背景:根据市场对更健康的放纵食品的需求,本研究旨在确定高油酸花生油含量的微胶囊黑巧克力的工业化生产的可行性。使用混合时间的变化将高油酸花生油的微胶囊添加到对照制剂中。
结果:巧克力表现出的流变学特征是根据Casson模型(r>0.98)调整的假塑性行为和指示熔融开始(21°C)的量热行为,峰值熔融(32°C)和熔融结束(41°C);焦糖峰(183°C);和碳化峰(237°C),被认为是热稳定的。混合时间和添加到对照巧克力中的微胶囊的量没有显着影响流动极限(11.09±1.73Pa)或巧克力的物理特性:pH(6.74±0.14),最大粒径(0.019±0.001mm),水分活度(0.358±0.023)和脆性(18.61±3.74N)。然而,添加具有高油酸花生油含量的微胶囊显着提高了巧克力的白度指数,触变性和卡森塑料粘度,尽管它对混合时间没有重大影响。
结论:获得的产品具有理想的质量和物理性能,适合工业生产。©2018化学工业学会。
BACKGROUND: In accordance with the market demand for healthier indulgent food products, the present study aimed to determine the viability of the industrial production of dark chocolate with microcapsules of high oleic peanut oil content. Microcapsules of high oleic peanut oil were added to a control formulation using variations of mixing time.
RESULTS: The chocolates presented a rheology characterized by a pseudoplastic behavior adjusted to the
Casson model (r > 0.98) and calorimetric behavior indicating melting onset (21 °C), peak melting (32 °C) and melting end (41 °C); caramelization peak (183 °C); and carbonization peak (237 °C), being considered thermal stable. The mixing time and the amount of microcapsules added to the control chocolate did not significantly influence the flow limit (11.09 ± 1.73 Pa) or the physical characteristics of the chocolate: pH (6.74 ± 0.14), maximum particle size (0.019 ± 0.001 mm), water activity (0.358 ± 0.023) and brittleness (18.61 ± 3.74 N). However, the addition of microcapsules with a high oleic peanut oil content significantly increased the chocolate whiteness index, thixotropy and
Casson\'s plastic viscosity, although it did not have a significant influence on the mixing time.
CONCLUSIONS: The products obtained have a desirable quality and physical properties, being suitable for industrial production. © 2018 Society of Chemical Industry.