Investigating the effects of Lecithin-PGPR mixture on physical properties of milk chocolate. (July 2020)

• Record Type: Journal Article
• Authors: Sözeri Atik, Didem; Bölük, Esra; Toker, Omer Said; Palabiyik, Ibrahim; Konar, Nevzat
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 129(2020)
• Publication Date: 2020-07
• Subjects: Chocolate -- Emulsifier -- Mixture design -- Crystallization -- Rheology; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2020.109548
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: Emulsifiers are the components used in chocolate technology especially due to their effects on the flow behavior. The most common used emulsifiers are lecithin and polyglycerol polyricinoleate (PGPR). In this study, the effects of lecithin (0.25–0.500 g/100 g) and PGPR (0.00–0.25 g/100 g) usage on the rheological properties, texture (hardness, fracturability), formation of β v polimorph and colour values of milk chocolate were studied by using Mixture Design technique. The ratio of lecithin:PGPR did not significantly affect color of milk chocolate, but yield stress and viscosity of samples were found to be statistically significantly affected (p < 0.05). Formation of β v polimorph was found to induced by increasing lecithin content while decreasing PGPR. Fracturability and hardness increased with PGPR addition. The results of the present study indicated that lecithin:PGPR ratio in milk chocolate was important for crystallization behavior as well as processability of the inter-mediate products and the quality of the end-products. Highlights: Emulsifiers were found to affect crystallization behaviour and polymorph type. Relative concentration of β v were predicted for different emulsifier formulations. Increase of lecithin amount decreased hardness and fracturability of samples.