Textural and rheological characteristics of cocoa hazelnut cream partially substituted with glucose syrup

Authors : Oğuz AYDEMİR, Ayşegül BEŞİR, Hanad MOHAMED ADEN

Pages : 13-17

View : 12 | Download : 5

Publication Date : 2021-03-31

Article Type : Research Paper

Abstract :Nut creams are very popular foods worldwide. The glucose syrup was used to substitute 2.5%, 5%, 10%, and 20% insert ignore into journalissuearticles values(w/w); of sugar to produce cocoa hazelnut creams. Chemical, textural and rheological analyzes in cocoa hazelnut cream samples were performed. Glucose syrups rate for accelerated oil separation and water activity was not statistically significant insert ignore into journalissuearticles values(P>0.05);. Spreadability, stickiness, apparent viscosity, yield stress, storage and loss moduli increased with increased glucose syrups levels. Overall, glucose syrup in cocoa hazelnut cream production could be utilized to improve textural and rheological characteristics of final product.
Keywords : Cocoa hazelnut cream, Glucose syrup, Texture, Rheology