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Acta periodica technologica
2015, iss. 46, pp. 115-127
article language: English
document type: Original Scientific Paper
published on: 25/08/2017
doi: 10.2298/APT1546115Z
Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk
aChemical Power Sources Institute - IHIS, Belgrade
bUniversity of Novi Sad, Faculty of Technology

e-mail: ivana.radujko@tf.uns.ac.rs

Project

Development of the new functional confectionery products based on oil crops (MESTD - 31014)

Abstract

Chocolate is a two-phase rheological system. The solid phase, consisting of non-fat cocoa particles, sugar and soy milk is wrapped in a fat phase - cocoa butter. Physical, thermal, textural and organoleptic properties of chocolate depend on the composition of the ingredients, manufacturing process and a properly conducted pre-crystallization phase. For this study, two chocolate masses were produced in a ball mill: one with 15% of soy milk powder (R1) and the other with 20% of soy milk powder (R2). The chocolate mass was produced at different milling times (30, 60 and 90 min), and pre-crystallization temperature (26, 28 and 30oC). The aim of the study was to evaluate the changes caused by different amounts of soy milk powder on the quality of the chocolate. The quality of chocolate was evaluated by comparing the nutritional composition, hardness, thermorheological and thermal properties of the chocolate mass. The results show that chocolate mass R2, due to the presence of higher amounts of soy milk proteins, should be milled longer, and also needs lower temperatures for pre-crystallization.

Keywords

References

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