Chocolate microstructure: A comprehensive review.

Chocolate is a food with complex microstructure properties. In this study, chocolate surface and internal microstructures are discussed considering final product quality and stability. In addition, the effects of the solids and continuous phase components and the interactions between them, and also process effects on the microstructure were reviewed.

Novel approaches in food grade bigels properties and applications: A review.

Food-grade bigels represent a highly innovative and versatile gel system within the food industry, characterized by their unique ability to combine the advantages of both oleogels and hydrogels. This dual-phase system can effectively address the limitations of each gel type and offers enhanced functionality. This review classifies food-grade bigels and their properties, highlighting examples of novel methods in bigel preparation.

Oleogelation of sunflower-linseed oils with carnauba wax as an innovative strategy for shortening substitution in cakes.

The aim of this study was to fabricate a carnauba wax oleogel with improved nutritional characteristics including reduced ω6:ω3 ratio and heightened alpha-linolenic acid through sunflower (SO): linseed oil (LO) in various ratios (100:0, 80:20, 70:30, 50:50, 30:70, 20:80, and 0:100 %), for potential shortening substitution in cakes. Combining LO with SO up to 50 % improved oleogel properties considering intra- or intermolecular hydrogen bonding and crystallinity. These oleogels had similar thermal behavior and better morphological structure than oleogel prepared exclusively with SO (100 SO), with reasonable oil binding capacity and oxidation stability.

Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates.

The main objective of this study was to evaluate the effects of various formulations of fruit juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D-optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly or in combination, were used as a complete substitute for glucose syrup in the formulation.

Structural and sensory impact of various emulsifiers in cocoa hazelnut spread formulations.

In this study, the effects of emulsifiers such as lecithin, AMPs, Palsgaard® Oil-Binder and GMS on cocoa hazelnut spread rheology were compared under the same process conditions and formulation. Emulsifiers were added to the formulation separately at rates of 0.3%-0.

Optimization of citrus fiber-enriched vegan cream cheese alternative and its influence on chemical, physical, and sensory properties.

Dairy product alternatives have increased in recent years as a result of medical prescriptions or personal preferences. The main purpose of the present study was to optimize vegan-based cream cheese formulation added with citrus fiber considering the textural and physicochemical properties of the samples. The physicochemical (pH value, water activity, and color), texture, microstructure, and sensory properties of manufactured vegan-based cream cheese were characterized and compared to those of a commercial one.

Textural, rheological, and structural properties of turkey and chicken gelatins from mechanical deboning residues.

Large amounts of collagen-rich by-products are generated in poultry processing. In particular, gelatin from the by-products of turkey processing is limited. Gelatin extraction from turkey and chicken MDRs (mechanically deboning residue) was the purpose of this study.

Improving physicochemical and nutritional attributes of rice starch through green modification techniques.

Rice, has long been an inseparable part of the human diet all over the world. As one of the most rapidly growing crops, rice has played a key role in securing the food chain of low-income food-deficit countries. Starch is the main component in rice granules which other than its nutritional essence, plays a key role in defining the physicochemical attributes of rice-based products.

Scanning electron microscopic investigation on Chicory tribe (Compositae) botanical sources and their antimicrobial potential.

This study discusses the micro-level structural details of Cichorieae pollen sources elucidated by scanning electron microscopy (SEM) and explains their symmetry and morphometry. The in-depth knowledge from the electron ultrastructure of Asteraceae pollen has provided insights into enhanced pollen morphology, and the antimicrobial significance of species under study presents novel avenues for their natural defense mechanisms in the development of antimicrobial agents. In this research, both quantitative and qualitative features of pollen were examined.

Assessment of the botanical origin of Saudi Arabian honey samples to identify pollen with chromatographic tools and packing and storage.

The increasing demand for honey purification and authentication necessitates the global utilization of advanced processing tools. Common honey processing techniques, such as chromatography, are commonly used to assess the quality and quantity of valuable honey. In this study, 15 honey samples were authenticated using HPLC and GC-MS chromatographic methods to analyze their pollen spectrum.

Determination of the process effect on cocoa butter crystallization by rheometer: Kinetic modeling by Gompertz equation.

In this study, the effects of temperature (22, 24, 26, 28, and 30°C) and strain (0.1%, 1%, and 5%) on cocoa butter (CB) crystallization were investigated by oscillatory test, and the four-parameter Gompertz model was used to interpret the effect of parameters on pre-crystallization, nucleation, and crystal growth stages of CB. Lag time and growth rate were calculated using the Gompertz model using time-dependent storage modulus (G') data.

Influence of process conditions of alkalization on quality of cocoa powder.

In this study, the effects of independent variables such as alkaline (NaOH) salt concentration (3.0-6.0 g/100 mL), alkalization temperature (60-90 °C), and time (20-40 min) on cocoa powder (low-fat) properties were investigated by using Central Composite Design.

