Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate

Atik, Didem Sözeri; Bölük, Esra; Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat

doi:10.1016/j.lwt.2020.109548

Cited by 23 publications

(10 citation statements)

References 25 publications

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“…The addition of whey and the replacement of the part of lecithin with PGPR resulted in harder chocolates than chocolates with the same content of cocoa shells. Sözeri et al [27] also reported that chocolate with the highest content of PGPR had the highest hardness. They stated that this was probably due to a more homogenous distribution of particles in chocolate with PGPR, which had caused increased cohesiveness between particles.…”

Section: Hardnessmentioning

confidence: 96%

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

et al. 2021

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Recently, the enrichment of chocolate has become a very interesting topic, along with the management of food industry by-products, such as cocoa shells. Cocoa shells could be a great raw material for the cocoa industry, both for economical reasons (maximized utilization of cocoa beans) and for their functional properties (increased fiber content). In this research, we used untreated and high-voltage electrical discharge (HVED)-treated cocoa shells in the production of chocolate. Different proportions of cocoa mass were replaced with cocoa shells to produce dark and milk chocolates in a ball mill. Additionally, dark chocolate with 15% and milk chocolate with 5% of shells were chosen for further research and to study the alteration of the composition. The rheology, particle size distribution, hardness, and color were determined for all the prepared samples. Treated cocoa shells provided chocolates with inferior physical properties compared to chocolates with untreated shells. Therefore, untreated cocoa shells were selected for further analysis. The addition of both treated and untreated cocoa shells resulted in softening and darkening of samples, which could have a positive effect for consumers. On the other hand, the particle size distribution and rheology were negatively affected. Further research is needed to find a solution for these problems.

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Section: Hardnessmentioning

confidence: 96%

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

et al. 2021

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“…Polydextrose is an additional form of sugar comprising glucose units cross‐linked with trace quantities of alcoholic sugar. Polydextrose is a potential prebiotic, producing 1 kcal/g calorie (less than half of the calorie produced by alcoholic sugars) with minor laxative effects (Sözeri Atik et al, 2020). Other components which are usually used in the chocolate formulation include milk powder, soy lecithin, polyglycerol polyricinoleate (PGPR), and vanillin (Selvasekaran & Chidambaram, 2021).…”

Section: Chocolate Componentsmentioning

confidence: 99%

Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

Abedini,

Dakhili,

Bazzaz

et al. 2023

Food Science & Nutrition

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High consumption of delicious foods, such as chocolates, is considered excellent snacks, capable of converting from health‐threatening to great functional foods. The fortification of chocolates with high‐value‐added plant‐based substances might improve their healthful effects, nutritional properties, and shelf life. Chocolate could be an effective carrier for plant‐based substances delivery, and it could be an effective vehicle to treat and reduce the indications of disease, such as obesity, overweight, hypertension, stress, cardiovascular failure, congestive heart failure, and diabetes. Referring to the recent studies in chocolate fortification with high‐value‐added plant‐based substances, it seems that the recent trends are toward its therapeutic effects against noncommunicable diseases. Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. In other words, their functional characteristics, such as rheological and sensory attributes, may undesirably change. It seems that encapsulation techniques, such as spray drying, antisolvent precipitation, nanoemulsification, and liposomal encapsulation, could almost overcome these challenges. Thus, several studies focused on designing and fabricating nanoscale delivery systems with the aim of chocolate fortification, which is discussed.

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“…Emulsifiers like lecithin and gum Arabic derived from plants are also being used but they suffer some functional limitations. Lecithin is employed for production of cocoa powder which are a common ingredient for many desserts [130]. Many of the modern-day food products like mayonnaise, butter, cream, salad dressings are produced using emulsions.…”

Section: In Food Industriesmentioning

confidence: 99%

A review on the physicochemical and biological applications of biosurfactants in biotechnology and pharmaceuticals

Abbot

Paliwal

Sharma

et al. 2022

Heliyon

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Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate

Cited by 23 publications

References 25 publications

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

Physical Properties of Chocolates Enriched with Untreated Cocoa Bean Shells and Cocoa Bean Shells Treated with High-Voltage Electrical Discharge

Fortification of chocolates with high‐value‐added plant‐based substances: Recent trends, current challenges, and future prospects

A review on the physicochemical and biological applications of biosurfactants in biotechnology and pharmaceuticals

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