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| Effect of palm sap sugar on blooming properties of oleogel-based chocolate |
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| DOI： |
| KeyWord:chocolate anti-blooming oleogel palm sap sugar |
| FundProject:“十四五”国家重点研发计划项目（2021YFD 210030403，2022YFD2100305） |
| Author Name | Affiliation | | WANG Fengyan1,WANG Xiangyu1，ZHOU Peiwen2,CHEN Haiying2 | 1.Beijing Engineering Laboratory of Geriatric Nutrition Food Research,Beijing Key Laboratory of Nutrition ＆
Health and Food Safety, COFCO Nutrition & Health Research Institute, Beijing 102209，China；
2.Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment and Technology, School of
Mechanical Engineering, Jiangnan University, Wuxi 214122, Jiangsu,China |
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| Abstract: |
| To explore the potential of palm sap sugar (PS) in the production of frost-resistant chocolate,PS(0%, 25%, 50%, 100%) was used to partially or completely replace sucrose to prepare oleogel-based chocolate (Choc PS0, Choc PS25, Choc PS50, Choc PS100) . The changes of chocolate quality were measured by determing surface whiteness, surface crystal morphology (observed with palarized light microscope)、crystal form(X-ray diffraction method), thermodynamic property(differential scanning calorimetry), and sensory evaluation (SAT) during the 60 d temperature cycle fluctuation environment (16 h at 20 ℃ and 8 h at 32 ℃) storage. The results showed that Choc PS25 and Choc PS50 displayed lower surface whiteness index, and the size and number of white spots were the lowest after 60 d temperature cycle fluctuation environment storage, and all of the samples showed a single melting peak with βⅤ to βⅥ crystal evolution except that in Choc PS25 and Choc PS50 dominanted with βⅤ-crystal form. Before and after temperature cycle storage, the SAT score of four chocolates were not significant in terms of aftertaste, aroma and sweetness, while the hardness and color scores decreased.To sum up, the oleogel-based chocolate prepared with 25%-50% PS has a lower surface whiteness index, stable βⅤ-crystal form, higher sensory acceptance and higher anti-blooming stability， and PS has the application potential in the production of frost-resistant chocolate. |
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