文献类型：期刊文献

英文题名：Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems

作者：Shen, Linrong[1];Jin, Jiayang[1,2];Ye, Xu[1];Li, Yuqing[1];Zhang, Chunyue[1,2];Jiang, Lihua[1];Zhao, Liming[1,2,3]

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]East China Univ Sci & Technol, Sch Pharm, Shanghai Frontiers Sci Ctr Optogenet Tech Cell Met, 130 Mei Long Rd, Shanghai 200237, Peoples R China

年份：2023

卷号：36

外文期刊名：FOOD STRUCTURE-NETHERLANDS

收录：;WOS:【SCI-EXPANDED(收录号:WOS:000993802700001)】；

基金：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; Sugar particles; Casson viscosity; Surface roughness

摘要：Model chocolates were developed by gradually replacing cocoa powder in the chocolate system (containing 54 g cocoa butter, 66 g cocoa powder, and 0.5 g lecithin) with sucrose with different D90 particle sizes (25.0, 40.3, 61.5, 98.6, and 163.1 mu m) by 15, 50, or 75% on a volume basis. Bloom extents were evaluated by changes in whiteness index (Delta WI) and white area percentage (WA%) while surface roughness was quantified using a new 4neighborhood-pixels model. Reducing sucrose D90 particle sizes at higher volume fraction levels significantly increased particle interactions (quantified by the sedimentation volume and Casson viscosity) and led to enhanced visual bloom and greater surface morphological changes, indicating that the microstructures in the chocolate matrix for fat migration and recrystallization had a significant impact on bloom during storage. Surface morphological characteristics such as increased pores and protrusions confirmed the occurrence of fat migration and recrystallization during bloom formation.