Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate
With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicoch...
| Main Authors: | , , , , , |
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| Format: | Article |
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Elsevier
2022
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| _version_ | 1825938413387251712 |
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| author | Chen, Ying Wang, Weifei Zhang, Weiqian Tan, Chin-Ping Lan, Dongming Wang, Yonghua |
| author_facet | Chen, Ying Wang, Weifei Zhang, Weiqian Tan, Chin-Ping Lan, Dongming Wang, Yonghua |
| author_sort | Chen, Ying |
| collection | UPM |
| description | With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicochemical properties of ODAGP and ODAGP-CB blends, and then evaluated their application potential in compound chocolate based on sensory, blooming property and polymorphic transition. ODAGP (40% O-DAGS) showed a wide plastic range (7.1–45.2%) and high component compatibility. The crystal properties results indicated that ODAGP mainly existed in stable β-forms (β1 and β2). On the other hand, the ODAGP-CB binary system containing 10–40% ODAGP displayed similar melt-in-mouth property and crystal polymorphism (Form V) to natural CB. Compound chocolate prepared with ODAGP-CB blends obtained satisfactory overall acceptability (score > 7.8) and showed stronger fat bloom resistance. |
| first_indexed | 2024-03-06T11:13:29Z |
| format | Article |
| id | upm.eprints-100666 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:13:29Z |
| publishDate | 2022 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-1006662023-09-15T08:38:49Z http://psasir.upm.edu.my/id/eprint/100666/ Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate Chen, Ying Wang, Weifei Zhang, Weiqian Tan, Chin-Ping Lan, Dongming Wang, Yonghua With an aim to prepare the healthier functional chocolate, olive oil-based diacylglycerol plastic fat (ODAGP) was prepared by mixing olive oil-based diacylglycerol stearin (O-DAGS) and olive oil-based diacylglycerol olein (O-DAGO) as confectionery fat in compound chocolate. We reported the physicochemical properties of ODAGP and ODAGP-CB blends, and then evaluated their application potential in compound chocolate based on sensory, blooming property and polymorphic transition. ODAGP (40% O-DAGS) showed a wide plastic range (7.1–45.2%) and high component compatibility. The crystal properties results indicated that ODAGP mainly existed in stable β-forms (β1 and β2). On the other hand, the ODAGP-CB binary system containing 10–40% ODAGP displayed similar melt-in-mouth property and crystal polymorphism (Form V) to natural CB. Compound chocolate prepared with ODAGP-CB blends obtained satisfactory overall acceptability (score > 7.8) and showed stronger fat bloom resistance. Elsevier 2022-10-15 Article PeerReviewed Chen, Ying and Wang, Weifei and Zhang, Weiqian and Tan, Chin-Ping and Lan, Dongming and Wang, Yonghua (2022) Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate. Food Chemistry, 391. art. no. 133254. pp. 1-10. ISSN 0308-8146 https://www.sciencedirect.com/science/article/pii/S030881462201216X 10.1016/j.foodchem.2022.133254 |
| spellingShingle | Chen, Ying Wang, Weifei Zhang, Weiqian Tan, Chin-Ping Lan, Dongming Wang, Yonghua Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate |
| title | Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate |
| title_full | Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate |
| title_fullStr | Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate |
| title_full_unstemmed | Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate |
| title_short | Characteristics and feasibility of olive oil-based diacylglycerol plastic fat for use in compound chocolate |
| title_sort | characteristics and feasibility of olive oil based diacylglycerol plastic fat for use in compound chocolate |
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