Rheological and tribological characterization of different commercial hazelnut‐based spreads

Abstract

Five commercial hazelnut/cocoa spreads with different compositions were tested by rheology/tribology. The impact of each formulation on the structural/lubricant performances was investigated. Rotational/oscillatory rheology was chosen to assess material behavior during flow. Viscosity variation as a function of temperature and chamber geometry was evaluated. Oscillatory mode tests were carried out to obtain information on product viscoelasticity. Tribological analysis was performed at different temperatures aiming at simulating the chewing/swallowing process. All samples were categorized as pseudo-plastic and viscoelastic materials, with the elastic component prevailing over the viscous one. Major differences were detected in terms of consistency index, depending on the total lipid content. Temperature increase enhanced spread fluidity with a decreasing viscosity according to the Arrhenius model (R 2 > 0.942) and greater values of activation energy reflecting higher sensitivity to microstructural changes. An inverse relationship between Casson viscosity η c ð Þand sugar/fat ratio highlighted additional correlations between structural parameters and spread formulation. Tribological measurements at 25 C highlighted that, at the initial eating stage, the friction factor (0.112-0.262 at sliding velocity of 8 Â 10 À6 m/s) was strongly affected by either the amounts of solid fat or hazelnut percentage. Tribological data corroborated the theory for which tribology and rheology cover different domains.

Textural, rheological, melting properties, particle size distribution, and NMR relaxometry of cocoa hazelnut spread with inulin‐stevia addition as sugar replacer

“…Casson model is a widely used model to describe the flow behavior of chocolate (Selvasekaran & Chidambaram, 2021). Principato et al, (2022) used Casson model to describe the flow behavior of commercial hazelnut/cocoa spread samples and obtained a good fit of the experimental data to the Casson model. Experimental shear rate and stress data obtained in this study were well‐fitted to the Casson model with the lowest R 2 value of 0.990.…”

“…One reason of this slight decrease may be the reduction in the interaction of solid particles with decreasing levels of sugar in the complex system. Principato et al, (2022) investigated the rheological properties of five different commercial hazelnut‐based spreads and reported a reduction in the Casson plastic viscosity of samples with an increasing fat/sugar ratio. Moreover, it was thought that the sugar interacts with lecithin more than inulin, which may contribute to the retardation of the flow of the medium.…”

“…Casson model is a widely used model to describe the flow behavior of chocolate (Selvasekaran & Chidambaram, 2021). Principato et al, (2022) agglomeration of sucrose particles in the presence of a small amount of water may be, at least partially, responsible for the higher Casson plastic viscosity of the control (Selvasekaran & Chidambaram, 2021).…”

A Potentially Ecosustainable Hazelnut/Carob-Based Spread

“…Two different commercial products were chosen to compare the newly developed product. The commercial products were chosen following previous research by the authors [ 21 ] according to the following features: the first one was identified as the top market player ( S B ), while the second one was targeted as a very high hazelnut content spread containing a 45% of hazelnut compared to the 13% of the market leader and many other cocoa/nut-based spreads on the market ( S C ). The macronutrient composition of our spread was evaluated and compared with the nutritional information of the selected market spreads.…”

Rheological characteristics of reconstituted freeze‐dried dragon fruit pulp powder: Effect of concentration and temperature

“…Many researchers studied the rheological properties of different food products, such as mango juice (Zhou et al, 2017), apple juice (Salinas et al, 2019), kiwi fruit juice (Wang et al, 2020), hazelnut‐based spreads (Principato et al, 2021), fish gelatin (Cen et al, 2021), antioxidant‐rich tricolor pasta (Kaur et al, 2021), milk puddings (Li et al, 2021), to know the behavior of flow under different process conditions. The rheological properties, such as shear stress, storage modulus, and loss modulus, change with the temperature and concentration of the sample.…”