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Cristina Alamprese - One of the best experts on this subject based on the ideXlab platform.
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Reduced-fat soft-dough biscuits: Multivariate effects of Polydextrose and resistant starch on dough rheology and biscuit quality
Journal of Cereal Science, 2018Co-Authors: Maria Eletta Moriano, Carola Cappa, Cristina AlampreseAbstract:Abstract The aim of this work was a multivariate study of Polydextrose and resistant starch (high amylose maize starch; Hi-Maize™ 260) effects on reduced-fat soft-dough biscuits. Design of Experiments and Response Surface Methodologies were applied to model the effects on dough rheology and biscuit quality of a partial substitution of fat with Polydextrose (0–50%) and of flour with resistant starch (0–80%). The calculated models evidenced highly significant effects (p
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Reduced-fat soft-dough biscuits : multivariate effects of Polydextrose and resistant starch on dough rheology and biscuit quality
'Elsevier BV', 2018Co-Authors: Maria Eletta Moriano, Carola Cappa, Cristina AlampreseAbstract:The aim of this work was a multivariate study of Polydextrose and resistant starch (high amylose maize starch; Hi-Maize\u2122 260) effects on reduced-fat soft-dough biscuits. Design of Experiments and Response Surface Methodologies were applied to model the effects on dough rheology and biscuit quality of a partial substitution of fat with Polydextrose (0e50%) and of flour with resistant starch (0e80%). The calculated models evidenced highly significant effects (p < 0.001) of the experimental factors on dough density and rheological behaviour and on most biscuit characteristics (colour, milk absorption, and fracture strength). With the increase of shortening reduction, higher density and lower complex modulus of dough were observed. The biscuit quality characteristics most influenced by shortening and flour substitution were fracture strength and strain, redness (a*), heterogeneity, and milk absorption. The obtained models were used in a desirability function for the optimization of the reduced-fat formulation based on the following constraints: 25e50% shortening reduction; 41e44 g/100 g milk absorption; 100 e160 kPa fracture strength. The optimized product (17.54 \ub1 0.05 g/100 g fat), obtained with 46.3% shortening reduction and 12.5% flour replacement, had quality characteristics similar to those of full-fat biscuits (31.1 \ub1 0.4 g/100 g fat)
Maria Eletta Moriano - One of the best experts on this subject based on the ideXlab platform.
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Reduced-fat soft-dough biscuits: Multivariate effects of Polydextrose and resistant starch on dough rheology and biscuit quality
Journal of Cereal Science, 2018Co-Authors: Maria Eletta Moriano, Carola Cappa, Cristina AlampreseAbstract:Abstract The aim of this work was a multivariate study of Polydextrose and resistant starch (high amylose maize starch; Hi-Maize™ 260) effects on reduced-fat soft-dough biscuits. Design of Experiments and Response Surface Methodologies were applied to model the effects on dough rheology and biscuit quality of a partial substitution of fat with Polydextrose (0–50%) and of flour with resistant starch (0–80%). The calculated models evidenced highly significant effects (p
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Reduced-fat soft-dough biscuits : multivariate effects of Polydextrose and resistant starch on dough rheology and biscuit quality
'Elsevier BV', 2018Co-Authors: Maria Eletta Moriano, Carola Cappa, Cristina AlampreseAbstract:The aim of this work was a multivariate study of Polydextrose and resistant starch (high amylose maize starch; Hi-Maize\u2122 260) effects on reduced-fat soft-dough biscuits. Design of Experiments and Response Surface Methodologies were applied to model the effects on dough rheology and biscuit quality of a partial substitution of fat with Polydextrose (0e50%) and of flour with resistant starch (0e80%). The calculated models evidenced highly significant effects (p < 0.001) of the experimental factors on dough density and rheological behaviour and on most biscuit characteristics (colour, milk absorption, and fracture strength). With the increase of shortening reduction, higher density and lower complex modulus of dough were observed. The biscuit quality characteristics most influenced by shortening and flour substitution were fracture strength and strain, redness (a*), heterogeneity, and milk absorption. The obtained models were used in a desirability function for the optimization of the reduced-fat formulation based on the following constraints: 25e50% shortening reduction; 41e44 g/100 g milk absorption; 100 e160 kPa fracture strength. The optimized product (17.54 \ub1 0.05 g/100 g fat), obtained with 46.3% shortening reduction and 12.5% flour replacement, had quality characteristics similar to those of full-fat biscuits (31.1 \ub1 0.4 g/100 g fat)
Roger Philip Aidoo - One of the best experts on this subject based on the ideXlab platform.
