Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

Acta Agronomica

Chire-Fajardo, Gabriela Cristina¹  Lescano-Anadón, Carlos Eduardo²  Flores-March, Nieves María² 

[1] Universidad Nacional Agraria La Molina, Peru;Universidad Privada Antenor Orrego- UPAO, Perú

关键词: Casson viscosity;    Casson yield stress;    chocolate coatings;    CBE;    general acceptability;    rheology.;   

DOI  :  10.15446/acag.v66n4.56219

学科分类：农业科学（综合）

来源: Universidad Nacional de Colombia * Facultad de Ciencias Agropecuarias Palmira

【 摘 要 】

The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress ( τ oCA ), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.

【 授权许可】

CC BY-NC-SA