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The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream

Authorized Users Only
2016
Authors
Lončarević, Ivana
Pajin, Biljana
Petrović, Jovana
Zarić, Danica
Sakac, Marijana
Torbica, Aleksandra
Lloyd, David M.
Omorjan, Radovan
Article (Published version)
Metadata
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Abstract
The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min). Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-mi...n milling time.

Keywords:
Spreadable cocoa cream / Phospholipids / Crystallization kinetics / Rheology / Particle size distribution
Source:
Journal of Food Engineering, 2016, 171, 67-77
Publisher:
  • Elsevier Sci Ltd, Oxford
Funding / projects:
  • Development of the new functional confectionery products based on oil crops (RS-31014)

DOI: 10.1016/j.jfoodeng.2015.10.001

ISSN: 0260-8774

WoS: 000365376500009

Scopus: 2-s2.0-84946811262
[ Google Scholar ]
21
14
URI
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3404
Collections
  • Radovi istraživača (Inovacioni centar) / Researchers’ publications (Innovation Centre)
Institution/Community
Inovacioni centar
TY  - JOUR
AU  - Lončarević, Ivana
AU  - Pajin, Biljana
AU  - Petrović, Jovana
AU  - Zarić, Danica
AU  - Sakac, Marijana
AU  - Torbica, Aleksandra
AU  - Lloyd, David M.
AU  - Omorjan, Radovan
PY  - 2016
UR  - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/3404
AB  - The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min). Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-min milling time.
PB  - Elsevier Sci Ltd, Oxford
T2  - Journal of Food Engineering
T1  - The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream
EP  - 77
SP  - 67
VL  - 171
DO  - 10.1016/j.jfoodeng.2015.10.001
ER  - 
@article{
author = "Lončarević, Ivana and Pajin, Biljana and Petrović, Jovana and Zarić, Danica and Sakac, Marijana and Torbica, Aleksandra and Lloyd, David M. and Omorjan, Radovan",
year = "2016",
abstract = "The rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min). Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-min milling time.",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Journal of Food Engineering",
title = "The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream",
pages = "77-67",
volume = "171",
doi = "10.1016/j.jfoodeng.2015.10.001"
}
Lončarević, I., Pajin, B., Petrović, J., Zarić, D., Sakac, M., Torbica, A., Lloyd, D. M.,& Omorjan, R.. (2016). The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream. in Journal of Food Engineering
Elsevier Sci Ltd, Oxford., 171, 67-77.
https://doi.org/10.1016/j.jfoodeng.2015.10.001
Lončarević I, Pajin B, Petrović J, Zarić D, Sakac M, Torbica A, Lloyd DM, Omorjan R. The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream. in Journal of Food Engineering. 2016;171:67-77.
doi:10.1016/j.jfoodeng.2015.10.001 .
Lončarević, Ivana, Pajin, Biljana, Petrović, Jovana, Zarić, Danica, Sakac, Marijana, Torbica, Aleksandra, Lloyd, David M., Omorjan, Radovan, "The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream" in Journal of Food Engineering, 171 (2016):67-77,
https://doi.org/10.1016/j.jfoodeng.2015.10.001 . .

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