Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product
Samo za registrovane korisnike
2016
Autori
Lončarević, IvanaPajin, Biljana
Sakac, Marijana
Zarić, Danica
Rakin, Marica
Petrović, Jovana
Torbica, Aleksandra
Članak u časopisu (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a con...fectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.
Ključne reči:
Crystallization / rapeseed and sesame oil / rheology / shelf life / spreadable cocoa creamIzvor:
Journal of Texture Studies, 2016, 47, 5, 432-442Izdavač:
- Wiley-Blackwell, Hoboken
Finansiranje / projekti:
- COST ActionEuropean Cooperation in Science and Technology (COST) [CM1402]
DOI: 10.1111/jtxs.12179
ISSN: 0022-4901
WoS: 000385410800006
Scopus: 2-s2.0-84963576912
Kolekcije
Institucija/grupa
Tehnološko-metalurški fakultetTY - JOUR AU - Lončarević, Ivana AU - Pajin, Biljana AU - Sakac, Marijana AU - Zarić, Danica AU - Rakin, Marica AU - Petrović, Jovana AU - Torbica, Aleksandra PY - 2016 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3354 AB - This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil. PB - Wiley-Blackwell, Hoboken T2 - Journal of Texture Studies T1 - Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product EP - 442 IS - 5 SP - 432 VL - 47 DO - 10.1111/jtxs.12179 ER -
@article{ author = "Lončarević, Ivana and Pajin, Biljana and Sakac, Marijana and Zarić, Danica and Rakin, Marica and Petrović, Jovana and Torbica, Aleksandra", year = "2016", abstract = "This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind. Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life. Practical ApplicationsSpreadable cocoa cream is a confectionery product having a high amount of sugar and fat. In recent decades, confectionary industry in Serbia has used hydrogenated fats in spreadable cocoa cream production and also refined sunflower oil, to improve spreadability of the final product. Today, the development of functional foods imposes the use of edible fats with no undesirable trans fatty acids, instead of those obtained by common hydrogenation process. As manufacture of cream product in the ball mill does not require high temperatures during its production, refined sunflower oil can also be substituted with less resistant unrefined oils with different distinctive flavor and health benefits, such as rapeseed and sesame oil.", publisher = "Wiley-Blackwell, Hoboken", journal = "Journal of Texture Studies", title = "Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product", pages = "442-432", number = "5", volume = "47", doi = "10.1111/jtxs.12179" }
Lončarević, I., Pajin, B., Sakac, M., Zarić, D., Rakin, M., Petrović, J.,& Torbica, A.. (2016). Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product. in Journal of Texture Studies Wiley-Blackwell, Hoboken., 47(5), 432-442. https://doi.org/10.1111/jtxs.12179
Lončarević I, Pajin B, Sakac M, Zarić D, Rakin M, Petrović J, Torbica A. Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product. in Journal of Texture Studies. 2016;47(5):432-442. doi:10.1111/jtxs.12179 .
Lončarević, Ivana, Pajin, Biljana, Sakac, Marijana, Zarić, Danica, Rakin, Marica, Petrović, Jovana, Torbica, Aleksandra, "Influence of Rapeseed and Sesame Oil on Crystallization and Rheological Properties of Cocoa Cream Fat Phase and Quality of Final Product" in Journal of Texture Studies, 47, no. 5 (2016):432-442, https://doi.org/10.1111/jtxs.12179 . .