Chocolate Fillings Research Articles

Optimasi Pencampuran Minyak Nabati Bebas Lemak Trans untuk Cokelat Isian Menggunakan Software Design Expert 13

Restriction of trans fatty acids (TFA) in the diets due to their negative impacts on health has led to the development of various TFA-free products. Blending is one of the common methods used to obtain TFA-free fats. This study aimed to obtain optimum formula of TFA-free oil, designed by using Design Expert 13 mixture with a simplex-lattice design for chocolate filling application. There were four types of oils, namely palm oil (PO), palm olein (PL), palm kernel oil (PKO), and chemically interesterified palm oil (CIE). Analysis was performed on chemical and physical properties of the oil blends as well as the physical properties of chocolate filling made from the oil blends. Commercial partially hydrogenated oil (PHO) was used as a comparison. The results showed that two out of six oil blends were recommended by the software, and both conformed to the specifications of commercial PHO, namely E (blend of 48% CIE and 52% PL) and F (blend of 33% CIE, 21% PKO, 17% PL, and 29% PO). The induction period (IP) and crystallization rate of sample E and F are lower than PHO. All chocolate fillings showed good emulsion stability (oil released <0.1%). The texture of chocolate fillings F and E were softer than PHO. Principal component analysis and orthogonal partial least square-discriminant analysis graphs showed that all samples were located in different cluster, but sample F was closer to PHO compared to E. In conclusion, although the optimum blends obtained through the use of Design Expert had similar solid fat content to PHO, the chemical and physical characteristics of the oil blend and chocolate filling were significantly different from PHO. Therefore, there is a further need to evaluate the use of E or F blends to replace PHO.

Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage

The aim of this study was to evaluate the impact of high-pressure processing (HPP) on the long-term storage of chocolate fillings at room temperature, compared with conventional storage at lower temperatures. Dark chocolate fillings were treated at different pressure levels, holding times and stored at 20 °C for 12 months. Unprocessed batches were stored at 4 °C and at −12 °C. Moisture, water activity (aw), pH, colour, G′1Hz and indigenous microflora were measured at 2, 4, 6, 8, 10 and 12 months of storage. Results showed that 600 MPa/20 min processing was the most effective controlling mesophilic group, presenting 3.8 log cfu/g after 12 months of storage, and inactivating moulds and yeasts after HPP treatment. Colour was affected by storage, including a reduction in the L* parameter in all conditions to final values between 37.8 and 39.3, while the a* parameter increased during storage time at −12 °C and 4 °C to final values of around 12, and parameter b* decreased at storage temperature 20 °C to 5.3. Storage time affected the rheological behaviour of HPP-treated samples, increasing G′1Hz from the 2nd to 12th month of storage time to the final values between 1603 kPa and 2139 kPa. Moisture, aw and pH were not affected by HPP treatment nor storage time.

How macroscopic structure of 3D printed protein bars filled with chocolate influences instrumental and sensory texture

The aim of this study was to determine the influence of the macroscopic structure of 3D printed protein bars with chocolate fillings on instrumental texture properties and sensory perception. Protein bars with different printing patterns (layered, rectilinear and concentric) were prepared by extrusion-based 3D printing. We found that protein bars with concentric chocolate infill pattern were significantly harder than bars with a chocolate layer, despite their similar chocolate content. Protein bars with a chocolate layer were significantly more cohesive than bars with a rectilinear pattern. Differences in instrumental texture were explained using spring models. Results of sensory ranking tests (n = 70 participants) were in good agreement with those of instrumental texture analysis. For protein bars with 16 g/100g chocolate content, protein bars with concentric pattern were perceived as the hardest. For protein bars with 25 g/100g chocolate content, protein bars with concentric and rectilinear patterns were both perceived significantly harder than bars with a chocolate layer. No significant differences were found between bars that differed in infill pattern for perceived chewiness and liking. We conclude that by changing the macroscopic structure (printing pattern) of 3D printed protein bars with chocolate fillings, the instrumental and sensory properties can be modified without affecting liking.

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

The conservation of traditional chocolate fillings can present some hurdles due to the use of perishable raw matters, physical changes during processing and to the influence of external factors, which tends to shorten shelf-life of traditional filled pralinés to only 3-4 months. The aim of this study was to evaluate the influence of the concentration of iota-carrageenan on chemical, rheological, image analysis and microbial properties of reduced-fat white chocolate fillings during storage time. Two batches of reduced-fat filling were produced using white chocolate, commercial grade sugar, skimmed milk, inverted sugar and iota-carrageenan (at 0.5 % w/w and 1.0 % w/w concentration) and stored at 4 ºC during 12 months. A control batch with no hydrocolloid was also produced. The results presented a decrease in pH, aw and moisture during storage time. The rheological characterization concluded that all formulations presented a shearthinning behaviour and both flow index (n) and consistency (K) were correlated with iota-carrageenan concentration and with storage time. The concentration of iota-carrageenan did not influence the digital image analysis of chocolate fillings, but a shift was observed during storage time, especially at the end. The microbial analysis showed a positive correlation to storage time in the formulation using 1.0 % iota-carrageenan, nevertheless all results were quite acceptable and within the recommended safety values.

Impact of olive oil usage on physical properties of chocolate fillings

The development of a new olive oil based chocolate filling was carried out. In this study three different types of virgin olive oil were tested, in three different concentrations in the production of chocolate fillings. An instrumental analysis was carried out for chemical analyses, such as moisture and pH. The color analysis included the CIE 1976 L*a*b* color space and RGB color space. The rheological analysis included the evaluation of flow curve, flow index (n), consistency (K) and dynamic moduli (G’ and G’’). No influence was detected on the moisture or pH of chocolate fillings, due to the concentration or type of olive oil. However, the use of olive oil decreased consistency from 1371 Pas n to 148 - 559 Pas n , even using olive oil concentrations of 20% w/w. Also, G’ registered a similar correlation, where a decrease was observed from 4.42 x 10 6 Pa to values around 1.70-2.51 x 10 6 Pa, for 20% w/w olive oil. The fillings presented a darker yellow-green color when using olive oil produced with Galega and Cordovil de Serpa varieties, but olive oil produced with the Arbequina variety did not affect color significantly, although further studies will be required to evaluate the impact of ripening stage.

Co‐spray‐drying of a heme iron ingredient to decrease its pro‐oxidant effect in lipid‐containing foods

Fortification of food products with non‐heme or heme iron is a common strategy to overcome nutritional iron deficiency. Heme iron is highly bioavailable but it promotes oxidation, as do other iron forms. Palm oil is widely used in the formulation of bakery products and chocolate fillings. The work reported here aims to delay the onset of oxidation of a palm oil matrix fortified with heme iron, as a model for bakery products, through the use of ascorbyl palmitate (0 and 400 mg/kg) and the co‐spray‐drying of the heme iron with calcium caseinate in two ratios (heme iron concentrate:caseinate, 2:1 and 1:1, w/w). Primary (peroxide value and lipid hydroperoxide content) and secondary (p‐anisidine value and hexanal content) oxidation were measured over one year of storage at room temperature in the dark. The combination of ascorbyl palmitate at 400 mg/kg and the co‐spray‐dried heme iron in a 1:1 ratio was the treatment that best protected iron fortified samples from oxidation during the storage time.Practical applications: Food fortification with iron has been suggested as a good strategy for overcoming iron deficiency. In this study, a heme iron ingredient has been selected due to its higher bioavailability than inorganic iron forms. Nevertheless, as other iron forms, heme iron is a potent pro‐oxidant, which may affect the nutritional value, the sensory properties and shelf life of the fortified product. Thus, in this study the co‐spray‐drying of the heme iron with several coatings was assessed in order to reduce its pro‐oxidant activity. The different heme irons were mixed with palm oil, which is a fat widely used in bakery. The combination of co‐spray‐dried heme iron and ascorbyl palmitate delayed the onset of oxidation, which demonstrates its effectiveness in future iron fortified bakery products.Palm oil is widely used in the formulation of bakery products and chocolate fillings. Therefore, this matrix can be a useful model for iron fortification in bakery products. In a preliminary study with heme iron fortified sunflower oil, the co‐spray‐drying of heme iron with different coating agents delayed the oxidation onset during accelerated storage at 60°C (see the figure).The combination of ascorbyl palmitate and the co‐spray‐drying of heme iron with calcium caseinate at 1:1 ratio (CAS 1:1) prevented oxidation of a heme iron fortified palm oil during storage at room temperature in the dark for one year.

