Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridTosif, Mansuri M./0000-0002-9077-5429
dc.authoridDhull, Sanju Bala/0000-0002-5749-6241
dc.contributor.authorPatel, Harshvardhan
dc.contributor.authorBains, Aarti
dc.contributor.authorTosif, Mansuri M.
dc.contributor.authorAli, Nemat
dc.contributor.authorGoksen, Gulden
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorChawla, Prince
dc.date.accessioned2025-03-17T12:27:06Z
dc.date.available2025-03-17T12:27:06Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractLecithin is potentially used in various food applications due to its emulsifying and stabilizing properties. However, overconsumption of lecithin may cause several diseases and side effects in the human body. Therefore, in this study, we used a blend of guar and acacia gums as a partial replacement for lecithin in white chocolate. Different concentrations of the blend (25-75 %) were used to replace lecithin and white chocolate containing 75 % lecithin, 15 % acacia gum and 10 % guar gum blend (75GAGL) exhibited comparable rheological properties as compared to the control sample. Consequently, the selected sample was characterized using different analytical techniques. FTIR results showed a similar peak of various functional groups of sugars, proteins, and uronic acids for 75GAGL and control samples. Physicochemical analysis and shelf-life evaluation were conducted during the 150-day storage period. Lower fat content (41.64 +/- 1.23 %) and highest protein content (5.41 +/- 0.08 %) were observed for the 75AGGL sample as compared to the control on the 0(th) day and a non-significant difference was shown on the 150th day. Overall, physicochemical data revealed minor changes in the nutritional aspects for both control and 75GAGL samples. DSC and TGA data proved that 75GAGL and the control sample have similar heat stability (melting point) and the peak was observed at 36.93 degrees C for 75GAGL and 37.11 degrees C for control. The addition of gum blend in chocolate 75GAGL (9985 g force in 2.24 Sec) displayed similar hardness as compared to the control sample (12,448 g force in 2.68 Sec). Results of texture analysis for 5AGGL and control samples exposed similar hardness values. Furthermore, the color assessment showed a non-significant difference in color values of both chocolates during 150 days of storage. 75AGGL received comparable scores to the control sample during sensory analysis. Overall, it could be proven that plant-derived gums can be effectively used for the partial replacement of lecithin for white chocolate production with desirable textural and sensory properties.
dc.description.sponsorshipT.con Food Products, Surat, Gujarat, India; King Saud University, Riyadh, Saudi Arabia [RSPD2024R940]
dc.description.sponsorshipThe authors are thankful to the T.con Food Products, Surat, Gujarat, India for research support. We also thank researchers supporting Project number (RSPD2024R940), King Saud University, Riyadh, Saudi Arabia for financial support.
dc.identifier.doi10.1016/j.jafr.2023.100944
dc.identifier.issn2666-1543
dc.identifier.scopus2-s2.0-85181933120
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.jafr.2023.100944
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2073
dc.identifier.volume15
dc.identifier.wosWOS:001155675800001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of Agriculture and Food Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250316
dc.subjectLecithin
dc.subjectWhite chocolate
dc.subjectGuar gum
dc.subjectAcacia gum
dc.subjectRheology
dc.titleBlend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation
dc.typeArticle

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