Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions

Ačkar, Đurđica; Škrabal, Svjetlana; Šubarić, Drago; Babić, Jurislav; Miličević, Borislav; Jozinović, Antun

doi:10.1080/10942912.2014.923440

Cited by 20 publications

(13 citation statements)

References 13 publications

(16 reference statements)

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“…Yield stress values were obtained from shear rate versus shear stress data and are shown in behavior. This behavior observed in SMC samples has also been reported in another study as a result of replacing roller-dried milk powder with spray-dried milk powder (Ačkar et al, 2015).…”

Section: Yield Stresssupporting

confidence: 85%

Physical characterization of chocolates prepared with various soybean and milk powders

Taşoyan

Yolaçaner

2023

Journal of Texture Studies

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The physical characterization of chocolate products is vital in manufacturing, and the chocolate's processing time and composition directly influence physical properties, such as rheology and melting. The objective of this study was to investigate the effects of processing time and the ingredient types on the physical properties of milk chocolates containing soy milk powder and soy protein isolate. Characteristics of skimmed milk chocolate (SMC) and whole milk chocolate (WMC) were compared to soy milk chocolate and soy protein chocolate (SPC). Rheological data of chocolate products were fitted to Casson, Herschel–Bulkley, and Bingham models. The highest viscosity was observed for SPC samples, whereas yield stress was the highest for SMC samples after 2 hr of processing. The increase in milk and soy fats in the formulation softened the texture and decreased the whiteness index significantly (p < .05). PSD results show that SPC had the highest D90 (40.1 μm) and the lowest specific surface area (893 m2/kg) after 6 hr of processing. SPC samples had the narrowest particle size distribution observed by the span values. X‐ray diffraction analysis showed that all the samples had the desired Form V, crystal form. The differential scanning calorimetry thermogram was used to determine phase transitions and melting behaviors. At the end of processing, melting enthalpies (ΔHmelt) were significantly lower (p < .05) in milk chocolates.

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Section: Yield Stresssupporting

confidence: 85%

Physical characterization of chocolates prepared with various soybean and milk powders

Taşoyan

Yolaçaner

2023

Journal of Texture Studies

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“…Contrariwise, Sun and Gunasekaran (2009) and Xi et al (2019) found that the Power-law model adequately described the flow behaviour of 2% (w/w) WPIstabilized emulsions. The Casson fluid model is commonly used to describe the behaviour of melted chocolate and chocolate milk, but it might also be used to cream/paste, liquid milk, and ice cream (Ačkar et al, 2015;Cropotova et al, 2017;Poursani et al, 2020). The Herschel-Bulkley model is a generalized model for describing the non-Newtonian behaviour of various fluid foods with shear-thinning properties (Tadros, 2013).…”

Section: Flow Behaviour Of Emulsionsmentioning

confidence: 99%

The stability of whey protein-stabilized red palm oil emulsion from a rheological perspective

Armetha

Hariyadi

Sitanggang

et al. 2022

AUDJG - Food Technology

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The objective of this study was to investigate into the physical stability of whey protein (WP)-stabilized red palm oil (RPO) emulsions based on rheological properties such flow behaviour, viscoelastic properties, apparent viscosity (ηapp), and linear viscoelastic range limits (LVE). RPO emulsification was stabilized by three types WP with different protein content, notably WPI90, WPC80, and WPC76, and the influence of WP type and concentration (2.5-15%) was evaluated. Utilizing the type and concentration of WP used, RPO emulsions with good apparent thermodynamic stability could be formed. All of the emulsions showed shear-thinning flow behaviour with viscous properties (G" >> G′). However, as a result of the different WP types and concentrations utilized, the emulsions produced had varied kinetic stability and rheological properties. Droplet characteristics, such as D10, D50, and D90, ζ potential, and electrical conductivity were determined, and rheological data gained corresponded with these properties to explain emulsion stability. The LVE value reflected the stability of the produced emulsions as well as the ηapp difference. The emulsion stabilized with 15% of WPC76 had optimum physical stability in this study, with an LVE of 7.9%. This study demonstrate that rheological characterization can be employed to assess the stability of WP-stabilized RPO emulsions.

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“…Extensive studies have been conducted to exploit novel trans-free fats and assess their potential performance in various food products such as margarines (Hu, Xu, & Yu, 2017;Lakum & Sonwai, 2018;Li et al, 2018b;Ornla-Ied, Sonwai, & Lertthirasuntorn, 2016;Pande, Akoh, & Shewfelt, 2012), shortenings (Saghafi et al, 2018;Xu et al, 2018), as well as fat-frozen special fats (Zhu et al, 2019;Zhu et al, 2018b;Zhu et al, 2017). CBEs, as the name indicates, have been primarily applied to partially substitute cocoa butter in chocolate products, such as dark chocolates (De Clercq et al, 2017;Jin, Jin, Wang, & Akoh, 2019;Souza & Block, 2018), white chocolates (Bahari & Akoh, 2018b), and milk chocolates (Ackar et al, 2015). Similarly, HMFSs particularly those enriched in PUFAs has been widely applied in emulsion-based infant formula (Li, Sabir, Baeshen, & Akoh, 2015b;Zou & Akoh, 2015a.…”

Section: Potential Food Applications Of Slsmentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions

Cited by 20 publications

References 13 publications

Physical characterization of chocolates prepared with various soybean and milk powders

Physical characterization of chocolates prepared with various soybean and milk powders

The stability of whey protein-stabilized red palm oil emulsion from a rheological perspective

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

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