کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7585318 1492036 2018 27 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin
ترجمه فارسی عنوان
تاخیر در شکل گیری شکوفه های چربی در شکلات تیره با افزودن اسپریتین مونو استارات یا کره کاکائو استارین
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Two formulations of dark chocolate were developed by adding cocoa butter stearin (CBSt) or sorbitan monostearate (SMS) and compared to a standard formulation in order to investigate fat bloom formation over time. Fat bloom was monitored by Whiteness Index (WI), melting behavior and polymorphism determinations, in bars stored during 90 days at 20 °C and under oscillating temperature between 20 and 32 °C. All samples stored at 20 °C did not develop fat bloom and the required β(V) form was maintained. Under oscillating storage condition, samples with CBSt (6.0%, w/w) and SMS (0.15%, w/w) delayed the surface fat bloom formation by at least 45 and 15 days, respectively, compared to standard chocolate, observed visually and through WI increments. The β(V) to β(VI) polymorphic transition correlated well with the WI, and also with changes in DSC thermograms, confirming the higher effectiveness of specific triacylglycerol (mainly StOSt) in delaying bloom formation.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 256, 1 August 2018, Pages 390-396
نویسندگان
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