Research Article
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Year 2021, Volume 2, Issue 1, 13 - 17, 31.03.2021

Abstract

References

  • Afoakwa, E.O., Paterson, A., & Fowler, M., (2007). Factors influencing rheological and textural qualities in chocolate - a review. Trends in Food Science & Technology, 18 (6), 290-298. doi:10.1016/j.tifs.2007.02.002
  • Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2008). Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87, 181–190. doi:10.1016/j.jfoodeng.2007.11.025
  • Afoakwa, E.O., Paterson, A., Fowler, M., & Vieira, J., (2009). Comparison of rheological models for determining dark chocolate viscosity. International Journal of Food Science & Technology, 44 (1), 162-167.doi: 10.1111/j.1365-2621.2008.01710.x
  • Aidoo, R.P., Afoakwa, E.O., & Dewettinck, K., (2014). Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics. Journal of Food Engineering, 126, 35-42. doi: doi.org/10.1016/j.jfoodeng.2013.10.036
  • Aidoo, R.P., Depypere, F., Afoakwa, E.O., & Dewettinck, K., (2013). Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends in Food Science & Technology, 32 (2), 84-96. doi: 10.1016/j.tifs.2013.05.008
  • Aryana, K. J., Resurreccion, A. V. A., Chinnan, M. S., & Beuchat, L. R. (2003). Functionality of palm oil as a stabilizer in peanut butter. Journal of Food Science, 68 (4), 1301‒1307. doi:10.1111/j.1365-2621.2003.tb09643.x
  • Aydemir, O., (2019). Utilization of different oils and fats in cocoa hazelnut cream production. Journal of Food Processing and Preservation, 43 (5), e13930. doi:10.1111/jfpp.13930
  • Aydemir, O., & Atalar, İ., (2019). Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development. Journal of Food Process Engineering, 42 (6), e13222. doi:10.1111/jfpe.13222
  • Di Monaco, R., Giancone, T., Cavella, S., & Masi, P. (2008). Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads. Journal of Texture Studies, 39, 460–479. doi:10.1111/j.1745-4603.2008.00154.x
  • Fernandes, V.A., Müller, A.J., & Sandoval, A.J., (2013). Thermal, structural and rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering, 116 (1), 97-108. doi:10.1016/j.jfoodeng.2012.12.002
  • Gills, L. A. & Resurreccion, A. V. A. (2000). Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation. Journal of Food Science, 65 (1), 173‒180. doi:10.1111/j.1365-2621.2000.tb15975.x
  • Glibowski, P., Zarzycki, P., & Krzepkowska, M., (2008). The Rheological and Instrumental Textural Properties of Selected Table Fats. International Journal of Food Properties, 11 (3), 678-686. doi:10.1080/10942910701622599
  • Glicerina, V., Balestra, F., Pinnavaia, G. G., Rosa, M. D., & Romani, S. (2013). Rheological characteristics of nut creams realized with different types and amounts of fats. Journal of Food Quality, 36, 342–350. doi:10.1111/jfq.12054
  • Hull, P. (2010). Glucose Syrups: Technology and Applications. Wiley & Blackwell, John Wiley & Sons, Ltd, Publication, United Kingdom.
  • Ozdemir, C., Dagdemir, E., Ozdemir, S., & Sagdıc, O., (2008). The Effects of using alternative sweeteners to sucrose on ice cream quality. Journal of Food Quality, 31, 415-428. doi:10.1111/j.1745-4557.2008.00209.x
  • Shakerardekani A., Karim, R., Ghazali, H. M., & Chin, N. L. (2013). Textural, rheological and sensory properties and oxidative stability of nut spreads‒a review. International Journal of Molecular Sciences, 14, 4223‒4241. doi:10.3390/ijms14024223

Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup

Year 2021, Volume 2, Issue 1, 13 - 17, 31.03.2021

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.

