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

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

Risultato della ricerca: Article

2 Citazioni (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.
Lingua originaleEnglish
pagine (da-a)26-36
Numero di pagine11
RivistaItalian Journal of Food Science
Volume30
Stato di pubblicazionePublished - 2018

All Science Journal Classification (ASJC) codes

  • Food Science

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