Effect of hydrocolloids on low-fat chocolate fillings

The increase of diseases arising from nutritional misbehaviors in industrialized countries has caused a larger awareness for nutritional balanced products by the consumer and, consequently, by food industry. One of the challenges of industry is the quest for achieving low caloric products and keeping the same sensory properties. The aim of this work was to study the effect of different hydrocolloids in the filling of low caloric pralines, replacing creams by skimmed milk and lowering the chocolate content. Thirty-nine batches of low caloric fillings were prepared using six different hydrocolloids (carboxymethyl cellulose, xanthan gum, high methyl-esterified pectin, low methyl-esterified pectin, sodium alginate and iota-carrageenan), two different concentrations (0.5 and 1.0 % w/w) and three different chocolates (white, milk and dark). The rheological characterization concluded that all the low-fat fillings presented a shear-thickening behavior and both flow behavior and consistency index were correlated with hydrocolloid concentration and with the type of chocolate. The most thickening capacity for the low-fat filling was observed using alginate and iota-carrageenan. The effect of hydrocolloid on the digital image analysis presented different results, depending on the type of chocolate used in the matrix.

Growth/no growth models for Zygosaccharomyces rouxii associated with acidic, sweet intermediate moisture food products

The most notorious spoilage organism of sweet intermediate moisture foods (IMFs) is Zygosaccharomyces rouxii, which can grow at low water activity, low pH and in the presence of organic acids. Together with an increased consumer demand for preservative free and healthier food products with less sugar and fat and a traditionally long self-life of sweet IMFs, the presence of Z. rouxii in the raw materials for IMFs has made assessment of the microbiological stability a significant hurdle in product development. Therefore, knowledge on growth/no growth boundaries of Z. rouxii in sweet IMFs is important to ensure microbiological stability and aid product development. Several models have been developed for fat based, sweet IMFs. However, fruit/sugar based IMFs, such as fruit based chocolate fillings and jams, have lower pH and aw than what is accounted for in previously developed models.In the present study growth/no growth models for acidified sweet IMFs were developed with the variables aw (0.65–0.80), pH (2.5–4.0), ethanol (0–14.5% (w/w) in water phase) and time (0–90days). Two different strains of Z. rouxii previously found to show pronounced resistance to the investigated variables were included in model development, to account for strain differences. For both strains data sets with and without the presence of sorbic acid (250ppm on product basis) were built.Incorporation of time as an exploratory variable in the models gave the possibility to predict the growth/no growth boundaries at each time between 0 and 90days without decreasing the predictive power of the models. The influence of ethanol and aw on the growth/no growth boundary of Z. rouxii was most pronounced in the first 30days and 60days of incubation, respectively. The effect of pH was almost negligible in the range of 2.5–4.0. The presence of low levels of sorbic acid (250ppm) eliminated growth of both strains at all conditions tested. The two strains tested have previously been shown to have similar tolerance towards the single stress factors included in the study, but when the stress factors were combined the two strains showed difference in their ability to grow illustrating the importance of including more strains when developing growth/no growth models. The developed models can be useful tools for development of new acidic sweet IMFs.

