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Texture and rheology of hazelnut cocoa spreads with cocoa shell and different emulsifiers

Hazelnut cocoa spreads are very popular among children and adults, but known for their high contents of sugar and fat. In recent years, consumers’ awareness of health problems linked to the consumption of foods rich in sugar has been raising. Because of that, many researchers have been trying to replace sugar in different food products while maximally retaining the characteristic texture and rheology. In addition, the food industry strives for sustainable production and utilization of by-products generated in the food industry. One of the main by-products generated in the confectionery industry is a cocoa shell, which is rich in dietary fibers and bioactive compounds. The aim of this study was to produce cocoa hazelnut spreads without sugar, using the cocoa shell as a partial replacer. Spreads were produced in a ball mill with xylitol, cocoa shell and stevia as replacers of sugar. Used ratios of cocoa shell and xylitol were approximately 50:50, 40:60, 30:70, 20:80, 10:90, 0:100, respectively. In addition, spreads were produced with different emulsifiers: lecithin, polyglycerol polyricinoleate (PGPR), and citrem. A control sample with sugar was produced as well. After the production of cocoa hazelnut spreads, the rheology (Casson yield value and Casson viscosity) and texture (spreadability and firmness) properties were determined using rotational rheometer and texture analyzer, respectively. Results showed that spreads with PGPR had the lowest and those with citrem had the highest Casson yield value. In addition, an increase in cocoa shell share caused an increase in Casson viscosity. Lecithin had the best effect on lowering the values of texture parameters in all spreads and increase in cocoa shell content caused their increase.

hazelnut cocoa spread ; cocoa shell ; emulsifiers ; rheology ; texture

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