Abstract

Nanocrystalline cellulose (CNC) has been extensively developed in various fields such as nanostructure and food systems enhancers. In this study, first a CNC is synthesized through a homogenizer-ultrasound technique plus acid hydrolysis and then its application in biscuit cream is investigated. The morphology results reveal the swelling capacity of the CNC increases 63, over raw cellulose and the dynamic light scattering particle size is about 120 nm. The surface morphology results of the CNC shows a spherical shape with an average diameter of 89 nm. The results show an increase in the degree of crystallinity with decreasing thermal stability in the CNC. The best result of the oil stability associated with maintaining the sensory properties is related to the cream formulated with a 50:50 ratio of sunflower oil and shortening after being incorporated with CNCs. It is thus shown to be necessary to optimize the concentration of CNCs to control cream texture characteristics.