Effects of the amount of soy milk on thermorheological, thermal and textural properties of chocolate with soy milk

Acta Periodica Technologica

Volumn 46, Issue , 2015, Pages 115-127

  Zarić, Danica B ^a   Pajin, Biljana S ^b   Lončarević, Ivana S ^b   Petrović, Jovana S ^b   Stamenković Doković, Marijana M ^c  

^a RandD Center IHIS Techno Experts   (Serbia)

^b UNIVERSITY OF NOVI SAD   (Serbia)

^c IHIS Science and Technology Park Zemun   (Serbia)

Author keywords

Ball mill; Chocolate; Hardness; Soy milk; Thermal properties

Indexed keywords

EID: 84949224414     PISSN: 14507188     EISSN: None     Source Type: Journal    
DOI: 10.2298/APT1546115Z     Document Type: Article

References (16)

1. Lucisano, M.; Casiraghi, E.; Mariotti, M. Influence of formulation and processing variables on ball mill refining of milk chocolate. Eur. Food Res. Technol. 2006, 223, 797-802.
2. Beckett, S.T. Science of Chocolate; RSC Publisching: Cambridge, England, 2008; pp 61-152.
3. Afoakwa, E.O.; Paterson, A.; Fowler, M.; Vieira, J. Relationship between rheological, textural and melting properties of dark chocolate as influenced by particle size distribution and composition. Eur. Food Res. Technol. 2008, 227, 1215-1223.
4. Pajin B.; Zarić D.; Dokić Lj.; Šereš Z.; Šoronja Simović D.; Omorjan R.; Lončarević I. Influence of emulsifier on the optimization of precessing parameters of rafining milk chocolate in the ball mill. Acta Periodica Technologica, 2011, 42, 101-110.
5. Zarić, D. Optimising the production of chocolate soy milk in a ball mill. Ph.D. Thesis, University of Novi Sad, 2011.
6. Popov-Raljic, J.V.; Laličić-Petronijević, J.G. Sensory properties and Color Maeasurements of Dietary Chocolate with Different Compositions During Storage for Up to 360 Days. Sensors. 2009, 9, 1996-2016.
7. Morr, C.W. Current status of soy protein functionality in food systems. J. Am. Oil Chem. Soc. 1990, 67, 267-271.
8. Wolf, W.J. Soybeans proteins. Their functional, chemical, and physical properties. J. Agric. Food Chem. 1970, 18, 369-373.
9. Wei, H.; Bowen, R.; Cai, Q.; Wang, Y. Antioxidant and antipromotional effects of the soybean isoflavone genistein. Proc. Soc. Expe. Biol. Med. 1995, 208, 124-130.
10. Akinwale, T.O. Development and organoleptic assesment of soya-fortified chocolate products. Eur. Food. Res. Technol. 2000, 211, 269-271.
11. AOAC, Official Methods of Analysis; Association of Official Analitycal Chemist: Maryland USA, 2000.
12. Pajin, B. Praktikum iz tehnologije konditorskih proizvoda; Faculty of Technology, University of Novi Sad: Novi Sad, Srbija, 2009, 36-39.
13. Pajin, B., Influence of milk fat fractions on rheological properties and quality of chocolate, Ph.D. Thesis, University of Novi Sad, Faculty of technology 2001, 39-42.
14. Pajin, B.; Dokić, Lj.; Zarić, D.; Šoronja-Simović, D.; Lončarević, I.; Nikolić, I. Crystallization and rheological properties of soya milk chocolate produced in a ball mill. J. Food Eng. 2013, 114, 70-74.
15. Renkema, J.M.S. Formation, structure and rheological properties of soy protein gels. Ph.D. Thesis, University of Netherlands, 2001.
16. Afoakwa, E.O.; Paterson, A.; Fower, M. Effects of particle size distribution and composition on rheological properties of dark chocolate. Eur. Food. Res. Technol. 2008, 6, 1259-1268.