کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4563034 | 1330742 | 2007 | 16 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils The cooling rate effect on the microstructure and rheological properties of blends of cocoa butter with vegetable oils](/preview/png/4563034.png)
The elasticity (G′) and yield stress (σ∗) of blends of cocoa butter (CB) in vegetable oils (i.e., 30% CB/canola and 30% CB/soybean oil) crystallized at temperatures (TCr) between 9.5 °C and 13.5 °C and two cooling rates (1 °C/min and 5 °C/min) were determined, evaluating their relationship with parameters associated with the formation and structural organization of the crystal network [i.e., solid fat content (SFC), Avrami index, crystallization rate, fractal dimension (D)]. The results showed that TCr and cooling rate had a different effect for each blend on the three-dimensional organization of the crystal network, and on the proportion and size of β′ and β crystals. Thus, under low supercooling conditions at both cooling rates, the crystallized CB/canola oil blend was formed by a mixture of small β′ and large β crystals that provided high G′ and σ∗ at low SFC (i.e., 20.5–20.9%) and D (i.e., 1.66–1.72) values. The CB/soybean oil blend achieved similar G′ and σ∗ independent of cooling rate only at high supercooling. In this case, the crystal network was formed mainly by small β′ crystals with SFC (i.e., 25.4–26.3%) and D (i.e., 2.86–2.79) values higher (P < 0.05) than in the CB/canola oil blend at low supercooling.
Journal: Food Research International - Volume 40, Issue 1, January 2007, Pages 47–62