Investigating production of functional chocolate milk using sweetners rebaudioside A, inulin, oligofructose and isomalt

The aim of this research was to produce functional cacao milk by the use of sugar substitutes that its sensory characteristics are similar to cacao milk containing sugar. Rebaudioside A, inulin, oligofructose and isomalt have been used as sugar substitutes in functional cacao milk. After producing 36 functional cacao milk samples with different formulations, treatment T1 (containing 65% rebaudioside A, 5%inulin, 10% oligofructose, 20%isomalt) and treatment T2 (containing 65% rebaudioside A, 10%inulin, 10%oligofructose, 15% isomalt were chosen. The other treatments were not accepted due to the bitter after-taste. The results of physicochemical tests indicated that viscosity and pH of T1 and T2 samples were higher in comparison with control sample. The viscosity of treatments increased significantly during storage time (p0.05). Meanwhiles, acidity of treatments increased significantly during storage time (p