In this study, textural, rheological, particle size distribution (PSD), and sensory analyzes were performed to determine the possibility of using different oils or fats in production of cocoa hazelnut cream. The cream sample containing the margarine did not show oil separation as in the control samples. The closest accelerated fat separation values to the control samples were observed in cream samples containing margarine (6.87%) and sunflower seed oil (9.87%). The numerical D[4,3] values, represent the volume weighted mean particle diameter, obtained in samples with olive, sunflower seed, and palm super olein oils resembled results for control samples. Among the experimental samples, cream samples with hazelnut, margarine, and sunflower seed oils had the highest flavor and aroma scores. As fat or oil solidity increased, the oil separations and the flow behavior index decreased; however, the spreadability, stickiness, consistency index, apparent viscosity, the storage, and loss modulus and PSD parameters increased.
Practical applications
This study showed the effects of different fats and oils on technological characteristics of cocoa hazelnut cream. The results obtained will be beneficial in selecting the oils or fats in the production of cocoa hazelnut cream and determining the appropriate mixing ratios of them. Considering the cost and technological properties, anhydrous margarine, and sunflower seed oil could be suggested.
The objective of this research was to determine the effect of drainage pH on physicochemical, biochemical, microbiological and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage. Four vats of cheese were made at 4 different whey drainage pH (6.2, 5.9, 5.6, and 5.2). Lower drainage pH caused higher pH 4.4-soluble N and pH 4.4-soluble N:total N. Interaction of drainage pH at d 1 and 30 of storage on all soluble nitrogen fractions was significant. Degradation of caseins in samples made at a drainage pH of 6.2 was lower than that of other cheese samples. The decreasing whey drainage pH significantly increased counts of thermophilic and mesophilic lactobacilli of the samples during refrigerated storage. No coliforms or Escherichia coli were detected in the cheeses. The average sensory property scores of all cheese samples were very close, and, as expected, storage time had a negative effect on all sensory scores.
The textural, rheological, and sensory characteristics of cocoa chestnut cream containing different fat/oil and chestnut ratios were examined within present research. Two different chestnut (7.5 and 10%) and fat/oil ratios (25.75 and 28.25%) were used in laboratory scale model manufacturing. As the rate of chestnut increased, accelerated oil separation and yield stress values increased, conversely stickiness, apparent viscosity, plastic viscosity, consistency index values, and body‐texture score decreased. As the fat/oil content increased, it was observed that oil separation value and body‐texture score increased, while spreadability, stickiness, apparent viscosity and plastic viscosity, and consistency index values decreased. It was found that there was no significant effect of fat/oil content on flow behavior, flavor–aroma, and color–appearance. The chestnut content had no significant effect on technological parameters measured. It is concluded that the most preferred chestnut cream has 10% chestnut and 28.25% oil/fat content.
Practical Applications
This study showed the effects of different fat/oil and chestnut contents on technological characteristics of cocoa chestnut cream as a new product. The development of cocoa chestnut cream would increase utilization of chestnut as a food, offer an alternative food product to consumer, and provide economic contribution to the chestnut grower. Moreover, this new product will be an alternative food for the customers that suffers from hazelnut/peanut allergy and celiac disease.
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