Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product

Abstract

This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical Applications Spreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.

Utilization of different oils and fats in cocoa hazelnut cream production

“…Other experimental creams showed similar b* values ( p > 0.05). L*, a* and b* values in control samples were similar to those of Lončarević et al () determined in cocoa creams and Glicerina et al () in cocoa hazelnut creams. However, the experimental samples showed lower L*, a*, b* values than those of these authors.…”

“…These authors recommended the rate of 75% palm oil and 25% hydrogenated fat for hazelnut cream production. In spreadable cocoa cream production, substitution of sunflower oil with rapeseed or sesame oil had a lower crystallization rate which later influenced the taste of final products (Lončarević et al, ). Kalic et al () investigated the effect of solid particle size distribution (PSD) on the crystallization and microstructure of palm oil fractions.…”

Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder

“…For all refining times, cream CBS showed the lowest a value, which ranged from 15547 to 36448 Pa•s b , while b values were like those estimated for sample OLS (≈0. 19). Cream OS always showed the highest a value and the lowest b value compared to the other samples.…”

“…Refining, also called grinding, aims to obtain an optimal size distribution of no fat solid particles and viscosity. For small-scale production, stirred ball mills represent a valid technology for cream production [16][17][18][19][20][21]. Ingredients and balls stirring in the mill tank result in impact and shearing actions that provide a progressive reduction of the no fat solid particles as well as their homogeneous dispersion [22].…”

Preparation of a Natural Candy from Date (Phoenix dactyliferaL.), Olive (Olea europaeaL.), and Carob (Ceratonia siliquaL.) Fruits

“…A palmyrah palm (Borassus flabellifer L.) or date palm (Phoenix dactylifera L.) sap-based sugar rich product "jaggery"was reported to be used for preparation of sweet confectionary items [13]. Today, the development of functional foods imposes the use of edible fats with no undesirable trans-fatty acids, instead of those such as obtained by common hydrogenation process [14].…”