Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled,...
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Universidad Nacional de Colombia
2017-10-01
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| Series: | Acta Agronómica |
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| Online Access: | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56219 |
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| author | Nieves María Flores March Gabriela Cristina Chire Fajardo Carlos Eduardo Lescano Anadón |
| author_facet | Nieves María Flores March Gabriela Cristina Chire Fajardo Carlos Eduardo Lescano Anadón |
| author_sort | Nieves María Flores March |
| collection | DOAJ |
| description | The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress (τ_oCA), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control. |
| format | Article |
| id | doaj-art-d2df4d2fc12e4c6ebb7c4c3f1f94d10f |
| institution | OA Journals |
| issn | 0120-2812 2323-0118 |
| language | English |
| publishDate | 2017-10-01 |
| publisher | Universidad Nacional de Colombia |
| record_format | Article |
| series | Acta Agronómica |
| spelling | doaj-art-d2df4d2fc12e4c6ebb7c4c3f1f94d10f2025-08-20T01:56:01ZengUniversidad Nacional de ColombiaActa Agronómica0120-28122323-01182017-10-0166450651110.15446/acag.v66n4.5621944582Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatingsNieves María Flores March0Gabriela Cristina Chire Fajardo1Carlos Eduardo Lescano Anadón2Universidad Privada Antenor Orrego- UPAO, PerúUniversidad Nacional Agraria La Molina, PerúUniversidad Privada Antenor Orrego- UPAO, PerúThe effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress (τ_oCA), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56219Accelerated bloomCasson viscosityCasson yield stresschocolate coatingsCBEgeneral acceptabilityrheology |
| spellingShingle | Nieves María Flores March Gabriela Cristina Chire Fajardo Carlos Eduardo Lescano Anadón Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings Acta Agronómica Accelerated bloom Casson viscosity Casson yield stress chocolate coatings CBE general acceptability rheology |
| title | Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings |
| title_full | Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings |
| title_fullStr | Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings |
| title_full_unstemmed | Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings |
| title_short | Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings |
| title_sort | rheological fat bloom and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate flavored coatings |
| topic | Accelerated bloom Casson viscosity Casson yield stress chocolate coatings CBE general acceptability rheology |
| url | https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56219 |
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