Avocado oil, suitable ingredient for the production of spreadable chocolate cream.

Milena Lambri, Arianna Roda, Dante Marco De Faveri

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

Abstract

In the case referred to in this survey, we have verified the possibility of using avocado oil, pure or mixed with olive oil, as an ingredient in the production of gianduja chocolate spreadable cream. The results achieved by such application show a high oxidative stability of the cream added with avocado oil, even if maintained in experimental conditions, lasting for several days, with high temperatures and in the presence of oxygen. This may be due to the presence of antioxidant compounds of the oil itself, or to a synergistic effect of the latter with the phenolic compounds of cocoa, bringing out the antioxidant and protective action on the lipid component. From preliminary tests carried out on small volumes it can be said, moreover, that tested avocado oil gives sensory features that distinctly characterize the spreadable cream, even compared to the one containing extra virgin oil from taggiasca olives, currently in use at Venchi S.p.A. Confirmation tests carried out on a larger scale (industrial or semiindustrial)are needed, particularly to provide for proper mixing and tempering stages, which have not been carried out yet under laboratory conditions.
Lingua originaleEnglish
pagine (da-a)20-22
Numero di pagine3
RivistaITALIAN FOOD MATERIALS & MACHINERY
Stato di pubblicazionePubblicato - 2013

Keywords

  • Avocado oil
  • Chocolate
  • Developing Countries

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