کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5769190 | 1628516 | 2017 | 9 صفحه PDF | دانلود رایگان |
![عکس صفحه اول مقاله: Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS) Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS)](/preview/png/5769190.png)
- Chocolate made with 5Â g CBS/100Â g blend showed similar physical behaviors to CB-chocolate.
- X-ray diffraction peaks were different between bloomed-chocolate and control chocolate.
- Chocolates with 5Â g and 20Â g CBS/100Â g blend exhibited similar particle size under PLM.
- Chocolate made with 5Â g CBS/100Â g blend had similar sensory profile as per the CB-chocolate.
This study examined the physical properties of enzymatically produced palm oil-based cocoa butter substitute (CBS) in dark chocolate. Melting profile, particle size distribution (PSD), rheological, textural behaviors, bloom formation and polymorphism were analysed using differential scanning calorimetry (DSC), master-sizer/polarized light microscopy (PLM), rheometer, stereomicroscope and x-ray diffraction (XRD), respectively. Dark chocolates were produced with cocoa butter (CB, without CBS), 5 g CBS (formulation-1) and 20 g CBS/100 g blend (formulation-2). Both chocolates with addition of CBS showed maximum melting temperature similar to CB-chocolate. However, the peak area and melting enthalpy for formulation-2 were significantly (P<0.05) different from CB-chocolate. Significant differences (P < 0.05) in PSD, flow behavior, hardness and sensory characteristics were observed for formulation-2 whilst no significant difference (P â¥Â 0.05) was observed for formulation-1. Stereomicroscope images of all the chocolate samples did not show bloom at 24 °C for up to 8 weeks. Conversely, at 29 ± 1 °C, bloom formation was only observed for CB-chocolate and formulation-1 after two weeks of storage. Noticeable changes in XRD peaks were observed for bloomed chocolate. Overall, chocolate with formulation-1 was similar to CB-chocolate in terms of physical and sensory properties. However, chocolate with formulation-2 exhibited significantly lower sensory profiles particularly taste acceptance and hardness compared to CB-chocolate.
Journal: LWT - Food Science and Technology - Volume 82, 1 September 2017, Pages 420-428