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Oil migration in hazelnut paste/chocolate systems using magnetic resonance imaging

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Abstract

Oil migration in confectionery products results in undesired quality changes of confections such as fat bloom. Oil migration and the resulting bloom formation in chocolate could be an important quality defect in a confectionery product. This study addressed to evaluate mass transfer of liquid oil on two-layer chocolate model systems prepared from hazelnut paste over different dark chocolate formulations by utilizing magnetic resonance imaging (MRI). Through the use of MRI, it becomes easier to predict the rate of migration and the effect of different ingredients on bloom formation. For five chocolate formulations stored at 30 °C over a time frame of 22 days, experimental data acquired through MRI were modeled using a Fickian-based mathematical model to calculate diffusion coefficient (D). Using two different equations for boundary condition at upper chocolate surface, two models were evaluated and logistic type boundary model was shown to fit exhibit a better fit. In addition, associated constants (C0, β, t0) for time dependent upper boundary conditions were determined. Average diffusivities of all samples varied in the order of 10−11 m2/s. This study addressed the potential use of MRI for visualization and quantification of migration for different chocolate formulations.

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Acknowledgements

This research was funded by Middle East Technical University, Faculty of Engineering, Scientific Research Projects Funds with the proposal Number BAP-03-14-2016-002. Authors would like to thank Bilkent University, National Magnetic Resonance Center (UMRAM) for providing the opportunity to use the MRI system and to conduct the storage experiments in their laboratories. COST Action CA 15209 European Network on Relaxometry is also acknowledged as some of the findings are discussed in the action’s network meetings and suggestions were taken into consideration in the final text. Finally, authors are grateful to Research Assistant Emrah Kirtil and Ayca Aydogdu to provide full support in MR measurements.

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Authors and Affiliations

  1. Department of Food Engineering, Middle East Technical University, Ankara, Turkey

    Sevil Cikrikci & Mecit Halil Oztop

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  1. Sevil Cikrikci
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  2. Mecit Halil Oztop
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Correspondence to Mecit Halil Oztop.

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Cikrikci, S., Oztop, M.H. Oil migration in hazelnut paste/chocolate systems using magnetic resonance imaging. Food Measure 12, 1460–1472 (2018). https://doi.org/10.1007/s11694-018-9761-0

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  • DOI: https://doi.org/10.1007/s11694-018-9761-0

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