Fruit-based vegan ice cream-type frozen dessert with aquafaba: effect of fruit types on quality parameters.

Unlabelled: "Aquafaba", defined as legume cooking water, has a feature that can be used in various formulations as an egg and milk alternative in vegan products and improves functional properties such as foaming, emulsifying and gelling. In this study, it was aimed to investigate the usability of aquafaba in ice cream type frozen desserts containing different fruit purees (strawberry, nectarine and banana) by using its foaming capacity. Rheological properties, microstructure, overrun, melting characteristics, color measurement, dry matter, and sensory properties were investigated in different fruit-based frozen dessert samples.

Evaluation of rheological, textural, and sensory characteristics of optimized vegan rice puddings prepared by various plant-based milks.

Nowadays, plant-based milks are being considered as an alternative to dairy milk due to their advantages, such as sustainability, reduced allergenicity, health benefits, and lactose-free nature. Plant-based milks are widely used in the preparation of desserts, cheese-like products, and beverages, among other applications. The aim of the present study was to formulate vegan rice puddings using various commercially available plant-based milks as a sustainable alternative to dairy milk.

Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility.

In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching.

Gelatin production from turkey (Meleagris gallopavo) skin as a new source: from waste to a sustainable food gelling agent.

Background: Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non-mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The present study aimed to determine the optimum gelatin extraction conditions from turkey employing the central composite design and response surface methodologies.

A study on the structural, physicochemical, rheological and thermal properties of high hydrostatic pressurized pearl millet starch.

Starch in native form has limited application due to functional and physicochemical characteristics. To overcome these limitations, starch can be modified by non-thermal technologies such as high hydrostatic pressure (HHP). This study investigates high-pressure-induced gelatinization and the effect of this process on the structural, functional, morphological, pasting, thermal, physical and rheological properties of millet starch.

Production of tomato powder from tomato puree with foam-mat drying using green pea aquafaba: drying parameters and bioaccessibility of bioactive compounds.

Background: The purpose of this study was to valorize green pea cooking water (aquafaba) as a foaming agent in foam-mat drying of tomato. For this aim, density of foam-mats (green pea aquafaba+tomato puree) changed between 1.06 and 0.

Formulating and studying compound chocolate with adding dried grape pomace as a bulking agent.

The use of dried grape pomace (DGP) as a bulking agent for partly substitution of sugar, milk powder and whey powder in compound chocolate (CC) was investigated. D-optimal mixture design was used to determine the effect of composition on the particle size, flow behaviour (Casson yield value and plastic viscosity), as well as total phenolic and resveratrol contents before and after in vitro digestion. The various models (linear, quadratic and cubic) which were identified as significant ( < 0.

Development of a novel rheological method for determining melting properties of gelatin-based gummies.

In this study, a novel rheometer-based method was explored to determine the melting point of gummy, which is one of the most consumed confectionery products. The new method is based on the vertical deformation of a solid sample since melting points of the products were determined by performing onset analysis on the graph of gap values against temperature. Peltier system heating rate and sample thickness parameters were used to develop the method.

Soft confectionery products: Quality parameters, interactions with processing and ingredients.

The motivation in the preference of confectionery products consists of the perception formed during the purchase and consumption. This perception is a direct determining factor in the repeated purchasing behavior of the consumer. Also, the products must meet consumer demands.

A new trend among plant-based food ingredients in food processing technology: Aquafaba.

In the new century, the most fundamental problem on a global scale is hunger and poverty reduction is one of the primary goals set by the United Nations. Currently, it is necessary to increase agricultural activities and to evaluate all agricultural products rich in nutrients without loss in order to feed the hungry population in the world. Considering that one of the most important causes of hunger in the world is inadequate access to protein content, legumes are one of the most valuable nutritional resources.

Chocolate flow behavior: Composition and process effects.

Chocolate is a non-Newtonian substance, and such substance has different viscosities at different shear rates. Rheological evaluations have become indispensable instruments for characterizing final chocolate, forecasting product efficiency and consumer acceptance. During production, the different steps depend on a well-defined viscosity and yield stress.

Carob powder as cocoa substitute in milk and dark compound chocolate formulation.

In the current research, the possibility of using carob powder as a substitute for cocoa powder in milk and dark compound chocolates was investigated. Five chocolate samples containing carob powder (20, 40, 60, 80 and 100%) along with control were produced and the physico-chemical analyzes were measured. Chocolate samples were assessed for sensory acceptance by a hedonic scale.

Gummy candies production with natural sugar source: Effect of molasses types and gelatin ratios.

Nowadays, attention has been dedicated towards the development of foodstuffs whose constituents are from natural sources. In this study, grape, mulberry, and carob molasses containing natural sugars were evaluated in order to replace the use of sugar syrup and artificial additives in the production of gummy candy which was prepared by varied gelatin ratios. The molasses which have similar °Brix values (78-79) presented different types and amounts of sugar components.