Effect of Different Syrup Types on Turkish Delights (<i>Lokum</i>): A TD-NMR Relaxometry Study

Poçan, Pelin; Grunin, Leonid

doi:10.1021/acsfoodscitech.2c00222

Cited by 5 publications

(2 citation statements)

References 52 publications

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“…3 is lower than that of DaC, due to less interaction between the alternative sugars within the cocoa butter network. This is consistent with the sugar-solid interactions [33]. The cocoa mass protein was included in the last peak in both the DaC and SuSC samples (Fig.…”

Section: Rheologysupporting

confidence: 86%

“…3, where the DaC sample shows higher Longitudinal Relaxation Rate compared to SuSC dark chocolate sample. Higher relaxation rates and lower relaxation times are related to a deeper solid-solid or sugar-solid interaction in food [33]. That means that sucrose may be more embedded within the cocoa butter continuous phase compared to the other chocolate samples.…”

Section: Rheologymentioning

confidence: 99%

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Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization

Torregrossa,

Cinquanta,

Corona

et al. 2023

Preprint

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The confectionery industry is increasingly adopting new solutions and possible formulations to expand the ranges of chocolate products that support food styles linked to either cultural or health choices. The chemical-physical characteristics of chocolates (dark and milk) produced with traditional formulations or intended for vegan or demanding less simple sugars consumers (with a 10% reduction in calorific value), were analysed. The effects of the substitution of milk with coconut copra, almond and isolated soy proteins, and the replacement of sucrose with coconut sugars, stevia and erythritol, have been accounted for by analysing texture, rheology and water activity, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The plant-based sample showed lower values for hardness and adhesiveness in the texture analysis, and a larger peak in the melting behaviour at the DSC. Moreover, the substitution of milk powder caused more than a halving of the yield stress and a similar decrease in apparent and Casson viscosity. The crystallisation of cocoa butter in the substituted-sugar sample involved the β V form, the most desirable crystal form in high-quality chocolate. Results by FFC NMR relaxometry allowed identification of differently sized aggregates whose chemical nature is discussed. FFC NMR relaxometry data confirm those by rheological and DSC investigations.

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Section: Rheologysupporting

confidence: 86%

Section: Rheologymentioning

confidence: 99%

Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization

Torregrossa,

Cinquanta,

Corona

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

Torregrossa,

Cinquanta,

Albanese

et al. 2024

Eur Food Res Technol

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The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of texture analysis, rheology, water activity, fatty acid composition, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The vegan sample (i.e., the milk-less one) showed lower values of hardness and adhesiveness as well as a larger peak in the melting behavior at the calorimetric evaluation (DSC). Moreover, the absence of milk resulted in the halving of the yield stress and a decrease in both the apparent and Casson’s viscosity. In the sample of chocolate with less sucrose, the peak temperatures measured at the DSC indicate crystallization of cocoa butter in its best form (Vβ2), unlike in dark chocolate, due to the different sugar composition. Similarly, the Casson yield stress (τ0), increased significantly (almost 70%), with the substitution of sugar. Finally, the results of NMR FFC relaxometry made it possible to identify aggregates of different sizes, laying the basis for its use as a rapid, non-destructive method for chocolate analysis.

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Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels

Poçan,

Çıkrıkcı Erünsal

2024

Eur Food Res Technol

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Plant-based hydrocolloid systems which are mixed with different carbohydrate types are becoming popular due to vegan concerns for both non-food and food industry. In this study, different sugar types (d-allulose and sucrose) at different concentrations (20% and 40%) were used to explore their effects on the gelation and physical properties of agar–agar. For characterization of these agar–agar-based gel systems, in addition to common physical methods (moisture content, water activity, color, hardness, viscosity), novel methods such as TD-NMR relaxometry, and FTIR were also used to get deep insight of the microstructures and water dynamics of the gel systems. Results clearly indicated that sugar type and concentration were vital factors affecting the agar–agar gel properties and dynamics of the system. Utilization of allulose in the gel systems led to formation of less moist and softer agar–agar matrix characterized with longer T2 spin–spin relaxation times. This study will lead to designing new types of vegan agar–agar-based confectionery products such as soft candies that are considered as perfect composite gels.

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Effect of Different Syrup Types on Turkish Delights (Lokum): A TD-NMR Relaxometry Study

Cited by 5 publications

References 52 publications

Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization

Novel vegan and sugar-substituted chocolates. Part I: physical-chemical characterization

Vegan and sugar-substituted chocolates: assessing physicochemical characteristics by NMR relaxometry, rheology, and DSC

Exploring the effect of sucrose and d-allulose addition on the gelling ability and physical properties of agar–agar vegan gels

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