Dynamics of carob flour contents and palm stearin/palm olein ratios in cocoa carob cream production‒a new product development
Küçük Resim Yok
Tarih
2021
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley and Sons Inc
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
A new cocoa carob cream was developed and textural, rheological, and sensorial characteristics of the product were investigated. Three different carob flour (7.5%, 10%, and 12.5%) and palm stearin/palm olein mixture ratios (3.5/96.5%, 5/95%, and 6.5/93.5%) were used in laboratory-scale model manufacturing. The accelerated oil separation (AOS), water activity, spreadability and stickiness values in cocoa carob creams ranged from 6.27% to 12.80%, 0.274 to 0.309, 113 to 1,122 gs, −77.5 to −436 gs, respectively. As the palm stearin content increased and palm olein content decreased, spreadability, stickiness, apparent viscosity, yield stress K′, K″, G′, G″, Aα values increased, however, AOS, Casson plastic viscosity and n′ and n″ values decreased. The palm oil mixture ratio had more effect on the characteristics of the cocoa carob cream than carob flour content. It is concluded that the most preferred cocoa carob cream by panelists has 10% carob flour and 5/95% palm stearin/palm olein ratio. Novelty impact statement: Cocoa carob cream has been developed as a new product. Cocoa carob creams were acceptable by panelists based on sensory evaluation. Ten percent carob flour and 5/95% palm stearin/palm olein ratio provided the best textural, rheological, and sensory results in the production of cocoa carob cream.
Açıklama
Anahtar Kelimeler
Kaynak
Journal of Food Processing and Preservation
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
45
Sayı
9
