Effects of different emulsifiers and refining time on rheological and textural characteristics of compound chocolate.

The purpose of this study was to investigate the possibility of producing reduced fat dark compound chocolate in the ball mill refiner and using some selected emulsifiers. The effects of selected emulsifiers including lecithin, Polyglycerol polyricinoleate (PGPR) and citrem in two levels and two refining times on the characteristics such as moisture, particle size, hardness and rheological properties of the samples was examined. Data analysis revealed that the Casson model was appropriate to describe the rheological behavior of the samples containing lecithin and citrem; however, Power law model was appropriate for the samples containing PGPR. The results showed that citrem is the most effective emulsifier to reduce hardness and rheological parameters such as apparent viscosity; casson viscosity and casson yield value and using citrem as a part of formulation in the production of reduced fat dark compound chocolate can solve many technological problems

STUDY OF THE STABILITY OF FOAM AND VISCOELASTIC PROPERTIES OF MARSHMALLOW WITHOUT GELATIN

Marshmallow is a special kind of chewing souffle, prepared on the basis of sugar and gelatin, belongs to popular confectionery products. The study aims at developing a marshmallow technology with the replacement of gelatin (taking into account religious and ethnic restrictions in human nutrition) with various non-starch polysaccharides. Taking into account the data on the synergism of polysaccharides, some pairs of non-starch polysaccharides (xanthan gum, guar gum and locust bean gum) with the total concentration of 1-2%, based on which eight marshmallow samples had been produced, were experimentally selected. The organoleptic quality of these samples was estimated using the subjective estimation of shape retention, elasticity, and an increase in volume. The marshmallow texture indicators were analyzed using a tool-software complex "TA.XT plus Texture Analyzer". The shelf life was estimated by measuring the moisture content and water activity using a water activity analyzer "HygroPalmAw" (Rotronic, Switzerland), which is equipped with a dielectric moisture sensor. The study of the moisture content and water activity of eight selected samples with different concentrations of xanthan gum and vegetable gums allows to refer the corresponding samples to a class of products with a mid moisture content. Based on the study, the organoleptically acceptable and economically viable marshmallow samples were selected, each of which successfully reproduces the main attributes of the well-proven and widely consumed traditional marshmallow

A natural source of saponin : comprehensive study on interfacial properties of Chubak (Acanthophyllum Glandulosum) root extract and related saponins

Chubak (Acanthophyllum Caryophyllaceae) is a shrubby plant with saponin-rich roots. This feature makes this plant to a new source of natural surfactant. This article presents some basic information about the surface activity of Chubak root extract (CRE) and the corresponding purified saponin. The Calendasaponin B and Calendasaponin D were characterized in the purified saponin using Liquid Chromatography-Mass Spectrometry as the two main saponins. The dynamic surface tension and dilational surface visco-elasticity of CRE and the purified saponin were studied using a profile analysis tensiometer. The equilibrium surface tensions of CRE and the purified saponin in the concentration range up to the CMC show that the used purification method is not efficient to separate the complete saponin content of CRE. The surface activity of CRE started at 0.005 g/l, while the minimum saponin concentration for a first visible surface tension decrease was 0.0012 g/l. The uniform trend in surface dilational elasticity and viscosity of CRE and the purified saponin is the evidence for the similarity of dominant surface-active compounds in both samples. Comparing the short time surface tension of oscillating and steady drops showed the impact of adsorption layer oscillations on the surface tension variations

Hybrid Gel as a Substitute for Hard Fats in Confectionery

The World Health Organization recommends reducing the intake of saturated fatty acids. However, a direct replacement of solid fats with liquid oils affects the technological and consumer properties of food. The research objective was to develop a hybrid gel with a dense structure based on oleogel and hydrogel to replace saturated fats in semi-finished confectionery products. The study featured samples of oleogel from sunflower oil and beeswax at a concentration of 10, 15, and 20% and hybrid gels prepared by mixing the oleogel with a 2% aqueous solution of sodium alginate at ratios of 99:1, 95:5, and 90:10. The samples were tested for strength, adhesive power, viscosity index, consistency, and Young modulus using a TA-XT Plus texture analyzer (Stable Micro Systems Ltd., UK). The water activity was studied using a water activity analyzer LabMaster (Novasina, Lab Master, Switzerland). The oleogel samples with wax concentrations of 20 and 15% demonstrated good adhesive strength. The best hybrid gel was the oleogel with 20% wax at the ratio of 95:5 to hydrogel. This ratio resulted in a considerable gel strength (≤ 408.222) while maintaining a dense and uniform texture (Young modulus ≤ 17.05) for a long time. The oleogels had low moisture content (Aw = 0.6 ± 0). The shelf life at 4–10°C was 6 months. The samples had good sensory properties, i.e., clear taste and smell, strong uniform structure and consistency, etc. The paper introduces a formulation for a semi-finished confectionery product with a hybrid gel instead of 30% cocoa butter substitute. Hybrid gels can be recommended as a substitute for cocoa butter or confectionery fats to reduce the amount of saturated and trans fatty acids. Such a replacement improves the consumer properties of semi-finished and finished products

Investigation of process parameters and albumin concentration as foaming agent on quality of marshmallow dough: production simulation with rheometer

This study aimed to investigate the structural and microstructural changes which were effective on marshmallow dough properties at various albumin percentages (0.1, 0.3, 0.5, 0.7, and 0.9%) and whipping speeds (250, 500, 750, and 1000 rpm) simulated with a rheometer and three levels of a lab-scale mixer at different processing times. In the model (rheometer) system, the most suitable whipping speed was selected as 750 rpm, since the maximum viscosity at the shortest time was achieved. In both systems, adding albumin created higher viscosity and smaller bubble size. Generally, the bubble size decreased during the whipping process. In the real system, the bubble size was larger than the model system, which could be due to intensive beats and more entrance of air. Increasing the network solidity with prolonged whipping caused the structure to break and disturb the big bubbles and decrease the quantity of the trapped air. © 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature