Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Dublin Core

Title

Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Creator

Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira

Description

Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on textural properties of molten and tempered chocolates determined using a TA.HD Plus Texture Analyzer. Surface colour was evaluated in terms of CIELAB parameters L*, C* and h° using a HunterLab Miniscan Colorimeter. Compositional parameters for particle size distribution were [D90 (>90% finer) of 18μm, 25μm, 35μm and 50μm], fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Results showed that PSD, fat and lecithin content significantly (P⩽0.05) influenced the textural parameters with significant interactions among factors. Particle size was inversely correlated with firmness (1235–173g), consistency (50,410–7029gs), cohesiveness (1594–262g), index of viscosity (5737–1099gs) and hardness (7062–5546g) with chocolates containing 25% fat and 0.3% lecithin. With higher fat and lecithin …

Publisher

Elsevier

Date

2008

Source

https://www.sciencedirect.com/science/article/abs/pii/S0260877407005973

Language

English