The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream

Lončarević, Ivana; Pajin, Biljana; Petrović, Jovana; Zarić, Danica; Sakač, Marijana; Torbica, Aleksandra; Lloyd, D.; Omorjan, Radovan

doi:10.1016/j.jfoodeng.2015.10.001

Cited by 32 publications

(25 citation statements)

References 15 publications

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“…The higher oil/fat content and the lower milk/whey powder content may also be caused to weak network between particles. The highest Casson yield stress and the lowest Casson viscosity was observed for Sample C. Similar findings was observed for spreadable cacao cream samples (Lončarević et al, ). In general, rheological parameters of chestnut creams were affected by oil/fat and milk/whey powder contents.…”

Section: Resultssupporting

confidence: 84%

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Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development

Aydemir

Atalar

2019

J Food Process Engineering

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The textural, rheological, and sensory characteristics of cocoa chestnut cream containing different fat/oil and chestnut ratios were examined within present research. Two different chestnut (7.5 and 10%) and fat/oil ratios (25.75 and 28.25%) were used in laboratory scale model manufacturing. As the rate of chestnut increased, accelerated oil separation and yield stress values increased, conversely stickiness, apparent viscosity, plastic viscosity, consistency index values, and body‐texture score decreased. As the fat/oil content increased, it was observed that oil separation value and body‐texture score increased, while spreadability, stickiness, apparent viscosity and plastic viscosity, and consistency index values decreased. It was found that there was no significant effect of fat/oil content on flow behavior, flavor–aroma, and color–appearance. The chestnut content had no significant effect on technological parameters measured. It is concluded that the most preferred chestnut cream has 10% chestnut and 28.25% oil/fat content. Practical Applications This study showed the effects of different fat/oil and chestnut contents on technological characteristics of cocoa chestnut cream as a new product. The development of cocoa chestnut cream would increase utilization of chestnut as a food, offer an alternative food product to consumer, and provide economic contribution to the chestnut grower. Moreover, this new product will be an alternative food for the customers that suffers from hazelnut/peanut allergy and celiac disease.

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Section: Resultssupporting

confidence: 84%

“…The parameter D (90) showed that 90% of the volume distribution of all the samples was finer than 247 μm. This value was higher than those of Lončarević et al () in cocoa cream and Lima et al () in peanut butter . It was noteworthy that all of the PSD parameters showed significant negative correlation with σ 0 ( p < .05).…”

Section: Resultscontrasting

confidence: 67%

Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development

Aydemir

Atalar

2019

J Food Process Engineering

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“…(), the effects of substitution of skim milk powder with soy flour and refining time on the particle size and rheological properties of compound chocolate were investigated. The rheological properties of spreadable cocoa cream prepared by a ball mill and containing lecithin extracted from different origins (sunflower, rapeseed and soy lecithin) have also been investigated (Loncarevic et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…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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“…Unlike chocolate, spreadable cocoa cream products do not contain cocoa butter, but contain cheaper vegetable fats and may also contain vegetable oil to improve spreadability of final product (Lončarević et al . ).…”

Section: Introductionmentioning

confidence: 97%

Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product

Lončarević

Pajin

Sakač

et al. 2016

Journal of Texture Studies

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This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical Applications Spreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.

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The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream

Cited by 32 publications

References 15 publications

Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development

Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development

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

Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product

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