Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture - effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties

2016 ◽  
Vol 52 (1) ◽  
pp. 282-290 ◽  
Author(s):  
Roger Philip Aidoo ◽  
Emelia Appah ◽  
Davy Van Dewalle ◽  
Emmanuel Ohene Afoakwa ◽  
Koen Dewettinck
Keyword(s):  
Fat Content ◽  
Dark Chocolate ◽  
Mixture Concentration ◽  
Melting Properties

scholarly journals Application of Complex Chitosan Hydrogels Added With Canola Oil in Partial Substitution of Cocoa Butter in Dark Chocolate

2020 ◽  
Vol 4 ◽  
Author(s):  
Andres Silvestre Gallegos Soto ◽  
Renata Santos Rabelo ◽  
Eliana Marcela Vélez-Erazo ◽  
Paulo Túlio de Souza Silveira ◽  
Priscilla Efraim ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Canola Oil ◽  
Polymer Concentration ◽  
Saturated Fat ◽  
Polymeric Materials ◽  
Fat Content ◽  
Dark Chocolate ◽  
Partial Substitution ◽  
Retention Capacity ◽  
The Stability

The complexation of polymeric materials can be an alternative to trapping oil in a physical network for formulating foods with reduced saturated fat content. In this research, we have evaluated the use of different polymer ratios of Sodium Alginate (ALG), Carrageenan predominance iota (CR1) and Carrageenan predominance kappa (CR2) complexed with Chitosan (CHI) at a fixed polymer concentration (2% w/v) to formulate complex hydrogels and assess their oil holding capacity. The objective was to determine the polymer ratios of CHI to anionic polysaccharides (75:25, 50:50, and 25:75), determining the oil retention capacity in different ratios, and how this can affect the stability, microstructure and rheology of to produce low saturated chocolate with trapped canola oil. The stability of the hydrogels was characterized, considering the water retention and retention of canola oil in polysaccharides complexes. The more stable system was the hydrogel CHI:CR2 in a polymer ratio of 25:75. This formulation, when added of 20% of canola oil presented an apparent viscosity of 0.631 Pa.s at 300 s−1, and its use as replacer of saturated fat allowed the production of dark chocolate with 16% reduction in fat content and 80% of added cocoa butter. Stability studies showed that polysaccharides complexes network can retain the edible oil in chocolate formulation for 60 days. It has been proven that polysaccharides complexes can be incorporated to partially replace the fatty phase in chocolates without considerable changes in relevant characteristics as consumer acceptance evaluated by sensory tests and rheological properties.

scholarly journals Rheological and melting properties of sucrose-free dark chocolate

2017 ◽  
pp. 1-11 ◽  
Author(s):  
Sirin Oba ◽  
Omer Said Toker ◽  
İbrahim Palabiyik ◽  
Nevzat Konar ◽  
Hamza Goktas ◽  
...  
Keyword(s):  
Dark Chocolate ◽  
Melting Properties

The melting properties of milk fat fractions obtained by double fractionation using a commercial process

1972 ◽  
Vol 39 (3) ◽  
pp. 325-333 ◽  
Author(s):  
J. W. Sherbon ◽  
R. M. Dolby ◽  
R. W. Russell
Keyword(s):  
Milk Fat ◽  
Polymorphic Form ◽  
Fat Content ◽  
High Melting ◽  
Melting Range ◽  
Anhydrous Milk Fat ◽  
Solid Fat ◽  
Melting Properties ◽  
Commercial Process ◽  
Milk Fat Fractions

SummarySolid fractions obtained by a commercial process from anhydrous milk fat were refractionated and the softening point (SP), iodine value (IV), and melting thermograms determined. The content of high melting fats and liquid fat content at the SP were calculated for each fraction from its thermogram. Refractionation at 28 °C did not alter the properties of the resultant solid fat. The small amount of liquid fat obtained by refractionation resembled intact milk fat in the properties measured. Refractionation at 31–32 °C yielded a solid fat having a higher SP, lower IV, and increased high melting fat content. Triple refractionation resulted in a solid fraction having a restricted melting range and capable of crystallizing in an unstable polymorphic form upon quick cooling. Tempering the refractionated solid fats at the melting gap temperature of 20–22 °C resulted in elimination of phases melting below −10 °C and enhancement of the melting gap. The content of high melting fat was correlated with the SP. The SP occurred when 95 % of the fat (S.D.±2·7 %) had melted.

Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile

2019 ◽  
Vol 15 (10) ◽  
Author(s):  
Omer Said Toker ◽  
Sirin Oba ◽  
Ibrahim Palabiyik ◽  
Haniyeh Rasouli Pirouzian ◽  
Nevzat Konar ◽  
...  
Keyword(s):  
Volatile Compound ◽  
Quality Characteristics ◽  
Dark Chocolate ◽  
Volatile Profile ◽  
Critical Limit ◽  
Overall Acceptability ◽  
End Products ◽  
Melting Properties ◽  
Marker Compounds ◽  
Tempering Process

AbstractIn this study, sugar-free dark chocolate was produced from isomalt and maltitol by βV seeding technique as an alternative to conventional tempering process. The effect of βV seed concentrations on the particle size distribution, textural, rheological and melting properties of the end products was studied, and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with βV seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 %, m/m). Conventional tempering process was performed by using temper machine (47–27–32 °C). Brightness, chroma, whiteness index and tetramethyl pyrazine content (as marker compounds of dark chocolate volatile compound) were not influenced by seeding technique compared to conventional tempering method. The water activity of the dark chocolate samples was substantially affected by βV seed level according to used bulk sweetener. However, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptability, sugar-free dark chocolates tempered by βv seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by βv crystals with desired quality characteristics similar to conventional samples. Results of this study showed that it is possible to produce sucrose-free dark chocolates by using βV seeds with desired quality similar to chocolate produced by using conventional tempering.

Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems

2009 ◽  
Vol 42 (1) ◽  
pp. 200-209 ◽  
Author(s):  
Emmanuel Ohene Afoakwa ◽  
Alistair Paterson ◽  
Mark Fowler ◽  
Joselio Vieira
Keyword(s):  
Dark Chocolate ◽  
Fat Crystallization ◽  
Melting Properties

Non-Fasting Factor VII Coagulant Activity (FVII:C) Increased by High-Fat Diet

1994 ◽  
Vol 71 (06) ◽  
pp. 755-758 ◽  
Author(s):  
E M Bladbjerg ◽  
P Marckmann ◽  
B Sandström ◽  
J Jespersen
Keyword(s):  
High Fat Diet ◽  
Fat Content ◽  
Factor Vii ◽  
Amidolytic Activity ◽  
High Fat ◽  
Low Fat Diet ◽  
Increased Risk ◽  
Coagulant Activity ◽  
High Fat Diets ◽  
Fat Diets

SummaryPreliminary observations have suggested that non-fasting factor VII coagulant activity (FVII:C) may be related to the dietary fat content. To confirm this, we performed a randomised cross-over study. Seventeen young volunteers were served 2 controlled isoenergetic diets differing in fat content (20% or 50% of energy). The 2 diets were served on 2 consecutive days. Blood samples were collected at 8.00 h, 16.30 h and 19.30 h, and analysed for triglycerides, FVII coagulant activity using human (FVII:C) or bovine thromboplastin (FVII:Bt), and FVII amidolytic activity (FVIPAm). The ratio FVII:Bt/FVII:Am (a measure of FVII activation) increased from fasting levels on both diets, but most markedly on the high-fat diet. In contrast, FVII: Am (a measure of FVII protein) tended to decrease from fasting levels on both diets. FVII:C rose from fasting levels on the high-fat diet, but not on the low-fat diet. The findings suggest that high-fat diets increase non-fasting FVII:C, and consequently may be associated with increased risk of thrombosis.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

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