Identification and characterisation of organisms associated with chocolate pralines and sugar syrups used for their production

Spoilage of chocolate pralines, due to growth of microorganisms tolerating low water activity, causes problems in the confectionary industry. Therefore, an increased knowledge on which organisms are present in the chocolate fillings and their tolerance towards low aw, pH, ethanol and other preservatives is needed.Using media containing 40–50% glucose (aw 0.872–0.925) bacteria, yeasts and moulds were isolated from chocolate pralines (aw 0.70–0.898) of nine manufactures and sugar syrups (aw 0.854) used as ingredient in chocolate praline production by one of the manufacturers. Isolates were identified by conventional microbiological analyses and by sequencing of their 16S rRNA, 26S rRNA (D1/D2-region) or calmodulin genes. Further, for several species the identity was confirmed by amplification and sequencing of additional genes.In total 677 isolates were identified as belonging to ten different bacteria species, six yeast species and ten mould species with yeast being the most frequently isolated. Bacteria and moulds were found in low numbers, whereas yeast were found in numbers up to 107CFU/g. The most frequently isolated yeast, bacteria and moulds belonged to the species of Zygosaccharomyces rouxii, Bacillus subtilis and Aspergillus terreus, respectively.Fifteen isolates were screened for their ability to grow in presence of low aw (0.65–0.90), low pH (pH=2.0–7.0), ethanol (0–15%), sorbic acid (0–1500ppm) and different temperatures (15°C–25°C) relevant for chocolate manufacturing. Z. rouxii was overall the most tolerant organism to the stress factors and grew within the same range of environmental conditions as found in chocolate pralines. It was able to grow at water activities down to 0.70, ethanol concentrations up to 6.0%, pH down to pH2.0, sorbic acid concentrations up to 1500ppm and at all temperatures tested. Eurotium amstelodami also showed high tolerance towards all the stress factors except for ethanol. None of the bacteria were able to grow at the conditions tested. However, B. subtilis survived the 60day incubation period.

Screening of different stress factors and development of growth/no growth models for Zygosaccharomyces rouxii in modified Sabouraud medium, mimicking intermediate moisture foods (IMF)

The microbial stability of intermediate moisture foods (IMF) is linked with the possible growth of osmophilic yeast and xerophilic moulds. As most of these products have a long shelf life the assessment of the microbial stability is often an important hurdle in product innovation.In this study a screening of several Zygosaccharomyces rouxii strains towards individual stress factors was performed and growth/no growth models were developed, incorporating aw, pH, acetic acid and ethanol concentrations. These stress factors are important for sweet IMF such as chocolate fillings, ganache, marzipan, etc. A comparison was made between a logistic regression model with and without the incorporation of time as an explanatory variable. Next to the model development, a screening of the effect of chemical preservatives (sorbate and benzoate) was performed, in combination with relevant stress factors within the experimental design of the model.The results of the study showed that the influence of the investigated environmental stress factors on the growth/no growth boundary of Z. rouxii is the most significant in the first 30–40 days of incubation. Incorporating time as an explanatory variable in the model had the advantage that the growth/no growth boundary could be predicted at each time between 0 and 60 days of incubation at 22 °C. However, the growth/no growth boundary enlarged significantly leading to a less accurate prediction on the growth probability of Z. rouxii. The developed models can be a useful tool for product developers of sweet IMF. Screening with chemical preservatives revealed that benzoic acid was much less active towards Z. rouxii than sorbic acid or a mixture of both acids.

Stability of fruit bases and chocolate fillings

Syrups with high sugar content and dehydrated fruits in its composition can be added to chocolate fillings to reduce the need of artificial flavor and dyes attributing a natural appeal to the product. Fruit bases were produced with lyophilized strawberry, passion fruit, and sliced orange peel. Rheological dynamic oscillatory tests were applied to determine the products stability and tendency of shelf life. Values of G´< G´´ were observed for strawberry and passion fruit flavor, whereas values of G´ > G´´ were found for orange flavor during the 90 days of storage. It was observed that shear stress values did not vary significantly suggesting product stability during the studied period. For all fillings, it was found a behavior similar to the fruit base indicating that it has great influence on the filling behavior and its stability. The use of a sugar matrix in fillings provided good shelf life for the fruit base, which could be kept under room temperature conditions for a period as long as one year. The good stability and storage conditions allow the use of fruit base for handmade products as well as for industrialized products.