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dc.title | Effect of technological processing and recipe formulation on the physico-chemical properties of ganaches and chocolate pralines | en |
dc.contributor.author | Neuwirth, Vojtěch | |
dc.contributor.author | Lapčíková, Barbora | |
dc.contributor.author | Lapčík, Lubomír | |
dc.contributor.author | Valenta, Tomáš | |
dc.contributor.author | Míšková, Zuzana | |
dc.relation.ispartof | Journal of Food Engineering | |
dc.identifier.issn | 0260-8774 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.identifier.issn | 1873-5770 Scopus Sources, Sherpa/RoMEO, JCR | |
dc.date.issued | 2024 | |
utb.relation.volume | 378 | |
dc.type | article | |
dc.language.iso | en | |
dc.publisher | Elsevier Ltd | |
dc.identifier.doi | 10.1016/j.jfoodeng.2024.112124 | |
dc.relation.uri | https://www.sciencedirect.com/science/article/pii/S0260877424001900 | |
dc.relation.uri | https://www.sciencedirect.com/science/article/pii/S0260877424001900/pdfft?md5=6ceafda2f280d18f54ae956984de3b9a&pid=1-s2.0-S0260877424001900-main.pdf | |
dc.subject | ganache | en |
dc.subject | texture profile | en |
dc.subject | viscoelasticity | en |
dc.subject | DSC | en |
dc.subject | microbial analysis | en |
dc.subject | sensory preferences | en |
dc.description.abstract | This study investigates the impact of structural modifications of chocolate ganaches by changes in technological processing and by addition of emulsifier, milk fat, milk protein, and guar gum. Ganaches were evaluated by textural analysis, differential scanning calorimetry, frequency sweep rheology, and optical microscopy. Chocolate pralines were manufactured from studied ganaches, followed by sensory and microbial tests for consumer acceptability and shelf-life stability, respectively. Ganache subjected to a 3-min emulsification process exhibited optimal properties and was sensorially rated as the most preferred. Notably, neither the emulsifier application nor extended 6-min emulsification had significant effect on the measured properties. The addition of milk proteins and guar gum resulted in a firm and complex water-binding structure, confirmed by higher viscoelasticity and lower water activity, and resulted in a better shelf-life stability. The preparation process minimally affected melting profiles measured by DSC, however, sample with guar gum exhibited a slight shift to higher temperatures. | en |
utb.faculty | Faculty of Technology | |
dc.identifier.uri | http://hdl.handle.net/10563/1011996 | |
utb.identifier.scopus | 2-s2.0-85192229969 | |
utb.identifier.wok | 001240546200001 | |
utb.identifier.coden | JFOED | |
utb.source | j-scopus | |
dc.date.accessioned | 2024-08-22T12:59:39Z | |
dc.date.available | 2024-08-22T12:59:39Z | |
dc.description.sponsorship | Tomas Bata University in Zlín, TBU, (IGA/FT/2024/005); Tomas Bata University in Zlín, TBU | |
dc.description.sponsorship | Tomas Bata University in Zlin [IGA/FT/2024/005] | |
utb.ou | Department of Food Technology | |
utb.contributor.internalauthor | Neuwirth, Vojtěch | |
utb.contributor.internalauthor | Lapčíková, Barbora | |
utb.contributor.internalauthor | Lapčík, Lubomír | |
utb.contributor.internalauthor | Valenta, Tomáš | |
utb.contributor.internalauthor | Míšková, Zuzana | |
utb.fulltext.sponsorship | Financial supports from Tomas Bata University in Zlin (project number IGA/FT/2024/005) are gratefully acknowledged. | |
utb.wos.affiliation | [Neuwirth, Vojtech; Lapcikova, Barbora; Lapcik, Lubomir; Valenta, Tomas; Miskova, Zuzana] Tomas Bata Univ Zlin, Fac Technol, Dept Food Technol, Nam TG Masaryka 275, Zlin 76262, Czech Republic; [Lapcikova, Barbora; Lapcik, Lubomir] Palacky Univ, Fac Sci, Dept Phys Chem, 17 Listopadu 12, Olomouc 77146, Czech Republic | |
utb.scopus.affiliation | Tomas Bata University in Zlin, Department of Food Technology, Faculty of Technology, Nam. T.G. Masaryka 275, Zlin, 762 72, Czech Republic; Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, Olomouc, 771 46, Czech Republic | |
utb.fulltext.projects | IGA/FT/2024/005 |
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