文献类型：期刊文献

英文题名：Effects of surface modification of sucrose particles on chocolate morphology and fat bloom during storage

作者：Jin, Jiayang[1,3];Shen, Linrong[1];Ye, Xu[1];Wang, Jiahui[1];Hartel, Richard W.[3];Zhao, Liming[1,2]

机构：[1]East China Univ Sci & Technol, State Key Lab Bioreactor Engn, Shanghai 200237, Peoples R China;[2]Shanghai Collaborat Innovat Ctr Biomfg Technol SCI, Shanghai 200237, Peoples R China;[3]Univ Wisconsin Madison, Dept Food Sci, Madison, WI 53706 USA

年份：2024

卷号：379

外文期刊名：JOURNAL OF FOOD ENGINEERING

收录：;EI(收录号：20242016076234);WOS:【SCI-EXPANDED(收录号:WOS:001265835500001)】；

基金：This work was sponsored by the Young Scientists Fund of the Na- tional Natural Science Foundation of China (32102003) , Shanghai Sailing Program (21YF1410200) , the Open Project Funding of the State Key Laboratory of Bioreactor Engineering, ECUST (ZDXM2019) , and the 111 Project (B18022) .

语种：英文

外文关键词：Chocolate; Fat bloom; Cocoa butter; Surface morphology; Porosity

摘要：In this study, a new bloom-reducing approach, modifying the surface of crystalline sugar was introduced and confirmed through two methods (circularity and Casson viscosity). Targeting the effects of sucrose shape on bloom, model chocolates were formulated with 2 sucrose surfaces (before and after modification) at 3 sucrose volume fractions (0.15, 0.50, and 0.75) in the nonfat particle phase. Bloom was evaluated by changes in whiteness index (Delta WI) and white area percentage (WA%), accompanied by polymorphic transition evaluations. Surface morphology during storage was also evaluated by scanning electron microscopy (SEM) to quantify surface roughness and porosity. Bloom and SEM results both showed similar trends: smoothing sucrose particle surface as well as reducing sucrose fraction volume significantly reduced bloom and surface morphological (roughness and porosity) change, indicating that sucrose surface modification may have a significant impact on the particulate microstructures in chocolate thus impeding bloom formation during storage.