榛子产地和烘焙条件会影响全果仁巧克力的保质期

IF 2 3区 农林科学 Q3 FOOD SCIENCE & TECHNOLOGY
Isabell Rothkopf, Rainer Perren, Gottfried Ziegleder
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引用次数: 0

摘要

全坚果巧克力棒是一种很受欢迎的巧克力。然而,它们的保质期受到烤榛子的限制,烤榛子会变质或导致脂肪开花,在巧克力表面形成一层白色。两者都被认为与浮到表面的坚果油有关。由于与氧气接触,表面油容易酸败。此外,当坚果被用于巧克力时,表面的油可以在混合过程中被巧克力洗掉,或者可以进入巧克力并通过巧克力变成可见的脂肪开花。尽管一份巧克力棒中只有几颗坚果会出现脂肪开花现象,但只要一颗坚果上出现脂肪开花现象就足以降低人们的享受感,因为消费者会把它与发霉联系在一起。在本研究中,研究了产地和焙烧条件对两种品质变化的影响。口径为11-13毫米的榛子采摘自土耳其的两个不同地区,即阿克帕拉akarakoca和Ordu,经过四种不同的烘烤条件。焙烧过程在工业规模的焙烧机(每批50公斤的容量)中在低温下长时间(142°C 30或50分钟)或高温下短时间(200°C 7或9.5分钟)进行。耗氧量评估和己醛顶空测量都表明,在较低温度下烘焙的坚果氧化稳定性增加。所有烘焙试验的坚果被用来制作各种坚果巧克力棒,用于储存试验。在这些储存测试中,使用DigiEye比色测量系统对脂肪华度的发展进行量化,该系统是一个具有规定照明条件和固定校准的数码相机的盒子。利用该系统拍摄的图像对脂肪华度指标白度指数进行了评价。在模型系统中研究了烤榛子油向液态可可脂的迁移。较高的焙烧温度(200℃)与较高的耗氧量和己醛生成有明显的关系。模型系统中的油迁移和巧克力棒中的油迁移与烘焙条件无关,但Ordu榛子的油释放量高于ak akarakoca榛子。脂肪开花的形成明显与巧克力棒的储存温度有关,但与榛子的来源和烘烤条件无关。然而,在具有相同生产工艺的单个棒中,相同来源和烘焙条件的榛子只在某些坚果上出现脂肪开花,而不是所有坚果都出现脂肪开花,这表明还有其他因素影响脂肪开花的形成。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Hazelnut Origin and Roasting Conditions Affect the Shelf Life of Chocolate With Whole Nuts

Hazelnut Origin and Roasting Conditions Affect the Shelf Life of Chocolate With Whole Nuts

Chocolate bars with whole nuts are a popular type of chocolate. However, their shelf life is limited by the roasted hazelnuts, which can become rancid or cause fat bloom, a whitish layer on the chocolate surface. Both are thought to be related to the nut oil that rises to the surface. Surface oil is prone to rancidity due to contact with oxygen. In addition, when the nuts are used in chocolate, the surface oil can be washed off by the chocolate during mixing or can migrate into and through the chocolate to become visible as fat bloom. Although fat bloom tends to occur on only a few nuts in a bar, the presence of fat bloom on just one nut is enough to reduce enjoyment because consumers associate it with mold. In this study, the influence of origin and roasting conditions on both quality changes was investigated. Hazelnuts of caliber 11–13 mm harvested from two different regions of Turkey, namely, Akçakoca and Ordu, were subjected to four different roasting conditions. The roasting process was performed either at low temperature for a long time (at 142°C for 30 or 50 min) or at high temperature for a short time (at 200°C for 7 or 9.5 min) in an industrial scale roaster (capacity of 50 kg per batch). Assessment of oxygen consumption and hexanal headspace measurement, both indicative of rancidity, showed increased oxidative stability for nuts roasted at the lower temperature. Roasted nuts from all roasting trials were used to produce various nut chocolate bars for storage tests. During these storage tests, the development of fat bloom was quantified using the DigiEye colorimetric measurement system, which is a box with defined lighting conditions and a fixed and calibrated digital camera. Images taken with this system were used to evaluate the whiteness index, an indicator of fat bloom. The migration of oil from the roasted hazelnuts into liquid cocoa butter was studied in a model system. Higher oxygen consumption and hexanal formation could be clearly related to the higher roasting temperature of 200°C. Oil migration in the model system as well as in the chocolate bars was independent from the roasting conditions, but hazelnuts from Ordu showed a higher oil release than those from Akçakoca. Fat bloom formation was clearly related to the storage temperature of the chocolate bars but independent of the origin of the hazelnuts and the roasting conditions. However, in individual bars with the same production processes, hazelnuts of the same origin and roasting conditions showed fat bloom only on some nuts and not on all, indicating that there are additional factors affecting fat bloom formation.

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来源期刊
CiteScore
5.30
自引率
12.00%
发文量
1000
审稿时长
2.3 months
期刊介绍: The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.
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