NUT 1104 Lecture 9: Chocolate PDF

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  Course Content 2 Module 2...

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  Course Content 2 Module 2 Module 4 Module 1 Module 3 FOOD COMPONENTS and FOOD ADDITIVES and FOOD INTRODUCTION FOOD and FOOD MATERIALS CHEMISTRY SAFETY 1.1 Course 3.1 Meat, Poultry 4.1 Food Additives Introduction 2.1 Water and Fish 4.2 Food Safety Syllabus 2.2 Carbohydrates 3.2 Eggs and Dairy Course content 2.3 Proteins 3.3 Legumes, Course 2.4 Lipids Pulses and Cereals calendar 2.5 Vitamins and 3.4 Flour and Pasta Rules Minerals 3.5 Bread and Regulations Baked Goods 3.6 Chocolate Course Calendar 3 Course Calendar 4 Book 1) Essentials of Food Science, 5th Edition 2021 Vaclavik, Vickie, author.; Christian, Elizabeth W.; Campbell, Tad. Book 2) Fennema's Food Chemistry, 4th Edition, Kirk L. Parkin, Owen R. Fennema (Editors), ISBN: 9780429195273.3) Learning outcomes 5 Become familiar with physics and chemistry of chocolate Gain knowledge regarding the sweeteners, types of sugar and syrups Understand the structure-function relationships Learn the distinction between caramelization and Maillard browning Outline 6 Introduction Confectionery and types of candies Candy making principles Reactions Chocolate Physics and chemistry Roles of each ingredient in the mix Quality attributes  Saccharides Monosaccharides: glucose, fructose Disaccharides: table sugar Sugars (glucose + fructose) Sucrose Sugar cane (major crop in India) or sugar beets (in 1794 by German scientists) Has been used for centuries https://www.acs.org/education/resources/highschool/chemmatters/past-issues/archive-2014-2015/ 8 What is reducing sugar? 9 Sugars having a reactive aldehyde or ketone group such as glucose, fructose, maltose etc. Is sucrose a reducing sugar? no Sweeteners, type of sugars and 10 syrups Sweeteners: compounds providing a sweet taste in the mouth Natural sugar-based sweeteners (glucose, fructose, et.) Non-sugar sweeteners (aspartame (blue), saccharin (pink), and stevia-derived (green)  color-coded. Sucralose (yellow) is artificial sweetener, as in Splenda. link Polyols: sugar alcohols Erythritol, isomalt, lactitol, maltitol, mannitol, polyglycitol (usually listed as HSH, for "hydrogenated starch hydrolysates"), sorbitol, and xylitol. Sweeteners, type of sugars and 11 syrups Sucralose is chlorinated derivative of sucrose with three hydroxyl groups substituted by chlorine atoms. Sweetening power? Sucrose is reference = 1 Glucose (0.7) < Sucrose (1) < Fructose (1.3) link Sweeteners, type of sugars and 12 syrups White granulated sugar: e.g., table sugar (sucrose) Liquid sugar: hydrolysis of sucrose into glucose and fructose in the presence of acid or enzyme more sweetening power, mostly utilized in the food industry Special sugars: e,g., icing sugar, brown sugar Sweeteners, type of sugars and 13 syrups Other types of sugar: Corn syrup: hydrolysis of starch High fructose corn syrup: enzymatic conversion of glucose to fructose Maple syrup (68% sucrose, 0.4% glucose, 0.3% fructose, 31% water + minerals) Honey (38% fructose, 31% glucose, 17% water + minor sugars) Molasses (30% sucrose, 20% glucose+fructose +water + impurities ) Brown, A. C. (2018). Understanding food: principles and preparation. Cengage learning. 14 How do we have so many different types of candies? Ingredients – sugar and water Conditions Cooling conditions more importantly!! 15  Stages of sugar Sugar + water = syrup  boil at various temperatures Candymakers make use of boiling point elevation The temp. of the sugar solution changes as the solution boils  Stages of sugar 17 Brenner, M., Sörensen, P., & Weitz, D. (2020). Science and cooking: Physics meets food, from homemade to haute cuisine. WW Norton & Company.  