Coppin, Stephanie

Dewettinck, Koen

Hinneh, Michael

Tran, Diem Phuong

Tran, Dung Nhan

Van de Walle, Davy

English

Ghent University Academic Bibliography

MICROSTRUCTURAL DESIGN OF FRUIT FILLED PRALINES FOR THE TROPICS Phuong Diem Tran*12, Davy Van de Walle1, Stephanie Coppin1, Michael Hinneh1, Dung Nhan Tran2, Koen Dewettinck11 Ghent University, Belgium; 2 Can Tho University, Viet NamDifferent microstructural strategies are developed to increase the thermal stabilityof chocolate and fruit fillings.In this study, the heat resistance of dark chocolate was tuned by optimisation ofthe particle size distribution (PSD) and fat content (32% versus 34%). Next, theincorporation of mango fats, more particularly Vietnamese mango fat (VMF) andthe stearin fraction of Indian mango fat (IMF), was applied.The heat resistance of the gelled fruit filling was tackled by increasing the gelatinconcentration.The final aim was to apply a combination strategy for the development of fruitfilled pralines withstanding tropical condition.2. Incorporation of mango fats to increase heat resistance of chocolateVMF can be used as a CBI without preceding fractionation, in contrast to IMF.It was shown that the heat resistance of chocolate for praline applications canbe tuned by the particle size distribution, fat content and the incorporation ofSOS-rich fats. The gelatin concentration can be steered for the development ofgelled fruit fillings for the tropics. Moreover, moisture migration from the fillingto the chocolate will results in an even higher thermal stability of the pralines.ConclusionsDepartment of Food Safety and Food Quality -Laboratory of Food Technology and Engineering (FTE)Contact person: Phuong Diem TranCoupure Links 653, B-9000 Gent, Belgium. Tel: +32-(0)9 264 61 98 / +32 (0) 486740329http://www.fte.ugent.be/ DiemPhuong.Tran@UGent.be3,03,54,04,55,05,52,0 2,2 2,4 2,6 2,8 3,0Force (N)Specific surface area per volume (m2/m3)32% fat 34% fat3. Tuning the heat resistance of gelled orange fruit filling @ 30oC4. Moisture migration test @ 30oC2224262830323436380 10 20 30 40 50 60 70 80 90 100Temperature (°C)VMF (%)60%50%40%30%20%10%5%2224262830323436380 10 20 30 40 50 60 70 80 90 100Temperature (°C)IMF stearin (%)1101001000100000 60 120 180 240|G*|(Pa)Time (min)Fruit filling 1,5% gelatinFruit filling 2,0% gelatinFruit filling 2,5% gelatinFruit filling 3,0% gelatin0102030405060700 60 120 180 240δ (degree)Time (min)11010010000,01 0,1 1 10G' (Pa)G'' (Pa)Frequency  (Hz) The triglyceride analysis using HPLC-ELSD revealed that VMF and IMF stearin exhibit a higher SOS content at the expense of POS and POP compared to CB. Following the isosolid diagrams, CB/ CB IMF stearin and CB/VMF mixtures are highly compatible.Figure 2: Triglyceride profile of CB, VMF and IMF stearinFigure 3: Isosolid diagram of CB/IMF stearin and CB/VMFFigure 4: Heat resistance test of dark chocolate as affected by fat compositionFat release at high temperature can result in quality loss  due to the adhesion of the chocolate to the packaging.The incorporation of 30% VMF or IMF stearin clearly had a positive effect on the fat release at high temperature (34oC for 24 h).The gelatin gel was vitrified in liquid nitrogen, etched to reveal the detailed microstructure and visualized using  SEM.Increasing the gelatin concentration (1,5-2,0-2,5-3,0%) resulted in a more condensed network structure, which has implication for the gel strength of the fruit filling.Figure 5: Microstructure of gelatin gels using cryo-SEMFigure 6: Gelling curves of fruit fillings following cooling from 80oC to 11oC at a rate of 2oC/minFigure 7:  Frequency dependent behavior  (G’: thick; G’’: thin) of fruit fillings at 30oC0123456789week 0 week 1Moisture (%)CB/VMF 70/30CB/IMF stearin70/30The gel point (δ = 45o) of the fruit fillings decreased as the gelatin concentration increased. The complex modulus |G*|was positively correlated to concentration.Gelled orange fruit filling with gelatin concentrations of 2,5% and 3% showed a relative high stability at 30oC, and are applicable in fruit filled pralines for the tropics.During storage at 30oC, moisture migration from orange fruit filling to chocolate resulted in an even higher heat resistance of  chocolate due to formation of a secondary sugar network.Harness of dark chocolate bars was measured by penetration using a needle.It was observed that adjusting the refiner settings can increase chocolate hardness, in contrast to a decrease in fat content from 34% to 32%.1. Impact of PSD/fat content on chocolate hardness at 30oCIntroductionFigure 1: Chocolate hardness  as affected by PSD and fat contentFigure 8:  Moisture migration from fruit filling to chocolate  at 30oC0,00,20,40,60,81,01,21,4CB CB/VMF 70/30 CB/IMFstearin70/30Fat release (g fat/100g chocolate)

Microstructural design of fruit filled pralines for the tropics

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Microstructural design of fruit filled pralines for the tropics

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