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https://open.uns.ac.rs/handle/123456789/5864
Title: | The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream | Authors: | Lončarević, Ivana Pajin, Biljana Petrović, Jovana Zarić, Danica Sakač, Marijana Torbica, Aleksandra Lloyd, David Omorjan, Radovan |
Issue Date: | 1-Feb-2016 | Publisher: | Elsevier | Journal: | Journal of Food Engineering | Abstract: | © 2015 Elsevier Ltd. 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. | URI: | https://open.uns.ac.rs/handle/123456789/5864 | ISSN: | 02608774 | DOI: | 10.1016/j.jfoodeng.2015.10.001 |
Appears in Collections: | FINS Publikacije/Publications TF Publikacije/Publications |
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