scholarly journals Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

2017 ◽  
Vol 35 (No. 5) ◽  
pp. 440-448 ◽  
Author(s):  
Rasouli-Pirouzian Haniyeh ◽  
Peighardoust Seyed Hadi ◽  
Azadmard-Damirchi Sodeif
Keyword(s):  
Rheological Properties ◽  
Good Alternative ◽  
Casson Fluid ◽  
Bulking Agents ◽  
Rheological Characteristics ◽  
Flow Properties ◽  
Milk Chocolate ◽  
Simplex Lattice ◽  
Simplex Lattice Mixture Design ◽  
Different Levels

The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0–100%) were used and ten formulations were examined in order to find the optimum levels. All chocolate samples showed shear thinning behaviour. It was found that compound milk chocolate behaved as a Casson fluid. Chocolate formulations containing the highest maltitol substitution resulted in similar flow properties compared to those of the control and hence can be a good alternative. The results demonstrated that chocolate combinations containing 87.8% maltitol and 12.2% xylitol were found as the optimum concentrations producing the most acceptable rheological properties.

scholarly journals Evaluating the Flour Properties under Different Levels of Particle Size Distribution and Fine Bran Content

2021 ◽  
Vol 4 (2) ◽  
pp. 147
Author(s):  
Zeyad A. Ahmed ◽  
Abeer S. Alhendi ◽  
Mohammed S. Hussein ◽  
Shaimaa A. Abed ◽  
Rana T. Alsallami
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Particle Size Distribution ◽  
Water Absorption ◽  
Rheological Properties ◽  
Extraction Rate ◽  
Rheological Characteristics ◽  
Wheat Grains ◽  
Flour Properties ◽  
Different Levels

The main objective of this study was to determine the changes in the rheological characteristics of the flour produced by the industry mill Buhler AG 600 ton/day through adding big particles of flour, semolina, and fine bran (FB) to the produced flour. The study was conducted on mixed wheat grains (80% Iraqi wheat and 20% American Red wheat). After changing the directions of some pipes in the milling section, the flours were tested, and the effect of having bigger particles in the product was measured. The results showed that the flour extraction rate, moisture content, ash, and protein were increased as the flour particle size was increased. Farinograph results explained a clear effect of big particles and fine bran on increasing the water absorption, however, the dough stability was decreased mostly insignificantly. Extensiograph results showed that there was no big difference between the control flour and other produced flour. Therefore, the changes of the mill pipes could increase the flour extraction rate and reduce the pressure on the mill rolls without significant differences in the rheological properties of the produced flour.

Application of simplex lattice mixture design for optimization of sucrose-free milk chocolate produced in a ball mill

LWT ◽  
2019 ◽  
Vol 115 ◽  
pp. 108435 ◽  
Author(s):  
Aziz Homayouni Rad ◽  
Haniyeh Rasouli Pirouzian ◽  
Omer Said Toker ◽  
Nevzat Konar
Keyword(s):  
Ball Mill ◽  
Mixture Design ◽  
Milk Chocolate ◽  
Simplex Lattice ◽  
Simplex Lattice Mixture Design

Time Dependent Rheological Characteristics of Pineapple Jam

2007 ◽  
Vol 3 (3) ◽  
Author(s):  
Santanu Basu ◽  
US Shivhare ◽  
GSV Raghavan
Keyword(s):  
Shear Stress ◽  
Shear Rate ◽  
Rheological Properties ◽  
Time Dependent ◽  
Rheological Characteristics ◽  
Fruit Pulp ◽  
Flow Properties ◽  
Thixotropic Behavior ◽  
Dependent Flow

Jam is an intermediate moisture food containing fruit pulp, pectin, sugar and acid. The effect of sugar and pectin concentration, pH, shear rate and temperature on the time dependent rheological properties of pineapple jam was studied using a rheometer. Pineapple jam exhibited thixotropic behavior. Shear stress of the pineapple jam at a particular time of shearing depended on the shear rate, temperature and composition. Weltman, Hahn, and Figoni and Shoemaker, models were applied to describe the time dependent flow properties of pineapple jam. Hahn model described adequately the rheological characteristics of pineapple jam.

scholarly journals Assessment of content and chemical forms of arsenic, copper, lead, and chromium in sewage sludge compost as affected by various bulking agents

2020 ◽  
Vol 43 (1) ◽  
pp. 56-66
Author(s):  
Mahboub Saffari ◽  
Vahid Reza Saffari ◽  
Hojatollah Khabazzadeh ◽  
Hormazd Naghavi
Keyword(s):  
Sewage Sludge ◽  
Total Concentration ◽  
Bulking Agents ◽  
Chemical Forms ◽  
Organic Fraction ◽  
Specific Kind ◽  
Composting Process ◽  
Mobility Factor ◽  
Arsenic Copper ◽  
Different Levels

AbstractIn current study, the effect of various organic substances as bulking agents (BAs) including wheat straw, pistachio hull wastes, and tree leaves at different levels (10, 25, 45% v/v) were investigated on total concentration and chemical forms of Cu, Pb, Cr, and As in sewage sludge (SS) compost prepared by windrow method. According to the results, the composting process (with/without BAs), due to losses of SS mass and volume, increased the total concentration of heavy metals (HMs) compared to the un-composted SS sample (RSS). Evaluation of HMs chemical forms in prepared compost sample without BAs application (CSS) showed that the composting process reduced the mobility factor of As (from 28% to 20%), Pb (from 11.6% to 9.3%), and Cr (from 14.5% to 9.2%) compared to the RSS. Application of three BAs considerably decreased the mobility factor of As (17.5-18.8%), Pb (4.8-7.9%), and Cr (1.4-6.8%) compared to CSS and RSS. Changes of Cu mobility in prepared compost samples showed an unclear trend, however in some treatments, due to transferred organic fraction into exchangeable and carbonate fractions, increasing of this factor was obvious. Generally, the composting appeared to reduce As, Pb, and Cr availability by stabilizing the three metals and making them more stable and less mobile. In addition, the BAs application effect on HMs behavior of SS compost samples were so different and no specific kind of BAs can be recommended as a superior BAs in SS composting process.

