Effect of cocoa butter replacement with a β‐glucan‐rich hydrocolloid (C‐trim30) on the rheological and tribological properties of chocolates |
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Authors: | Suyong Lee Girma Biresaw Mary P Kinney George E Inglett |
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Affiliation: | 1. Department of Food Science and Technology, Carbohydrate Bioproduct Research Center, Sejong University, 143‐747, Korea;2. Cereal Products & Food Science Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, Peoria, IL 61604, USA |
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Abstract: | BACKGROUND: The food industry has been facing the challenge of developing low‐fat and low‐calorie food products due to rising health awareness of consumers. To meet this consumer demand, an oat β‐glucan‐rich hydrocolloid (C‐trim30) was evaluated as a cocoa butter substitute in chocolates. The effects of C‐trim30 on the rheological, tribological, and textural properties of chocolates were investigated. RESULTS: The viscosity of molten chocolates increased with increasing levels of C‐trim30. Flow behaviors analyzed using the Casson model showed that the Casson viscosity and yield stress increased with increasing concentration of C‐trim30 in the chocolate. Tribological tests on a ball‐on‐flat tribometer showed a reduction in boundary coefficients of friction, with increasing C‐trim30. In addition, hardness of chocolates showed that replacement of cocoa butter with C‐trim30 produced chocolates with softer texture. CONCLUSIONS: The cocoa butter replacement with C‐trim30 up to 10% produced soft chocolates with improved boundary lubrication properties. Also, the chocolate prepared by replacing the cocoa butter with C‐trim30 resulted in a product with a lower caloric value and increased health benefits from the oat β‐glucan. Copyright © 2008 Society of Chemical Industry |
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Keywords: | chocolate β ‐glucan hydrocolloid rheology tribology |
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