Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings

Autores
Meza, Barbara Erica del Valle; Carboni, Angela D.; Peralta, Juan Manuel
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Growth in consumer demand for healthier and/or reduced calorie foods often brings with it the requirement to match the performance of existing products. Cocoa-based coatings are widely used in food manufacturing and low-fat formulations need to meet performance targets in terms of water adsorption (for storage), rheology (for coating), and taste. Low-fat coatings containing 3, 6 or 9% w/w vegetable oil or microparticulate whey protein as fat replacer were studied alongside a full-fat fluid as control. Equilibrium moisture contents of dried films were measured at 25 °C and gave similar adsorption behaviour which could be modelled using the Guggenheim–Anderson–de Boer model. The fat replacer increased the viscosity of the coating fluids and all the formulations exhibited Quemada model behaviour, so that the thickness of layers obtained by dip coating could be predicted by a previously reported mechanistic mathematical model. The model gave good agreement with measured layer thicknesses, indicating that the model could be used to optimise a coating film. One full-fat and one low-fat formulation with identical coating capacities were subjected to sensory analysis testing by untrained consumers and the low-fat product was found to be acceptable.
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Carboni, Angela D.. Universidad Nacional del Litoral; Argentina
Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Materia
ADSORPTION ISOTHERMS
EDIBLE FILMS
FAT REPLACER
FILM THICKNESS
RHEOLOGY
SENSORY ANALYSIS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/86693
Acceder
id CONICETDig_52b988564f38a3bd3000ab84a1d4c611
oai_identifier_str oai:ri.conicet.gov.ar:11336/86693
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatingsMeza, Barbara Erica del ValleCarboni, Angela D.Peralta, Juan ManuelADSORPTION ISOTHERMSEDIBLE FILMSFAT REPLACERFILM THICKNESSRHEOLOGYSENSORY ANALYSIShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Growth in consumer demand for healthier and/or reduced calorie foods often brings with it the requirement to match the performance of existing products. Cocoa-based coatings are widely used in food manufacturing and low-fat formulations need to meet performance targets in terms of water adsorption (for storage), rheology (for coating), and taste. Low-fat coatings containing 3, 6 or 9% w/w vegetable oil or microparticulate whey protein as fat replacer were studied alongside a full-fat fluid as control. Equilibrium moisture contents of dried films were measured at 25 °C and gave similar adsorption behaviour which could be modelled using the Guggenheim–Anderson–de Boer model. The fat replacer increased the viscosity of the coating fluids and all the formulations exhibited Quemada model behaviour, so that the thickness of layers obtained by dip coating could be predicted by a previously reported mechanistic mathematical model. The model gave good agreement with measured layer thicknesses, indicating that the model could be used to optimise a coating film. One full-fat and one low-fat formulation with identical coating capacities were subjected to sensory analysis testing by untrained consumers and the low-fat product was found to be acceptable.Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaFil: Carboni, Angela D.. Universidad Nacional del Litoral; ArgentinaFil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; ArgentinaInstitution of Chemical Engineers2018-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/86693Meza, Barbara Erica del Valle; Carboni, Angela D.; Peralta, Juan Manuel; Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings; Institution of Chemical Engineers; Food and Bioproducts Processing; 110; 7-2018; 16-250960-3085CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0960308518302177info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2018.04.005info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:31:14Zoai:ri.conicet.gov.ar:11336/86693instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:31:14.958CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
title Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
spellingShingle Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
Meza, Barbara Erica del Valle
ADSORPTION ISOTHERMS
EDIBLE FILMS
FAT REPLACER
FILM THICKNESS
RHEOLOGY
SENSORY ANALYSIS
title_short Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
title_full Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
title_fullStr Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
title_full_unstemmed Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
title_sort Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
dc.creator.none.fl_str_mv Meza, Barbara Erica del Valle
Carboni, Angela D.
Peralta, Juan Manuel
author Meza, Barbara Erica del Valle
author_facet Meza, Barbara Erica del Valle
Carboni, Angela D.
Peralta, Juan Manuel
author_role author
author2 Carboni, Angela D.
Peralta, Juan Manuel
author2_role author
author
dc.subject.none.fl_str_mv ADSORPTION ISOTHERMS
EDIBLE FILMS
FAT REPLACER
FILM THICKNESS
RHEOLOGY
SENSORY ANALYSIS
topic ADSORPTION ISOTHERMS
EDIBLE FILMS
FAT REPLACER
FILM THICKNESS
RHEOLOGY
SENSORY ANALYSIS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Growth in consumer demand for healthier and/or reduced calorie foods often brings with it the requirement to match the performance of existing products. Cocoa-based coatings are widely used in food manufacturing and low-fat formulations need to meet performance targets in terms of water adsorption (for storage), rheology (for coating), and taste. Low-fat coatings containing 3, 6 or 9% w/w vegetable oil or microparticulate whey protein as fat replacer were studied alongside a full-fat fluid as control. Equilibrium moisture contents of dried films were measured at 25 °C and gave similar adsorption behaviour which could be modelled using the Guggenheim–Anderson–de Boer model. The fat replacer increased the viscosity of the coating fluids and all the formulations exhibited Quemada model behaviour, so that the thickness of layers obtained by dip coating could be predicted by a previously reported mechanistic mathematical model. The model gave good agreement with measured layer thicknesses, indicating that the model could be used to optimise a coating film. One full-fat and one low-fat formulation with identical coating capacities were subjected to sensory analysis testing by untrained consumers and the low-fat product was found to be acceptable.
Fil: Meza, Barbara Erica del Valle. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
Fil: Carboni, Angela D.. Universidad Nacional del Litoral; Argentina
Fil: Peralta, Juan Manuel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Desarrollo Tecnológico para la Industria Química. Universidad Nacional del Litoral. Instituto de Desarrollo Tecnológico para la Industria Química; Argentina
description Growth in consumer demand for healthier and/or reduced calorie foods often brings with it the requirement to match the performance of existing products. Cocoa-based coatings are widely used in food manufacturing and low-fat formulations need to meet performance targets in terms of water adsorption (for storage), rheology (for coating), and taste. Low-fat coatings containing 3, 6 or 9% w/w vegetable oil or microparticulate whey protein as fat replacer were studied alongside a full-fat fluid as control. Equilibrium moisture contents of dried films were measured at 25 °C and gave similar adsorption behaviour which could be modelled using the Guggenheim–Anderson–de Boer model. The fat replacer increased the viscosity of the coating fluids and all the formulations exhibited Quemada model behaviour, so that the thickness of layers obtained by dip coating could be predicted by a previously reported mechanistic mathematical model. The model gave good agreement with measured layer thicknesses, indicating that the model could be used to optimise a coating film. One full-fat and one low-fat formulation with identical coating capacities were subjected to sensory analysis testing by untrained consumers and the low-fat product was found to be acceptable.
publishDate 2018
dc.date.none.fl_str_mv 2018-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/86693
Meza, Barbara Erica del Valle; Carboni, Angela D.; Peralta, Juan Manuel; Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings; Institution of Chemical Engineers; Food and Bioproducts Processing; 110; 7-2018; 16-25
0960-3085
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86693
identifier_str_mv Meza, Barbara Erica del Valle; Carboni, Angela D.; Peralta, Juan Manuel; Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings; Institution of Chemical Engineers; Food and Bioproducts Processing; 110; 7-2018; 16-25
0960-3085
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0960308518302177
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fbp.2018.04.005
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Institution of Chemical Engineers
publisher.none.fl_str_mv Institution of Chemical Engineers
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844614322665291776
score 13.070432

Publicaciones similares