Dublin Core
Title
Factors influencing rheological and textural qualities in chocolate–a review
Creator
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler
Description
Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain. Central to chocolate quality is an appropriate melting behaviour so that products are solid at ambient temperature and on ingestion melt to undergo dissolution in oral saliva, with a final assessment of texture after phase inversion. Particle size distribution and ingredient composition play important roles in shaping its rheological behaviour and sensory perception but are poorly understood. With opportunities for improvements in quality possible through improved and more transparent supply chain management, plant breeding strategies and new product development, associated with fair trade and development of niche premium quality products, there is a need for greater understanding of variables.
Publisher
Elsevier
Date
2007
Source
Trends in Food Science & Technology
Language
English