Dublin Core
Title
Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate
Creator
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Description
Composition in dark chocolate was varied and the effects determined on microstructure, using light microscopy, and mechanical properties of molten and tempered chocolates, using a TA.HD Plus Texture Analyser. Compositional parameters were particle size distribution (PSD) (D90 of 18, 25, 35 and 50 μm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Micrographs revealed wide variations in sugar crystalline network structure and inter-particle interaction strengths related to PSD and fat level. Samples containing 25% fat had more crystal agglomerates, well flocculated with greater particle-to-particle interaction strengths than those with higher (30% and 35%) fat contents. Increasing the D90 to 35–50 μm caused broadening of the PSD, with particles becoming coarser, which were similar at all fat levels. Mechanical analysis showed that PSD, fat and lecithin content significantly influenced …
Publisher
Oxford University Press
Date
2009
Source
https://academic.oup.com/ijfst/article/44/1/111/7864804
Language
English