Ball milling (BM) was applied to cocoa powder with varying fat content to improve suitability for developing innovative beverages. Cocoa powder is widely used, but the limited water dispersibility and/or stabilizing ability of emulsified systems restricts its applications in food design. BM treatments applied differed in treatment time (10, 20, or 30 min) and rotation speed (450 or 550 rpm). After BM, particle size increased or decreased (39.7 and 22.3% respectively, on average) depending on cocoa composition and processing conditions. This corresponded to changes in microstructure, lipid structure, color, and bioactive content with promising results for novel ingredient development.
Effect of ball milling on physical properties of cocoa powder
Asfalto, Maurizio;Faieta, Marco
;Pittia, Paola
2025-01-01
Abstract
Ball milling (BM) was applied to cocoa powder with varying fat content to improve suitability for developing innovative beverages. Cocoa powder is widely used, but the limited water dispersibility and/or stabilizing ability of emulsified systems restricts its applications in food design. BM treatments applied differed in treatment time (10, 20, or 30 min) and rotation speed (450 or 550 rpm). After BM, particle size increased or decreased (39.7 and 22.3% respectively, on average) depending on cocoa composition and processing conditions. This corresponded to changes in microstructure, lipid structure, color, and bioactive content with promising results for novel ingredient development.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
