Journal of Food Processing & Technology

Investigating oil migration in two layer chocolate systems with different hazelnut paste and cream formulations over chocolate layer by using magnetic resonance imaging (MRI) technique

4^th International Conference and Exhibition on Food Processing & Technology

August 10-12, 2015 London, UK

Sevil Cikrikci and Mecit Halil Oztop

Scientific Tracks Abstracts: J Food Process Technol

Abstract:

Oil migration is a common problem in chocolate confectionery products leading to quality defects particularly fat bloom.
Although there are so many methods to monitor and quantify migration, Magnetic Resonance Imaging (MRI) is among the
most novel technique as being a non-destructive method. The main objective of this study was to quantify oil migration from two
different hazelnut pastes (oil percentage as 44% and 38.4%) and one hazelnut cream (oil percentage as 30%) products into one type
of dark chocolate layer system stored at 30°C. For this purpose, signal intensity (SI) values of chocolate layers containing migrated oil
through hazelnut layers were obtained by using MRI. 2D MR images of samples were acquired in the study. MRI measurement was
performed using a turbo spin echo sequence (TSE) with a TR of 800 ms and TE of 13 ms with a 3T system (SIEMENS MAGNETOM
Trio, Germany). A single layer of each hazelnut formulation and a single layer of dark chocolate were prepared and analyzed. SI values
were obtained as 102.94, 92.96 and 101.9 for two layer systems of hazelnut paste with high oil content (HO), low oil content (LO) and
hazelnut cream (HC) samples respectively. The highest SI value among single layer samples was found in single layer of HO sample as
366.27 and the lowest SI result was obtained in single chocolate layer as 57.61. It was shown that MRI has the potential to differentiate
different confectionary fillings/coatings based on their migration rates in chocolate systems.

Biography :

Sevil Cikrikci has completed her both BS and MS Degree at Middle East Technical University Food Engineering Department. Currently, she has been studying PhD at METU
and she is also a Research Assistant.