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functionality of inulin and Polydextrose as sucrose replacers in sugar free dark chocolate manufacture effect of fat content and bulk mixture concentration on rheological mechanical and melting properties
International Journal of Food Science and Technology, 2017Co-Authors: Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Emelia Appah, Davy Van Dewalle, Koen DewettinckAbstract:Inulin and Polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and Polydextrose on rheological properties, mechanical and melting characteristics of sugar-free dark chocolates sweetened with steviol glycosides. Sucrose was replaced with Polydextrose and inulin (0:100, 25:75, 50:50, 75:25, 100:0) at different fat contents (27%, 30% and 33%). Reducing fat content from 33% to 27% had similar effects on the sugar-free dark chocolates as it did on reference chocolate. Increasing inulin concentrations with simultaneous reduction in Polydextrose resulted in consistent increases in Casson plastic viscosity and decreases in Casson yield stress regardless of the fat content. These were explained by microstructural examination of the sugar replacers, which revealed wide variations in network structure. Understanding these factors would help reduce energy load from fat in sugar-free chocolate confectionery.
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rheological properties melting behaviours and physical quality characteristics of sugar free chocolates processed using inulin Polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
Lwt - Food Science and Technology, 2015Co-Authors: Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen DewettinckAbstract:Demand for use of natural sweeteners and prebiotic compounds for manufacture of sugar-free chocolates has dramatically increased over the past decennium. However, their applicability in product formulation and how these will affect the flow (rheological) and physical quality characteristics still remains a big challenge. This study investigated the rheological properties, melting behaviours and other physical quality characteristics of sugar-free chocolates processed from inulin and Polydextrose mixtures as bulking agents sweetened with stevia and thaumatin extracts. Standard reference chocolate was developed using sucrose and the effects of the inulin/Polydextrose and stevia/thaumatin ingredients on the rheological properties, melting profiles, colour and hardness of the derived products measured using standard methods. Generally, the sugar-free chocolates showed similar flow (rheological) and melting properties as compared to the reference chocolate. Sucrose replacement with the inulin/Polydextrose and stevia/thaumatin extracts resulted in significantly higher Casson viscosity. There were however no significant differences in the melting behaviour and texture of the sugar-free chocolates and the reference. Chocolates containing the sugar substitutes recorded lower onset temperatures and higher peak widths than the reference sample. Inulin and Polydextrose mixtures could be used for sugar-free chocolate manufacture with satisfactory physicochemical properties when sweetened with stevia or thaumatin extracts.
Elisvânia Freitas Dos Santos - One of the best experts on this subject based on the ideXlab platform.
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Evaluation of supplementation Polydextrose in iron metabolism, morphology in the intestine and liver changes after jejunoileal bypass : Experimental study
2017Co-Authors: Elisvânia Freitas Dos SantosAbstract:Resumo: A derivação jejuno-ileal é um dos procedimentos cirúrgicos considerados disabsortivos no tratamento da obesidade mórbida, além de levar a deficiência na absorção de alguns minerais como o ferro, causando anemia, alterações hepáticas e proporcionando quantidade maior de ácidos biliares e outros nutrientes ao intestino grosso sem serem devidamente metabolizados, os quais podem ser considerados como co-fatores na carcinogênese. Por outro lado, alguns componentes ou ingredientes funcionais dos alimentos denominados prebióticos podem influenciar positivamente na absorção dos minerais e na supressão da produção de metabólitos carcinogênicos, sendo a polidextrose um desses compostos. O objetivo desta pesquisa foi avaliar o efeito da suplementação de polidextrose no metabolismo de ferro, na morfologia do intestino e alterações hepáticas em ratos Wistar submetidos à derivação jejunoileal. Foram utilizados 59 animais machos divididos em 3 grupos: Grupo Controle- Sham (C1); Grupo Controle (C2). Os animais do grupo C1 foram submetidos à laparotomia mediana com exposição das alças intestinais e Grupo (G) também submetidos a laparotomia e o intestino foi seccionado a 5 cm da junção duodenojejunal e a derivação jejuno-ileal foi realizada mediante anastomose látero-lateral no íleo terminal a 2 cm da válvula íleo-cecal. Após 15 dias os animais foram