Sensorial, textural, and rheological analysis of novel pistachio-based chocolate formulations by quantitative descriptive analysis.

Principal component analysis (PCA) was used to investigate the effects of pistachio oil (7.5 and 15%), xanthan gum (0 and 0.3%), distillated monoglyceride (0.5 and 1%), and cocoa butter (7.5 and 15%) on the sensorial descriptors of spread based on pistachio oil. The response variables were the most significant spread texture attributes: hardness, graininess, meltability, adhesiveness to spoon, adhesiveness to mouth, spreadability, fluidity, and oiliness. PCA revealed that the first two principal components explained 90% or more of the variance between the data. The first principal component was dominated by the descriptors' adhesiveness and hardness on the positive side and the descriptors' oiliness and fluidness on the negative side. The descriptor spreadability had a high positive loading on the second principal component. Herschel-Balkley and power law models were fitted to confirm the sensory evaluation results on different formulations. In the current research, the power law model seemed to be more accurate for fitting the samples. In terms of the selected texture attributes determined by the sensory evaluation, using component plot, the optimum combination of variables was found as follows: 15 pistachio oil, 7.5% cocoa butter, 0.3% xanthan gum, and 1% distilled monoglyceride that produced desirable spreads that mimic commercial spread.

Differential Scanning Calorimetry and Fatty Acid Composition Analysis of Chocolates Marketed in Iran as an Alternative Method for Identification of Cocoa Butter Adulteration.

BACKGROUND: Cocoa butter (CB), an expensive product containing a specific triacylglycerol (TAG)composition, is often the object of economic adulteration. OBJECTIVE: The present study investigates the detection and quantification of cocoa butter substitutes (CBS) using differential scanning calorimetry. METHOD: CBS was mixed with CB (from 0 to 100%) as standard samples and analyzed using differential scanning calorimetry and gas chromatography to evaluate the thermal characteristics and fatty acid composition respectively. RESULTS: Increasing the ratio of CBS/CB changed the thermal parameters and fatty acid profiles significantly. For quantification of CBS in commercial samples, medium melting fraction temperature (TMMFvia r2 = 0.922) and melting enthalpy (ΔHfvia r2 = 0.972) were successfully used to quantify the value of CBS in the samples suspected of being fraudulent. According to the results, all of the thermal parameters increased significantly (P < 0.05) with increasing ratio of CBS/CB. It can be attributed to the presence of saturated fatty acids (C12-C22) in CBS which increases TLMF. CONCLUSIONS: The promising results of the present study could be used as a tool for the fast identification of adulteration and quantification of CBS in chocolate compositions. HIGHLIGHTS: Differential scanning calorimetry methods has been developed for identification of CB adulteration. CBS adulteration was detected in CB and also in commercial chocolate samples.

Thermodynamic and physiochemical insights into chickpea protein-Persian gum interactions and environmental effects.

In the present work, the interactions between chickpea protein isolate (10 g·L-1) and soluble fraction of Persian gum with various concentrations (from 0 to 14 g·L-1) at different pH (3, 5, and 7) was characterized using turbidity, zeta-potential, differential scanning calorimetry (DSC), Fourier-transform infrared spectroscopy (FTIR), and isothermal titration calorimetry (ITC). The turbidity was significantly measured bigger at pH 3 than others followed by pH 7 and the minimum value of turbidity was obtained for pH 5. Regardless of the pH, the maximum turbidity was measured at the SFPG/CPI ratio 1. Zeta-potential results showed a good perspective about making coacervates at pH 3 and soluble complexes at pH 7 and even pH 5. DSC results depicted that denaturation temperature of CPI was bigger with the presence of SFPG than CPI alone. Evaluation of the shifting and changing the intensity of peaks obtained by FTIR proved making the interactions between functional groups of biopolymers. The ITC results showed the electrostatic and hydrophobic interactions were responsible for making complexes and coacervates at pH 3 in the event that the hydrophobic interactions caused to binding the biopolymers together.

Stability and dynamic rheological characterization of spread developed based on pistachio oil.

This study investigated the influence of formulation variables (pistachio oil (PO, 7.5 and 15%, w/w), Cocoa butter (CB, 7.5 and 15%, w/w), xanthan gum (XG, 0 and 0.3%, w/w), and distillated monoglyceride (DMG, 0.5 and 1%, w/w)) on the rheological properties and emulsion stability of spreads. Power law and Herschel-Bulkley models were used for modeling shear-thinning behavior of samples. The power law model was found to describe the flow behavior of spreads better than Herschel-Bulkley model. All the rheological properties were increased by adding XG to the spreads whereas increasing PO content caused to decrease them. The DMG had positive effect on apparent viscosity and elastic behavior but had negative effect on viscose behavior. Apparent viscosity was increased by adding CB while rheological modules were not significantly (p < 0.05) affected. The XG and DMG improved stability of emulsion. The best spread formulation with optimum rheological properties was 15% PO, 7.5% CB, 0.3% XG and 1% DMG.