Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate

Gregersen, Sandra Beyer; Miller, Rasmus Leth; Hammershøj, Marianne; Andersen, Morten Daugaard; Wiking, Lars

doi:10.1016/j.foostr.2015.03.001

Cited by 25 publications

(29 citation statements)

References 29 publications

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“…Although, some relation between the different methods was expected, no significant correlation was found between hardness, brittleness, true axial stress or Hencky strain of fats (r: between 0.36 and 0.86, p N 0.05). This is most likely a consequence of differences in both the strength of intraparticle links and interparticle links in the fat crystal network as we have shown in a previous study evaluating hardness and brittleness of cocoa butter replacers (Gregersen et al, 2015). The low correlation between different mechanical methods sheds light on a complex rheological behaviour of fats, thereby highlighting the importance of considering several large deformation rheological methods when characterising texture of fats.…”

Section: Solid Fat Content and Texture Analysismentioning

confidence: 82%

“…For each sample, the area difference between the fitted polynomial curve and the actual penetration curve was calculated and applied as an indicator for brittleness, i.e. the larger difference between fitted and recorded curves, the more brittle the sample (Gregersen et al, 2015). Four to five replicates were carried out for brittleness determination.…”

Section: Texture Analysismentioning

confidence: 99%

“…2A). Brittleness provides information about the tendency of a material to fracture and was here quantified by the degree of irregularities in the force-displacement curves from cone penetration; since peaks on force displacements curves are caused by local fracture within the structure, the number and size of irregularities are expected to provide information on the brittleness (Frydenberg, Hammershøj, Andersen, & Wiking, 2013;Gregersen et al, 2015). Besides a more brittle structure, the PSO-rich fat was also found to be significantly harder (p b 0.05) compared with the other fats (Fig.…”

Section: Solid Fat Content and Texture Analysismentioning

confidence: 99%

“…It is generally accepted that the texture of fat depends on the solid fat content (SFC) and some microstructural factors. The effect of dynamic factors and triacylglycerol (TAG) composition on the SFC, microstructure and texture of fats has been widely studied (Gregersen, Miller, Hammershøj, Andersen, & Wiking, 2015;Herrera & Hartel, 2000;Martini, Herrera, & Hartel, 2002;Wiking, De Graef, Rasmussen, & Dewettinck, 2009). Penetration test, compression test as well as small deformation rheological techniques are commonly used methods to evaluate the texture of fats (Gonzalez-Gutierrez & Scanlon, 2012).…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Gregersen

Povey

Kidmose

et al. 2015

Food Research International

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Section: Solid Fat Content and Texture Analysismentioning

confidence: 82%

Section: Texture Analysismentioning

confidence: 99%

Section: Solid Fat Content and Texture Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Gregersen

Povey

Kidmose

et al. 2015

Food Research International

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“…Menurut (Gregersen et al, 2015) "Tekstur suatu makanan dapat dilihat dari segi kelembaban, kekeringan, kerapuhan, kekerasan, dan kelembutan serta kekenyalan dalam makanan". Tekstur merupakan penilaian keseluruhan terhadap bahan makanan yang dirasakan oleh mulut.…”

Section: Teksturunclassified

Analisa Kualitas Sala Keju

Faridah

Holinesti

Syarif

et al. 2017

j. teknol. pertan. n.a.

