title: Effect of inulin and stevia on some physical properties of chocolate milk.
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 Technology 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 substituted 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 sample contained no stevia and no inulin, such as commercial ones. Precipitation amount and viscosity were measured 24 hours after production. Data analyzed by one-way ANOVA, at the significant level of 0.05, using SPSS software ver. 17.
  
  
  RESULTS
  Sugar replacement with stevia caused significant increase in precipitation and significant decrease in viscosity (P<0.05), whereas using inulin in formulation significantly decreased precipitation and increased viscosity (P<0.05). The sample containing 100% stevia and 6% inulin revealed a viscosity with a non-significant difference with the control (P>0.05). The sample containing 50% stevia and 6% inulin had the lowest precipitation while having a non-significantly difference with the control. Conclusion A thickener agent, such as inulin, should be used in the chocolate milk sweetened by stevia to improve physical properties of the product.
authors.affiliation: Department of Food Science and Technology, Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
authors.forename: Aziz
authors.initials: A
authors.lastname: Homayouni Rad
authors.affiliation: Department of Food Science and Technology, Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
authors.forename: Zohre
authors.initials: Z
authors.lastname: Delshadian
authors.affiliation: Department of Food Science and Technology, Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
authors.forename: Seyed Rafi
authors.initials: SR
authors.lastname: Arefhosseini
authors.affiliation: Department of Community Nutrition, Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
authors.forename: Beitollah
authors.initials: B
authors.lastname: Alipour
authors.affiliation: Medical Education Research Center, Department of Statistics and Epidemiology, Faculty of Health and Nutrition, Tabriz University of Medical Sciences, Tabriz, Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Asghari Jafarabadi
keywords: Chocolate milk; Dietary; Inulin; Physical properties; Stevia