Physical characterization of the milk chocolate using whey powder

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/61989592:15310/22:73606424 RIV/61989100:27230/22:10249654

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Physical characterization of the milk chocolate using whey powder

Popis výsledku v původním jazyce

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&apos;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.

Název v anglickém jazyce

Physical characterization of the milk chocolate using whey powder

Popis výsledku anglicky

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&apos;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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2022

Kód důvěrnosti údajů

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

Název periodika

LWT- Food Science and Technology

ISSN

0023-6438

e-ISSN

1096-1127

Svazek periodika

154

Číslo periodika v rámci svazku

Jan 15

Stát vydavatele periodika

NL - Nizozemsko

Počet stran výsledku

9

Strana od-do

112669

Kód UT WoS článku

000714742500007

EID výsledku v databázi Scopus

2-s2.0-85117759133