Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

Zarić, Danica B.; Bulatović, Maja Lj.; Rakin, Marica; Krunić, Tanja; Lončarević, Ivana; Pajin, Biljana

doi:10.1039/c5ra21363k

Cited by 32 publications

(21 citation statements)

References 24 publications

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“…The composition of chocolate has a significant impact on its rheology. Rheological properties of molten chocolate mass, such as yield stress and Casson plastic viscosity, also depend on the content of water and fat in the chocolate mass, particle size distribution, concentration and structure of emulsifiers, temperature, conching time, tempering conditions and thixotropy . Fat plays a major role in the molten chocolate viscosity: reducing the fat content causes a significant increase in chocolate viscosity .…”

Section: Resultsmentioning

confidence: 99%

“…Rheological properties of molten chocolate mass, such as yield stress and Casson plastic viscosity, also depend on the content of water and fat in the chocolate mass, particle size distribution, concentration and structure of emulsifiers, temperature, conching time, tempering conditions and thixotropy. 22 Fat plays a major role in the molten chocolate viscosity: reducing the fat content causes a significant increase in chocolate viscosity. 23 Although the addition of GTE increased the mean diameter in enriched chocolates, it also caused a reduction of the fat phase, which increased the specific surface area of solids in cocoa butter and milk fat, and therefore the viscosity of enriched chocolates increased ( Fig.…”

Section: Rheological Properties Of Molten Chocolate Massmentioning

confidence: 99%

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Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

et al. 2019

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BACKGROUND Many studies have described cocoa polyphenols as being bioactive compounds with a potential positive effect on human health. Although dark chocolate is a most powerful source of antioxidants, their content is lower in milk chocolate; conversely, in white chocolate the fat‐free cocoa solids are omitted. The aim of this study was to increase polyphenol content and antioxidant capacity of white chocolate by adding encapsulated green tea extract (GTE) in amounts of 60, 80 and 100 g kg−1. RESULTS GTE influenced the particle size parameters, increasing the volume weighted mean from 15.43 μm in white chocolate to 19.34 μm in chocolate with 100 g kg−1 GTE. At the same time, the viscosity of enriched chocolate also increased owing to the addition of new solid particles. The surface color of enriched chocolates changed in accordance with the amount of encapsulate, where all enriched chocolates had a slightly lighter color after 12 months of storage. Total polyphenol content (mg gallic acid equivalents (GAE) kg−1) increased from 0.41 in white chocolate to 2.73 in chocolate enriched with maximal GTE. This amount of GTE increased antioxidant capacity (mmol Trolox equivalents kg−1) from 1.22 in white chocolate to 16.12. After 12 months of storage, degradation of polyphenols was found to be a maximum of 37.27%, while antioxidant capacity decreased up to 44.14%. CONCLUSION In addition to the impact on chocolate viscosity, GTE added value through the polyphenol content and sensorial profile of the new product with an unusual green tea flavor and a shelf life of at least 12 months. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Section: Rheological Properties Of Molten Chocolate Massmentioning

confidence: 99%

Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

et al. 2019

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“…Some studies dealing with milk chocolate (Franke et al, 2002;Lucisano et al, 2006;Zaric et al, 2012Zaric et al, , 2015Zaric et al, , 2016Bolenz & Manske, 2013;Pajin et al, 2013and Bolenz et al, 2014a, 2014b, dark chocolate (Alamprese et al, 2007) and chocolate spreads (Petkovic et al, 2013;Loncarevic et al, 2015) produced by ball mills have been conducted by several researchers. However, there are scarce studies about using ball milling and optimisation of parameters for compound chocolate production, thus necessitating such a study to gain understanding and optimise quality and also costs.…”

Section: Introductionmentioning

confidence: 99%

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

Toker

Zorlucan²,

Konar

et al. 2016

Int J of Food Sci Tech

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Summary Chocolate compound was produced using ball mill refiner, and the effect of agitator shaft speed and refining time on the physical quality parameters (particle size, colour and steady‐state rheology) of compound chocolate was determined using response surface methodology. The shaft speed and refining time range were selected between 40–60 r.p.m. and 10–30 min, respectively. Determination coefficient of the models established for particle size, Newtonian viscosity and colour parameters (brightness, chroma and hue angle) were found to be very close to unity. Increasing shaft speed and time induced a reduction in particle size and an increase in viscosity of the samples. Temperature sweep test was also performed, and the obtained data were successfully fitted to Arrhenius equation to calculate the corresponding parameters representing temperature dependency of the compounds. The results highlighted that the establishment of such models can provide essential information in terms of optimisation of production processes regarding usage purpose of the compound chocolate.

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“…Lalicic-Petronijevic et al [9] determined that the number of probiotic bacteria decreased gradually within the storage period. But Zaric et al [32] determined that the number of probiotic bacteria showed an increase even at a low level in the first 90 days and then started to decrease in milk chocolate samples developed by using L. acidophilus and L. rhamnosus. They determined a correlation between the change in the viable cell numbers within the storage period and inoculation temperature to chocolate.…”

Section: Resultsmentioning

confidence: 99%

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

Toker

Polat²,

Gulfidan³

et al. 2017

International Journal of Food Properties

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In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation at 9.0 log cfu/25 g and usage of inulin with Degree of Polymerisation (DP) <10 and DP > 23 at a concentration of 9.0 g/100 g were investigated. At the end of 90 days, at least 6.5 log cfu/25 g probiotic bacteria was determined in the samples containing L. acidophilus, whereas this value was determined as 5.9 log cfu/25 g for L. paracasei. Therefore, it was concluded that L. acidophilus was more stable in terms of viability level in the milk chocolates prepared by sugar, maltitol, and inulin DP was effective on viability levels of probiotics (p < 0.05). Moreover, inulin DP was also found effective on water activity, melting, rheological and textural properties and colour of milk chocolate (p < 0.05). Quality parameters were affected by inulin DP, except rheological properties. ARTICLE HISTORY

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Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill

Abstract: The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilusNCFM,Lactobacillus rhamnosusHN001 andBifidobacterium lactisHN019) in milk chocolate masses prepared at temperatures 35 °C and 40 °C.

Cited by 32 publications

References 24 publications

Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

Investigating the effect of production process of ball mill refiner on some physical quality parameters of compound chocolate: response surface methodology approach

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

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