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Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product

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dc.contributor.author Lončarević, Ivana
dc.contributor.author Pajin, Biljana
dc.contributor.author Sakač, Marijana
dc.contributor.author Zarić, Danica
dc.contributor.author Rakin, Marica
dc.contributor.author Petrović, Jovana
dc.contributor.author Torbica, Aleksandra
dc.date.accessioned 2018-03-21T14:50:22Z
dc.date.available 2018-03-21T14:50:22Z
dc.date.issued 2016-10
dc.identifier.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 en_US
dc.identifier.issn 0022-4901
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/45
dc.description peer-reviewed en_US
dc.description.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. en_US
dc.description.sponsorship This research has been supported by the COST Action CM1402 “From molecules to crystals – how do organic molecules form crystals (Crystallize).” en_US
dc.language.iso en en_US
dc.publisher WILEY en_US
dc.relation info:eu-repo/grantAgreement/EC/COST/ CM1402/eu//
dc.relation.ispartofseries 001;0040
dc.rights info:eu-repo/semantics/openAccess
dc.subject crystallization en_US
dc.subject rapeseed and sesame oil en_US
dc.subject rheology en_US
dc.subject shelf life en_US
dc.subject spreadable cocoa cream en_US
dc.title Influence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final product en_US
dc.title.alternative - en_US
dc.type info:eu-repo/semantics/article en_US


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