Abstract
The development of products with buffalo milk has increased due to its peculiar characteristics, such as taste and high content of total solids, which has attracted consumers and the food industry.In this context, the objective was to develop and evaluate the microstructural properties of chocolates with different concentrations of buffalo milk powder (0%, 5%, 10%, 15% and 20%) through polymorphism, microscopy and rheological studies. For the polymorphism, the X-ray diffraction technique (XRD) was performed, while the crystal morphology was observed by scanning electron microscopy (SEM). The addition of levels of more than 10% buffalo milk caused notable changes in XRD diffractograms, demonstrating the appearance of different polymorphic forms. Microscopy analysis revealed changes in the structure of the matrix with an increase in the concentration of buffalo milk, presenting more continuous surfaces, associated with milk proteins, which have emulsifying capacity. The Herschel-Bulkley model adequately described the flow behavior of the formulations. There was an increase in all rheological properties (yield stress, viscosity, thixotropy and loss tangent (tang δ)) in chocolates with higher concentrations of milk. For that, the composition of the milk influences the degree of structuring of the chocolate. Considering this technological information, it is important to highlight that the production of buffalo milk chocolates shows potential for technological innovation.
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Abbreviations
- ID:
-
Interplanar distance
- SEM:
-
Scanning electron microscopy
- XRD:
-
X-ray diffraction
- τ0 :
-
Initial shear stress
- K:
-
Consistency index
- n:
-
Flow behavior index
- G′:
-
Storage modulus
- G″:
-
Loss modulus (G″)
- tang δ:
-
Loss tangent (G′/G″)
- τ:
-
Shear stress
- \({\mathop \gamma \limits^{.} }\) :
-
Deformation rate
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Acknowledgements
The authors are grateful for the Brazilian support received from “Comissão Executiva do Plano da Lavoura Cacaueira (CEPLAC)” for their contribution to the processing of cocoa beans.
Funding
This work was supported by the “Fundação de Amparo à Pesquisa do Estado da Bahia (FAPESB)” [Nº 3514/2015].
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Grazielly J. Silva was responsible for the conceptualization, data curation, formal analysis, funding acquisition, investigation, project administration, validation, visualization, writing original draft, review and editing; Ben-Hur R. F. Gonçalves for the data curation, investigation, project administration, visualization and writing original draft; Daniele G. Conceição and Josane C. de Jesus for the data curation, investigation and visualization; Márcia C. T. R. Vidigal for the visualization and review, Andréa A. Simiqueli for the data curation, Renata C. F. Bonomo for the conceptualization, formal analysis funding acquisition, project administration, visualization and review and Sibelli P. B. Ferrão for the conceptualization, data curation, formal analysis funding acquisition, project administration, validation, visualization, writing original draft, review and editing.
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The study was approved by the Research Ethics Committee of the State University of Southwest Bahia (UESB), BA, Brazil, under the register number: 2.346.593.
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de Jesus Silva, G., Gonçalves, BH.R.F., Conceição, D.G. et al. Microstructural and rheological behavior of buffalo milk chocolates. J Food Sci Technol 59, 572–582 (2022). https://doi.org/10.1007/s13197-021-05042-3
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DOI: https://doi.org/10.1007/s13197-021-05042-3