COMPARISON OF DARK AND MILK COCOA TOPPINGS PRODUCED BY A FIVE-ROLL MILL AND A BALL MILL

Milica Stožinić; Tijana Popović; Ivana  Lončarević; Biljana  Pajin; Danica Zarić; Ivana  Nikolić; Jovana Petrović

doi:10.5937/ffr0-52953

Milica Stožinić Faculty of Technology, University of Novi Sad https://orcid.org/0009-0002-6704-8626
Tijana Popović Barry Callebaut Manufacturing South East Europe d.o.o., Zrenjaninski put 32, Novi Sad, Serbia
Ivana Lončarević Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia https://orcid.org/0000-0001-5028-8514
Biljana Pajin Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-4552-7880
Danica Zarić Innovation Centre of the Faculty of Technology and Metallurgy ltd., University of Belgrade, Karnegijeva 4, 11120 Belgrade, Serbia https://orcid.org/0000-0002-0026-3949
Ivana Nikolić Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia https://orcid.org/0000-0002-3028-1638
Jovana Petrović Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia https://orcid.org/0000-0003-3983-6801

DOI: https://doi.org/10.5937/ffr0-52953

Keywords: cocoa toppings, five roll mill, ball mill, rheology, particle size distribution

Abstract

Chocolate toppings are confectionery products comprised of non-fat dark cocoa solids and sugar particles dispersed in cocoa butter, as a continual matrix. On the other hand, dark cocoa toppings contain cocoa powder and sugar dispersed in vegetable fat that is cheaper than cocoa butter, but with adequate characteristics. Also, with the addition of a 7% non-fat milk fraction, this product is regarded as a milk cocoa topping. This kind of product, dark and milk cocoa toppings, does not demand long-term conching or tempering. This study aimed to determine and compare the impact of the production process on rheology, particle size distribution and content of moisture, fats, sucrose and lactose. Based on the rheology properties, it was found that the values of the Casson and linear viscosity of the samples produced using a five-roll mill and conching were lower compared to those produced using a ball mill. Regarding particle size distribution, the results showed that the volume-weighted mean parameter D (4,3) was lower for the milk and dark cocoa confectionery topping produced in the ball mill. Additionally, the values of the yield stress in samples produced in the ball mill were 2-fold higher for the milk cocoa topping and 4.5-fold higher for the dark cocoa topping compared with the values of the samples produced using the five-roll mill and conching. The near-infrared spectroscopy (NIRS) analysis did not show any significant difference among the samples. It can be concluded that the difference between the samples produced in the ball mill and the five-roll mill and conching exists and that the ball mill can be used for the production of high-quality cocoa toppings thus providing a shorter time of production.

References

Amorim, T. L., Duarte, L. M., de Oliveira, M. A. L., de La Fuente, M. A., & Gómez-Cortés, P. (2020). Prediction of fatty acids in chocolates with an emphasis on C18: 1 trans fatty acid positional isomers using ATR-FTIR associated with multi-variate calibration. Journal of Agricultural and Food Chemistry, 68(39), 10893-10901. https://doi.org/10.1021/acs.jafc.0c04316

Beckett, S. T. (Ed.). (2011). Industrial chocolate manufacture and use. John Wiley & Sons.

Alamprese, C., Datei, ., L. & Semeraro, Q. (2007). Optimization of processing parameters of a ball mill refiner for chocolate. Journal of Food Engineering, 83(4) (2007), pp. 629-636. https://doi.org/10.1016/j.jfoodeng.2007.04.014

da Costa Filho, P. A. (2009). Rapid determination of sucrose in chocolate mass using near-infrared spectroscopy. Analytica Chimica Acta, 631(2), 206-211.https://doi.org/10.1016/j.aca.2008.10.049.

