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1.
The surface microstructure and polymorphic behavior of milk chocolate subjected to multiple thermal cycles between 20 and
32, 33, or 34°C were examined using atomic force microscopy (AFM) and powder X-ray diffraction (XRD). The surface of unbloomed
milk chocolate was smooth (surface roughness of 278 nm) and consisted of small, evenly distributed crystals. XRD results indicated
the presence of mostly form V crystals and little or no form VI crystals. Cycling between 20 and 32°C resulted in little bloom
formation and change in polymorphic behavior. Gradual bloom formation occurred as a result of cycling between 20 and 33°C,
and was accompanied by the nascence of form VI crystals. Surface roughness increased gradually from 417 nm after one cycle
to 476 and 521 nm after two and three cycles, respectively. Extensive bloom arose from cycling between 20 and 34°C. Surface
roughness increased from 373 nm after one cycle to 603 and 736 nm after two and three cycles, respectively. This heavily bloomed
chocolate consisted of jutting crystals and large raised, yet smooth areas that were haphazardly located within the chocolate
matrix. In summary, a new perspective on the development of surface bloom due to thermal cycling is provided. 相似文献
2.
Daniele Lettieri-BarbatoDebora Villaño Bram BeheydtFiorella Guadagni Isabel TroghMauro Serafini 《Food chemistry》2012,132(3):1305-1310
The association between in vitro antioxidant capacity of dark chocolates with different cocoa percentage and the in vivo response on antioxidant status was investigated. In a randomized crossover design, 15 healthy volunteer consumed 100 g of high antioxidants dark chocolate (HADC) or dark chocolate (DC). In vitro, HADC displayed a higher Total Antioxidant Capacity (TAC) than DC. In vivo, plasma TAC significantly peaked 2 h after ingestion of both chocolates. TAC levels went back to zero 5 h after DC ingestion whilst levels remained significantly higher for HADC. HADC induced a significantly higher urinary TAC in the 5-12 h interval time than DC. No change was detected in urinary excretion of F2-isoprostanes. Plasma thiols and triacylglycerol (TG) levels significantly increased for both chocolate with a peak at 2 h remaining significantly higher for DC after 5 h respect to HADC. Results provide evidence of a direct association between antioxidant content of chocolate and the extent of in vivo response on plasma antioxidant capacity. 相似文献
3.
Samples of two types of palm mid-fraction (PMF I, a commercial sample and PMF II, from a laboratory-scale acetone fractionation of PMF I) and a Malaysian deodorised cocoa butter sample were used as the main components in the fat phase for white chocolate formulation. The monounsaturatedtriacylglycerol contents of these fats were 853, 899 and 903 g kg−1, respectively.All the fats had free fatty acid contents of less than 10 g kg−1 and melting points in the range of 34·0–34·5°C. The solid fat content profiles for the three fats were very steep. Differential scanning calorimeter analyses showed that all the fats had two melting peaks, T1 and T2. Results of the study showed that the tempering time to produce a well-tempered chocolate using PMF I was longer than that using PMF II, whereas, the time to produce a well-tempered cocoa butter chocolate increased with increase in the tempering temperature. Chocolates made with PMF I and II were well tempered between 17 and 19°C and with cocoa butter at 23°C. Thermal analyses, carried out on the chocolate showed that PMF I and II produced three melting peaks, T1, T2′ and T2 whereas most of the cocoa butter chocolates exhibited only one melting peak, T2. Storage studies showed that most of the chocolates had good bloom resistance for up to 12 weeks storage. 相似文献
4.
Multi-allergen screening immunoassay for the detection of protein markers of peanut and four tree nuts in chocolate 总被引:1,自引:0,他引:1
S. Ben Rejeb M. Abbott D. Davies C. Cl roux P. Delahaut 《Food Additives & Contaminants》2005,22(8):709-715
A multiresidue enzyme immunoassay was developed to check for the presence of markers of peanut, hazelnut, almond, cashew and Brazil nuts in a single run. The assay was designed under the competitive indirect format and adapted for screening purposes applied to chocolate samples. The limit of detection for this assay was below 1 µg g-1 protein for each allergenic food. In most cases, the high specificity of the antibodies used allowed the identification of each particular allergenic food with no possible confusion. This assay was proven to be useful as part of an analytical procedure involving the identification of the unknown allergenic food among peanut and other tree nuts in recalled samples before the application of a quantitative technique to determine the level of cross-contamination. 相似文献
5.
