Effects of Polyglycerol Polyriconoleate (PGPR) as Partial Substitute of Cocoa Butter and Lecithin on Rheology and Shelf Life of Chocolate Glaze

Authors

  • Norhayati Hussain Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Pei Er Wong Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
  • Komati Rajentran Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v12iSP1.936

Keywords:

Bloom formation, Cocoa butter replace, Emulsifier, Thickness, Casson yield

Abstract

Despite the prevalence of chocolate-based inclusions, the impact of polyglycerol polyricinoleate (PGPR) on chocolate glaze properties is limited. The objectives of this study are to determine the effects of cocoa butter (CB) concentrations and lecithin to PGPR (L:PGPR) blend ratios on the rheological properties of chocolate glaze and to identify the impact of the thickness and stability of the selected chocolate glaze by different storage conditions. Rheological analysis, volume take-up, surface area and density were measured to calculate the glaze thickness for three consecutive layers. Chocolate glaze is made of either 35% or 40% CB, with 0.7% emulsifier of three different L:PGPR ratios (10:0, 7:3, and 3:7). Sample D (35% CB, 0.49% L, 0.21% PGPR) showed similar (p > 0.05) Casson yield stress (1.230 ± 0.297 Pa) and Casson viscosity (0.910 ± 0.127 Pa s) as control (1.578 ± 0.195 Pa, 0.769 ± 0.010 Pa s) made of 40% CB with 0.7% lecithin. Water activity and total plate count were within satisfactory limits. Rheological behaviours and shelf stability for both samples were similar (p < 0.05) up until 14 days of storage. This study may serve as a reference for industry to use PGPR to replace CB and lecithin in chocolate glaze applications of bakery products.

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Published

31.07.2024

How to Cite

Hussain, N. ., Wong, P. E., & Rajentran, K. . (2024). Effects of Polyglycerol Polyriconoleate (PGPR) as Partial Substitute of Cocoa Butter and Lecithin on Rheology and Shelf Life of Chocolate Glaze. Journal of Biochemistry, Microbiology and Biotechnology, 12(SP1), 35–38. https://doi.org/10.54987/jobimb.v12iSP1.936

Issue

Vol. 12 No. SP1 (2024): Special issue- Food Biochemistry, Microbiology and Biotechnology, FoSTUC 2024

Section

Articles

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