Euromonitor, (2019). Chocolate Confectionery in the United Kingdom [Report]. London: Euromonitor International. https://www.euromonitor.com/chocolate-confectionery-in-the-united-kingdom/report

IOCCC (2000). Viscosity of cocoa and chocolate products. Analytical Method 46- 2000. Bruxelles, Belgium: International Office of Cocoa, Chocolate and Sugar Confectionery.

Jahurul, M. H. A., Zaidul, I. S. M., Norulaini, N. A. N., Sahena, F., Jinap, S., Azmir, J., ... & Omar, A. M. (2013). Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics. Journal of Food Engineering, 117(4), 467-476. https://doi.org/10.1016/j.jfoodeng.2012.09.024

Johnson, J. B., Walsh, K. B., Naiker, M., & Ameer, K. (2023). The use of infrared spectroscopy for the quantification of bioactive compounds in food: A review. Molecules, 28(7), 3215. https://doi.org/10.3390/molecules28073215

Lončarević, I., Fišteš, A., Rakić, D. Z., Pajin, B., Petrović, J., Torbica, A., & Zarić, D. B. (2017). Optimization of the ball mill processing parameters in the fat filling production.Chemical Industry and Chemical Engineering Quarterly (CICEQ), 23(2), 197-206. https://doi.org/10.2298/CICEQ151217031L

Lončarević, I., Pajin, B., Fišteš, A., Šaponjac, V. T., Petrović, J., Jovanović, P., ... & Zarić, D. (2018). Enrichment of white chocolate with blackberry juice encapsulate: Impact on physical properties, sensory characteristics and polyphenol content. LWT, 92, 458-464. https://doi.org/10.1016/j.lwt.2018.03.002

Lončarević, I., Pajin, B., Petrović, J., Nikolić, I., Maravić, N., Ačkar, Đ., ... & Miličević, B. (2021). White chocolate with resistant starch: Impact on physical properties, dietary fiber content and sensory characteristics. Molecules, 26(19), 5908. https://doi.org/10.3390/molecules26195908

Lončarević, I., Pajin, B., Tumbas Šaponjac, V., Petrović, J., Vulić, J., Fišteš, A., & Jovanović, P. (2019). Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract. Journal of the Science of Food and Agriculture, 99(13), 5834-5841. https://doi.org/10.1002/jsfa.9855

Lonchampt, P., & Hartel, R. W. (2004). Fat bloom in chocolate and compound coatings. European Journal of Lipid Science and Technology, 106(4), 241-274. https://doi.org/10.1002/ejlt.200400938

Naik, B., & Kumar, V. (2014). Cocoa butter and its alternatives: A review. Journal of Bioresource Engineering and Technology, 2(1), 1-11. https://api.semanticscholar.org/CorpusID:43231010

Pajin, B. (2014). Tehnologija čokolade i kakao proizvoda. Novi Sad, Srbija: Univerzitet u Novom Sadu, Tehnološki fakultet.

Rulebook. (2019a). Pravilnik o kakao i čokoladnim proiz-vodima namenjenim za ljudsku upotrebu (2019/2024) / Rulebook on products similar to chocolate, cream products and candy products (2019/2024)/. Službeni glasnik RS, 24/2019, 18/2024.

Rulebook. (2019b). Pravilnik o proizvodima sličnim čokoladi, krem proizvodima i bombonskim proiz-vodima (2019/2024) / Rulebook on products si-milar to chocolate, cream products and candy pro-ducts/. Službeni glasnik RS, 24/2019.

Talbot, G. (2015). Specialty oils and fats in confectionery. In G. Talbot (Ed.), Specialty oils and fats in food and nutrition (pp. 221-239). Woodhead Publishing. https://doi.org/10.1016/B978-1-78242-376-8.00009-0

Ziegler, G. R., & Hogg, R. (1999). Particle size reduction. In S. T. Beckett (Ed.), Industrial chocolate manufacture and use (3rd ed.). Oxford, UK: Blackwell Science. https://onlinelibrary.wiley.com/doi/book/10.1002/9781444301588