Physicochemical properties of chocolate spread with hazelnut cake: Comparative study and optimization
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Dosyalar
Tarih
2021
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The purpose of the current study was to evaluate the impact of hazelnut cake as a partial replacer for sugar, milk and whey powders on the chocolate spread. A D-optimal mixture design was used to determine the effect of different mixtures of sugar, total milk originated powders (MOP), as milk powder and whey powder, and hazelnut cake (HC) on the physicochemical properties, as well as in vitro digestion of total phenolic compound before and after digestion and its bioaccessibility. Results were described by appropriate mathematical models defined by using best-fitting analysis. According to the results, the fitted models illustrated a desirable coefficient of determination (>= 81%). The optimization of the variables indicated that using 43.562% sugar, 7.186% MOP and 7.252% HC produced the optimum chocolate spread with the highest desirability (1.00) without unwanted variations in the quality properties. The HC as an industrial by-product could be used in chocolate spread to increase bioactive compounds and also to decrease product costs by decreasing the sugar, milk and whey powder of the final product.
Açıklama
Anahtar Kelimeler
Chocolate spread, Hazelnut cake, Optimization, Mixture design, Corylus-Avellana L., Particle-Size Distribution, Flow Properties, Protein, Meal, Fat, Stability, Diets, Fish
Kaynak
Lwt-Food Science and Technology
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
147
