The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream
| Autor: | Marijana Sakač, Aleksandra Torbica, Danica Zarić, Biljana Pajin, Jovana Petrović, Radovan Omorjan, Ivana Lončarević, David M. Lloyd |
|---|---|
| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
food.ingredient Rapeseed education Lecithin Crystallization rate 03 medical and health sciences Viscosity 0404 agricultural biotechnology food Rheology crystallization kinetics particle size distribution phospholipids Phospholipids 2. Zero hunger SOY LECITHIN 030109 nutrition & dietetics Chromatography Spreadable cocoa cream Chemistry 04 agricultural and veterinary sciences Crystallization kinetics Particle size distribution 040401 food science Sunflower Sunflower lecithin rheology spreadable cocoa cream Food Science |
| Zdroj: | Journal of Food Engineering |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2015.10.001 |
| Popis: | peer-reviewed 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. This research has been supported by the Ministry of Science and Technological Development of the Republic of Serbia (Project no. 31014). |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect