Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate.

Mansour Rabie Ashkezary, Aldo Todaro, Maghsoudlou, Yeganehzad, Vatankhah

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

The purpose of this study was to investigate the possibility of producing reduced fat darkcompound chocolate in the ball mill refiner and using some selected emulsifiers. Theeffects of selected emulsifiers including lecithin, Polyglycerol polyricinoleate (PGPR) andcitrem in two levels and two refining times on the characteristics such as moisture, particlesize, hardness and rheological properties of the samples was examined. Data analysisrevealed that the Casson model was appropriate to describe the rheological behavior ofthe samples containing lecithin and citrem; however, Power law model was appropriatefor the samples containing PGPR. The results showed that citrem is the most effectiveemulsifier to reduce hardness and rheological parameters such as apparent viscosity;casson viscosity and casson yield value and using citrem as a part of formulation in theproduction of reduced fat dark compound chocolate can solve many technologicalproblems.
Original languageEnglish
Pages (from-to)26-36
Number of pages11
JournalItalian Journal of Food Science
Volume30
Publication statusPublished - 2018

All Science Journal Classification (ASJC) codes

  • Food Science

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