Effect of technological processing and recipe formulation on the physico-chemical properties of ganaches and chocolate pralines

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61989592%3A15310%2F24%3A73625013" target="_blank" >RIV/61989592:15310/24:73625013 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/70883521:28110/24:63576258

Výsledek na webu

<a href="https://www.sciencedirect.com/science/article/pii/S0260877424001900" target="_blank" >https://www.sciencedirect.com/science/article/pii/S0260877424001900</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.jfoodeng.2024.112124" target="_blank" >10.1016/j.jfoodeng.2024.112124</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Effect of technological processing and recipe formulation on the physico-chemical properties of ganaches and chocolate pralines

Popis výsledku v původním jazyce

This study investigates the impact of structural modifications of chocolate ganaches by changes in technological processing and by addition of emulsifier, milk fat, milk protein, and guar gum. Ganaches were evaluated by textural analysis, differential scanning calorimetry, frequency sweep rheology, and optical microscopy. Chocolate pralines were manufactured from studied ganaches, followed by sensory and microbial tests for consumer acceptability and shelf-life stability, respectively. Ganache subjected to a 3-min emulsification process exhibited optimal properties and was sensorially rated as the most preferred. Notably, neither the emulsifier application nor extended 6-min emulsification had significant effect on the measured properties. The addition of milk proteins and guar gum resulted in a firm and complex water-binding structure, confirmed by higher viscoelasticity and lower water activity, and resulted in a better shelf-life stability. The preparation process minimally affected melting profiles measured by DSC, however, sample with guar gum exhibited a slight shift to higher temperatures.

Název v anglickém jazyce

Effect of technological processing and recipe formulation on the physico-chemical properties of ganaches and chocolate pralines

Popis výsledku anglicky

This study investigates the impact of structural modifications of chocolate ganaches by changes in technological processing and by addition of emulsifier, milk fat, milk protein, and guar gum. Ganaches were evaluated by textural analysis, differential scanning calorimetry, frequency sweep rheology, and optical microscopy. Chocolate pralines were manufactured from studied ganaches, followed by sensory and microbial tests for consumer acceptability and shelf-life stability, respectively. Ganache subjected to a 3-min emulsification process exhibited optimal properties and was sensorially rated as the most preferred. Notably, neither the emulsifier application nor extended 6-min emulsification had significant effect on the measured properties. The addition of milk proteins and guar gum resulted in a firm and complex water-binding structure, confirmed by higher viscoelasticity and lower water activity, and resulted in a better shelf-life stability. The preparation process minimally affected melting profiles measured by DSC, however, sample with guar gum exhibited a slight shift to higher temperatures.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10403 - Physical chemistry

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF FOOD ENGINEERING

ISSN

0260-8774

e-ISSN

1873-5770

Svazek periodika

378

Číslo periodika v rámci svazku

OCT

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

8

Strana od-do

"112124-1"-"112124-8"

Kód UT WoS článku

001240546200001

EID výsledku v databázi Scopus

2-s2.0-85192229969