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Effects of Temperature and Mixer Speed Rotation on Rheological Properties of Spreads with Maltitol
Author(s) -
Petković Marko,
Pajin Biljana,
Tomić Jelena
Publication year - 2013
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12027
Subject(s) - maltitol , rheology , glucose syrup , viscosity , food science , materials science , chemistry , sugar , composite material
Sucrose‐free spreads containing different share of maltitol (100, 70 and 30% as a bulking agents) are investigated with the aim to improve energy. Spreads with maltitol were produced in ball mill. The quality of produced spread mass is determined by moisture, size of the largest cocoa particle, yield stress and C asson plastic viscosity. The lowest energy values have spreads containing 100% maltitol. Spreads with maltitol do not have hygroscopic nature (moisture parameters are constant). Regardless of the sweetener type, spreads produced at maximum mixer speed rotation (50 r/min) have the lowest size of largest particle. Spreads containing 100% maltitol have greater plastic viscosity and significant viscous properties. Dynamic oscillatory measurements showed the spreads with different maltitol share are the viscoelastic solids, with dominate elastic component. The viscous component is dominant at lower frequencies (frequency <2 Hz ). According to the rheology parameters, the best and the worst solution is if sucrose is replaced with maltitol, as a bulking agent, 100 and 30%, respectively. Practical Application Sugar‐free confectionary products have become very popular nowadays. The energy value of spreads could be improved by selection of appropriate sweetener (maltitol). Hence, the maltitol share in this study would benefit the reducing energy value of spreads. It would be also useful for the future research to find the optimal maltitol share in spreads under different process conditions. The results confirm that rheology properties of spreadable food play important role in consumers' acceptability, because they indicate the moment that system starts to flow.