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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/135790
Ver los metadatos del registro completo
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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 Técnicas2025-09-29T09:49:05Zoai: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:34982025-09-29 09:49:05.545CONICET 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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1844613521412718592 |
score |
13.070432 |