date:Aug 19, 2014
e distribution, texture) and sensory properties, sugar composition, polyphenolic compounds content and antioxidant capacity.
All produced reduced sugar chocolates ensured 20% lower calorific value than conventional chocolate (prepared with sucrose). Formulated chocolates containing stevia leaves and peppermint exhibited the best sensory properties (especially with regard to mouthfeel, sweetness and herbal aroma), as well as the highest polyphenolic content and antioxidant capacity. Particle siz