396 research outputs found

    Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute

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    Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin. However as an alternative monodiacylglycerol (MDAG) can be used. MDAG can be synthesized from vegetableoil such as palm oil and its fraction. This research was conducted to study the effect of palm MDAG and variation of its concentration on quality of chocolate. The palm MDAG used was palm kernel oil MDAG (MDAG PKO), palm oleinMDAG (MDAG POL), palm stearin MDAG (MDAG PS) at the concentration between 0.3 to 0.9%. Results of the study showed that chocolate which usedpalm MDAG did not cause blooming. Increase of MDAG concentration tended to increase fat content but the reverse result was observed in the case of lecithin.The melting point of chocolate tended to increase with increasing concentration of MDAG POL and MDAG PS but the reverse result was observed in lecithin,meanwhile for MDAG PKO similar result was observed. The protein content of chocolate tended to decrease with increasing MDAG concentration but thereverseresult was observed in lecithin. Viscosity of chocolate with lecithin, MDAG PKO and MDAG POL decreased in accordance with increasing concentration,meanwhile in MDAG PS at the concentration of 0.3% in the beginning viscosity decreasedbut later on increased with increasing concentration. The use of emulsifierat the concentration of 0.3–0.9% did not have significant effect on fat content, melting point of fat and protein content, but it had significant effect on viscosity.Results of organoleptic testing showed that the use of palm MDAG have not significant effect on texture, taste, and appearance of chocolate. Types and concentrations of palm MDAG which were highly accepted by the panelist there wereMDAG PS and MDAG PKO with concentration 0.3% and 0.5%, respectively

    Phenotypic diversity and distinctiveness of the Belltall garlic landrace

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    Among the Mediterranean horticultural landraces, garlic is one of the crops most threatened by genetic erosion. Due to its sexual sterility and to the incidence of seed-borne diseases, historical varieties have been widely replaced by commercial cultivars. In Catalonia, despite the historical relevance of the crop, solely the Belltall garlic landrace is cultivated for commercial purposes. To assess the genotypic and phenotypic diversity within the Belltall garlic, we evaluated sixteen local accessions and five recognized traditional and modern varieties as controls. Genetic analysis with SSR and InDel markers showed low genetic diversity within the Belltall population, grouping modern and traditional varieties separately. Farmers and consumers were involved in the definition of the landrace ideotype and classified the materials by means of projective mapping. Scant phenotypic diversity was found within the Belltall landrace, which is characterized by its color profile and the small size of bulb and cloves. The Belltall landrace grown outside its area of origin lost the distinctive quality signals that differentiate the landrace from the commercial cultivars (clove appearance), indicating that the high quality of the landrace is under genotype-by-environment effects (i.e. local adaptation). Moreover, the size of the Belltall sowing clove had a strong effect on the harvested bulb size. Our research represents a case study for the description of the variability within garlic landraces and an approach to quantify the phenomenon of local adaptation that currently drives their conservation.This research was supported by the Ajuntament de Passanant i Belltall, the Diputació de Tarragona, the Catalan Government through the Pla de la Biodiversitat Cultivada (grant ARP152/21/000010), and the grant ACCIÓ -Eurecat (Project PRIV2020-PLANTOMICS)Postprint (published version

    Phenotypic diversity and distinctiveness of the Belltall garlic landrace

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    Among the Mediterranean horticultural landraces, garlic is one of the crops most threatened by genetic erosion. Due to its sexual sterility and to the incidence of seed-borne diseases, historical varieties have been widely replaced by commercial cultivars. In Catalonia, despite the historical relevance of the crop, solely the Belltall garlic landrace is cultivated for commercial purposes. To assess the genotypic and phenotypic diversity within the Belltall garlic, we evaluated sixteen local accessions and five recognized traditional and modern varieties as controls. Genetic analysis with SSR and InDel markers showed low genetic diversity within the Belltall population, grouping modern and traditional varieties separately. Farmers and consumers were involved in the definition of the landrace ideotype and classified the materials by means of projective mapping. Scant phenotypic diversity was found within the Belltall landrace, which is characterized by its color profile and the small size of bulb and cloves. The Belltall landrace grown outside its area of origin lost the distinctive quality signals that differentiate the landrace from the commercial cultivars (clove appearance), indicating that the high quality of the landrace is under genotype-by-environment effects (i.e. local adaptation). Moreover, the size of the Belltall sowing clove had a strong effect on the harvested bulb size. Our research represents a case study for the description of the variability within garlic landraces and an approach to quantify the phenomenon of local adaptation that currently drives their conservation.info:eu-repo/semantics/publishedVersio

