M. Nastaj , B.G. Sołowiej , K. Terpiłowski , W. Kucia , I.B. Tomasevic , J. Podkościelna
{"title":"乳清蛋白和赤藓糖醇组合对未经回火、不添加糖的高蛋白白巧克力的物理和质量特性的影响","authors":"M. Nastaj , B.G. Sołowiej , K. Terpiłowski , W. Kucia , I.B. Tomasevic , J. Podkościelna","doi":"10.1016/j.idairyj.2024.106007","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to assess impact erythritol and whey protein isolate (WPI) impact on the physical characteristics of untempered, high-protein (12/16/20/24% (w/w) of protein) white chocolates without the saccharose addition. Surfacial properties were analysed from colour coordinates, advancing and receding contact angles, apparent surface free energy and roughness. Rheological and mechanical properties, melting characteristics and water activity were also determined. Larger WPI additions facilitated greater hydrophobicity in the samples and demonstrated a smoothing effect. The mechanical characteristics, resistance to melting and shelf life were enhanced by the higher whey protein addition; however, the colour parameters were slightly affected. The samples with the higher WPI concentrations produced a continuous, more densely packed and three-dimensional solid network as visualized by the confocal microscopy, which showed the variations in their microstructures. Both compounds demonstrated an anti-blooming effect that allowed to skip tempering, reduce manufacturing costs and improve nutritional quality of resulting white chocolates.</p></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"157 ","pages":"Article 106007"},"PeriodicalIF":3.1000,"publicationDate":"2024-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0958694624001274/pdfft?md5=9242e74055586e3a14426bc5af1e21e7&pid=1-s2.0-S0958694624001274-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition\",\"authors\":\"M. Nastaj , B.G. Sołowiej , K. Terpiłowski , W. Kucia , I.B. Tomasevic , J. Podkościelna\",\"doi\":\"10.1016/j.idairyj.2024.106007\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to assess impact erythritol and whey protein isolate (WPI) impact on the physical characteristics of untempered, high-protein (12/16/20/24% (w/w) of protein) white chocolates without the saccharose addition. Surfacial properties were analysed from colour coordinates, advancing and receding contact angles, apparent surface free energy and roughness. Rheological and mechanical properties, melting characteristics and water activity were also determined. Larger WPI additions facilitated greater hydrophobicity in the samples and demonstrated a smoothing effect. The mechanical characteristics, resistance to melting and shelf life were enhanced by the higher whey protein addition; however, the colour parameters were slightly affected. The samples with the higher WPI concentrations produced a continuous, more densely packed and three-dimensional solid network as visualized by the confocal microscopy, which showed the variations in their microstructures. Both compounds demonstrated an anti-blooming effect that allowed to skip tempering, reduce manufacturing costs and improve nutritional quality of resulting white chocolates.</p></div>\",\"PeriodicalId\":13854,\"journal\":{\"name\":\"International Dairy Journal\",\"volume\":\"157 \",\"pages\":\"Article 106007\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2024-06-06\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0958694624001274/pdfft?md5=9242e74055586e3a14426bc5af1e21e7&pid=1-s2.0-S0958694624001274-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Dairy Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0958694624001274\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694624001274","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of whey proteins and erythritol combination on the physical and quality characteristics of untempered, high-protein white chocolates without the saccharose addition
This study aimed to assess impact erythritol and whey protein isolate (WPI) impact on the physical characteristics of untempered, high-protein (12/16/20/24% (w/w) of protein) white chocolates without the saccharose addition. Surfacial properties were analysed from colour coordinates, advancing and receding contact angles, apparent surface free energy and roughness. Rheological and mechanical properties, melting characteristics and water activity were also determined. Larger WPI additions facilitated greater hydrophobicity in the samples and demonstrated a smoothing effect. The mechanical characteristics, resistance to melting and shelf life were enhanced by the higher whey protein addition; however, the colour parameters were slightly affected. The samples with the higher WPI concentrations produced a continuous, more densely packed and three-dimensional solid network as visualized by the confocal microscopy, which showed the variations in their microstructures. Both compounds demonstrated an anti-blooming effect that allowed to skip tempering, reduce manufacturing costs and improve nutritional quality of resulting white chocolates.
期刊介绍:
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal''s coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
• Sensory and consumer sciences
• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.