Rheological characterisation of full-fat and reduced-fat aerated icings

Autores
Meza, Barbara Erica del Valle; Fernandes, Rubens R.; Zorrilla, Susana; Wilson, D Ian; Peralta, Juan Manuel
Año de publicación
2021
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aerated icings are a sweet, fat-rich, and uncooked type of glaze material made by whipping sugar and fat together to form a bubbly fluid. The rheological behaviour of full-fat and reduced-fat aerated icings was characterised using rotational rheometry techniques. Control full-fat formulations were prepared using commercial icing sugar and unsalted butter (a viscoplastic fat-based continuous phase) in a 2:1 ratio. Reduced-fat samples were prepared by replacing 25% and 50% of butter by mass by a 50% w/w of native corn starch suspension (a potential carbohydrate-derived fat replacer). Icings with different air volume fractions were prepared by mixing in a planetary mixer for 3 min or 6 min (air volume fractions ≤ 0.17). The size distribution of sugar crystals and air bubbles were similar, with modal values near 10 μm. The experimental data from flow curves and creep tests were described well by the Bingham and Burgers models, respectively. Flow behaviour and static yield stress values were affected by the mixing time and the butter replacement, whereas the viscoelastic behaviour was only influenced by the latter. The information obtained in this study can be used to assess whether these reduced-fat products are suitable for the flow and coating stages of manufacturing.
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: Fernandes, Rubens R.. University of Cambridge; Reino Unido
Fil: Zorrilla, Susana. 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: Wilson, D Ian. University of Cambridge; Reino Unido
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
AIR VOLUME FRACTION
BUTTERCREAM
CREEP
FAT REPLACEMENT
RECOVERY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/135790
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/135790
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Rheological characterisation of full-fat and reduced-fat aerated icingsMeza, Barbara Erica del ValleFernandes, Rubens R.Zorrilla, SusanaWilson, D IanPeralta, Juan ManuelAIR VOLUME FRACTIONBUTTERCREAMCREEPFAT REPLACEMENTRECOVERYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Aerated icings are a sweet, fat-rich, and uncooked type of glaze material made by whipping sugar and fat together to form a bubbly fluid. The rheological behaviour of full-fat and reduced-fat aerated icings was characterised using rotational rheometry techniques. Control full-fat formulations were prepared using commercial icing sugar and unsalted butter (a viscoplastic fat-based continuous phase) in a 2:1 ratio. Reduced-fat samples were prepared by replacing 25% and 50% of butter by mass by a 50% w/w of native corn starch suspension (a potential carbohydrate-derived fat replacer). Icings with different air volume fractions were prepared by mixing in a planetary mixer for 3 min or 6 min (air volume fractions ≤ 0.17). The size distribution of sugar crystals and air bubbles were similar, with modal values near 10 μm. The experimental data from flow curves and creep tests were described well by the Bingham and Burgers models, respectively. Flow behaviour and static yield stress values were affected by the mixing time and the butter replacement, whereas the viscoelastic behaviour was only influenced by the latter. The information obtained in this study can be used to assess whether these reduced-fat products are suitable for the flow and coating stages of manufacturing.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: Fernandes, Rubens R.. University of Cambridge; Reino UnidoFil: Zorrilla, Susana. 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: Wilson, D Ian. University of Cambridge; Reino UnidoFil: 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; ArgentinaElsevier Science2021-05info: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/11336/135790Meza, Barbara Erica del Valle; Fernandes, Rubens R.; Zorrilla, Susana; Wilson, D Ian; Peralta, Juan Manuel; Rheological characterisation of full-fat and reduced-fat aerated icings; Elsevier Science; LWT - Food Science and Technology; 142; 5-2021; 11101401-111014100023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643821001675info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.111014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:18:32Zoai:ri.conicet.gov.ar:11336/135790instacron: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:34982025-10-22 11:18:32.672CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Rheological characterisation of full-fat and reduced-fat aerated icings
title Rheological characterisation of full-fat and reduced-fat aerated icings
spellingShingle Rheological characterisation of full-fat and reduced-fat aerated icings
Meza, Barbara Erica del Valle
AIR VOLUME FRACTION
BUTTERCREAM
CREEP
FAT REPLACEMENT
RECOVERY
title_short Rheological characterisation of full-fat and reduced-fat aerated icings
title_full Rheological characterisation of full-fat and reduced-fat aerated icings
title_fullStr Rheological characterisation of full-fat and reduced-fat aerated icings
title_full_unstemmed Rheological characterisation of full-fat and reduced-fat aerated icings
title_sort Rheological characterisation of full-fat and reduced-fat aerated icings
dc.creator.none.fl_str_mv Meza, Barbara Erica del Valle
Fernandes, Rubens R.