Glass vs crystal Glass --- solid amorphous structure irregular, no pattern Crystal --- solid with a highly ordered structure Figure 5. Comparison of the chemical structures of (a) an amorphous solid made of silicon dioxide – glass – and (b) a crystal of silicon dioxide – quartz The Sweet Science of Candymaking  How can we control crystallization? Crystallization is a process depending on time, temperature, agitation, and presence /absence of impurities chewy Interfering Agents gritty To block the formation of large sugar crystals to create a smoother, more velvety texture hard Rock candy contains large crystals of sugar, while fudge comprise of small crystals Types of Candies Crystalline 20 Non- Candies Crystalline Candies Chocolates Hard candies Fudge Toffee Fondant Caramel Nougat Gummed candies Tablets Marshmallows Panned candies Cotton candy  Types of Candies 21 Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  22 Caramelization A set of complex chemical reactions 1. Sugar decompose into fructose and glucose 2. The molecules fall apart into hundreds of different molecules Brenner, M., Sörensen, P., & Weitz, D. (2020). Science and cooking: Physics meets food, from homemade to haute cuisine. WW Norton & Company.  What is the difference between23 caramelization and non-enzymic browning? Caramelization is the breakdown of sugar resulting in complex nutty flavor with brown color Result  a complex mixture of polymeric compounds formed from unsaturated cyclic (five- and six-membered ring) compounds (both flavor and aroma) Both coloring and flavoring agents are produced commercially Sucrose, D-fructose, D-glucose (dextrose), invert sugar, glucose syrups, high-fructose syrups, malt syrups, and molasses can be used Fennema’s Food Chemistry, pp 92-165  24 Maillard Reaction The reaction between sugar and protein The reaction of the carbonyl group of a reducing sugar with the amine group of an amino acid and occurs with low temperature heat, a high pH, and low moisture Mainly D-glucose, and a primary amino group (a free amino acid or amino group on a side chain of a protein molecule.) Nonenzymic or nonenzymatic browning to differentiate it from enzyme-catalyzed browning reactions The color changes take place in many baked products  25 Maillard Reaction happens in three primary stage Fennema’s Food Chemistry, pp 92-165 Do we have world chocolate day? Yes! Cocoa bean cultivation in Mexico, South and Central America dates to at least 1250 BC Archeological findings points  3300 BC in the Ecuador region, cocoa-like food July 7th due to the belief that the cocoa bean’s arrival to Europe in 1550. Half of the chocolate consumption  in Europe 26 Hummingbird Chocolate Maker, 27 Almonte, ON https://hummingbirdchocolate.com  Hummingbird Chocolate Maker, Almonte, ON 28  Chocolate tempering and 29 crystallization Chocolate contains very special ingredient– cocoa butter Cocoa butter is a very special type of fat with very interesting properties Chocolate tempering is a process Melted chocolate crystallizes in a specific manner to achieve a desired texture, shine and melting properties Cocoa butter crystals are polymorphs  they can form up to six different crystalline configuration Brenner, M., Sörensen, P., & Weitz, D. (2020). Science and cooking: Physics meets food, from homemade to haute cuisine. WW Norton & Company. The Six Polymorphs 30 Form little crystal  large crystals Homogeneous nucleation can be slow Stirring is important, as it will accelerate the growth of the crystals and break apart the weak ones. Interesting… think of a chocolate crystal that you love.. The Six Polymorphs 31 In order to get to phase V Melt the chocolate Cool down it to 28°C (82°F) to facilitate the formation of IV crystals Then, heat back up to 32°C (89.5°F) to promote their transformation to phase V crystals. 32  33 Next Topic… End of the Module 3 4.1 Food Additives  34 References Any questions? 35 Contact Office hour: information: Ezgi Pulatsu, PhD Tue 12.00-1.00 pm (Teams-online, the [email protected] link is on Brightspace under the announcements) Or By Appointment TA’s office hours – by appointment