Physical characterization of the milk chocolate using whey powder
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F22%3A63531858" target="_blank" >RIV/70883521:28110/22:63531858 - isvavai.cz</a>
Alternative codes found
RIV/61989592:15310/22:73606424 RIV/61989100:27230/22:10249654
Result on the web
<a href="https://www.sciencedirect.com/science/article/pii/S0023643821018223" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0023643821018223</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1016/j.lwt.2021.112669" target="_blank" >10.1016/j.lwt.2021.112669</a>
Alternative languages
Result language
angličtina
Original language name
Physical characterization of the milk chocolate using whey powder
Original language description
In this study it was found that the complex microstructure of chocolate was modified by the addition of whey into original milk chocolate. A decreasing particle size diameter of the dispersed cocoa fat particles with increasing whey content followed by dynamic light scattering measurements was confirmed. Changes of the chocolate fat crystallinity through disrupting the highly ordered cocoa fat dense crystal aggregates to the less developed ones deformed by the inclusion of whey particles into the complex chocolate mass were simultaneously confirmed. These morphology changes affected the thermal and rheological behaviour of the studied samples by decreasing the melting peak temperature as well as Casson's plastic viscosity with increasing whey content. Furthermore, a gradual decrease of the hardness, thus reflecting the plasticising effect of the whey particles on the complex crystalline structure of the chocolate, was observed. The latter fact was also confirmed by the decreased acoustic emissions during chocolate breakage, thus indicating the change of the fracture process from brittle to more ductile.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21101 - Food and beverages
Result continuities
Project
—
Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
LWT- Food Science and Technology
ISSN
0023-6438
e-ISSN
1096-1127
Volume of the periodical
154
Issue of the periodical within the volume
Jan 15
Country of publishing house
NL - THE KINGDOM OF THE NETHERLANDS
Number of pages
9
Pages from-to
112669
UT code for WoS article
000714742500007
EID of the result in the Scopus database
2-s2.0-85117759133