Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup
Abstract
Nut creams are very popular foods worldwide. The glucose syrup was used to substitute 2.5%, 5%, 10%, and 20% (w/w) of sugar to produce cocoa hazelnut creams. Chemical, textural and rheological analyzes in cocoa hazelnut cream samples were performed. Glucose syrups rate for accelerated oil separation and water activity was not statistically significant (P>0.05). Spreadability, stickiness, apparent viscosity, yield stress, storage and loss moduli increased with increased glucose syrups levels. Overall, glucose syrup in cocoa hazelnut cream production could be utilized to improve textural and rheological characteristics of final product.
Keywords
References
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