EFFECT OF HYDROCOLLOIDS AT DIFFERENT CONCENTRATIONS ON THE PHYSICOCHEMICAL PROPERTIES AND PARTICLE SIZE DISTRIBUTION OF WHITE CHOCOLATE GANACHE
Authors: Izzreen, I., Fisal, A. and Siti Norizah, M.N.
Journal Issue: Malaysian Cocoa Journal, Volume 14/2022
Keywords: White chocolate ganache, hydrocolloids, chemical, emulsion stability, viscosity and particle size distribution.
Published On: 10/05/2022
Abstract
The effect of the addition of hydrocolloids (carrageenan, pectin, and xanthan gum) at different concentrations (0.1%, 0.3%, and 0.5%) on the chemical properties (pH, moisture content, water activity, and total soluble solid), emulsion stability, viscosity (consistency and flow behavior index) and the particle size distribution of white chocolate ganache was investigated. The white chocolate ganache without adding any hydrocolloids was used as a control. The addition of hydrocolloids does not affect on the pH and total soluble solid of white chocolate ganache compared to control. However, depending on the concentrations used, hydrocolloids lower the moisture content and water activity of white chocolate ganache and effectively enhance their emulsion stability (98%-99%). White chocolate ganache added with hydrocolloids became significantly thicker and less Newtonian than the control. A low concentration of carrageenan and pectin had a desirable majority particle size (below 30 μm) of white chocolate ganache. Apart from that, a large particle size of white chocolate ganache (70 μm-115.0 μm) was obtained by adding xanthan gum from the lowest to the highest concentrations. The results suggested that the addition of carrageenan at a low concentration (0.1%) is the most effective to improve the chemical, emulsion stability, viscosity, and particle size distribution of white chocolate ganache.