scholarly journals Rheological and Nutritional Assessment of Dysphagia—Oriented New Food Preparations

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 663
Author(s):  
Francesca Cuomo ◽  
Martina Angelicola ◽  
Elisa De Arcangelis ◽  
Francesco Lopez ◽  
Maria Cristina Messia ◽  
...  
Keyword(s):  
Nutritional Assessment ◽  
Swallowing Disorders ◽  
High Protein ◽  
Rheological Characteristics ◽  
Flow Properties ◽  
Protein Meal ◽  
Commercial Products ◽  
Interesting Approach

Dysphagia that involves difficulty swallowing food and liquids is a symptom of different diseases. In some cases, patients who experience this symptom should be fed with modified consistency foods. Dysphagia is often accompanied by malnutrition and dehydration and an interesting approach to dealing with these conditions is to provide patients with nutrient-rich foods. In this study, two new food formulations for dysphagia patients are proposed: a cereal-based protein meal and a vegetable cream. The nutritional and rheological characteristics of the two innovative preparations were assessed and compared with those of commercial products. The proposed protein meal formulations meet the criteria for the “high protein” claim and the vegetable cream meets those of the “source of fiber” claim. The rheological investigation revealed that the flow properties of the innovative formulations were comparable to those of the commercial ones. Based on these preliminary outcomes, this investigation represents an interesting perspective potentially valuable to enlarge the offer of possibilities for people suffering from swallowing disorders.

Experimental and Modeling Study on the Curing Properties of Natural Rubber Composites Filled with Varying Proportions of Carbon Black, Modified Bentonite and Raw Bentonite

2018 ◽  
Vol 934 ◽  
pp. 50-54 ◽  
Author(s):  
Clare L. Garing ◽  
Bryan B. Pajarito
Keyword(s):  
Carbon Black ◽  
Natural Rubber ◽  
Control Sample ◽  
Coefficient Of Determination ◽  
Low Oxygen ◽  
Modified Bentonite ◽  
Simplex Lattice ◽  
Experimental Values ◽  
Simplex Lattice Mixture Design ◽  
Torque Values

The aim of this study was to investigate the effect of replacing carbon black (CB) with inexpensive and environmentally friendly fillers – bentonite (BNT) and modified bentonite (M-BNT), on the curing properties of natural rubber (NR) composites. A control sample (unfilled NR) and thirteen NR composites filled with varied proportions of CB (x1), M-BNT (x2), and BNT (x3) based on a third degree – simplex lattice mixture design of experiment (DOE) were prepared in this study. Rheometric results showed that 33% substitution of CB with M-BNT provides the highest elastic torque values. Mixture of 10phr CB and 5phr M-BNT (CB/M-BNT/BNT 10/5/0) produces synergistic effect on curing. The presence of CB increases vulcanization rate due to its high basicity and low oxygen content while M-BNT serves as vulcanizing accelerator due to the present amine groups. Coefficients of reduced hierarchical models showed that the main factors contributed mainly on the curing parameters: β1for the torque values, β2for the scorch and curing time, and β3for CRI. High values of coefficient of determination (r2) were computed particularly for MH(98.20%), ΔS (99.13%), ts2(95.68%), tc90(95.70%) and CRI (95.97%) establishing best fit between the model and experimental values.

scholarly journals Technological and nutritional aspects of milk chocolate enriched with grape pomace products

2020 ◽  
Author(s):  
Siegfried Bolenz ◽  
Laura Glöde
Keyword(s):  
Dry Matter ◽  
Red Wine ◽  
Saturated Fat ◽  
Grape Pomace ◽  
Total Phenol Content ◽  
Flow Properties ◽  
High Intake ◽  
Milk Chocolate ◽  
The Impact ◽  
French Paradox

AbstractThe French paradox is the observation of low heart disease death rates despite high intake of cholesterol and saturated fat, possibly related to the consumption of red wine containing polyphenols. Those are also found in pomace and affect health as radical catchers inhibiting cancer, inflammations and arteriosclerosis. European cocoa regulation allows incorporating up to 40% of added foodstuffs into chocolate, so grape pomace can be used. Cocoa itself is known as a very good source of phenolic compounds, and consequently dark chocolate is considered to have similar health benefits as red wine. Milk chocolates contain only little fat-free cocoa dry matter; therefore, grape pomace is considered most beneficial here. Entire pomace or flour from seeds have been tested to evaluate technical aspects as well as the impact on chocolate properties like particle size distribution, flow properties, total phenol content, antioxidative capacity and sensory perception. Initial trials revealed that additional drying and also pre-grinding was necessary before pomace can be used as an ingredient. Various samples were produced by the coarse conching process, which uses a ball mill for size reduction below 30 µm. A difficulty arises when some tough particles slip through without being properly ground; D99-values can be used to better control this issue. Grape pomace contains almost as many polyphenols as cocoa liquor, so it can serve as a substitute. Its content and thus quality depends on gentle drying. Finally, adding, e.g., just 3.5% was able to significantly increase the polyphenol contents of milk chocolate.

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