Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings

The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled,...

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Autores:
Flores March, Nieves María
Chire Fajardo, Gabriela Cristina
Lescano Anadón, Carlos Eduardo
Tipo de recurso:
Article of journal
Fecha de publicación:
2017
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/61042
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/61042
http://bdigital.unal.edu.co/59850/
Palabra clave:
55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional
id UNACIONAL2_bc9a5e432bb02d4575ce9f4b0a02e7d5
oai_identifier_str oai:repositorio.unal.edu.co:unal/61042
network_acronym_str UNACIONAL2
network_name_str Universidad Nacional de Colombia
repository_id_str
dc.title.spa.fl_str_mv Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
title Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
spellingShingle Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
title_short Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
title_full Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
title_fullStr Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
title_full_unstemmed Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
title_sort Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings
dc.creator.fl_str_mv Flores March, Nieves María
Chire Fajardo, Gabriela Cristina
Lescano Anadón, Carlos Eduardo
dc.contributor.author.spa.fl_str_mv Flores March, Nieves María
Chire Fajardo, Gabriela Cristina
Lescano Anadón, Carlos Eduardo
dc.subject.ddc.spa.fl_str_mv 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
topic 55 Ciencias de la tierra / Earth sciences and geology
63 Agricultura y tecnologías relacionadas / Agriculture
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
dc.subject.proposal.spa.fl_str_mv Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
Accelerated bloom
Casson viscosity
Casson yield stress
chocolate coatings
CBE
general acceptability
rheology
description The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress (τ_oCA), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.
publishDate 2017
dc.date.issued.spa.fl_str_mv 2017-10-01
dc.date.accessioned.spa.fl_str_mv 2019-07-02T19:46:22Z
dc.date.available.spa.fl_str_mv 2019-07-02T19:46:22Z
dc.type.spa.fl_str_mv Artículo de revista
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dc.type.driver.spa.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.none.fl_str_mv https://repositorio.unal.edu.co/handle/unal/61042
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dc.relation.spa.fl_str_mv https://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56219
dc.relation.ispartof.spa.fl_str_mv Universidad Nacional de Colombia Revistas electrónicas UN Acta Agronómica
Acta Agronómica
dc.relation.references.spa.fl_str_mv Flores March, Nieves María and Chire Fajardo, Gabriela Cristina and Lescano Anadón, Carlos Eduardo (2017) Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings. Acta Agronómica, 66 (4). 506 - 511. ISSN 2323-0118
dc.rights.spa.fl_str_mv Derechos reservados - Universidad Nacional de Colombia
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.license.spa.fl_str_mv Atribución-NoComercial 4.0 Internacional
dc.rights.uri.spa.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv Atribución-NoComercial 4.0 Internacional
Derechos reservados - Universidad Nacional de Colombia
http://creativecommons.org/licenses/by-nc/4.0/
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eu_rights_str_mv openAccess
dc.format.mimetype.spa.fl_str_mv application/pdf
dc.publisher.spa.fl_str_mv Universidad Nacional de Colombia - Sede Palmira
institution Universidad Nacional de Colombia
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spelling Atribución-NoComercial 4.0 InternacionalDerechos reservados - Universidad Nacional de Colombiahttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Flores March, Nieves Maríae39825ae-e3b9-41a7-b89b-6d581ba64f8c300Chire Fajardo, Gabriela Cristina5f64283b-abec-4279-8c3f-909cce1250b0300Lescano Anadón, Carlos Eduardoc7821843-0a1b-4c47-8342-d02eb1d0386c3002019-07-02T19:46:22Z2019-07-02T19:46:22Z2017-10-01ISSN: 2323-0118https://repositorio.unal.edu.co/handle/unal/61042http://bdigital.unal.edu.co/59850/The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress (τ_oCA), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and powdered sugar combinated. The samples were milled, conched, tempered, and molded to obtain three sets of seven samples as follows: one control omitting mango kernel fat and palm olein, and six samples with cocoa butter replacement of 15 and 22.5% and MKF/POL ratios of 2.3, 4.0, and 9.0. Casson viscosity, Casson yield stress, fat bloom and sensory acceptability were all measured. In fact, all samples had achieved a low Casson viscosity (ηCA) and Casson yield stress (τ_oCA), which indicates molding and enrobing as appropriate uses. In addition, some significant differences (p ≤ 0.05) were found among samples. Fat bloom was accelerated in the samples relative to control, but high MKF proportions tended to retard appearance of fat bloom. No differences were observed in organoleptic properties between samples and control.application/pdfspaUniversidad Nacional de Colombia - Sede Palmirahttps://revistas.unal.edu.co/index.php/acta_agronomica/article/view/56219Universidad Nacional de Colombia Revistas electrónicas UN Acta AgronómicaActa AgronómicaFlores March, Nieves María and Chire Fajardo, Gabriela Cristina and Lescano Anadón, Carlos Eduardo (2017) Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings. Acta Agronómica, 66 (4). 506 - 511. ISSN 2323-011855 Ciencias de la tierra / Earth sciences and geology63 Agricultura y tecnologías relacionadas / AgricultureAccelerated bloomCasson viscosityCasson yield stresschocolate coatingsCBEgeneral acceptabilityrheologyAccelerated bloomCasson viscosityCasson yield stresschocolate coatingsCBEgeneral acceptabilityrheologyRheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatingsArtículo de revistainfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85Texthttp://purl.org/redcol/resource_type/ARTORIGINAL56219-316186-7-PB.pdfapplication/pdf19278040https://repositorio.unal.edu.co/bitstream/unal/61042/1/56219-316186-7-PB.pdf6f62e7c62e2ecbb78d5cd6e307a6ffbbMD51THUMBNAIL56219-316186-7-PB.pdf.jpg56219-316186-7-PB.pdf.jpgGenerated Thumbnailimage/jpeg7412https://repositorio.unal.edu.co/bitstream/unal/61042/2/56219-316186-7-PB.pdf.jpgfe7461b1556fe2ceaae8c70f594caad5MD52unal/61042oai:repositorio.unal.edu.co:unal/610422024-04-16 23:35:50.993Repositorio Institucional Universidad Nacional de Colombiarepositorio_nal@unal.edu.co

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