Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill
Chocolate toppings are confectionery products comprised of non-fat dark cocoa solids and sugar particles dispersed in cocoa butter, as a continual matrix. On the other hand, dark cocoa toppings contain cocoa powder and sugar dispersed in vegetable fat that is cheaper than cocoa butter, but with adeq...
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Institute for Food Technology, Novi Sad
2024-01-01
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| Series: | Food and Feed Research |
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| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402229S.pdf |
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| author | Stožinić Milica Popović Tijana Lončarević Ivana Pajin Biljana Zarić Danica Nikolić Ivana Petrović Jovana |
| author_facet | Stožinić Milica Popović Tijana Lončarević Ivana Pajin Biljana Zarić Danica Nikolić Ivana Petrović Jovana |
| author_sort | Stožinić Milica |
| collection | DOAJ |
| description | Chocolate toppings are confectionery products comprised of non-fat dark cocoa solids and sugar particles dispersed in cocoa butter, as a continual matrix. On the other hand, dark cocoa toppings contain cocoa powder and sugar dispersed in vegetable fat that is cheaper than cocoa butter, but with adequate characteristics. Also, with the addition of a 7% non-fat milk fraction, this product is regarded as a milk cocoa topping. This kind of product, dark and milk cocoa toppings, does not demand long-term conching or tempering. This study aimed to determine and compare the impact of the production process on rheology, particle size distribution and content of moisture, fats, sucrose and lactose. Based on the rheology properties, it was found that the values of the Casson and linear viscosity of the samples produced using a five-roll mill and conching were lower compared to those produced using a ball mill. Regarding particle size distribution, the results showed that the volume-weighted mean parameter D (4,3) was lower for the milk and dark cocoa confectionery topping produced in the ball mill. Additionally, the values of the yield stress in samples produced in the ball mill were 2-fold higher for the milk cocoa topping and 4.5-fold higher for the dark cocoa topping compared with the values of the samples produced using the five-roll mill and conching. The near-infrared spectroscopy (NIRS) analysis did not show any significant difference among the samples. It can be concluded that the difference between the samples produced in the ball mill and the five-roll mill and conching exists and that the ball mill can be used for the production of high-quality cocoa toppings thus providing a shorter time of production. |
| format | Article |
| id | doaj-art-251a9e49b8cf405fb1a065f1fb03f3f3 |
| institution | Kabale University |
| issn | 2217-5369 2217-5660 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Institute for Food Technology, Novi Sad |
| record_format | Article |
| series | Food and Feed Research |
| spelling | doaj-art-251a9e49b8cf405fb1a065f1fb03f3f32025-01-08T15:23:19ZengInstitute for Food Technology, Novi SadFood and Feed Research2217-53692217-56602024-01-0151222923610.5937/ffr0-529532217-53692402229SComparison of dark and milk cocoa toppings produced by a five-roll mill and a ball millStožinić Milica0https://orcid.org/0009-0002-6704-8626Popović Tijana1Lončarević Ivana2https://orcid.org/0000-0001-5028-8514Pajin Biljana3https://orcid.org/0000-0002-4552-7880Zarić Danica4https://orcid.org/0000-0002-0026-3949Nikolić Ivana5https://orcid.org/0000-0002-3028-1638Petrović Jovana6https://orcid.org/0000-0003-3983-6801University of Novi Sad, Faculty of Technology, Novi Sad, SerbiaBarry Callebaut Manufacturing South East Europe d.o.o., Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Belgrade, Innovation Centre of the Faculty of Technology and Metallurgy, Belgrade, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaUniversity of Novi Sad, Faculty of Technology, Novi Sad, SerbiaChocolate toppings are confectionery products comprised of non-fat dark cocoa solids and sugar particles dispersed in cocoa butter, as a continual matrix. On the other hand, dark cocoa toppings contain cocoa powder and sugar dispersed in vegetable fat that is cheaper than cocoa butter, but with adequate characteristics. Also, with the addition of a 7% non-fat milk fraction, this product is regarded as a milk cocoa topping. This kind of product, dark and milk cocoa toppings, does not demand long-term conching or tempering. This study aimed to determine and compare the impact of the production process on rheology, particle size distribution and content of moisture, fats, sucrose and lactose. Based on the rheology properties, it was found that the values of the Casson and linear viscosity of the samples produced using a five-roll mill and conching were lower compared to those produced using a ball mill. Regarding particle size distribution, the results showed that the volume-weighted mean parameter D (4,3) was lower for the milk and dark cocoa confectionery topping produced in the ball mill. Additionally, the values of the yield stress in samples produced in the ball mill were 2-fold higher for the milk cocoa topping and 4.5-fold higher for the dark cocoa topping compared with the values of the samples produced using the five-roll mill and conching. The near-infrared spectroscopy (NIRS) analysis did not show any significant difference among the samples. It can be concluded that the difference between the samples produced in the ball mill and the five-roll mill and conching exists and that the ball mill can be used for the production of high-quality cocoa toppings thus providing a shorter time of production.https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402229S.pdfcocoa toppingsfive roll millball millrheologyparticle size distribution |
| spellingShingle | Stožinić Milica Popović Tijana Lončarević Ivana Pajin Biljana Zarić Danica Nikolić Ivana Petrović Jovana Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill Food and Feed Research cocoa toppings five roll mill ball mill rheology particle size distribution |
| title | Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill |
| title_full | Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill |
| title_fullStr | Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill |
| title_full_unstemmed | Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill |
| title_short | Comparison of dark and milk cocoa toppings produced by a five-roll mill and a ball mill |
| title_sort | comparison of dark and milk cocoa toppings produced by a five roll mill and a ball mill |
| topic | cocoa toppings five roll mill ball mill rheology particle size distribution |
| url | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402229S.pdf |
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