Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product
No Thumbnail Available
Date
2016-10
Authors
Lončarević, Ivana
Pajin, Biljana
Sakač, Marijana 
Zarić, Danica
Rakin, Marica
Petrović, Jovana
Torbica, Aleksandra
Journal Title
Journal ISSN
Volume Title
Publisher
WILEY
Abstract
This research examined spreadable cocoa cream in which fat phase has been modified and analyzed regarding its crystallization and rheological properties and further influence on final product quality. Vegetable fat and refined sunflower oil, as fat phase of spreadable cocoa cream, have been partially substituted with rapeseed and sesame oil, having nutritional and sensory benefits in mind.
Substitution of sunflower oil with rapeseed or sesame oil had no influence on cream fat phase viscosity but increased cream viscosity up to 1.7 times and decreased its yield stress up to 2.7 times. Substitution of 70 wt % and total amount of sunflower oil with rapeseed or sesame oil resulted in lower crystallization rate in cream fat phase and the highest sensory scores of final products. Rapeseed and sesame oil have changed and improved the taste of spreadable cocoa cream making it sustainable for use in new products, but with shorter shelf life.
Description
peer-reviewed
Keywords
crystallization, rapeseed and sesame oil, rheology, shelf life, spreadable cocoa cream
Citation
I. Lončarević, B. Pajin, M. Sakač, D. Zarić, M. Rakin, J. Petrović, A. Torbica. Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product. Journal of Texture Studies, 47 (2016) 432–442. DOI: 10.1111/jtxs.12179