Physical and sensory properties of chocolate made with lecithin of different origin

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• 作者：Birgit Bö ; hme ; Claudia Symmank and Harald Rohm
• 刊名：European Journal of Lipid Science and Technology
• 出版年：2016
• 出版时间：December 2016
• 年：2016
• 卷：118
• 期：12
• 页码：1839-1845
• 全文大小：428K
• ISSN：1438-9312

文摘

The development of genetically modified foods, but also the use of therefrom produced ingredients in food manufacturing raises uncertainties and concerns in both producers and consumers. Lecithin from soy beans, which is most frequently used to modify the flow behavior of chocolate masses, is a prominent example of such an ingredient. In this study, lecithin of different origin, namely from soy bean, sunflower, or canola seeds, was incorporated into lecithin-free masses of white and milk chocolate. The resulting products were analyzed with respect to flow behavior (molten masses), and hardness and color (solidified products); only negligible effects on these parameters were observed. A series of sensory experiments, aiming at detecting whether differences in taste and acceptance caused by the lecithin source exist, revealed that consumers were not able to distinguish between chocolates made with lecithin from different sources. Analyzing the attitudes of 161 subjects toward genetically modified foods revealed a general scepticism, especially as concerns long-term environmental and health effects.