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dc.contributor.author
Meza, Barbara Erica del Valle
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dc.contributor.author
Carboni, Angela D.
dc.contributor.author
Peralta, Juan Manuel
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dc.date.available
2019-10-21T18:39:38Z
dc.date.issued
2018-07
dc.identifier.citation
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
dc.identifier.issn
0960-3085
dc.identifier.uri
http://hdl.handle.net/11336/86693
dc.description.abstract
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.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Institution of Chemical Engineers
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dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ADSORPTION ISOTHERMS
dc.subject
EDIBLE FILMS
dc.subject
FAT REPLACER
dc.subject
FILM THICKNESS
dc.subject
RHEOLOGY
dc.subject
SENSORY ANALYSIS
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Water adsorption and rheological properties of full-fat and low-fat cocoa-based confectionery coatings
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2019-10-18T18:05:47Z
dc.journal.volume
110
dc.journal.pagination
16-25
dc.journal.pais
Reino Unido
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dc.description.fil
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
dc.description.fil
Fil: Carboni, Angela D.. Universidad Nacional del Litoral; Argentina
dc.description.fil
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
dc.journal.title
Food and Bioproducts Processing
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dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0960308518302177
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.fbp.2018.04.005
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