Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/corn starch/ glycerin blends

Syafiq A, . and Amir I. Z, . and Sharon W. X. R, . Mixture experiment on rheological properties of dark chocolate as influenced by cocoa butter substitution with xanthan gum/corn starch/ glycerin blends. pp. 1887-1892. ISSN 22317546

The impacts on both rheological parameters; Casson yield stress and Casson viscosity were determined. The interactions among blends components; xanthan gum (XG) corn starch (CS) glycerin (GL) and their relationship with both flow parameters were also investigated by using D-Optimal mixture design. Three levels of cocoa butter substitution assigned in chocolate production were at 5 10 and 15 level with random proportions of each component generated by Design Expert software. An appropriate mathematical model was applied to evaluate each response as a function of the proportions of the components enabling in prediction of future response by using any blend of components. As the incorporation of the blends (XG/CS/GL) in chocolate production was elevated from 5 to 15 both parameters; viscosity and yield stress of chocolate were gradually increased as in range 7.819 to 10.529 Pa and 2.372 to 3.727 Pa.s respectively. Neither binary nor ternary component-component interaction exhibited synergistic effect. Nevertheless strongest antagonistic effect on both rheological parameters of substituted chocolate at 5 level and 10 level were respectively observed at ternary interaction region for the former and at binary interaction area of CS:GL closer to CS corner as for the latter. This study somehow provides ideas on how component-component interactions influence experimented response.

Full text available from: Official URL: http://ifrj.upm.edu.my/21%20(05)%202014/24%20IFRJ%...

Abstract

The impacts on both rheological parameters; Casson yield stress and Casson viscosity were determined. The interactions among blends components; xanthan gum (XG) corn starch (CS) glycerin (GL) and their relationship with both flow parameters were also investigated by using D-Optimal mixture design. Three levels of cocoa butter substitution assigned in chocolate production were at 5 10 and 15 level with random proportions of each component generated by Design Expert software. An appropriate mathematical model was applied to evaluate each response as a function of the proportions of the components enabling in prediction of future response by using any blend of components. As the incorporation of the blends (XG/CS/GL) in chocolate production was elevated from 5 to 15 both parameters; viscosity and yield stress of chocolate were gradually increased as in range 7.819 to 10.529 Pa and 2.372 to 3.727 Pa.s respectively. Neither binary nor ternary component-component interaction exhibited synergistic effect. Nevertheless strongest antagonistic effect on both rheological parameters of substituted chocolate at 5 level and 10 level were respectively observed at ternary interaction region for the former and at binary interaction area of CS:GL closer to CS corner as for the latter. This study somehow provides ideas on how component-component interactions influence experimented response.

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Item Type:	Article
AGROVOC Term:	Viscosity
AGROVOC Term:	Synergism
AGROVOC Term:	Rheological properties
AGROVOC Term:	Chocolate
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/21860

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