Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
Cream Preparation
2.2. Granulometric Measurement
2.3. Rheological Measurement
2.4. Oil Binding Capacity, Water Activity and Colour
2.5. Turbiscan Stability
2.6. Data Analysis
3. Results
3.1. Particle Size Distribution
3.2. Rheological Properties
3.2.1. Dynamic Rheological Measurements
3.2.2. Steady Shear Measurement
3.3. Oil Binding Capacity, Water Activity and Colour
3.4. Turbiscan Stability Index
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Lucuma Powder | |
---|---|
Protein | 5 g |
Lipids | 4 g |
Carbohydrates | 25 g |
Fibers | 3.6 g |
Calcium | 92 mg |
Phosphorus | 186 mg |
Iron | 4.6 mg |
Vitamin C | 11.6 mg |
Riboflavin | 0.3 mg |
Thiamine | 0.2 mg |
Ingredients | Formulations | ||
---|---|---|---|
CBS | OS | OLS | |
Hazelnut | 45 | 45 | 45 |
Cocoa powder | 4.9 | 4.9 | 4.9 |
Saccharose | 32 | 32 | 16 |
Lucuma powder | - | - | 16 |
Cocoa butter | 10 | - | - |
Pumpkin seed oil | 8 | 8 | 8 |
Oleogel OPCW6 | - | 10 | 10 |
Salt | 0.1 | 0.1 | 0.1 |
Sample | Refining Time (min) | γ0 (%) | σ* (Pa) | a (Pa·s b) | b | R2 |
---|---|---|---|---|---|---|
CBS | 60 | 0.002 ± 0.00 a | 1.16 ± 0.00 a | 15,547 ± 1332 a | 0.197 ± 0.00 b | 0.98 |
90 | 0.001 ± 0.00 a | 4.29 ± 0.27 b | 20,241 ± 1004 b | 0.192 ± 0.00 b | 0.97 | |
120 | 0.001 ± 0.00 a | 6.76 ± 0.30 c | 22,236 ± 968 b | 0.188 ± 0.00 b | 0.98 | |
150 | 0.006 ± 0.00 b | 11.76 ± 0.01 d | 36,448 ± 1452 c | 0.115 ± 0.01 a | 0.96 | |
OS | 60 | 0.002 ± 0.00 a | 8.12 ± 0.50 a | 39,616 ± 4146 a | 0.175 ± 0.05 c | 0.98 |
90 | 0.002 ± 0.00 a | 12.33 ± 0.48 b | 62,057 ± 4257 b | 0.152 ± 0.05 b | 0.97 | |
120 | 0.003 ± 0.00 b | 23.11 ± 0.14 c | 141,118 ± 2375 c | 0.149 ± 0.02 b | 0.92 | |
150 | 0.005 ± 0.00 c | 51.33 ± 0.05 d | 219,261 ± 5425 d | 0.131 ± 0.01 a | 0.97 | |
OLS | 60 | 0.001 ± 0.00 a | 6.46 ± 0.09 a | 38,751 ± 753 a | 0.204 ± 0.02 d | 0.98 |
90 | 0.002 ± 0.00 b | 7.31 ± 0.00 b | 53,519 ± 875 b | 0.193 ± 0.01 c | 0.97 | |
120 | 0.001 ± 0.00 a | 8.19 ± 0.00 c | 72,452 ± 1008 c | 0.177 ± 0.02 b | 0.97 | |
150 | 0.002 ± 0.00 b | 9.18 ± 0.00 d | 73,870 ± 2265 c | 0.169 ± 0.00 a | 0.97 |
Sample | Refining Time (min) | Casson Parameters | ||
---|---|---|---|---|
σ0 (Pa) | η∞ (Pa·s) | R2 | ||
CBS | 60 | 4.15 ± 0.01 a | 7.85 ± 0.33 a | 0.99 |
90 | 25.45 ± 2.33 b | 13.04 ± 2.32 ab | 0.99 | |
