Gopal "
Hi
This is results to need to NMR test and the FTIR test is not decisive
Thank you two for replying to my discussion.
Why do you believe that NMR is necessary?
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