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Nathalie De Clercq Kim Moens Frédéric Depypere José Vila Ayala Gijs Calliauw Wim De Greyt Koen Dewettinck 《Journal of food engineering》2012
A refining step is often crucial for the removal of undesired components in fats and oils. More flexible refining technologies are required due to a global decline in cocoa butter quality and to meet industry’s demand for cocoa butters with improved properties. The aim was to investigate the impact of the cocoa butter refining process on milk chocolate quality. Therefore a crude cocoa butter was subjected to a steam refining at different temperatures and this with or without a silica pretreatment. The major effect of the silica pretreatment was the complete removal of phosphorus (thus phospholipids), iron and alkaline components. During the steam refining step mainly Free Fatty Acids (FFA) were removed at increased temperatures (T ? 200 °C). The refining of the cocoa butter influenced the rheological properties of the chocolate. An increased packed column temperature, coinciding with the removal of FFA, resulted in a lower yield stress and a higher viscosity. Reduction of FFA positively influenced the crystallization kinetics and the formation of the crystal network, resulting in differences on a macroscopic scale. 相似文献
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代可可脂、类可可脂、天然可可脂的组成及性质分析 总被引:3,自引:1,他引:3
对代可可脂(月桂酸型和非月桂酸型)、类可可脂、天然可可脂的组成及性质进行比较研究,主要包括Sn-2位和总脂肪酸组成分析、熔化特性、产品成分和氧化稳定性分析。结果表明,天然可可脂和类可可脂脂肪酸组成较相似,但与代可可脂则差异较大;天然可可脂、类可可脂和月桂酸型代可可脂的DSC曲线图上出现一个陡峭而又强烈的吸收峰,表明熔化范围较窄,成分单一,而非月桂酸型代可可脂的DSC曲线图上出现两个吸收峰,表明熔化范围较宽,成分复杂;天然可可脂、类可可脂和代可可脂中甘三酯含量均大于94%;利用Rancimat测定的天然可可脂、代可可脂的氧化稳定性相对类可可脂的较好。 相似文献
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为提高巧克力制品品质,研究了乳粉种类及添加比例对可可脂及代可可脂结晶特性的影响。采用差示扫描量热仪(DSC)和X-射线衍射(XRD),考察不同添加比例的全脂乳粉、脱脂乳粉和乳清粉对可可脂和代可可脂(基于棕榈油和棕榈仁油)在非等温条件下结晶行为的影响。结果表明:全脂乳粉或乳清粉的加入会降低可可脂和代可可脂的结晶和熔化温度,其中全脂乳粉的影响最为显著;脱脂乳粉的加入则表现为提高可可脂和代可可脂的结晶和熔化温度。添加脱脂乳粉或乳清粉后代可可脂仍然稳定在β′晶型,而全脂乳粉的加入则导致代可可脂冷却结晶后β晶型的出现。高比例的全脂乳粉或乳清粉的加入均会导致调温后可可脂结晶中亚稳定态β′晶型的出现,即阻碍了可可脂稳定态晶型β晶型的形成,影响了巧克力的调温效果,而脱脂乳粉的添加对可可脂的稳定晶型无影响。 相似文献
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Selected volatile compounds of chocolate ice creams containing 0.6, 4.0, 6.0, or 9.0% milk fat or containing 2.5% milk fat, cocoa butter, or one of three fat replacers (Simplesse, Dairy Lo, or Oatrim) were analyzed by gas chromatography and gas chromatography-mass spectrometry using headspace solid-phase microextraction. The headspace concentration of most of the selected volatile compounds increased with decreasing milk fat concentration. Fat replacers generally increased the concentration of volatiles found in the headspace compared with milk fat or cocoa butter. Few differences in flavor volatiles were found between the ice cream containing milk fat and the ice cream containing cocoa butter. Among the selected volatiles, the concentration of 2,5-dimethyl-3(2-methyl propyl) pyrazine was the most highly correlated (negatively) with the concentration of milk fat, and it best discriminated among ice creams containing milk fat, cocoa butter, or one of the fat replacers. 相似文献
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Effect of sugar, cocoa particles and lecithin on cocoa butter crystallisation in seeded and non-seeded chocolate model systems 总被引:1,自引:0,他引:1
The effect of major chocolate ingredients (sugar, cocoa particles and lecithin), in combination with the two pre-crystallization techniques, seeding and non-seeding, was investigated with respect to the kinetics of cocoa butter crystallisation and the resulting microstructure. Confocal laser scanning microscopy (CLSM) was used to monitor microstructural evolution under dynamic thermal conditions. DSC measurements and image analysis were also applied in order to quantify the impacts of processing and formulation on microstructure. All ingredients and pre-crystallisation techniques considered proved to have a large impact on fat crystallisation kinetics and the resulting microstructure. Seeded samples tended to form multiple nucleation sites, inducing rapid growth of a crystal network. The non-seeded samples showed an altering structure, with some domains developing large spherical crystals while in other domains a more heterogeneous microstructure resulted. Lecithin showed a remarkable impact on crystallisation kinetics in both the seeded and non-seeded samples. For the seeded samples, the effect was most noteworthy in samples containing cocoa butter and sugar, where lecithin significantly reduced the induction time. In the absence of seeds, lecithin itself acted as the nucleation site for fat crystallisation. 相似文献
