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.authorLončarević, Ivana
dc.contributor.authorPajin, Biljana
dc.contributor.authorSakač, Marijana
dc.contributor.authorZarić, Danica
dc.contributor.authorRakin, Marica
dc.contributor.authorPetrović, Jovana
dc.contributor.authorTorbica, Aleksandra
dc.date.accessioned2018-03-21T14:50:22Z
dc.date.available2018-03-21T14:50:22Z
dc.date.issued2016-10
dc.descriptionpeer-revieweden_US
dc.description.abstractThis 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.sponsorshipThis research has been supported by the COST Action CM1402 “From molecules to crystals – how do organic molecules form crystals (Crystallize).”en_US
dc.identifier.citationI. 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.12179en_US
dc.identifier.issn0022-4901
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/45
dc.language.isoenen_US
dc.publisherWILEYen_US
dc.relationinfo:eu-repo/grantAgreement/EC/COST/ CM1402/eu//
dc.relation.ispartofseries001;0040
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectcrystallizationen_US
dc.subjectrapeseed and sesame oilen_US
dc.subjectrheologyen_US
dc.subjectshelf lifeen_US
dc.subjectspreadable cocoa creamen_US
dc.titleInfluence of rapeseed and sesame oil on crystallization and rheological properties of cocoa cream fat phase and quality of final producten_US
dc.title.alternative-en_US
dc.typeinfo:eu-repo/semantics/articleen_US

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