subdivididos em: C1- Grupo controle-Sham, composto de 6 animais que receberam a dieta AIN-93M formulada com ferro; C2 - Grupo controle, composto de 6 animais (ração comercial). G: Grupo operado que foi subdividido em 4 subgrupos: G3 - Grupo operado composto de 12 animais que receberam a dieta AIN-93M formulada com ferro; G4 - Grupo operado, composto de 12 animais que receberam a dieta AIN-93M formulada com ferro e com polidextrose 7,5%; G5 - Grupo operado, composto de 11 animais que receberam a dieta AIN-93M formulada com polidextrose 7,5%; G6 - Grupo operado composto de 12 animais que receberam dieta AIN-93M formulada sem ferro e sem polidextrose. Após 90 dias de observação, os animais foram eutanasiados. Foram coletados sangue, fígado e intestino para análises séricas e histológicas. Para a análise histopatológica o intestino foi dividido em cinco segmentos (S1, S2, S3, S4 e S5) correspondentes ao íleo terminal, cólon ascendente, transverso, descendente e reto. Os animais operados apresentaram menor ganho de peso e menor consumo de ração. As dosagens séricas de ferro sérico, ferritina, capacidade total de ligação de ferro, capacidade de ligação de ferro insaturada, índice de saturação de transferrina e a análise de absorção aparente do ferro não apresentaram diferença estatisticamente significante entre os grupos. A análise da dosagem de hemoglobina mostrou diferença estatisticamente significante entre os grupos no intervalo final de 90 dias e para o hematócrito nos intervalos de 45 dias e 90 dias. O exame histopatológico do fígado mostrou fígados normais e diversos graus de esteatose hepática. Considerando presença ou não de esteatose, foi observado diferença estatisticamente significante entre os grupos estudados. Nas análises histopatológicas dos segmentos do intestino não foram observadas alterações. Portanto, os resultados da presente pesquisa permitem concluir que a suplementação de polidextrose na concentração 7,5% não teve efeito na absorção de ferro, nos parâmetros de ferro sérico e hematológicos após 90 dias da cirurgia de derivação jejuno-ileal. As alterações histológicas encontradas no fígado foram caracterizadas como esteatose e foram mais acentuadas nos animais submetidos à derivação jejuno-ileal. Não foram observadas alterações histológicas na mucosa intestinal dos segmentos estudados no período do estudo ;;Abstract:The jejunoileal bypass is considered one of the disabsorptive surgical procedures in the treatment of morbid obesity, and lead to deficiency in the absorption of some minerals like iron, causing anemia, liver and providing greater amount of bile acids and other nutrients to the intestine not properly metabolized, which can be considered as cofactors in carcinogenesis. On the other hand, some components or functional food ingredients called prebiotics can positively influence the absorption of minerals and suppressing the production of carcinogenic metabolites, and the Polydextrose it is one of these compounds. The objective of this research was to evaluate the effect of iron supplementation and / or Polydextrose in iron metabolism and morphology of the intestine in rats submitted to jejunoileal bypass. Were employed 59 males rats divided into 3 groups: control-Sham group (C1), control group (C2). The animals of group C1 who underwent laparotomy with exposure of the bowel and Group (G) also underwent laparotomy and the small bowel was transected 5 cm from the duodenal-jejunal junction and a latero-lateral jejunoileal anastomosis was performed in the ileum 2 cm from the ileocecal valve. After 15 days the animals were divided into: C1-sham-control group, consisting of 6 animals received the AIN-93M diet formulated with iron; C2 - control group, consisting of 6 animals (commercial diet). G: Group operated which was subdivided into four subgroups: G3 - Group composed of 12 operated animals that received the AIN-93M diet formulated with iron; G4 - operated group, consisting of 12 animals that received the AIN-93M diet formulated with iron and with 7.5% Polydextrose; G5 - operated group, consisting of 11 animals that received the AIN- 93M diet formulated with Polydextrose 7.5% G6 - operated group composed of 12 animals received AIN-93M diet formulated without iron and without Polydextrose. After 90 days of observation, the animals were sacrificed. We collected blood, liver and intestine for analysis and histological studies. For histopathological analysis the intestine was divided into five segments (S1, S2, S3, S4 and S5) corresponding to the terminal ileum, ascending colon, transverse, descending and rectum. Operated animals showed lower weight gain and lower feed intake. The serum levels of serum iron, ferritin, total iron- binding capacity, unsaturated iron binding capacity, transferrin saturation index and iron apparent absorption analysis showed no statistically significant difference between groups. The analysis of hemoglobin showed a statistically