Physical characterization of the milk chocolate using whey powder

Lapčı́ková, Barbora; Lapčík, Ľubomír; Salek, Richardos Nikolaos; Valenta, Tomáš; Lorencová, Eva; Vašina, Martin

doi:10.1016/j.lwt.2021.112669

Cited by 19 publications

(13 citation statements)

References 38 publications

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“…The microstructural examination of encapsulated samples showed the interconnection of particles externally coated with the fat phase (Lončarević et al, 2018). The same trend was observed by Lapčíková et al (2022) in SEM results of partial substitution of skimmed milk powder with whey powder in milk chocolates. In forming more uniform particles, pectin's emulsifying and emulsion stabilizing properties could play an important role (Alba and Kontogiorgos, 2020).…”

Section: Microstructuresupporting

confidence: 79%

“…Actually, there is a set of factors affecting the hardness of chocolate, and the most important ones are, the particle size distribution, composition of dark chocolate suspensions, especially a w and fat content, and surfactants (mostly lecithin) (Afoakwa et al, 2008;Deou et al, 2022;Prosapio and Norton, 2019). Hardness was also affected by the production process, the properties of raw materials used (shape and surface besides size), and the length and storage conditions (Lapčíková et al, 2022).…”

Section: Texture Hardnessmentioning

confidence: 99%

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Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties

Shahbazi

Didar

Vazifedoost

et al. 2022

Qual. Assur. Saf. Crops Foods

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In this study, dark chocolate was enriched with white tea (WT) and jujube extracts in form of free extract and microcapsules. Each form of two extracts was added to dark chocolate in concentrations of 1, 3, 5, and 7% w/w. The microcapsules were produced using pectin/casein (10% w/w), and their particle size distribution (PSD) and Fourier transform infrared spectroscopic analysis were performed. Phenolic content, antioxidant activity, pH, moisture content, color parameters and texture of enriched dark chocolates were measured. As expected, addition of extracts caused a significant increase in total phenolic content and antioxidant properties of dark chocolates compared to the control sample (no extract added) in both free and microencapsulated forms, with a stronger effect of WT extract than jujube extract.

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Section: Microstructuresupporting

confidence: 79%

Section: Texture Hardnessmentioning

confidence: 99%

Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties

Shahbazi

Didar

Vazifedoost

et al. 2022

Qual. Assur. Saf. Crops Foods

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“…Por tanto, kiwicha, sesame and maca flours affect the microstructural aspect of the chocolates. Previous studies showed that the incorporation of flours affects the microstructure of chocolates ( 8 ), interfering in the fat classification and crystallization process ( 59 ).…”

Section: Resultsmentioning

confidence: 99%

“…This has already been demonstrated in previous studies ( 64 ). However, high levels of flour (more than 3%) reduce the hardness of chocolates, which could be due to the fact that flours modify the viscosity of the paste (during the refining process) and interfere in the fat sorting and crystallization process ( 59 ). Texture profiles are presented in Figure 3 , where chocolate bars with higher contents of maca, sesame, cañigua, kiwicha, and chia flour took less time to fracture (5 min approx.)…”

Section: Resultsmentioning

confidence: 99%

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Quispe-Sanchez

Mestanza²,

Goñas³

et al. 2022

Front. Nutr.

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Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, Chenopodium pallidicaule, Amaranthus caudatus, Sesamum indicum and Salvia hispanica flours on the physical, chemical, rheological, textural and thermal characteristics, and the degree of sensory acceptance of dark chocolate bars (65% cocoa). To this end, chocolate bars were made with the incorporation of five flours in four doses (1, 2, 3 and 4%), obtaining 20 different formulations compared with a control treatment (without flour addition). It was found that as flour incorporation levels increased, viscosity, antioxidants and particle size of the chocolates increased, but hardness and pH decreased. The addition of the flours also affected the acceptability and microstructure of the chocolate bars. The incorporation of up to 4% of the flours studied improved the degree of acceptance of the chocolates. Consequently, the incorporation of grain flours with high nutritional value can enhance the characteristics of dark chocolates, becoming a technological alternative for the chocolate industry.

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“…Whey contributes with nutrients such as essential amino acids, in addition to the reduction of calories and improvements in technological properties [36]. The addition of this ingredient produces changes in the structure and in the case of chocolate drinks, it produces modifications in the functional and sensory properties [37].…”

Section: Wheymentioning

confidence: 99%

Use of Lactobacillus for Lactic Acid Production from Agro-Industrial By-Products

Freire-Almeida¹,

Maldonado‐Alvarado²

2023

Lactobacillus - A Multifunctional Genus

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Agro-industrial by-products have not been efficiently valorized. Lactobacillus used to transform these by-products into interesting metabolites is a way to increase the adding-value of these residues and to contribute to the circular economy. These lactic acid bacteria (LAB) metabolize the available substrate produced by enzymes that are responsible for breaking complex carbohydrates into glucose and subsequently obtaining lactic acid through glycolysis in a homofermentative process. By-products used like substrates to produce lactic acid must be rich in carbohydrates e.g. whey, cassava peel, pineapple peel, and molasses, among others. In addition, from lactic acid obtained, it is possible to develop functional foods such as easily-assimilated beverages and to be antagonists to pathogenic microorganisms such as E. coli, improve the quality of final products and extract compounds of interest like pigments.

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Physical characterization of the milk chocolate using whey powder

Cited by 19 publications

References 38 publications

Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties

Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties

Physical, functional and sensory properties of bitter chocolates with incorporation of high nutritional value flours

Use of Lactobacillus for Lactic Acid Production from Agro-Industrial By-Products

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