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Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder. Foods 2022; 11:foods11131844. [PMID: 35804660 PMCID: PMC9266185 DOI: 10.3390/foods11131844] [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: 06/03/2022] [Revised: 06/16/2022] [Accepted: 06/20/2022] [Indexed: 02/01/2023] Open
Abstract
This research aimed to develop new hazelnut and pumpkin seed oil-based creams and to assess the effect of different fat and sugar phases on the structure and physical properties of those creams at different refining degrees. In this study, three novel spreadable creams were prepared in a stirred ball-mill: CBS with cocoa butter, pumpkin seed oil and saccharose; OS with pumpkin seed oil and carnauba wax-basedoleogel and saccharose; OLS with oleogel, saccharose and Lucuma powder. OS and CBS creams reached a D90 value lower than 30 µm at 150 min of refining, the OLS cream showed the highest D90 value, with a particle size distribution and a rheological behaviour little affected by the refining time. The OS and CBS creams differed in yield stress, indicating that the attractive particle–particle interactions are affected not only by the particle size, but also by fat composition. Moreover, all the creams showed solid-like behaviour and a good tolerance to deformation rate, a high oil-binding capacity and a good physical stability. Thus, it is possible to reformulate spreadable creams with healthier nutritional profiles.
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2
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Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1704-1714. [PMID: 35531394 PMCID: PMC9046511 DOI: 10.1007/s13197-021-05180-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/09/2021] [Accepted: 06/13/2021] [Indexed: 01/17/2023]
Abstract
The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect of composition on the particle size, flow behaviour (Casson yield value and plastic viscosity), as well as total phenolic and resveratrol contents before and after in vitro digestion. The various models (linear, quadratic and cubic) which were identified as significant (P < 0.05) were used in this study. As a result, DGP was found suitable to be used in CC as a bulking agent to partially substitute sucrose, milk powder and whey powder to increase functional properties and decrease the cost of the CC. For CC with the most acceptable rheological properties and a satisfactory level of TPC and resveratrol, optimum usage levels of DGP were identified as 7.1% to 10.0%. Further studies will require to modify flow behaviours by optimizing the particle size of pomace.
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Altınok E, Kurultay S, Konar N, Toker OS, Kopuk B, Gunes R, Palabiyik I. Utilising grape juice processing by‐products as bulking and colouring agent in white chocolate. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15728] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Sefik Kurultay
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ 59030 Turkey
| | - Nevzat Konar
- Department of Food Engineering Faculty of Agriculture Eskisehir Osmangazi University Eskisehir 26160 Turkey
| | - Omer Said Toker
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty Yildiz Technical University Istanbul 34349 Turkey
| | - Berkay Kopuk
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ 59030 Turkey
| | - Recep Gunes
- Food Engineering Department, Engineering Faculty Kirklareli University Kirklareli 39100 Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering Faculty of Agriculture Tekirdağ Namik Kemal University Tekirdağ 59030 Turkey
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BAYCAR A, KONAR N, GOKTAS H, SAGDIC O, POLAT DG. The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.66220] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Abdullah BAYCAR
- Siirt University, Turkey; Yildiz Technical University, Turkey
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Żyżelewicz D, Oracz J, Bilicka M, Kulbat-Warycha K, Klewicka E. Influence of Freeze-Dried Phenolic-Rich Plant Powders on the Bioactive Compounds Profile, Antioxidant Activity and Aroma of Different Types of Chocolates. Molecules 2021; 26:molecules26227058. [PMID: 34834148 PMCID: PMC8622861 DOI: 10.3390/molecules26227058] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 11/17/2021] [Accepted: 11/19/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, the blueberries (BLUB), raspberries (RASB), blackberries (BLCB), pomegranates pomace (POME) and beetroots (BEET) freeze-dried powders were used as the sources of phenolic compounds to enrich different types of chocolates, substituting a part of the sweetener. It was found that 1% addition of fruit or vegetable powders to chocolates increased the content of total phenolic compounds (flavan-3-ols, phenolic acids and anthocyanins) of enriched dark and milk chocolates compared to the control ones dependent on the powder used. Among the enriched chocolates, the chocolates with the addition of BLUB powder were characterized by the highest total polyphenol content. The highest percentage increase (approximately 80%) in the total polyphenol content was observed in MCH chocolate enriched with BLUB powder. Chocolates incorporated with BLUB, RASB, BLCB and POME powders presented a richer phenolic compound profile than control counterparts. The highest DPPH radical-scavenging capacity was exhibited by the DCH98S chocolate enriched with BEET powder. However, the DCH98ESt chocolates enriched with POME and BEET powders demonstrated the highest FRAP values. An electronic nose analysis confirmed the existence of differences between the profiles of volatile compounds of various types of chocolates enriched with fruit or vegetable powders. Thus, the enrichment of dark and milk chocolates with BLUB, RASB, BLCB, POME and BEET powders seemed to be an interesting approach to enhance bioactivity and to enrich the sensory features of various chocolate types.
