Physico-chemical parameters of chocolate with improved functional properties

Milkova-Tomova, Iliana; Nikolova, K.; Minchev, I.; Kovacheva, Daniela; Buhalova,; Aleksieva, I.; Minkova, Stefka

doi:10.1063/1.5091347

Cited by 1 publication

(2 citation statements)

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“…The predominant force on these interactions was the adhesion force between the sugar molecules; however, lecithin reduced this force by the interaction of hydrophilic phosphatidyl groups with the sucrose. On the other hand, the fatty acids of lecithin interacted with the continuous fat phase, which ultimately resulted in increased viscosity of the chocolate mix (Milkova‐Tomova et al., 2019 ). While, the decrease in the apparent viscosity of the sample (50GGL‐55GGL, 50AGL‐60AGL, and 50AGGL‐60AGGL) with the increased shear rate led to shear‐thinning behavior, which was mainly attributed to the electrostatic interaction between the hydrophobic tails and the carboxyl groups of both gums.…”

Section: Resultsmentioning

confidence: 99%

“…teracted with the continuous fat phase, which ultimately resulted in increased viscosity of the chocolate mix(Milkova-Tomova et al, 2019). While, the decrease in the apparent viscosity of theF I G U R E 1 Rheological and textural properties of milk chocolate: (a) Effect of shear rate and temperature on the viscosity of milk chocolate containing guar gum (GGL: guar gum, lecithin), arabic gum (AGL: arabic gum, lecithin), and guar gum and arabic gum (AGGL: arabic gum, guar gum, lecithin), and (b) hardness of Control, 60GGL, 75AGL, and 65AGGL.sample (50GGL-55GGL, 50AGL-60AGL, and 50AGGL-60AGGL)…”

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confidence: 99%

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An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combination

Patel,

Bains,

Sridhar

et al. 2024

Food Science & Nutrition

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Lecithin is constituted of a glycerophospholipid mixture and is abundantly used as an emulsifying agent in various food applications including chocolate production. However, overconsumption of lecithin may create an adverse effect on human health. Thus, this study aims to replace the lecithin with plant‐based gums. Different ratios of guar and arabic gum (25%–75%) and their blend (25%–75%) were employed as partial replacement of lecithin. Milk chocolate prepared using 40% guar gum (60GGL [guar gum, lecithin]), 25% arabic gum (75AGL [arabic gum, lecithin]), and a blend of 15 arabic gum and 10 guar gum (65AGGL [arabic gum, guar gum, lecithin]) showed similar rheological behavior as compared to control chocolate (100% lecithin). The fat content of 65AGGL (37.85%) was significantly lower than that of the control sample (43.37%). Rheological behavior exhibited shear‐thinning behavior and samples (60GGL‐75GGL‐80GGL, 65AGL‐75AGL, and 65AGGL‐75AGGL) showed similar rheological properties as compared to control. The chocolate samples (60GGL and 65AGGL) showed significantly (p < .05) higher hardness values (86.01 and 83.55 N) than the control (79.95 N). As well, gum‐added chocolates exhibited higher thermal stability up to 660°C as compared to the control sample. The Fourier transform infrared spectroscopy (FTIR) analysis revealed predominant β‐(1 → 4) and β‐(1 → 6) glycosidic linkages of the gums and lecithin. Sensory evaluation revealed a comparable score of gum‐added milk chocolate in comparison to control samples in terms of taste, texture, color, and overall acceptance. Thus, plant exudate gums could be an excellent alternative to lecithin in milk chocolate, which can enhance the textural properties and shelf life.

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Section: Resultsmentioning

confidence: 99%

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confidence: 99%