significant difference between groups in the final interval of 90 days and the hematocrit in intervals of 45 days and 90 days. Histopathology of the liver showed normal livers and various degrees of hepatic steatosis. Considering the presence or absence of steatosis, a statistically significant difference was observed between the groups. In the histopathological analysis of the segments of the intestine was not observed any change. Therefore, the results of this research showed that the supplementation of 7.5% Polydextrose had no effect on iron absorption, serum iron and hematological levels after 90 days of jejunoileal bypass. The histological changes found in the liver were characterized as steatosis and were more pronounced in animals subjected to jejunoileal bypass. There were no histological changes in the intestinal mucosa of the segments during the study perio
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Polydextrose physiological function and effects on health
Nutrients, 2016Co-Authors: Mariane Moreira Ramiro Do Carmo, Arthur C Ouwehand, Nelson Adami Andreollo, Julia Clara Leite Walker, Daiana Novello, Valeria Maria Caselato, Valdemiro Carlos Sgarbieri, Priscila Aiko Hiane, Elisvânia Freitas Dos SantosAbstract:Polydextrose (PDX) is a non-digestible oligosaccharide used widely across most sectors of the food industry. It is a randomly linked glucose oligomer containing small amounts of sorbitol and citric acid. The random bonds in PDX prevent mammalian digestive enzymes from readily hydrolyzing the molecule and it has a reported energy value of 1 kcal/g. These properties have led to the acceptance in many countries that PDX provides similar physiological effects as other dietary fibers and has shown prebiotic potential. Dietary intervention with prebiotics has been shown to selectively stimulate the growth and/or activity of one or a limited number of intestinal bacteria associated with several physiological benefits on health. Therefore, the objective of this review was a survey of the literature on the effect of supplementation with PDX in health, and to list the benefits for maintaining health and/or reducing the development of diseases.
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Evaluation of supplementation Polydextrose in iron metabolism, morphology in the intestine and liver changes after jejunoileal bypass : Experimental study
Universidade Estadual de Campinas . Faculdade de Ciências Médicas, 2011Co-Authors: Elisvânia Freitas Dos SantosAbstract:A derivação jejuno-ileal é um dos procedimentos cirúrgicos considerados disabsortivos no tratamento da obesidade mórbida, além de levar a deficiência na absorção de alguns minerais como o ferro, causando anemia, alterações hepáticas e proporcionando quantidade maior de ácidos biliares e outros nutrientes ao intestino grosso sem serem devidamente metabolizados, os quais podem ser considerados como co-fatores na carcinogênese. Por outro lado, alguns componentes ou ingredientes funcionais dos alimentos denominados prebióticos podem influenciar positivamente na absorção dos minerais e na supressão da produção de metabólitos carcinogênicos, sendo a polidextrose um desses compostos. O objetivo desta pesquisa foi avaliar o efeito da suplementação de polidextrose no metabolismo de ferro, na morfologia do intestino e alterações hepáticas em ratos Wistar submetidos à derivação jejunoileal. Foram utilizados 59 animais machos divididos em 3 grupos: Grupo Controle- Sham (C1); Grupo Controle (C2). Os animais do grupo C1 foram submetidos à laparotomia mediana com exposição das alças intestinais e Grupo (G) também submetidos a laparotomia e o intestino foi seccionado a 5 cm da junção duodenojejunal e a derivação jejuno-ileal foi realizada mediante anastomose látero-lateral no íleo terminal a 2 cm da válvula íleo-cecal. Após 15 dias os animais foram subdivididos em: C1- Grupo controle-Sham, composto de 6 animais que receberam a dieta AIN-93M formulada com ferro; C2 - Grupo controle, composto de 6 animais (ração comercial). G: Grupo operado que foi subdividido em 4 subgrupos: G3 - Grupo operado composto de 12 animais que receberam a dieta AIN-93M formulada com ferro; G4 - Grupo operado, composto de 12 animais que receberam a dieta AIN-93M formulada com ferro e com polidextrose 7,5%; G5 - Grupo operado, composto de 11 animais que receberam a dieta AIN-93M formulada com polidextrose 7,5%; G6 - Grupo operado composto de 12 animais que receberam dieta AIN-93M formulada sem ferro e sem polidextrose. Após 90 dias de observação, os animais foram eutanasiados. Foram coletados sangue, fígado e intestino para análises séricas e histológicas. Para a análise histopatológica o intestino foi dividido em cinco segmentos (S1, S2, S3, S4 e S5) correspondentes ao íleo terminal, cólon ascendente, transverso, descendente e reto. Os animais operados apresentaram menor ganho de peso e menor consumo de ração. As dosagens séricas de ferro