The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream

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dc.contributor.authorLončarević Ivana
dc.contributor.authorPajin, Biljana
dc.contributor.authorPetrović, Jovana
dc.contributor.authorZarić, Danica
dc.contributor.authorSakač, Marijana
dc.contributor.authorTorbica, Aleksandra
dc.contributor.authorLloyd, David M.
dc.contributor.authorOmorjan, Radovan
dc.date.accessioned2017-11-21T18:50:49Z
dc.date.available2017-11-21T18:50:49Z
dc.date.issued2016-02
dc.descriptionpeer-revieweden_US
dc.description.abstractThe rheological properties of spreadable cocoa cream containing lecithin of different origins (sunflower, rapeseed and soy lecithin) were investigated within this research. A laboratory ball mill was used to produce creams containing varying amounts of lecithin (0.3, 0.5 and 0.7 wt%). The effect of milling time was also studied (between 30, 40 and 50 min). Comparison between the different origins of lecithin revealed sunflower lecithin to be lower in viscosity than soy or rapeseed lecithin. Sunflower and rapeseed lecithins have a higher phosphatidilcholine content than soy lecithin. Increasing the lecithin concentration decreased the crystallization rate and increased the peak and conclusion temperatures in the cream fat phase. The type of lecithin used had no significant influence on the fat phase viscosity. It is found that the optimal rheological properties of spreadable cocoa cream can be achieved using 0.5 wt% of soy and rapeseed lecithin or 0.7 wt% of sunflower lecithin and 40-min milling time.en_US
dc.description.sponsorshipThis research has been supported by the Ministry of Science and Technological Development of the Republic of Serbia (Project no. 31014).en_US
dc.identifier.citationI. Lončarević, B. Pajin, J. Petrović, D. Zarić, M. Sakač, A. Torbica, D.M. Lloyd, R. Omorjan. The impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa cream. Journal of Food Engineering, 171 (2016) 67–77. DOI: 10.1016/j.jfoodeng.2015.10.001en_US
dc.identifier.issn0260-8774
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/36
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31014/RS//
dc.relation.ispartofseries001;0031
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectspreadable cocoa creamen_US
dc.subjectphospholipidsen_US
dc.subjectcrystallization kineticsen_US
dc.subjectrheologyen_US
dc.subjectparticle size distributionen_US
dc.titleThe impact of sunflower and rapeseed lecithin on the rheological properties of spreadable cocoa creamen_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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