Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems

IF 5.6 3区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Structure-Netherlands Pub Date : 2023-04-01 DOI:10.1016/j.foostr.2023.100323

Linrong Shen , Jiayang Jin , Xu Ye , Yuqing Li , Chunyue Zhang , Lihua Jiang , Liming Zhao

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引用次数: 1

Abstract

Model chocolates were developed by gradually replacing cocoa powder in the chocolate system (containing 54 g cocoa butter, 66 g cocoa powder, and 0.5 g lecithin) with sucrose with different D₉₀ particle sizes (25.0, 40.3, 61.5, 98.6, and 163.1 µm) by 15, 50, or 75% on a volume basis. Bloom extents were evaluated by changes in whiteness index (ΔWI) and white area percentage (WA%) while surface roughness was quantified using a new 4-neighborhood-pixels model. Reducing sucrose D₉₀ particle sizes at higher volume fraction levels significantly increased particle interactions (quantified by the sedimentation volume and Casson viscosity) and led to enhanced visual bloom and greater surface morphological changes, indicating that the microstructures in the chocolate matrix for fat migration and recrystallization had a significant impact on bloom during storage. Surface morphological characteristics such as increased pores and protrusions confirmed the occurrence of fat migration and recrystallization during bloom formation.

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蔗糖粒径对巧克力模型体系微观结构和开花行为的影响

将巧克力体系中的可可粉(含54 g可可脂、66 g可可粉和0.5 g卵磷脂)逐渐替换为D90不同粒径(25.0、40.3、61.5、98.6和163.1µm)的蔗糖，按体积比例分别为15%、50%或75%，从而制作出模型巧克力。通过白度指数(ΔWI)和白面积百分比(WA%)的变化来评估布兰程度，而使用新的4邻域像素模型来量化表面粗糙度。在较高的体积分数水平下，降低蔗糖D90粒径显著增加了颗粒相互作用(通过沉降体积和卡森粘度来量化)，并导致视觉上的华花增强和更大的表面形态变化，这表明巧克力基质中脂肪迁移和再结晶的微观结构对储存期间的华花有显著影响。表面形貌特征，如孔隙和突起的增加，证实了水华形成过程中脂肪迁移和再结晶的发生。

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来源期刊

Food Structure-Netherlands Chemical Engineering-Bioengineering

CiteScore

7.20

自引率

0.00%

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期刊介绍： Food Structure is the premier international forum devoted to the publication of high-quality original research on food structure. The focus of this journal is on food structure in the context of its relationship with molecular composition, processing and macroscopic properties (e.g., shelf stability, sensory properties, etc.). Manuscripts that only report qualitative findings and micrographs and that lack sound hypothesis-driven, quantitative structure-function research are not accepted. Significance of the research findings for the food science community and/or industry must also be highlighted.