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Ahmet Sokmen 《LWT》2006,39(10):1053-1058
Chocolates with reduced calories have become popular among consumers and manufacturers. One way of manufacturing chocolate with reduced calories is to replace sucrose with some alternatives. Effects of different bulk sweeteners (maltitol, isomalt, and xylitol) with different particle size intervals (PSI) (106-53, 53-38 and 38-20 μm) on rheological properties of molten chocolate were investigated. The best model that fit the rheological data was Herschel-Bulkley model. Maltitol resulted in similar rheological properties of chocolate compared to sucrose and thus can be a good alternative. Isomalt resulted in higher plastic viscosity while maltitol resulted in higher yield stress than others. As the particle size increased the plastic viscosity and the yield stress increased. The differences in rheological properties of chocolate with different bulk sweeteners were caused by differences in solid volume fraction and particle size distribution (PSD). A substitute with large particle size should be chosen to replace sucrose for improving rheological properties of chocolate, but the particle size should be small enough to obtain good sensory properties. 相似文献
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A study was undertaken to compare the chemical and sensory characteristics of Abondance cheeses made with milk from animals grazing areas within the same highland pasture, but with different predominant plants. Nine cheeses made during the last 3 d of three successive 7 d periods were evaluated. The animals grazed on the southern side of the highland pasture during the first period (15-21 June), on the northern side during the second period (22-29 June) and returned to the southern side for the third period (30 June-6 July). The gross composition of the cheeses did not vary between periods. 'North' cheeses contained more plasmin, gamma-casein, alpha s1-I-casein and water-soluble N than 'south' cheeses. Both sensory and instrumental measurements indicated that north cheeses were less firm, stickier and more easily fractured than south cheeses. North cheeses were also more salty, bitter and persistent. Their overall aroma was more intense and they had more intense sour, burnt, toasted, fermented vegetable and sweat aromas, but less intense toffee, exotic fruit and acid milk aromas. The texture differences noted between the cheeses from milk produced on the two areas may come from differences in primary proteolysis, partly due to different amounts of plasmin and plasminogen in milk and in cheeses. The aroma differences were related to differences in volatile compounds. Some compounds had a microbial origin, while some others may have come from the pasture. 相似文献
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Siegfried Bolenz Thomas Thiessenhusen Rita Schäpe 《European Food Research and Technology》2003,216(1):28-33
The objective of the study was to assess the effects of various milk components on chocolate quality, defined by measurable properties and decisively by consumer liking.The choice of milk products considered different types, technologies and suppliers. Samples produced under standardised conditions were analysed for particle size, flow properties, colour and by a trained sensory panel. Consumer testing determined overall liking. Results revealed that milk ingredients influence consumer liking of milk chocolate through the quality driving parameters of particle size/sandiness, viscosity/melting mouthfeel and milk flavour. Chocolates made from milk products that contain high amounts of free fat - e.g. skim milk powder plus anhydrous milk fat - scored better than those using bound fat - e.g. whole milk powder. Milk fat status had more influence than differences between spray and roller-dried powders. High free fat cream powders were most suitable for cream chocolates. All milk components need to be free from off-notes that require sensory checks. Fillers like lactose could replace some sucrose, and whey protein concentrate can partially replace skim milk powder. 相似文献