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Affiliation(s)
- Dorota Żyżelewicz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (M.B.); (K.K.-W.)
- Correspondence: ; Tel.: +48-42-631-34-61
| | - Joanna Oracz
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (M.B.); (K.K.-W.)
| | - Martyna Bilicka
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (M.B.); (K.K.-W.)
| | - Kamila Kulbat-Warycha
- Institute of Food Technology and Analysis, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 2/22 Stefanowskiego Street, 90-537 Łódź, Poland; (J.O.); (M.B.); (K.K.-W.)
| | - Elżbieta Klewicka
- Institute of Fermentation Technology and Microbiology, Faculty of Biotechnology and Food Sciences, Lodz University of Technology, 171/173 Wólczańska Street, 90-530 Łódź, Poland;
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Baycar A, Konar N, Poyrazoglu ES, Goktas H, Sagdic O. Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15392] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Abdullah Baycar
- Vocational School of Technical Sciences Program of Food Technology Siirt University Siirt Turkey
| | - Nevzat Konar
- Agriculture Faculty Food Engineering Department Eskisehir Osmangazi University Eskisehir Turkey
| | | | - Hamza Goktas
- Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey
| | - Osman Sagdic
- Chemical and Metallurgical Engineering Faculty Food Engineering Department Yildiz Technical University Istanbul Turkey
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Acan BG, Kilicli M, Bursa K, Toker OS, Palabiyik I, Gulcu M, Yaman M, Gunes R, Konar N. Effect of grape pomace usage in chocolate spread formulation on textural, rheological and digestibility properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110451] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Bursa K, Toker OS, Palabiyik I, Yaman M, Kian-Pour N, Konar N, Kilicli M. Valorization of hazelnut cake in compound chocolate: The effect of formulation on rheological and physical properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110609] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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Cavella S, Miele NA, Fidaleo M, Borriello A, Masi P. Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109910] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Functional Data Analysis and Design of Experiments as Efficient Tools to Determine the Dynamical Design Space of Food and Biotechnological Batch Processes. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02449-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Konar N, Bingol I. Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13154] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nevzat Konar
- Faculty of Engineering, Department of Food EngineeringSiirt University Siirt Turkey
| | - Ipek Bingol
- Faculty of Engineering, Department of Food EngineeringSiirt University Siirt Turkey
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Rad AH, Rasouli Pirouzian H, Konar N, Toker OS, Polat DG. Effects of polyols on the quality characteristics of sucrose-free milk chocolate produced in a ball mill. RSC Adv 2019; 9:29676-29688. [PMID: 35531543 PMCID: PMC9071936 DOI: 10.1039/c9ra04486h] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Accepted: 09/06/2019] [Indexed: 11/21/2022] Open
Abstract
Sucrose-free milk chocolates containing different types of bulk (isomalt, xylitol and maltitol) and high intensity (Stevia) sweeteners were produced by using a ball mill. The main quality characteristics of the formulated chocolates were evaluated and compared with those of the conventional sample containing sucrose. The Casson model was the best fitting model for the rheological data. Casson viscosity and Casson yield stress were significantly affected by the type of bulking agent in chocolates formulated with xylitol (p < 0.05). However xylitol notably improved the overall acceptability according to the sensory analysis results. Chocolates containing the sucrose replacers demonstrated lower Tonset values and higher enthalpy than the control sample. Sucrose-free chocolates illustrated a higher degree of particle agglomeration. Bulk sweeteners meanwhile seem to have high potential for milk chocolate production with low calorie values by using the ball mill technique. Industrial applications: the production of sucrose-free chocolates with conventional methods requires a lot of time and energy. Recently, using alternative methods for chocolate production has been raising interest in many small industries. This study proposed a ball mill method for the preparation of sucrose-free milk chocolates with physiochemical properties almost ranging in the standard limit defined for chocolate. Although using the ball mill method presents a more cost-effective technique for chocolate production and provides shorter processing times for small chocolate industries, it seems to be less efficient in evaporating moisture than the conventional processing. Challenges are still ahead for upgrading this alternative technique to be efficient in evaporating more moisture during operation ending in a high quality product. Sucrose-free milk chocolates containing different types of bulk (isomalt, xylitol and maltitol) and high intensity (Stevia) sweeteners were produced by using a ball mill.![]()
