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Microstructural and rheological behavior of buffalo milk chocolates
Grazielly de Jesus Silva1, Ben-Hur Ramos Ferreira Gonçalves1,2, Daniele Gomes Conceição1
1Programa de Pós-Graduação em Engenharia e Ciência de Alimentos (PPGECAL), Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, BA 45700-000 Brazil.
Journal of Food Science and Technology
|February 21, 2022
Summary
Buffalo milk enhances chocolate microstructure and rheology. Higher concentrations (over 10%) alter polymorphic forms and increase properties like viscosity, showing potential for innovative buffalo milk chocolate products.
Area of Science:
- Food Science
- Materials Science
Background:
- Buffalo milk's unique properties, including taste and high total solids, are driving its use in food products.
- The food industry is exploring buffalo milk for its potential to create novel consumer products.
Purpose of the Study:
- To develop and analyze the microstructural and rheological properties of chocolates containing varying concentrations of buffalo milk powder.
- To investigate the impact of buffalo milk powder on chocolate's physical and structural characteristics.
Main Methods:
- X-ray diffraction (XRD) was used to study polymorphism.
- Scanning electron microscopy (SEM) was employed to observe crystal morphology.
- Rheological studies utilizing the Herschel-Bulkley model were conducted.
Main Results:
- Buffalo milk addition above 10% induced changes in XRD diffractograms, indicating new polymorphic forms.
- Microscopy revealed a more continuous matrix structure with increased buffalo milk, attributed to milk proteins' emulsifying capacity.
- Rheological properties, including yield stress and viscosity, increased with higher buffalo milk concentrations.
Conclusions:
- The composition of buffalo milk significantly influences the structural organization of chocolate.
- Buffalo milk chocolate production presents opportunities for technological innovation in the confectionery industry.