References

  • Afoakwa, E.O., Paterson, A., & Fowler, M., (2007). Factors influencing rheological and textural qualities in chocolate - a review. Trends in Food Science & Technology, 18 (6), 290-298. doi:10.1016/j.tifs.2007.02.002
  • Afoakwa, E. O., Paterson, A., Fowler, M., & Vieira, J. (2008). Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87, 181–190. doi:10.1016/j.jfoodeng.2007.11.025
  • Afoakwa, E.O., Paterson, A., Fowler, M., & Vieira, J., (2009). Comparison of rheological models for determining dark chocolate viscosity. International Journal of Food Science & Technology, 44 (1), 162-167.doi: 10.1111/j.1365-2621.2008.01710.x
  • Aidoo, R.P., Afoakwa, E.O., & Dewettinck, K., (2014). Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics. Journal of Food Engineering, 126, 35-42. doi: doi.org/10.1016/j.jfoodeng.2013.10.036
  • Aidoo, R.P., Depypere, F., Afoakwa, E.O., & Dewettinck, K., (2013). Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends in Food Science & Technology, 32 (2), 84-96. doi: 10.1016/j.tifs.2013.05.008
  • Aryana, K. J., Resurreccion, A. V. A., Chinnan, M. S., & Beuchat, L. R. (2003). Functionality of palm oil as a stabilizer in peanut butter. Journal of Food Science, 68 (4), 1301‒1307. doi:10.1111/j.1365-2621.2003.tb09643.x
  • Aydemir, O., (2019). Utilization of different oils and fats in cocoa hazelnut cream production. Journal of Food Processing and Preservation, 43 (5), e13930. doi:10.1111/jfpp.13930
  • Aydemir, O., & Atalar, İ., (2019). Functionality of chestnut and fat/oil contents in cocoa chestnut cream production—A new product development. Journal of Food Process Engineering, 42 (6), e13222. doi:10.1111/jfpe.13222
  • Di Monaco, R., Giancone, T., Cavella, S., & Masi, P. (2008). Predicting texture attributes from microstructural, rheological and thermal properties of hazelnut spreads. Journal of Texture Studies, 39, 460–479. doi:10.1111/j.1745-4603.2008.00154.x
  • Fernandes, V.A., Müller, A.J., & Sandoval, A.J., (2013). Thermal, structural and rheological characteristics of dark chocolate with different compositions. Journal of Food Engineering, 116 (1), 97-108. doi:10.1016/j.jfoodeng.2012.12.002
  • Gills, L. A. & Resurreccion, A. V. A. (2000). Sensory and physical properties of peanut butter treated with palm oil and hydrogenated vegetable oil to prevent oil separation. Journal of Food Science, 65 (1), 173‒180. doi:10.1111/j.1365-2621.2000.tb15975.x
  • Glibowski, P., Zarzycki, P., & Krzepkowska, M., (2008). The Rheological and Instrumental Textural Properties of Selected Table Fats. International Journal of Food Properties, 11 (3), 678-686. doi:10.1080/10942910701622599
  • Glicerina, V., Balestra, F., Pinnavaia, G. G., Rosa, M. D., & Romani, S. (2013). Rheological characteristics of nut creams realized with different types and amounts of fats. Journal of Food Quality, 36, 342–350. doi:10.1111/jfq.12054
  • Hull, P. (2010). Glucose Syrups: Technology and Applications. Wiley & Blackwell, John Wiley & Sons, Ltd, Publication, United Kingdom.
  • Ozdemir, C., Dagdemir, E., Ozdemir, S., & Sagdıc, O., (2008). The Effects of using alternative sweeteners to sucrose on ice cream quality. Journal of Food Quality, 31, 415-428. doi:10.1111/j.1745-4557.2008.00209.x
  • Shakerardekani A., Karim, R., Ghazali, H. M., & Chin, N. L. (2013). Textural, rheological and sensory properties and oxidative stability of nut spreads‒a review. International Journal of Molecular Sciences, 14, 4223‒4241. doi:10.3390/ijms14024223

Details

Primary Language English
Subjects Food Science and Technology
Journal Section Research Articles
Authors

Oğuz AYDEMİR (Primary Author)
CANKIRI KARATEKIN UNIVERSITY
0000-0003-0538-2311
Türkiye


Ayşegül BEŞİR This is me
ONDOKUZ MAYIS UNIVERSITY
0000-0002-6442-6807
Türkiye


Hanad MOHAMED ADEN This is me
CANKIRI KARATEKIN UNIVERSITY
0000-0002-0655-0308
Türkiye

Thanks The authors would like to thank Dr. Furkan Türker Sarıcaoğlu for his help in performing rheological analysis.
Publication Date March 31, 2021
Application Date February 4, 2021
Acceptance Date March 25, 2021
Published in Issue Year 2021, Volume 2, Issue 1

Cite

APA Aydemir, O. , Beşir, A. & Mohamed Aden, H. (2021). Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup . European Food Science and Engineering , 2 (1) , 13-17 . Retrieved from https://dergipark.org.tr/en/pub/efse/issue/60345/874439