Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

Bascuas, Santiago; Espert, M.; Llorca, Empar; Quiles, Amparo; Salvador, Ana; Hernando, Isabel

doi:10.1016/j.lwt.2020.110228

Cited by 54 publications

(27 citation statements)

References 37 publications

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“…Based on our knowledge, several studies have already approached the rheological characterization of spreads (Bascuas et al, 2021). However, sample formulation was usually prepared in the lab and, interestingly, no works have dealt with the differentiation of commercial nut spreads based on a rheological characterization.…”

Section: Introductionmentioning

confidence: 99%

Rheological and tribological characterization of different commercial hazelnut‐based spreads

Principato

Carullo

Garrido

et al. 2022

Journal of Texture Studies

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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.

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Section: Introductionmentioning

confidence: 99%

Rheological and tribological characterization of different commercial hazelnut‐based spreads

Principato

Carullo

Garrido

et al. 2022

Journal of Texture Studies

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“…Among all of them an emerging oleogelification technology looks very promising, as semi-solid properties in oils could be obtained without modifying their chemical characteristics [ 3 ]. Oleogels were already successfully used as a healthy alternative to fully or partially replace the saturated fat present in chocolate spreads [ 4 ], functional chocolate spread [ 5 ] or filling creams [ 6 ]. Despite the potential of these systems, the application of those are still limited because of their very high fat amount, limited textural properties and incompatibility with some food matrixes [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

Baltuonytė

Eisinaitė

Kazernavičiūtė

et al. 2022

Foods

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In this study, bigel-based vegetable oil spreads with lingonberry pomace addition were prepared. The impact of gelatin, agar and collagen was examined as structuring agents as was the effect of lecithin concentration (0.5, 1.0, 1.5%). Prepared systems were evaluated by physical and chemical stability and structural and rheological properties. It was found that all bigel formulations were self-standing with no signs of phase separation at ambient temperature immediately after preparation and after two weeks of storage at 4 °C temperature. The lingonberry pomace addition affected grainy structure formation with homogenous and uniform distribution of fiber particles throughout the bigel matrix and it also altered the colour of the bigels toward a purple-red. Texture, rheological properties and colour of the spread formulations were affected by the type of the structuring agent as well as the lecithin concentration. The presence of the lingonberry pomace enhanced the resistance of the bigel samples to the oxidation process and it was confirmed by the DPPH• inhibition, peroxide value and oxipress test. Overall, the formulated bigel-based spreads could be beneficial and had a potential application as healthier fat spreads and be a source of dietary fibers (11 g of fibre per 100 g of the spread).

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“…Results reported by Sun et al (2021) [26] showed that oleogels with β-sitosterol and gamma oryzanol were the best substitutes for cocoa butter in dark chocolate. Recently, Bascuas et al (2021) [27] designed new chocolate spreads with oleogels based on olive and sunflower oil, HPMC and xanthan gum. Their results showed that if the cocoa butter was replaced at 50% with the suggested oleogel, the final product was like the control one, but a complete replacement determined a quite different product, with a less homogeneous spread.…”

Section: Introductionmentioning

confidence: 99%

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

Borriello

Miele

Masi

et al. 2022

Foods

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This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and physical properties of those creams at different refining degrees. In this study, three novel spreadable creams were prepared in a stirred ball-mill: CBS with cocoa butter, pumpkin seed oil and saccharose; OS with pumpkin seed oil and carnauba wax-basedoleogel and saccharose; OLS with oleogel, saccharose and Lucuma powder. OS and CBS creams reached a D90 value lower than 30 µm at 150 min of refining, the OLS cream showed the highest D90 value, with a particle size distribution and a rheological behaviour little affected by the refining time. The OS and CBS creams differed in yield stress, indicating that the attractive particle–particle interactions are affected not only by the particle size, but also by fat composition. Moreover, all the creams showed solid-like behaviour and a good tolerance to deformation rate, a high oil-binding capacity and a good physical stability. Thus, it is possible to reformulate spreadable creams with healthier nutritional profiles.

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Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative

Cited by 54 publications

References 37 publications

Rheological and tribological characterization of different commercial hazelnut‐based spreads

Rheological and tribological characterization of different commercial hazelnut‐based spreads

Novel Formulation of Bigel-Based Vegetable Oil Spreads Enriched with Lingonberry Pomace

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

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