Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry

Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry

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

Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and ΔHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, Tindex and ΔHmelt of their derived products. Increasing lecithin content however reduced the crystal sizes in products. Particle size (PS) increases had limited effects on Tonset, Tpeak, and ΔHmelt independent of fat and lecithin content. Significant …

Elsevier

2008

https://www.sciencedirect.com/science/article/abs/pii/S0963996908001130

English