date:Oct 29, 2020
nd the attributes sweetness, saltiness and sandiness, Aaltonen explains.
The ash-protein ratio, or the amount of salt and protein, proved critical in achieving the best possible consistency in 30% less sugar chocolate. The ash-protein ratio had the strongest positive correlation with the overall liking as well as the liking of texture and taste. The ash-protein ratio had the strongest negative correlation with sandiness.
Sugar in chocolate is commonly reduced by using either polyols, also know