Impact of olive oil usage on physical properties of chocolate fillings

Dias, João; Almeida, M. E. F. de; Adikevičius, Domas; Andzevičius, Paulius; Alvarenga, Nuno

doi:10.3989/gya.0323161

Cited by 6 publications

(8 citation statements)

References 25 publications

(30 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…No significant differences were observed on WI of couverture chocolate between the HHP and non-HHP batches during storage time (P > 0.05). On the other hand, the WI of the filling presented initial values similar to other studies on white chocolate fillings with virgin olive oil, approximately 73.12 (Dias et al, 2016). During storage time, WI of filling decreased to values between 62.67 (500 MPa/20 °C) and 67.38 (0.1 MPa/4 °C), after 180 d storage time, consequence of the diffusion of cocoa solids from chocolate couverture to the white chocolate filling (Fig.…”

Section: Coloursupporting

confidence: 87%

“…The initial moisture value of chocolate filling was 25% w/w (Fig. 1), higher than other traditional formulations (Dias, Almeida, Adikevičius, Andzevičius, & Alvarenga, 2016;Wybauw, 2010) as a consequence of the higher cream content used in the formulation adopted in the present study, but still lower than reduced-fat chocolate fillings (Dias et al, 2015). During storage time, all tested conditions presented a significant decrease of moisture content, especially at 20 °C (P < 0.05), and samples submitted to HHP treatment presented a steeper moisture depletion during the early 120 d storage.…”

Section: Chemical Parametersmentioning

confidence: 82%

See 1 more Smart Citation

Evaluation of the impact of high pressure on the storage of filled traditional chocolates

Dias

Coelho

Alvarenga

et al. 2018

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

Section: Coloursupporting

confidence: 87%

Section: Chemical Parametersmentioning

confidence: 82%

Evaluation of the impact of high pressure on the storage of filled traditional chocolates

Dias

Coelho

Alvarenga

et al. 2018

Innovative Food Science & Emerging Technologies

View full text Add to dashboard Cite

“…These values are higher than the values (9.18-13.94) determined in the 13 chocolate spreads sold in Turkey (Kara et al, 2014) and omega-3 enriched chocolate spreads (5.2-15.3) using soybean and coconut oils (Jeyarani et al, 2015). However, Dias et al (2016) determined higher b* values in the study where they utilized olive oil in chocolate fillings. These results could be attributed to different ingredients and recipes used in the preparation of the said chocolate spreads.…”

Section: Colorcontrasting

confidence: 55%

“…The average pH values ranged between 6.06 and 6.12 (Table 3). These values are higher than the pH values (5.74-5.97) found for chocolate fillings with olive oil (Dias et al, 2016), while they are lower than those of (6.18-7.19) 13 chocolate spread samples sold in Turkey (Kara et al, 2014). The titratable acidity values increased on the 90th day then, stabilized.…”

Section: Re Sults and Discussionmentioning

confidence: 77%

See 1 more Smart Citation

Effects of ghee and olive oil usage on cocoa hazelnut spreads during storage

Tarakçı

Yıldırım

2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Cocoa spreads are widely consumed delicious products, especially in breakfasts, consumed with pleasure by people of all ages and segments. They are eaten mostly as a spread on slices of bread, toasts, or used in similar pastries such as muffins and pitas and also used as fillings in biscuits and such products. They are expected to taste like chocolate and not to solidify at room temperature. This distinctive property is maintained by mixing considerable amounts (i.e., higher than 40% wt/wt) of oils and fats with a variety of dry ingredients including mainly sugar and cocoa powder but also milk powder, hazelnuts, and a variety of flavors (Manzocco et al., 2014). Although sugar is an important ingredient in the taste and texture of the chocolate products, alternative sweeteners that do not increase the insulin level hence providing the highest benefit from the cocoa flavanols are being searched (Mellor et al., 2018). Spreadability is considered as an extremely important attribute for semi-solid foods. Spreadable foods must flow easily with deformation, however, unlike liquids, they must not flow under their own weight. This characteristic should be maintained over a relatively wide range of temperatures since most of the spreadable foods are kept at

show abstract

Evaluation of gas holes in “Queijo de Nisa” PDO cheese using computer vision

et al. 2020

View full text Add to dashboard Cite

Queijo de Nisa'' is a traditional Portuguese cheese, granted with PDO label, produced with raw ewe's milk in which the aqueous extract of cardoon flower Cynara cardunculus L. is the only coagulant allowed. As in similar cheeses with no use of starter cultures or pasteurisation, the quality and food safety are depending on prevention, high hygienic standards and a proper manufacturing process. This study investigated the use of computer vision as novel method for the evaluation of gas holes in Queijo de Nisa in three different ripening dates (0, 15 and 35 days). A total of 48 samples were produced using cardoon flower from three different origins (C1, C2 and C3) and a commercial vegetable coagulant (C4). The results presented a high correlation between image-dependent attributes and physical-chemical properties during ripening time, especially within the first 15 days of ripening time, where major structural changes were observed inside the Queijo de Nisa cheese. Principal component analysis presented a strong correlation (p \ 0.05) between image parameters and the physical-chemical evolution until 15 days. From 15 to 35 days, the evolution of cheeses was mainly depending on structural parameters, like G' 1 Hz and hardness. No influence was observed due to the geographical origin of cardoon flower.

show abstract

Impact of olive oil usage on physical properties of chocolate fillings

Cited by 6 publications

References 25 publications

Evaluation of the impact of high pressure on the storage of filled traditional chocolates

Evaluation of the impact of high pressure on the storage of filled traditional chocolates

Effects of ghee and olive oil usage on cocoa hazelnut spreads during storage

Evaluation of gas holes in “Queijo de Nisa” PDO cheese using computer vision

Contact Info

Product

Resources

About