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ABSTRAKPeningkatan jumlah wisatawan dapat dilakukan dengan peningkatan variasi olahan kuliner daerah wisata tersebut, seperti sala lauak di Pariaman Sumatera Barat. Variasi sala lauak dapat dilakukan dengan cara memvariasikan bahan sumber protein, salah satunya adalah keju. Penelitian ini bertujuan untuk menganalisis pengaruh penggunaan keju sebanyak 0, 40, 55, 70, dan 85 gram, terhadap kualitas bentuk, warna, aroma, rasa, dan tekstur sala lauak yang dihasilkan, serta kandungan gizinya. Penelitian ini termasuk kedalam jenis penelitian eksperimen dengan rancangan acak lengkap (RAL), yang terdiri dari 5 perlakuan dan 3 ulangan, melibatkan 30 orang panelis. Teknik analisa data yaitu menggunakan ANAVA dan jika berbeda nyata dilanjutkan dengan uji lanjut Duncan, hasil sala terbaik dilakukan analisa progsimat. Hasil penelitian menunjukkan bahwa terdapat perbedaan pengaruh penggunaan keju terhadap kualitas warna bagian luar, aroma keju, tekstur bagian luar, rasa gurih dan rasa keju terdapat perbedaan yang signifikan. Sedangkan untuk kualitas bentuk bulat, bentuk seragam, warna bagian dalam, aroma harum, dan tekstur bagian dalam tidak terdapat perbedaan pengaruh yang signifikan. Kualitas sala keju yang terbaik adalah penggunaan keju sebanyak 40 g (X1). Sedangkan analisis terhadap kandungan gizi, penggunaan keju 40 g pada sala menunjukkan bahwa : sala keju memiliki kadar karbohidrat 41,17%; kadar protein 2,20%; kadar lemak 11,31%; kadar air 43,75%; dan kadar abu 1,56%.Kata kunci-Sala lauak, Keju, Kualitas. PENDAHULUANSumatera Barat merupakan daerah pariwisata yang kaya akan keanekaragaman makanan tradisional dan aset budaya yang harus dijaga kelestariannya. Masing-masing daerah memiliki makanan tradisional yang merupakan ciri khas dari daerah tersebut. Menurut Yogi (2011), "Makanan tradisional adalah makanan dan minuman yang biasa dikonsumsi oleh masyarakat tertentu, dengan citarasa khas yang diterima oleh masyarakat tersebut". Makanan tradisional juga merupakan makanan yang telah membudaya dikalangan masyarakat, seperti halnya sala lauak yang merupakan makanan khas daerah Pariaman Sumatera Barat. Pariaman merupakan salah satu daerah wisata yang banyak dikunjungi wisatawan baik dari lokal maupun asing. Peningkatan jumlah wisatawan dapat dilakukan salah satunya yaitu dengan variasi olahan kuliner daerah tersebut, seperti sala lauak di Pariaman.Sala lauak merupakan makanan tradisional yang terbuat dari tepung beras, ikan asin dan bumbu lainnya yang berbentuk bulat kecil dan bewarna kuning keemasan. Menurut Kamsiana dan Inda (2011:1), "Sala lauak merupakan makanan khas Pariaman Sumatera Barat yang terbuat dari bahan baku tepung beras, ikan, cabe, dan bumbu lainnya dengan cara diadon, dimasak dengan api kecil sampai berwarna kuning keemasan, adonan dibentuk menjadi bulat-bulat kecil dan kemudian digoreng". Sala lauak biasanya dihidangkan sebagai lauk pauk, kudapan, serta sebagai makanan pelengkap yang banyak diminati oleh masyarakat. Masyarakat di daerah Pariaman Sumatera Barat biasanya menggunakan ikan asin sebagai salah sa...

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Inhomogeneous consistency of crystallized fat

Gregersen

Miller²,

Andersen³

et al. 2015

Euro J Lipid Sci & Tech

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In this study, the degree of inhomogeneity in crystallized fat samples was evaluated in terms of texture, solid fat content, microstructure, and triacylglycerol (TAG) composition. Four different cocoa butter alternatives based on symmetric or asymmetric monounsaturated TAGs and with different contents of palmitic acid (a POP-rich fat and a PPO-rich fat) and steric acid (a SOS-rich fat and a PSO-rich fat) were studied. Significant differences (P < 0.001) in hardness between top and bottom was observed for all fats except the PSO-rich fat. The inhomogeneous consistency was shown to be a consequence of microstructural variation within the crystallized fats. No differences in solid to liquid ratio, melting points, or polymorphic behavior between top and bottom of fats were found. Sedimentation during the crystallization process could explain the observed inhomogeneity. Although sedimentation most likely is limited to the early stages of the crystallization process due to network formation, sedimented crystals influence the crystallization kinetics and thus introduce microstructural variations. This hypothesis is supported by findings of a higher amount of trisaturated TAGs in the bottom compared with the top of crystallized fats. The PSO-rich fat crystallizes fast compared with the other evaluated fats, which explains the more homogeneous texture of the PSO-rich fat compared with the other evaluated fats.Practical applications: Fat crystallization plays an important role for the texture of many food products such as chocolates, confectioneries, margarine, and butter. Correct analysis of texture is thus critical when evaluating fats for the food industry. This study emphasizes that inhomogeneity in the consistency could be of practical importance for evaluation of the mechanical and textural properties of crystallized fats for instance by compression tests or small deformation rheological testing of fat samples prepared in molds or with needle penetration tests, which only include the top of a fat sample.

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Texture and microstructure of cocoa butter replacers: Influence of composition and cooling rate

Cited by 25 publications

References 29 publications

Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Identification of important mechanical and acoustic parameters for the sensory quality of cocoa butter alternatives

Analisa Kualitas Sala Keju

Inhomogeneous consistency of crystallized fat

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