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Affiliation(s)
- Aziz Homayouni Rad
- Department of Food Science and Technology
- Faculty of Nutrition and Food Sciences
- Tabriz University of Medical Sciences
- Tabriz
- Iran
| | - Haniyeh Rasouli Pirouzian
- Department of Food Science and Technology
- Faculty of Nutrition and Food Sciences
- Tabriz University of Medical Sciences
- Tabriz
- Iran
| | - Nevzat Konar
- Siirt University
- Faculty of Engineering
- Department of Food Engineering
- Siirt
- Turkey
| | - Omer Said Toker
- Yildiz Technical University
- Chemical and Metallurgical Engineering Faculty
- Food Engineering Department
- Istanbul
- Turkey
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Wang Z, Chang S, Li Y, Kong L, Wu D, Qin L, Yu C, Wu C, Du M. Effects of ball milling treatment on physicochemical properties and digestibility of Pacific oyster ( Crassostrea gigas) protein powder. Food Sci Nutr 2018; 6:1582-1590. [PMID: 30258601 PMCID: PMC6145235 DOI: 10.1002/fsn3.705] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Accepted: 05/28/2018] [Indexed: 11/09/2022] Open
Abstract
The oyster protein was ball milling treated in this work, and the effects on particle size, conformation, physicochemical properties, and in vitro protein digestibility (IVPD) were investigated. After ball milling treatment, the particle size obviously decreased, and the protein powder became denser and more homogeneous. The ball milling treatment could not change the primary structure of oyster protein. However, it could affect the secondary structure and physicochemical properties. The disulfide bond increased from 8.18 to 9.14 μmol/g protein, while the protein surface hydrophobicity index increased from 0.088 to 0.176. The decreasing water-holding capacity from 390% to 226% and the increasing oil-binding capacity from 91.2% to 189.1% were related to the alterations of conformation and physicochemical properties. Ball milling could also improve the IVPD from 54.6% to 82.4%. These results provided theoretical basis for the application of ball milling treatment in the utilization of oyster protein in the food industry.
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Affiliation(s)
- Zhenyu Wang
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Sijia Chang
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Yajing Li
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Liu Kong
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Di Wu
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Lei Qin
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Cuiping Yu
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Chao Wu
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
| | - Ming Du
- National Engineering Research Center of SeafoodSchool of Food Science and TechnologyDalian Polytechnic UniversityDalian116034China
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Mellor DD, Amund D, Georgousopoulou E, Naumovski N. Sugar and cocoa: sweet synergy or bitter antagonisms. Formulating cocoa and chocolate products for health: a narrative review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13651] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Duane D. Mellor
- School of Life Sciences Faculty of Health and Life Sciences Coventry University 20 Whitefriars Street Coventry CV1 2DS UK
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group Faculty of Health University of Canberra Canberra ACT 2617 Australia
| | - Daniel Amund
- School of Life Sciences Faculty of Health and Life Sciences Coventry University 20 Whitefriars Street Coventry CV1 2DS UK
| | - Ekavi Georgousopoulou
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group Faculty of Health University of Canberra Canberra ACT 2617 Australia
- Department of Nutrition‐Dietetics Faculty of Health Science and Education Harokopio University E. Venizelou 70, Kallithea, Greece 17671 Kallithea‐Athens Greece
| | - Nenad Naumovski
- Collaborative Research in Bioactives and Biomarkers (CRIBB) Group Faculty of Health University of Canberra Canberra ACT 2617 Australia
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