Abstract
Spreads are confectionery products based on sugar, vegetable fat, cocoa powder, milk powder and other ingredients. Basic properties of these products are good spreadability in wide temperature range (from ambience to fridge temperature), rich creamy chocolate taste, and homogenous smooth structure without oil phase migration. Undesirable attribute of these products is their relatively high energy value (2300 kJ/100 g). In recent years, cocoa cream products with reduced energy values have become very popular among consumers and today they are present in the assortment of many confectionery manufacturers. One way to produce spreads with reduced energy value is the replacement of sugar (sucrose) with adequate sweetener. Maltitol is a low-energy poliol capable to qualitatively and quantitatively replace sucrose. Cocoa spreads with maltitol and with the combination of maltitol and sucrose (produced at different temperatures and mixer rotation speeds) have similar texture and rheological properties compared to the spreads with sucrose. The spreads with maltitol have about 15% lower energy value in comparison to the same product with sucrose.
Highlights
Jedan od načina proizvodnje mazivih krem proizvoda redukovane energetske vrednosti jeste zamena šećera adekvatnim zaslađivačem
Posmatrajući vrednosti čvrstoće i rada smicanja za uzorke krem proizvoda sa 100% saharoze i 100% maltitola, uočljiv je jače izražen uticaj brzine obrtanja mešača u odnosu na uticaj temperature na oba navedena parametra
Najveće promene vrednosti čvrstoće i rada smicanja, kao posledice povećanja temperature proizvodnje na 40 °C, pokazuju uzorci krem proizvoda sa saharozom proizvedeni pri maksimalnoj brzini mlevenja, dok su za uzorke krem proizvoda sa maltitolom te promene uočene pri brzini obrtanja mešača od 40 obrt/min
Summary
Izvod Kakao krem proizvodi su konditorski namazi proizvedeni na bazi šećera, biljne masti, kakao praha, lešnika i mleka u prahu. Poslednjih godina mazivi krem proizvodi redukovane energetske vrednosti postali su veoma omiljeni među potrošačima i proizvođačima. Jedan od načina proizvodnje mazivih krem proizvoda redukovane energetske vrednosti jeste zamena šećera (saharoze) adekvatnim zaslađivačem. Mazive krem proizvode sa maltitolom, kao i sa kombinacijom maltitola i saharoze, proizvedenih pri različitim temperaturnim parametrima i brzinama obrtanja mešača kugličnog mlina, karakterišu teksturalne i reološke osobine gotovo identične osobinama mazivih kremova sa saharozom. Mazivi krem proizvodi sa maltitolom imaju za oko 15% nižu energetsku vrednost u odnosu na isti proizvod sa saharozom. Ključne reči: mazivi krem proizvodi, maltitol, saharoza, brzina obtanja mešača, senzorne osobine
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