Łyszczek, R. J.

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  • Łyszczek, R. J. (1)
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Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol

Nastaj, M.; Sołowiej, B. G.; Stasiak, D. M.; Mleko, S.; Terpiłowski, K.; Łyszczek, R. J.; Tomasevic, I. B.; Tomczyńska-Mleko, M.

(2022) 

TY  - JOUR
AU  - Nastaj, M.
AU  - Sołowiej, B. G.
AU  - Stasiak, D. M.
AU  - Mleko, S.
AU  - Terpiłowski, K.
AU  - Łyszczek, R. J.
AU  - Tomasevic, I. B.
AU  - Tomczyńska-Mleko, M.
PY  - 2022
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6144
AB  - The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for athletes and diabetics. Surface properties were determined from contact angles, roughness and colour analysis. Melting characteristics were evaluated by Turbiscan. Water activity and viscosity were also tested. Higher WPI concentrations produced more hydrophobic surfaces of the samples and slightly increased their surface roughness. Increased whey protein addition improved shelf life, mechanical properties of chocolates and their resistance to melting; however, it had a minor effect on colour coordinates. Confocal microscopy proved the differences in the microstructure, samples with the highest WPI addition demonstrated more packed and denser structure. Application of WPI and erythritol induced an anti-blooming effect, which enabled skipping of tempering operation, and thus contributing to lower chocolate production costs and their improved nutritional profile.
T2  - International Dairy Journal
T2  - International Dairy JournalInternational Dairy Journal
T1  - Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol
SP  - 105450
VL  - 134
DO  - 10.1016/j.idairyj.2022.105450
ER  - 
@article{
author = "Nastaj, M. and Sołowiej, B. G. and Stasiak, D. M. and Mleko, S. and Terpiłowski, K. and Łyszczek, R. J. and Tomasevic, I. B. and Tomczyńska-Mleko, M.",
year = "2022",
abstract = "The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for athletes and diabetics. Surface properties were determined from contact angles, roughness and colour analysis. Melting characteristics were evaluated by Turbiscan. Water activity and viscosity were also tested. Higher WPI concentrations produced more hydrophobic surfaces of the samples and slightly increased their surface roughness. Increased whey protein addition improved shelf life, mechanical properties of chocolates and their resistance to melting; however, it had a minor effect on colour coordinates. Confocal microscopy proved the differences in the microstructure, samples with the highest WPI addition demonstrated more packed and denser structure. Application of WPI and erythritol induced an anti-blooming effect, which enabled skipping of tempering operation, and thus contributing to lower chocolate production costs and their improved nutritional profile.",
journal = "International Dairy Journal, International Dairy JournalInternational Dairy Journal",
title = "Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol",
pages = "105450",
volume = "134",
doi = "10.1016/j.idairyj.2022.105450"
}
Nastaj, M., Sołowiej, B. G., Stasiak, D. M., Mleko, S., Terpiłowski, K., Łyszczek, R. J., Tomasevic, I. B.,& Tomczyńska-Mleko, M.. (2022). Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol. in International Dairy Journal, 134, 105450.
https://doi.org/10.1016/j.idairyj.2022.105450
Nastaj M, Sołowiej BG, Stasiak DM, Mleko S, Terpiłowski K, Łyszczek RJ, Tomasevic IB, Tomczyńska-Mleko M. Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol. in International Dairy Journal. 2022;134:105450.
doi:10.1016/j.idairyj.2022.105450 .
Nastaj, M., Sołowiej, B. G., Stasiak, D. M., Mleko, S., Terpiłowski, K., Łyszczek, R. J., Tomasevic, I. B., Tomczyńska-Mleko, M., "Development and physicochemical properties of reformulated, high-protein, untempered sugar-free dark chocolates with addition of whey protein isolate and erythritol" in International Dairy Journal, 134 (2022):105450,
https://doi.org/10.1016/j.idairyj.2022.105450 . .
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