0000000000634500
AUTHOR
Alejandra Salvador
Cellulose ether emulsions as fat source in cocoa creams: Thermorheological properties (flow and viscoelasticity)
Flow behaviour and viscoelastic properties at three different temperatures (20, 45 and 70 °C) of cocoa filling creams have been studied. These creams were composed of cocoa, starch, sugar, skimmed milk powder and non-digestible cellulose ether emulsions as fat source. Two types of methylcelluloses, MC, and two types of hydroxypropyl methylcelluloses, HPMC, with different chemical substitution degrees were employed. Results showed important differences in zero shear viscosity and shear thinning character at room temperature, due to the different internal structure revealed by the viscoelastic moduli spectra. Temperature sweeps of storage modulus showed different temperature gelation dependin…
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…
Evaluation of yogurt and various beverages as carriers of lactic acid bacteria producing 2-branched (1,3)-β-D-glucan
8 páginas, 2 figuras, 2 tablas -- PAGS nros. 3271-3278
Creep–recovery and oscillatory rheology of flour-based systems
The chapter reviews the application of creep-recovery and oscillatory rheological tests in flour based systems, including simple flour water systems, and more complex ones, such as bread, cookies and biscuits. A theoretical introduction about the fundaments and methods of linear viscoelastic rheology is presented, including general mathematical models and their application in flour based systems. A summary of experimental conditions to perform the rheological tests is covered. Functionality of flour based systems is extremely dependent on their viscoelastic properties. Processes like mixing, pumping, lamination, baking performance have been found to be strongly dependent on the system visco…
Discrimination of astringent and deastringed hard ‘Rojo Brillante’ persimmon fruit using a sensory threshold by means of hyperspectral imaging
[EN] Persimmon fruit cv. 'Rojo Brillante' is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit. Traditionally, the consumption of this cultivar has only been possible when the fruit is overripe and the texture is soft. Postharvest treatments based on exposing fruits to high CO2 concentrations allow astringency removal while preserving high flesh firmness. However, the effectiveness of this treatment is controlled by means of slow destructive methods. The aim of this work is to study the application of hyperspectral imaging in the spectral range 450-1040 nm to discriminate astringent (A) and deastringed (DA) fruits non-dest…