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《Food research international (Ottawa, Ont.)》2007,40(1):47-62
The elasticity (G′) and yield stress (σ1) of blends of cocoa butter (CB) in vegetable oils (i.e., 30% CB/canola and 30% CB/soybean oil) crystallized at temperatures (TCr) between 9.5 °C and 13.5 °C and two cooling rates (1 °C/min and 5 °C/min) were determined, evaluating their relationship with parameters associated with the formation and structural organization of the crystal network [i.e., solid fat content (SFC), Avrami index, crystallization rate, fractal dimension (D)]. The results showed that TCr and cooling rate had a different effect for each blend on the three-dimensional organization of the crystal network, and on the proportion and size of β′ and β crystals. Thus, under low supercooling conditions at both cooling rates, the crystallized CB/canola oil blend was formed by a mixture of small β′ and large β crystals that provided high G′ and σ1 at low SFC (i.e., 20.5–20.9%) and D (i.e., 1.66–1.72) values. The CB/soybean oil blend achieved similar G′ and σ1 independent of cooling rate only at high supercooling. In this case, the crystal network was formed mainly by small β′ crystals with SFC (i.e., 25.4–26.3%) and D (i.e., 2.86–2.79) values higher (P < 0.05) than in the CB/canola oil blend at low supercooling. 相似文献
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《LWT》2005,38(1):41-45
Lecithin and polyglycerol polyricinoleate (PGPR) are common emulsifiers used in the manufacture of chocolate products. The effects of systematically varied blends of lecithin and PGPR added in a concentration up to 14 g/kg on the flow properties of melted dark and milk chocolate were determined by means of rotational rheometry. The results show that, independent of the total amount of the emulsifier, the yield stress of both dark and milk chocolate mass is most efficiently reduced by applying mixtures of approximately 30% lecithin and 70% PGPR. As regards total emulsifier concentrations between 4 and 6 g/kg, lowest viscosity values were found for lecithin–PGPR blends of 50:50 and 75:25 for dark chocolate and milk chocolate, respectively. The obtained results indicate that it is possible to tailor yield stress and viscosity of melted chocolate to specific requirements by the appropriate adjustment of both blending ratio and quantity of the emulsifiers. 相似文献
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Nevzat Konar 《European Food Research and Technology》2013,236(1):135-143
Changes in food consumption habits and the developments set forth in the area of health and nutrition also change consumer expectations and demands. Sugar-free foodstuffs and products that have prebiotic activity are among the primary features of such expectations and demands. In the present study, the effects of substituting fine sugar with isomalt and maltitol in milk chocolate samples that contain inulin (9.0 % w/w), which is a substance with prebiotic activity, and the use of varying conching temperatures (CT) (50, 55 and 60 °C) in the sample preparation process on their physical (colour, hardness, water activity) and rheological properties were examined. Rheological data were obtained using the Herschel–Bulkley model which showed the best fitting for predicting rheology. It was determined that all properties included within the scope of the study are affected by the use of different bulk sweeteners or varying CT (P < 0.01). While colour properties, such as brightness (L*), hue angle (h°), water activity (aw) and rate index properties varied in a narrow range, it was determined that the yield stress and viscosity properties, which are among the important quality parameters of chocolate and can have determining effects on sensory properties, manifest variations within a broad range, depending on the CT and the bulk sweeteners used. It was concluded that maltitol is a more suitable fine sugar substitute in milk chocolates containing inulin. 相似文献
