A rheometer-based method to determine the crystal types of cocoa butter in white chocolate
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Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer Science and Business Media Deutschland GmbH
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
Understanding of cocoa butter crystallization mechanism throughout chocolate production is an important part to achieve the desired quality of chocolate. The alterations in the polymorphic composition of cocoa butter have a significant effect on the crystal stability and the tendency of the crystal to transition into other forms. In this study, rheological analysis by temperature scanning test used to evaluate characteristic gelling and melting properties, was applied to white chocolate samples which were melted at different temperatures (37 °C, 50 °C) and solidified at different storage conditions (25 °C, 4 °C, ? 18 °C) as well as to solid white chocolate samples (control) which have not been melted at all. The goal was to determine the chocolate melting temperature by identifying the starting point (onset) of the descent of the prob gap as a result of the deterioration of solid phase of chocolate samples in the rheometer. The crystals contained in the solid white chocolate were not determined using any rheological method so far. However, in this study, the crystal types composing the main body of the three white chocolate samples were determined by rheometer. Consequently, the effect of melting and resolidifying of white chocolate on the possible cocoa butter crystal types throughout the storing process has been observed. Further evaluation has been made on the fatty acid profile of chocolate to detect whether the variations in crystal types is originating from fatty acid composition or not. It was found that palmitic acid, stearic acid and oleic acid are the dominating acids in white chocolate and there is no statistically significant difference between fatty acid compositions (p > 0.05). © 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.
Açıklama
Anahtar Kelimeler
Cocoa butter, Crystal forms, Polymorphic form, Rheometer-based method, White chocolate, Cocoa, Crystals, Deterioration, Melting, Rheometers, Cocoa butter, Crystal forms, Crystal stability, Crystal types, Crystallization mechanisms, Fatty acid composition, Polymorphic composition, Polymorphic forms, Rheometer-based method, White chocolate, Palmitic acid
Kaynak
European Food Research and Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