120 | 37.00 ± 0.00 c | 10.23 ± 0.00 bc | 0.99 | |
150 | 76.82 ± 0.07 d | 14.53 ± 0.86 c | 0.99 | |
OS | 60 | 26.20 ± 3.05 a | 8.36 ± 0.30 b | 0.99 |
90 | 37.20 ± 0.00 b | 7.86 ± 0.02 b | 0.99 | |
120 | 83.10 ± 0.10 c | 7.72 ± 0.14 b | 0.99 | |
150 | 158.66 ± 0.03 d | 4.91 ± 0.82 a | 0.98 | |
OLS | 60 | 15.40 ± 3.74 a | 7.72 ± 0.15 a | 0.99 |
90 | 29.77 ± 0.00 b | 8.86 ± 0.00 b | 0.99 | |
120 | 29.95 ± 0.00 b | 9.51 ± 0.00 b | 0.99 | |
150 | 32.11 ± 0.00 b | 10.36 ± 0.43 c | 0.99 |
Sample | Refining Time (min) | OBC | Aw | L* | a* | b* |
---|---|---|---|---|---|---|
CBS | 60 | 86.66 ± 0.77 a | 0.50 ± 0.00 | 23.05 ± 0.11 a | 14.56 ± 0.10 | 10.53 ± 0.10 a |
90 | 90.44 ± 0.22 c | 0.49 ± 0.00 | 24.17 ± 0.05 b | 14.81 ± 0.03 | 11.36 ± 0.09 b | |
120 | 90.66 ± 0.00 c | 0.50 ± 0.01 | 25.18 ± 0.08 c | 14.71 ± 0.05 | 12.36 ± 0.12 c | |
150 | 88.66 ± 0.38 b | 0.48 ± 0.01 | 27.01 ± 0.04 d | 14.38 ± 0.10 | 13.37 ± 0.08 d | |
OS | 60 | 85.77 ± 1.17 | 0.49 ± 0.02 | 23.24 ± 0.10 a | 14.48 ± 0.14 | 10.31 ± 0.22 a |
90 | 85.77 ± 0.44 | 0.51 ± 0.00 | 24.14 ± 0.06 b | 14.51 ± 0.07 | 11.01 ± 0.08 b | |
120 | 86.22 ± 1.16 | 0.45 ± 0.01 | 26.09 ± 0.42 c | 13.95 ± 0.22 | 11.50 ± 0.34 b | |
150 | 85.77 ± 1.09 | 0.48 ± 0.01 | 26.89 ± 0.14 d | 14.10 ± 0.03 | 12.61 ± 0.03c | |
OLS | 60 | 86.50 ± 0.95 | 0.44 ± 0.02 | 20.26 ± 0.85 | 14.23 ± 0.07 | 7.63 ± 0.93 |
90 | 86.00 ± 1.15 | 0.42 ± 0.00 | 19.74 ± 0.02 | 14.31 ± 0.07 | 6.67 ± 0.11 | |
120 | 87.33 ± 0.38 | 0.43 ± 0.00 | 20.66 ± 0.00 | 14.38 ± 0.10 | 7.30 ± 0.05 | |
150 | 86.66 ± 0.77 | 0.43 ± 0.00 | 21.10 ± 0.03 | 14.25 ± 0.01 | 8.20 ± 0.11 |
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Borriello, A.; Miele, N.A.; Masi, P.; Cavella, S. Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder. Foods 2022, 11, 1844. https://doi.org/10.3390/foods11131844
Borriello A, Miele NA, Masi P, Cavella S. Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder. Foods. 2022; 11(13):1844. https://doi.org/10.3390/foods11131844
Chicago/Turabian StyleBorriello, Angela, Nicoletta Antonella Miele, Paolo Masi, and Silvana Cavella. 2022. "Rheological Properties, Particle Size Distribution and Physical Stability of Novel Refined Pumpkin Seed Oil Creams with Oleogel and Lucuma Powder" Foods 11, no. 13: 1844. https://doi.org/10.3390/foods11131844