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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
2019 Journal of Agroalimentary Processes and Technologies 2019, 25(3)
 
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12 .   Cocoa spreadable products based on flax seed oil organogels –textural characterization and proposed production technology

Authors: Andreea Pușcaș, Andreea Chende, Blidar Iasmina, Georgiana Marțis, Andruţa Elena Mureșan, Vlad Mureșan, Emil Racolța, Sevastiţa Muste

Volume 25, Issue 2;
Pages: 64-69; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Different oleogels samples were prepared from highly unsaturated oils, sunflower or flax seed oils and 5% lipid structurants, as binary and ternary mixtures including sunflower wax (SFW), beeswax (BW) and lecithin, in order to replace totally or partially palm oil in cocoa spread products. Oleogels are new lipid systems that show a solid structure, while the oil inside remain mainly a liquid entrapped by using different oleogelation strategies (crystallization, self-assemble molecules, templated emulsions, etc.) The cocoa spread samples were obtained in a laboratory ball mill. The texture profile analysis of oleogels and cocoa spreads was performed by CT3 Brookfield Texture Analyzer. Based on studied texture parameters, the oleogels samples showing the highest hardness values (141g) were selected for further use in cocoa spreads. Cocoa spread samples optimum composition was found for 53% sugar, 25% flax seed oil oleogel structured by SFW and BW, 10% flax seed oil oleogel structured by SFW, BW and lecithin, 7% cacao powder and 5% roasted hazelnuts.

Keywords: unsaturated fatty acids, flax seed oil, waxes, lecithin, cocoa spread

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