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Lapčíková B, Lapčík L, Valenta T, Neuwirth V. Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends. Foods 2024; 13:2543. [PMID: 39200471 PMCID: PMC11353510 DOI: 10.3390/foods13162543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 08/02/2024] [Accepted: 08/13/2024] [Indexed: 09/02/2024] Open
Abstract
This review aims at the current trends in chocolate ganache production and recipe formulation. Ganache is a blend of chocolate, sugars, dairy, and other ingredients commonly used to fill pralines, pastries, etc. In spite of ganache's popularity in the food industry, a comprehensive review focused on the application of functional substances and ganache processing has not been discussed in the scientific literature. This review addresses the new ways of applying special ingredients, such as vegetable fats and seeds, flavor infusions, oleogels, hemp products, etc., which can be added to the ganache matrix to achieve desirable properties. In particular, the application of sterols and sterol esters as functional substances of oleogels seems to be a very promising method, enhancing the ganache fat profile. The elevated caloric content that is characteristic of ganache can be substantially attenuated through the application of hydrocolloids and/or fruit-based components, thereby offering the potential for caloric reduction without compromising on taste. The various alterations to ganache formulations by the application of natural substances offer a large base for the development of novel ganache variants and relevant food products.
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Affiliation(s)
- Barbora Lapčíková
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Lubomír Lapčík
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
- Department of Physical Chemistry, Faculty of Science, Palacky University Olomouc, 17. Listopadu 12, CZ-771 46 Olomouc, Czech Republic
| | - Tomáš Valenta
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
| | - Vojtěch Neuwirth
- Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, Nám. T.G. Masaryka 5555, CZ-760 01 Zlin, Czech Republic; (T.V.); (V.N.)
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Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage. Foods 2022; 11:foods11070970. [PMID: 35407057 PMCID: PMC8997595 DOI: 10.3390/foods11070970] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 03/17/2022] [Accepted: 03/21/2022] [Indexed: 12/10/2022] Open
Abstract
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.
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Dias JM, Lage P, Alvarenga N, Garcia J, Borrega J, Santos MT, Lampreia C, Coelho L, Pássaro J, Martins J, Caeiro J, Gonçalves EM, Martins A. Impact of environmental conditions on the ripening of Queijo de Évora PDO cheese. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:3942-3952. [PMID: 34471318 PMCID: PMC8357912 DOI: 10.1007/s13197-020-04856-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/23/2020] [Accepted: 10/08/2020] [Indexed: 10/23/2022]
Abstract
"Queijo de Évora" is a traditional Portuguese cheese from raw ewe's milk and granted with PDO label. It is ripened traditionally in rooms with empirical control of temperature and humidity. Nowadays, almost all cheese factories use rooms with temperature and humidity control, but still a significant heterogeneity among cheeses is acknowledged due to unequal distribution of environmental conditions. This paper discusses the influence of the environmental conditions on the ripening of Queijo de Évora, including the application of computational fluid dynamics in steady state conditions. Experimental data was obtained in cheeses ripened along the traditional ripening cycle, in different locations. A significant influence of environmental conditions was observed, especially air velocity and humidity, affecting physical-chemical, microbiological and sensory characteristics. Locations with higher air velocity, presented cheeses with lower moisture content, higher mesophilic bacteria count, darker appearance and higher number of holes. Locations with higher humidity presented cheeses with lower scores on some sensorial parameters like appearance, firmness and intensity of odor. The results of computational fluid dynamics made possible the identification of areas in and around the cheese stacks were the air distribution is less than adequate or uneven, which may influence the evolution of cheese during ripening.
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Affiliation(s)
- João Mestre Dias
- Instituto Politécnico de Beja, Rua de Pedro Soares, 7800-295 Beja, Portugal
- Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências E Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - Patricia Lage
- Instituto Politécnico de Beja, Rua de Pedro Soares, 7800-295 Beja, Portugal
| | - Nuno Alvarenga
- Unidade de Tecnologia E Inovação, INIAV IP, Quinta Do Marquês, 2780-157 Oeiras, Portugal
- Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências E Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - João Garcia
- Instituto Politécnico de Setúbal, Estefanilha, 2760-761 Setúbal, Portugal
- CINEA-IPS, Energy and Environment Research Centre, IPS Campus, Estefanilha, 2760-761 Setúbal, Portugal
| | - Joana Borrega
- Instituto Politécnico de Setúbal, Estefanilha, 2760-761 Setúbal, Portugal
| | | | - Célia Lampreia
- Instituto Politécnico de Beja, Rua de Pedro Soares, 7800-295 Beja, Portugal
| | - Luis Coelho
- Instituto Politécnico de Setúbal, Estefanilha, 2760-761 Setúbal, Portugal
- CINEA-IPS, Energy and Environment Research Centre, IPS Campus, Estefanilha, 2760-761 Setúbal, Portugal
| | - João Pássaro
- Instituto Politécnico de Setúbal, Estefanilha, 2760-761 Setúbal, Portugal
| | - João Martins
- Instituto Politécnico de Beja, Rua de Pedro Soares, 7800-295 Beja, Portugal
| | - José Caeiro
- Instituto Politécnico de Beja, Rua de Pedro Soares, 7800-295 Beja, Portugal
| | - Elsa M. Gonçalves
- Unidade de Tecnologia E Inovação, INIAV IP, Quinta Do Marquês, 2780-157 Oeiras, Portugal
- Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências E Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
| | - António Martins
- Unidade de Tecnologia E Inovação, INIAV IP, Quinta Do Marquês, 2780-157 Oeiras, Portugal
- Geobiosciences, Geobiotechnologies and Geoengineering (GeoBioTec), Faculdade de Ciências E Tecnologias, Universidade Nova de Lisboa, 2829-516 Caparica, Portugal
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