Diet Breakfast-chocolate Production using Fat Substitutes with Maltodextrin and Guar-xanthan and Complete Replacing Milk Powder with Sweet Almond-sesame Meal

Background and Objectives: Breakfast-chocolate is high in fat and calorie; hence, its consumption is limited for people suffering from certain diseases such as obesity and diabetes. Therefore, replacement of fat and milk powder with compounds based on carbohydrate and protein with low digestibility can decrease calories of this product and made it consumable for patients with lactose intolerance. Materials and methods: Therapeutic diet breakfast-chocolate was produced by replacing maltodextrin and guar-xanthan gum with cocoa butter at 0–100% levels and replacing sesame and sweet almond meals with milk powder at 0–100% levels. Then, physicochemical, textural, rheological and microbiological characteristics of this product were compared with those of the control sample (containing cocoa butter and milk powder) during 60 d of storage using SPSS Software. Results: Results showed that maltodextrin and guar-xanthan replacement included significant effects (p < 0.05) on decreasing calories and fat content of diet breakfast-chocolate. Complete replacement of sesame and sweet almond meals with milk powder caused significant increases (p < 0.05) in the protein content of the final product. All samples of diet breakfast-chocolate on the Day 1 of production and Day 60 after storage included higher elastic modulus (G' ) values than the viscous modulus (G") within the temperature range with no significant differences, compared to the control sample. Conclusions: Results of this study verified effectiveness of using fat substitutes such as maltodextrin and guar-xanthan gum and sesame and sweet almond meals as substitutes for milk powder in production of therapeutic diet breakfast-chocolate with similar qualities as commercial samples.