Zorrilla, Susana
Wilson, D Ian
Peralta, Juan Manuel
author Meza, Barbara Erica del Valle
author_facet Meza, Barbara Erica del Valle
Fernandes, Rubens R.
Zorrilla, Susana
Wilson, D Ian
Peralta, Juan Manuel
author_role author
author2 Fernandes, Rubens R.
Zorrilla, Susana
Wilson, D Ian
Peralta, Juan Manuel
author2_role author
author
author
author
dc.subject.none.fl_str_mv AIR VOLUME FRACTION
BUTTERCREAM
CREEP
FAT REPLACEMENT
RECOVERY
topic AIR VOLUME FRACTION
BUTTERCREAM
CREEP
FAT REPLACEMENT
RECOVERY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Aerated icings are a sweet, fat-rich, and uncooked type of glaze material made by whipping sugar and fat together to form a bubbly fluid. The rheological behaviour of full-fat and reduced-fat aerated icings was characterised using rotational rheometry techniques. Control full-fat formulations were prepared using commercial icing sugar and unsalted butter (a viscoplastic fat-based continuous phase) in a 2:1 ratio. Reduced-fat samples were prepared by replacing 25% and 50% of butter by mass by a 50% w/w of native corn starch suspension (a potential carbohydrate-derived fat replacer). Icings with different air volume fractions were prepared by mixing in a planetary mixer for 3 min or 6 min (air volume fractions ≤ 0.17). The size distribution of sugar crystals and air bubbles were similar, with modal values near 10 μm. The experimental data from flow curves and creep tests were described well by the Bingham and Burgers models, respectively. Flow behaviour and static yield stress values were affected by the mixing time and the butter replacement, whereas the viscoelastic behaviour was only influenced by the latter. The information obtained in this study can be used to assess whether these reduced-fat products are suitable for the flow and coating stages of manufacturing.
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: Fernandes, Rubens R.. University of Cambridge; Reino Unido
Fil: Zorrilla, Susana. 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: Wilson, D Ian. University of Cambridge; Reino Unido
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 Aerated icings are a sweet, fat-rich, and uncooked type of glaze material made by whipping sugar and fat together to form a bubbly fluid. The rheological behaviour of full-fat and reduced-fat aerated icings was characterised using rotational rheometry techniques. Control full-fat formulations were prepared using commercial icing sugar and unsalted butter (a viscoplastic fat-based continuous phase) in a 2:1 ratio. Reduced-fat samples were prepared by replacing 25% and 50% of butter by mass by a 50% w/w of native corn starch suspension (a potential carbohydrate-derived fat replacer). Icings with different air volume fractions were prepared by mixing in a planetary mixer for 3 min or 6 min (air volume fractions ≤ 0.17). The size distribution of sugar crystals and air bubbles were similar, with modal values near 10 μm. The experimental data from flow curves and creep tests were described well by the Bingham and Burgers models, respectively. Flow behaviour and static yield stress values were affected by the mixing time and the butter replacement, whereas the viscoelastic behaviour was only influenced by the latter. The information obtained in this study can be used to assess whether these reduced-fat products are suitable for the flow and coating stages of manufacturing.
publishDate 2021
dc.date.none.fl_str_mv 2021-05
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/11336/135790
Meza, Barbara Erica del Valle; Fernandes, Rubens R.; Zorrilla, Susana; Wilson, D Ian; Peralta, Juan Manuel; Rheological characterisation of full-fat and reduced-fat aerated icings; Elsevier Science; LWT - Food Science and Technology; 142; 5-2021; 11101401-11101410
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/135790
identifier_str_mv Meza, Barbara Erica del Valle; Fernandes, Rubens R.; Zorrilla, Susana; Wilson, D Ian; Peralta, Juan Manuel; Rheological characterisation of full-fat and reduced-fat aerated icings; Elsevier Science; LWT - Food Science and Technology; 142; 5-2021; 11101401-11101410
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S0023643821001675
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2021.111014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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
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score 12.982451

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