sérico, ferritina, capacidade total de ligação de ferro, capacidade de ligação de ferro insaturada, índice de saturação de transferrina e a análise de absorção aparente do ferro não apresentaram diferença estatisticamente significante entre os grupos. A análise da dosagem de hemoglobina mostrou diferença estatisticamente significante entre os grupos no intervalo final de 90 dias e para o hematócrito nos intervalos de 45 dias e 90 dias. O exame histopatológico do fígado mostrou fígados normais e diversos graus de esteatose hepática. Considerando presença ou não de esteatose, foi observado diferença estatisticamente significante entre os grupos estudados. Nas análises histopatológicas dos segmentos do intestino não foram observadas alterações. Portanto, os resultados da presente pesquisa permitem concluir que a suplementação de polidextrose na concentração 7,5% não teve efeito na absorção de ferro, nos parâmetros de ferro sérico e hematológicos após 90 dias da cirurgia de derivação jejuno-ileal. As alterações histológicas encontradas no fígado foram caracterizadas como esteatose e foram mais acentuadas nos animais submetidos à derivação jejuno-ileal. Não foram observadas alterações histológicas na mucosa intestinal dos segmentos estudados no período do estudoThe jejunoileal bypass is considered one of the disabsorptive surgical procedures in the treatment of morbid obesity, and lead to deficiency in the absorption of some minerals like iron, causing anemia, liver and providing greater amount of bile acids and other nutrients to the intestine not properly metabolized, which can be considered as cofactors in carcinogenesis. On the other hand, some components or functional food ingredients called prebiotics can positively influence the absorption of minerals and suppressing the production of carcinogenic metabolites, and the Polydextrose it is one of these compounds. The objective of this research was to evaluate the effect of iron supplementation and / or Polydextrose in iron metabolism and morphology of the intestine in rats submitted to jejunoileal bypass. Were employed 59 males rats divided into 3 groups: control-Sham group (C1), control group (C2). The animals of group C1 who underwent laparotomy with exposure of the bowel and Group (G) also underwent laparotomy and the small bowel was transected 5 cm from the duodenal-jejunal junction and a latero-lateral jejunoileal anastomosis was performed in the ileum 2 cm from the ileocecal valve. After 15 days the animals were divided into: C1-sham-control group, consisting of 6 animals received the AIN-93M diet formulated with iron; C2 - control group, consisting of 6 animals (commercial diet). G: Group operated which was subdivided into four subgroups: G3 - Group composed of 12 operated animals that received the AIN-93M diet formulated with iron; G4 - operated group, consisting of 12 animals that received the AIN-93M diet formulated with iron and with 7.5% Polydextrose; G5 - operated group, consisting of 11 animals that received the AIN- 93M diet formulated with Polydextrose 7.5% G6 - operated group composed of 12 animals received AIN-93M diet formulated without iron and without Polydextrose. After 90 days of observation, the animals were sacrificed. We collected blood, liver and intestine for analysis and histological studies. For histopathological analysis the intestine was divided into five segments (S1, S2, S3, S4 and S5) corresponding to the terminal ileum, ascending colon, transverse, descending and rectum. Operated animals showed lower weight gain and lower feed intake. The serum levels of serum iron, ferritin, total iron- binding capacity, unsaturated iron binding capacity, transferrin saturation index and iron apparent absorption analysis showed no statistically significant difference between groups. The analysis of hemoglobin showed a statistically significant difference between groups in the final interval of 90 days and the hematocrit in intervals of 45 days and 90 days. Histopathology of the liver showed normal livers and various degrees of hepatic steatosis. Considering the presence or absence of steatosis, a statistically significant difference was observed between the groups. In the histopathological analysis of the segments of the intestine was not observed any change. Therefore, the results of this research showed that the supplementation of 7.5% Polydextrose had no effect on iron absorption, serum iron and hematological levels after 90 days of jejunoileal bypass. The histological changes found in the liver were characterized as steatosis and were more pronounced in animals subjected to jejunoileal bypass. There were no histological changes in the intestinal mucosa of the segments during the study perio
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ingestion of Polydextrose increase the iron absorption in rats submitted to partial gastrectomy
