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Investigated milk fat fraction differs in physical attributes, first of all in melting point and solid fat content and its influence on crystallization process of cocoa butter i.e. chocolate mass. It means that this fraction slows down crystallization rate, decreases melting point of mixture with cocoa butter and causes chocolate softness. It is very important for quality of chocolate especially chocolate with nuts or sunflower kernel. The aim of this paper was to investigate the influence of low‐melting (26°C) milk fat fraction on crystallization processes in chocolate mass and define the optimal concentration of this fraction with suitable precrystallization temperature time regime. Solid fat content of chocolate which designates the influence of precrystallization changes in chocolate mass with addition of milk fat fractions was investigated.

The precrystallization was performed in a laboratory crystallizer that is in a modified Brabender pharinograph, which measures the rheological characteristics as indirect parameter of crystallization properties of chocolate mass depending on milk fat fraction concentration and precrystallization temperature. The experiments were performed according to the factorial plan 3² (two factors on three levels) and the results are statistically treated.

The results showed that the optimal conditions for achieving the satisfactory tempering rate (optimal concentration of crystals in chocolate mass) are addition of 3 per cent low‐melting milk fat fraction and precrystallization temperature of 25°C.

The addition of high‐melting milk fat fraction slows down the chocolate mass crystallization more then low‐melting milk fat fraction. Investigated fraction influenced decreasing in solid fat content of chocolate regardless of precrystallization temperature.

This study aims to formulate multiple nutritionally improved snacks intended for school-aged children according to international nutritional goals: Vanilla cookies (VC), Bay biscuits (BB), Cheese crackers (CC) and Tomato muffins (TM).

The reformulation targets implied incorporating alternative flours and milk powder and reducing the sugar and sodium contents, with respect to the usually consumed control products. These products were subjected to proximate composition, colour and sensory profile analyses. Their overall acceptability was assessed by school-aged children whose nutritional status was also evaluated.

Significant increments in relevant nutrients were observed in the composition of snacks: fibre (p = 0.01 for VC, p < 0.01 for BB and CC), proteins (p < 0.01 for all snacks) and calcium (p < 0.01 for all snacks). Average sodium reductions of 1.5% and 3.7% were achieved for CC and TM. During formulation, added sugar was reduced by 15.5% and 23.5% for VC and BB. All snacks were found to be acceptable in terms of appearance, texture, flavour and overall acceptability by the participants, and VC, BB and CC were ready for their effective implementation as part of school meals.

Comprehensive policies have become necessary to combat malnutrition, mainly overweight and obesity. The incorporation of nutritionally improved snacks in school environments is one of several strategies for promoting healthier lifestyles among children, including educational programs, workshops and food assistance.