Abstract
Chocolate pralines are metastable systems in which oil migration, particularly at high storage temperatures, represents the main contributor to quality loss. In this study, two strategies were compared to retard this migration respect to a control sample (C); the use of a barrier consisting of cocoa butter high-melting (CB) and the use of an oleogel realized with beeswax and sunflower oil (CA). Samples were stored in thermal abuse conditions (28 °C) and subjected to: microstructural, rheological and ability to retain oil in the filling analysis and colorimetric evaluation. Microstructure highlighted the highest percentages of oil in CA samples filling during storage, respect to C and CB, as confirmed by oil release. According to fundamental rheological analysis, C and CB showed the highest filling yield stress values respect to CA, which showed a linear and homogenous trend. Dynamic rheological analysis underlined the presence of an increase in the elastic modulus during storage, suggesting matrix aggregation and gummy filling cream, which was lowest for CA, supporting the positive effect exhibited by this barrier. For empirical-imitative analysis, CA showed a more spreadable and creamy filling. Results revealed the ability of beeswax oleogels to improve quality attributes of pralines during storage, also at higher temperatures.
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