Acta Cirurgica Brasileira, 2010Co-Authors: Elisvânia Freitas Dos Santos, Arthur C Ouwehand, Kathia Hitomi Tsuboi, Marina Rachel Araujo, Nelson Adami Andreollo, Monica Almeida Falconi, Celio Kenji MiyasakaAbstract:PURPOSE: To investigate whether Polydextrose stimulates iron absorption in rats submitted to partial gastrectomy and sham operated. METHODS: The rats were submitted to partial gastrectomy (Billroth II) or laparotomy (sham-operated control), in groups of 20 and 20 each respectively. The animals were fed with a control diet (AIN-93M) without Polydextrose or a diet containing Polydextrose (50g/Kg of diet) for eight weeks. They were divided into four subgroups: sham-operated and Billroth II gastrectomy and with or without Polydextrose. Two animals died during the experiment. All rats submitted to gastrectomy received B-12 vitamin (intramuscular) each two weeks. The hematocrit and hemoglobin concentration were measured at the start and on day 30 and 56 after the beginning of the experimental period. At the end of the study, the blood was collected for determination of serum iron concentration. RESULTS: The diet with Polydextrose reduced the excretion of iron. Apparent iron absorption was higher in the Polydextrose fed groups than in the control group. The haematocrit and haemoglobin concentration were lower after Billroth II gastrectomy rats fed the control diet as compared to the Polydextrose diet groups. CONCLUSION: Polydextrose increase iron absorption and prevents postgastrectomy anemia.
Koen Dewettinck - One of the best experts on this subject based on the ideXlab platform.
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functionality of inulin and Polydextrose as sucrose replacers in sugar free dark chocolate manufacture effect of fat content and bulk mixture concentration on rheological mechanical and melting properties
International Journal of Food Science and Technology, 2017Co-Authors: Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Emelia Appah, Davy Van Dewalle, Koen DewettinckAbstract:Inulin and Polydextrose are key bulk sugar replacers and have been utilised extensively as functional ingredients due to their fibre and prebiotic claims. This study investigated effects of fat content and bulk mixture concentrations of inulin and Polydextrose on rheological properties, mechanical and melting characteristics of sugar-free dark chocolates sweetened with steviol glycosides. Sucrose was replaced with Polydextrose and inulin (0:100, 25:75, 50:50, 75:25, 100:0) at different fat contents (27%, 30% and 33%). Reducing fat content from 33% to 27% had similar effects on the sugar-free dark chocolates as it did on reference chocolate. Increasing inulin concentrations with simultaneous reduction in Polydextrose resulted in consistent increases in Casson plastic viscosity and decreases in Casson yield stress regardless of the fat content. These were explained by microstructural examination of the sugar replacers, which revealed wide variations in network structure. Understanding these factors would help reduce energy load from fat in sugar-free chocolate confectionery.
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rheological properties melting behaviours and physical quality characteristics of sugar free chocolates processed using inulin Polydextrose bulking mixtures sweetened with stevia and thaumatin extracts
Lwt - Food Science and Technology, 2015Co-Authors: Roger Philip Aidoo, Emmanuel Ohene Afoakwa, Koen DewettinckAbstract:Demand for use of natural sweeteners and prebiotic compounds for manufacture of sugar-free chocolates has dramatically increased over the past decennium. However, their applicability in product formulation and how these will affect the flow (rheological) and physical quality characteristics still remains a big challenge. This study investigated the rheological properties, melting behaviours and other physical quality characteristics of sugar-free chocolates processed from inulin and Polydextrose mixtures as bulking agents sweetened with stevia and thaumatin extracts. Standard reference chocolate was developed using sucrose and the effects of the inulin/Polydextrose and stevia/thaumatin ingredients on the rheological properties, melting profiles, colour and hardness of the derived products measured using standard methods. Generally, the sugar-free chocolates showed similar flow (rheological) and melting properties as compared to the reference chocolate. Sucrose replacement with the inulin/Polydextrose and stevia/thaumatin extracts resulted in significantly higher Casson viscosity. There were however no significant differences in the melting behaviour and texture of the sugar-free chocolates and the reference. Chocolates containing the sugar substitutes recorded lower onset temperatures and higher peak widths than the reference sample. Inulin and Polydextrose mixtures could be used for sugar-free chocolate manufacture with satisfactory physicochemical properties when sweetened with stevia or thaumatin extracts.