Characterization of functional chocolate formulated using oleogels derived from β-sitosterol with γ-oryzanol/lecithin/stearic acid. (30th October 2021)

• Record Type: Journal Article
• Authors: Sun, Ping; Xia, Bing; Ni, Zhi-Jing; Wang, Yue; Elam, Elnur; Thakur, Kiran; Ma, Yi-Long; Wei, Zhao-Jun
• Is Part Of: Food chemistry. Volume 360(2021)
• Publication Date: 2021-10-30
• Subjects: Oleogels -- β-Sitosterol -- γ-Oryzanol -- Lecithin -- Stearic acid -- Chocolate -- Rheology; CB cocoa butter -- CBE cocoa butter equivalents -- CBS cocoa butter substitute -- CP cocoa powder -- HPMC hydroxypropyl methyl cellulose -- CW carnauba wax -- AA adipic acid -- SO β-sitosterol with stearic acid oleogel -- GO β-sitosterol with γ-oryzanol oleogel -- LO β-sitosterol with lecithin oleogel -- TPA Texture profile analysis -- OBC oil binding capacity -- FTIR Fourier infrared spectroscopy scanning -- XRD X-ray diffraction -- DSC Differential scanning calorimetry -- SD standard deviation -- G' Storage modulus -- G'' Loss modulus -- GO-C β-Sitosterol/oryzanol oleogel-chocolate -- LO-C β-sitosterol/lecithin oleogel-chocolate -- CB-C Cocoa butter chocolate -- SO-C β-sitosterol/stearic acid oleogel-chocolate; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.130017
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: A functional chocolate was prepared using corn oil and oleogels GO/SO/LO. Oleogels (12%) constituted compound gels at different ratios [GO-2:3, SO-1:4, and LO-4:1 (w/w)]. GO oleogel had the strongest gel forming ability and the densest gel crystallization network. GO oleogel chocolate had the similar texture, crystal structure, and rheology to that of dark chocolate. Abstract: With an aim to prepare the functional chocolate, corn oil was used as the base oil and β-sitosterol was combined with oryzanol/stearic acid/lecithin to prepare respective oleogels (GO, SO, and LO). Oleogels (12%) were prepared by adding compound oleogelators at different ratios [GO-2:3, SO-1:4, and LO-4:1 (w/w)] in corn oil. The microstructure, interaction, thermodynamic, crystalline, and rheological behavior of formulated oleogels were studied by microscopic observation, Fourier transform infrared spectroscopy (FTIR), differential scanning calorimetry (DSC), X-ray diffraction (XRD), and rotational rheometer, respectively. The results showed that GO had the strongest gel forming ability and the densest gel crystallization network. Moreover, chocolate prepared with GO (cocoa butter and oleogels-1:1) had the similar texture, crystal structure, rheological, and sensory properties to that of dark chocolate. This study provides the possibility for the wider application of oleogel prepared with lower saturated and trans -fatty acids in the chocolate industry.