Department of Food Engineering, Faculty of Engineering and Architecture, Mus Alparslan University, Mus, Turkey.
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey.
J Food Sci. 2024 Oct;89(10):6590-6600. doi: 10.1111/1750-3841.17343. Epub 2024 Sep 1.
In this study, the effects of emulsifiers such as lecithin, AMPs, Palsgaard® Oil-Binder and GMS on cocoa hazelnut spread rheology were compared under the same process conditions and formulation. Emulsifiers were added to the formulation separately at rates of 0.3%-0.4%-0.5%. Hardness values in cocoa hazelnut spread were examined at 15-day intervals until the 60th day. In addition, viscosity, rheological analyses, color, spreadability, stability tests, and sensory analyses were performed. In the production of cocoa hazelnut spread, lecithin and AMP have less hardness and lower viscosity, greater fluent consistency, better spreadability, and lower "work of shear" values compared with other emulsifiers. The emulsifier type/ratio difference did not affect the color value statistically. It was determined that the use of Oil-Binder and GMS significantly protected the stability compared with other emulsifiers. During the 60-day storage period, lecithin preserved its hardness properties better than other emulsifiers. When sensory properties were examined, the use of lecithin and AMP in cocoa hazelnut spread samples scored high in brightness, spreadability, mouthfeel, and taste parameters. As a result, lecithin comes to the fore in the use of different types and ratios of emulsifiers in cocoa hazelnut spread production technology.
在这项研究中，比较了乳化剂如卵磷脂、抗菌肽、Palsgaard® Oil-Binder 和 GMS 在相同的工艺条件和配方下对可可榛子酱流变学的影响。乳化剂以 0.3%-0.4%-0.5%的比例分别添加到配方中。在第 60 天之前，每隔 15 天检查可可榛子酱的硬度值。此外，还进行了粘度、流变分析、颜色、涂抹性、稳定性测试和感官分析。在可可榛子酱的生产中，与其他乳化剂相比，卵磷脂和抗菌肽的硬度和粘度较低，流变性更流畅，涂抹性更好，“剪切功”值更低。乳化剂类型/比例的差异对颜色值没有统计学上的影响。结果表明，与其他乳化剂相比，油结合剂和 GMS 的使用显著提高了稳定性。在 60 天的储存期内，卵磷脂比其他乳化剂更好地保持了其硬度特性。当检查感官特性时，在可可榛子酱样品中使用卵磷脂和抗菌肽在亮度、涂抹性、口感和味道参数方面得分较高。因此，在可可榛子酱生产技术中，不同类型和比例的乳化剂的使用中，卵磷脂脱颖而出。