Nicolas Gryson Kathy Messens Koen Dewettinck 《Journal of the science of food and agriculture》2004,84(11):1357-1363
A method is described to discriminate between genetically modified (GM) and non‐modified foodstuffs by detecting the presence of newly introduced genes at the protein or DNA level. Currently available methods operate almost exclusively at the DNA level and are based on the polymerase chain reaction (PCR). The first and most crucial step in this process is the isolation of DNA. In this study, five different methods for the isolation of DNA from chocolate and biscuits were evaluated, using four commercially available extraction kits and a non‐commercial method for amplification of the soybean‐specific lectin gene. The latter method involves the use of hot‐start Taq polymerase, to prevent the formation of non‐specific amplification products, and an increase in the number of cycles from 35 to 41. The performance of the non‐commercial cetyl trimethylammonium bromide (CTAB)‐based method was the best, taking into consideration the adaptations of the extraction procedure, although this method was more time‐consuming than the others. Chocolate (white, milk and dark) and several biscuits generated positive amplification results using this PCR approach. Copyright © 2004 Society of Chemical Industry 相似文献
6.
The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates,Using the Time‐Intensity Analysis 下载免费PDF全文
Bruna M. Azevedo Janaína M. M. Ferreira Valdecir Luccas Helena M. A. Bolini 《Journal of food science》2016,81(12):S3006-S3014
The consumption of diet products has increased greatly in recent years. The objectives of the study were to develop a bittersweet chocolate added inulin and stevias with different rebaudioside A contents (60%, 80%, and 97%). Five chocolate samples were formulated with different sucrose concentrations to determine the ideal sucrose concentration for bittersweet chocolate. The use of just‐about‐right scale identified an ideal sucrose concentration of 47.5% (w/w). The sweetness equivalence in sugar‐free bittersweet chocolates was determined by the time–intensity method by 14 selected and trained judges. The data collected during each session of sensory evaluation furnished the following parameters in relation to the sweet stimulus: Imax (maximum intensity recorded), Timax (time at which the maximum intensity was recorded), Area (area of time × intensity curve), and Ttot (total duration time of the stimulus). The time–intensity analysis indicated that the percentages of rebaudioside A did not interfere with the sweetness intensity of the sweetener stevia in bittersweet chocolate and there was no significant difference in the concentrations tested (0.16%, 0.22%, 0.27%) of each stevia, in relation to the parameters evaluated. In addition, the reduction in fat content did not alter the perception of the sweetness intensity of the samples. These results showed important information to research and development of chocolate products. Therefore, the use of the lowest stevia concentration tested (0.16%) is the most indicated for use, since this quantity was sufficient to reach the ideal sweetness of the product, so there was no point in adding more. 相似文献
7.
8.
以志愿者体内实验方式考察绿茶胶囊对黑巧克力中表儿茶素和儿茶素在人体内生物利用率的影响.六位志愿者在实验前一天严格执行低黄酮类饮食,空腹过夜并留下尿样作为空白样本.试验第一阶段:志愿者摄入50g黑巧克力(含表儿茶素152mg,儿茶素33mg).一周之后的第二阶段,志愿者摄入50g黑巧克力和一片绿茶胶囊(绿茶胶囊含表儿茶素207mg,儿茶素39mg).服用后每间隔一定时间,收集志愿者尿样,测定表儿茶素和儿茶素的生物利用率.结果显示,虽然第二阶段的表儿茶素和儿茶素摄入总量均高于第一阶段,但两者在第一阶段人体中的生物利用率均高于第二阶段.因此和单独摄入黑巧克力相比,绿茶胶囊和黑巧克力同时服用可能会导致减少或者延迟人体对表儿茶素和儿茶素的吸收. 相似文献
9.
10.
PHILIP M KELLY 《International Journal of Dairy Technology》2006,59(2):70-75
Global trade in preserved milks is on the increase as new markets open up in regions of the world that have not been traditionally associated with milk consumption. Equally, a rise in world milk production is forecasted to continue, and the indications are that significant quantities of the extra milk produced will be converted to commodity products such as butter and powders. Consequently, on-going investment in new spray drying capability is likely to track geographical shifts in milk production. Successful application of advanced process control to the operation of large scale drying plant is both a priority and a challenge.
Meanwhile, opportunities for the exploitation of milk as a source of functional ingredients are being availed of by the dairy industry as it continues to achieve added value and unique key selling points. Recent research on the role of spray drying, along with other processes in the development of dairy ingredients for applications in chocolate and the preparation of microencapsulated powders, is reviewed. 相似文献
Meanwhile, opportunities for the exploitation of milk as a source of functional ingredients are being availed of by the dairy industry as it continues to achieve added value and unique key selling points. Recent research on the role of spray drying, along with other processes in the development of dairy ingredients for applications in chocolate and the preparation of microencapsulated powders, is reviewed. 相似文献