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Influence of filling fat type on praline products with nougat filling
Author(s) -
Pajin Biljana,
Karlović Đerđ,
Omorjan Radovan,
Sovilj Verica,
Antić Danka
Publication year - 2007
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/ejlt.200700044
Subject(s) - crystallization , rheometer , food science , viscosity , chemistry , rheology , fatty acid , interesterified fat , lauric acid , induction period , materials science , organic chemistry , composite material , catalysis , lipase , enzyme
The aim of this research was to examine the composition and functional characteristics of three samples of commercial filling fat intended for the making of nougat fillings for confectionary products. The crystallization rate of the fats was measured under static conditions using the NMR technique and under dynamic conditions as well as using a rotational rheometer. The functional characteristics of the fats were estimated by means of sensory values of the prepared praline product. Under the static conditions, all investigated filling fats showed a fast crystallization rate (˜2–4%/min). The sample with the highest lauric acid contents started to crystallize immediately (no induction period). The longest induction period was found for the sample with the lowest saturated fatty acid and trans fatty acid contents. During the crystallization under dynamic conditions, all investigated samples started to crystallize more rapidly (rapid viscosity increase) at practically the same temperature (˜17 °C). Measuring solid fat content and viscosity are two approaches of determining the suitability of a filling fat to be used in pralines. Both measurements provide valuable information, and particularly viscosity build‐up is very important from the view of production on factory scale.