    Chocolate Spread Emulsion: Effects of Varying Oil Types on Physico-chemical Properties, Sensory Qualities and Storage Stability

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    Chocolate spread emulsion is an alternative product to the conventional dry-based chocolate spreads. The main objective of this study was to evaluate the use of three potential oils; palm olein, olive oil and corn oil, in the production of chocolate spread emulsions. The palm olein chocolate spread was the easiest to spread compared to the olive oil and corn oil chocolate spread emulsions. The melting point of the commercial spread was higher than the emulsion samples, but the sensory scores of the samples were comparable to the commercial spread. The proximate analyses of the samples with different oil types gave no significant difference in the values of moisture, ash, protein, fat, fibre and carbohydrate. Further study on the storage stability of all samples for 28 days at 28 and 10 °C revealed that the firmness of the spread emulsions generally decreased by week, while the water activity (aw) values decreased during the storage at 28 °C and increased at 10 °C. There was no oil separation and microbial growth observed on the chocolate spread samples throughout the storage period at both temperatures

    REFORMULATING TORTILLAS WITH ZERO-TRANS CRYSTALLIZED VEGETABLE FAT PRODUCED FROM PALM STEARIN AND HIGH OLEIC SAFFLOWER OIL BLEND

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    The effects of zero-trans crystallized vegetable fatproduced from palm stearin and high oleic safflower oil (PS/HOSO, 65:35) blend on the texture and sensory properties of wheat flour tortillas (WFT) were studied. WFT were prepared with a (PS/HOSO, 65:35) crystallized blend, instant flour (hydrogenated commercial shortening/emulsifier blend) and hydrogenated commercial shortening (HCS). Firmness, rollability, and moisture loss were measured at different storage times (2, 24, 48, and 72 h). The blend (PS/HOSO, 65:35) had high proportion of palmitic (49.03%) and oleic acids (36.78%), without trans fatty acids (TFA), with the presence of the polymorphic form β. Tortillas manufacturing with (PS/ HOSO, 65:35) blend showed lower firmness values than tortillas elaborated with instant flour, and HCS. The blend (PS/ HOSO, 65:35) affected positively the quality of tortilla and sensory properties; showed this zero trans crystallized fat can be a potential alternative to HCS to reduce trans fats in cereal-based foods

    Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days

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    In this work sensory characteristics (appearance – color, brilliance, shape and surface; texture – structure, break, firmness and chewiness; aroma – odor and taste) of dietary chocolates of different compositions were evaluated, in parallel with color parameter measurements. Color was determined instrumentally on the top and bottom surfaces, using a “MINOLTA” Chroma meter CR 400 thristimulus colorimeter. Sensory evaluation was performed by a group of experienced panelists immediately after the production (0 – 30 days), and then after 90, 180, 270 and 360 days of storage under ambient conditions (t = 18 – 20°C). Results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD – test. It was concluded that the storage time up to one year had statistically highly significant (p < 0.01) effects on the sensory attributes of chocolate, as well as on instrumentally measured color parameters

    Deep carbon cycle through five reactions

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    What are the key reactions driving the global carbon cycle in Earth, the only known habitable planet in the solar system? And how do chemical reactions govern the transformation and movement of carbon? The special collection “Earth in five reactions - A deep carbon perspective” features review articles synthesizing knowledge and findings on the role of carbon- related reactions in Earth's dynamics and evolution. These integrative studies identify gaps in our current understanding and establish new frontiers to motivate and guide future research in deep carbon science. The collection also includes original experimental and theoretical investigations of carbon-bearing phases and the impact of chemical and polymorphic reactions on Earth's deep carbon cycle.Sloan Foundatio

    Industrial manufacture of sugar-free chocolates: applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

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    Chocolate is dense suspension of solid particles comprising 60-70% sugar and non-fat cocoa solids. Until recently, it was rarely produced as a sugar-free product due to the multi-functional properties of sweetness, bulkiness and textural characteristics that sugar offers to products. Today's consumers are concerned about the high sugar levels, calories and cariogenicity effects in confectionery products, hence increasing popularity of 'light' and 'sugar-free' products. Development of sugar-free chocolates is most challenging since all sugar needs to be replaced. In-depth understanding of the applicability of alternative sweeteners and carbohydrate polymers as ingredients in sugar-free chocolate manufacture would therefore have significant industrial applications
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