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Journal of Tea Science Research 2013, Vol.3, No.1, 1-6
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5
at the rates of 10%, 15% and 20% of EICH), 14.5%
cocoa powder, and 0.5% soy lecithin were carefully
blended to form a homogeneous paste. Then,
chocolate samples were prepared according to Briggs
and Wang (2004), and Bricknell and Hartel (1998).
Briefly, all ingredients were mixed completely at 200
rpm at 60
℃
for 20 min in a 100 mL glass container.
Lecithin was added and the mass was mixed for
another 20 min at 60
℃
. A stainless steel stirrer
connected to the speed controller was used to mix all
ingredients. For adjusting the temperatures, glass
container and stirrer are located in a laboratory oven
(Memmert, Germany). The mass was then tempered at
the next step by cooling to 27~28
℃
within 20 min to
produce seed crystals. The mass was then maintained
at the temperature for several minutes to develop
crystals, and then heated again to 30~31
℃
to melt
unstable crystals (Bricknell and Hartel, 1998, Briggs
and Wang, 2004). The chocolate was poured into
plastic molds, cooled down to 10
℃
, and maintained at
the temperature for 24 h (Osborn and Akoh, 2002).
The chocolate samples were later stored in refrigerator
conditions for further analysis.
Bloom was determined in triplicate using an
accelerated bloom test with continuous temperature
cycling between 30
℃
, 8 h and 20
℃
, 16 h for 20 days
(every other day) (Ali et al., 2001). Values L*, a* and
b* were measured using a Hunter-Lab colorimeter
(Hunter Associated Laboratory, Inc., Reston, Virginia,
USA) and converted to whiteness index (WI) values
according to the following equation (Sonwai and
Rousseau, 2006):
An X-ray diffractometer (Philips, X’ pert, The
Netherlands) equipped with a CuKα (λ=1.54 Å)
radiation source was employed to determine the
polymorphic forms of the samples. The instrument
setting was 40 kV with filament currents of 40 mA.
The angle scanned was considered from 15º to 30º (2ө)
with a step size of 0.02º. Identification of polymorphic
forms in the samples was performed based on the
short spacing values reported in literature (Ali et al.,
2001; Osborn and Akoh, 2002; Zhang et al., 2004).
Solid fat content (SFC) was determined using a
Bruker minispec NMR (Karlsruhe, Germany). The
samples were placed into glass test tubes of 10 mm
diameter and tempered at 60
℃
for 5 min, followed by
cooling at 0
℃
for 60 min prior to analysis. SFC was
measured in triplicate at 5
℃
, 10
℃
, 15
℃
, 20
℃
, 30
℃
,
35
℃
and 40
℃
.
3 Conclussion
In the current study, production of CBR from tea seed
oil and application of this modified oil in chocolate
formulation was studied. According to the results
obtained, we demonstrated that enzymatically modified
tea seed oil at the level of 10% of CB does not
negatively influence β-crystal formation. Also, it
decreases the rate of bloom development in chocolate
sample treated in this way. Therefore, applying this
product may be useful as a partial CBR in chocolate
and related confectionary applications and industries.
Acknowledgments
The authors thank the financial support of Tarbiat Modares University
Research Council and Center of Excellency for Recycling and Losses of
Strategic Agricultural Products.
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2*
2*
2*
100
b a L
WI