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Ivia Araújo das Virgens Tassia Cavalcante Pires Ligia Regina Radomille de Santana Sérgio Eduardo Soares Leonardo Fonseca Maciel Adriana Cristina Reis Ferreira Aline Camarão Telles Biasoto Eliete da Silva Bispo 《International Journal of Food Science & Technology》2021,56(4):1905-1917
This work evaluated the influence of bioactive compounds on the sensory profile and acceptability of dark chocolate produced from Brazilian hybrid cocoa. The results showed that higher contents of catechin, epicatechin, caffeine, total phenolic compounds and flavonoids contributed to higher intensity of bitterness, cocoa flavour, acid taste, and astringency, and negatively affected the acceptance of chocolate samples from the TSH1188, PH16, and CEPEC2002 varieties. Other varieties SR162 and BN34 showed lower contents of caffeine and phenolic compounds, and higher concentration of theobromine, revealed notes of sweet/caramel and fruity flavour, presented a higher acceptance. This research showed the great potential of the ‘Catongo’ (SR162) and BN34 hybrids from southern Bahia (Brazil) for the production of fine cocoa. The chemical and sensory evaluations may be a strategic tool to help cocoa producers in deciding which genetic varieties should be marketed as fine cocoa, adding value to the product and highlighting promising cocoa varieties. 相似文献
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Biljana Pajin Ljubica Dokić Danica Zarić Dragana Šoronja-Simović Ivana Lončarević Ivana Nikolić 《Journal of food engineering》2013
The aim of this paper is to define the optimal conditions for the pre-crystallization of chocolate produced in a ball mill, that contains 20% soya milk. Chocolate mass and soya milk are refined in a ball mill employing three refining times (30, 60 and 90 min) and pre-crystallization temperatures (26, 28 and 30 °C). 相似文献
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Junpeng Zeng Jinrong Shen Yanping Wu Xianbiao Liu Ze-Yuan Deng Jing Li 《Journal of food science》2020,85(4):972-979
The aim of this study was to assess the feasibility of shea butter stearin (SBS) as cocoa butter equivalent (CBE). In this work, the optimal ratio of SBS and cocoa butter (CB) was evaluated by the solid fat content and deviation solid fat content. Emulsifiers added to SBS and CB blends were first screened based on β polymorph level, and mixture regression experiment was designed to obtain the optimized compound emulsifiers ratio, finally the characterization of shea butter chocolate was evaluated by sensory evaluation and texture profile analysis (TPA). The best compatibility was obtained when the mixture ratio of SBS and CB was 20:80, where ΔSFC within a range of 1.5 was shown. The appropriate compound emulsifiers were soy lecithin: polyglycerol polyricinoleate: Tween 60 = 1:1:1. Both sensory evaluation and TPA test showed SBS and CB blends could improve the taste and texture of chocolate with proper emulsifiers addition. 相似文献
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Comparative study of the physiological properties of collagen, gelatin and collagen hydrolysate as cosmetic materials 总被引:6,自引:0,他引:6
Li GY Fukunaga S Takenouchi K Nakamura F 《International journal of cosmetic science》2005,27(2):101-106
The cell biological properties of collagen, gelatin and collagen hydrolysate (<15 000 Da) were studied using murine keratinocytes. Keratinocyte culture experiments demonstrated that only collagen had significant effects on cell attachment and proliferation, but the results of cells cultured on gelatin and collagen hydrolysate showed the rates of adhesion and proliferation were similar to those of cells cultured on plastic as a control. It is concluded that collagen has better physiological effects than those of gelatin and collagen hydrolysate as skin-care cosmetic materials. 相似文献