Effect of hydrocolloids on low-fat chocolate fillings

Detalhes bibliográficos
Autor(a) principal: Dias, João
Data de Publicação: 2015
Outros Autores: Alvarenga, Nuno, Sousa, Isabel
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/20.500.12207/5068
Resumo: The increase of diseases arising from nutritional misbehaviors in industrialized countries has caused a larger awareness for nutritional balanced products by the consumer and, consequently, by food industry. One of the challenges of industry is the quest for achieving low caloric products and keeping the same sensory properties. The aim of this work was to study the effect of different hydrocolloids in the filling of low caloric pralines, replacing creams by skimmed milk and lowering the chocolate content. Thirty-nine batches of low caloric fillings were prepared using six different hydrocolloids (carboxymethyl cellulose, xanthan gum, high methylesterified pectin, low methyl-esterified pectin, sodium alginate and iota-carrageenan), two different concentrations (0.5 and 1.0 % w/w) and three different chocolates (white, milk and dark). The rheological characterization concluded that all the low-fat fillings presented a shear-thickening behavior and both flow behavior and consistency index were correlated with hydrocolloid concentration and with the type of chocolate. The most thickening capacity for the low-fat filling was observed using alginate and iota-carrageenan. The effect of hydrocolloid on the digital image analysis presented different results, depending on the type of chocolate used in the matrix.
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spelling Effect of hydrocolloids on low-fat chocolate fillingsChocolatePralinesHidrocoloideReologiaChocolatHydrocolloidRheologyIndexação ISIThe increase of diseases arising from nutritional misbehaviors in industrialized countries has caused a larger awareness for nutritional balanced products by the consumer and, consequently, by food industry. One of the challenges of industry is the quest for achieving low caloric products and keeping the same sensory properties. The aim of this work was to study the effect of different hydrocolloids in the filling of low caloric pralines, replacing creams by skimmed milk and lowering the chocolate content. Thirty-nine batches of low caloric fillings were prepared using six different hydrocolloids (carboxymethyl cellulose, xanthan gum, high methylesterified pectin, low methyl-esterified pectin, sodium alginate and iota-carrageenan), two different concentrations (0.5 and 1.0 % w/w) and three different chocolates (white, milk and dark). The rheological characterization concluded that all the low-fat fillings presented a shear-thickening behavior and both flow behavior and consistency index were correlated with hydrocolloid concentration and with the type of chocolate. The most thickening capacity for the low-fat filling was observed using alginate and iota-carrageenan. The effect of hydrocolloid on the digital image analysis presented different results, depending on the type of chocolate used in the matrix.Springer2019-12-16T14:36:15Z2015-04-18T00:00:00Z2015-04-18T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/20.500.12207/5068eng0975-840210.1007/s13197-015-1841-0Dias, JoãoAlvarenga, NunoSousa, Isabelinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-06-23T07:46:57Zoai:repositorio.ipbeja.pt:20.500.12207/5068Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T14:58:44.325826Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of hydrocolloids on low-fat chocolate fillings
title Effect of hydrocolloids on low-fat chocolate fillings
spellingShingle Effect of hydrocolloids on low-fat chocolate fillings
Dias, João
Chocolate
Pralines
Hidrocoloide
Reologia
Chocolat
Hydrocolloid
Rheology
Indexação ISI
title_short Effect of hydrocolloids on low-fat chocolate fillings
title_full Effect of hydrocolloids on low-fat chocolate fillings
title_fullStr Effect of hydrocolloids on low-fat chocolate fillings
title_full_unstemmed Effect of hydrocolloids on low-fat chocolate fillings
title_sort Effect of hydrocolloids on low-fat chocolate fillings
author Dias, João
author_facet Dias, João
Alvarenga, Nuno
Sousa, Isabel
author_role author
author2 Alvarenga, Nuno
Sousa, Isabel
author2_role author
author
dc.contributor.author.fl_str_mv Dias, João
Alvarenga, Nuno
Sousa, Isabel
dc.subject.por.fl_str_mv Chocolate
Pralines
Hidrocoloide
Reologia
Chocolat
Hydrocolloid
Rheology
Indexação ISI
topic Chocolate
Pralines
Hidrocoloide
Reologia
Chocolat
Hydrocolloid
Rheology
Indexação ISI
description The increase of diseases arising from nutritional misbehaviors in industrialized countries has caused a larger awareness for nutritional balanced products by the consumer and, consequently, by food industry. One of the challenges of industry is the quest for achieving low caloric products and keeping the same sensory properties. The aim of this work was to study the effect of different hydrocolloids in the filling of low caloric pralines, replacing creams by skimmed milk and lowering the chocolate content. Thirty-nine batches of low caloric fillings were prepared using six different hydrocolloids (carboxymethyl cellulose, xanthan gum, high methylesterified pectin, low methyl-esterified pectin, sodium alginate and iota-carrageenan), two different concentrations (0.5 and 1.0 % w/w) and three different chocolates (white, milk and dark). The rheological characterization concluded that all the low-fat fillings presented a shear-thickening behavior and both flow behavior and consistency index were correlated with hydrocolloid concentration and with the type of chocolate. The most thickening capacity for the low-fat filling was observed using alginate and iota-carrageenan. The effect of hydrocolloid on the digital image analysis presented different results, depending on the type of chocolate used in the matrix.
publishDate 2015
dc.date.none.fl_str_mv 2015-04-18T00:00:00Z
2015-04-18T00:00:00Z
2019-12-16T14:36:15Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/20.500.12207/5068
url http://hdl.handle.net/20.500.12207/5068
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 0975-8402
10.1007/s13197-015-1841-0
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dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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