Dublin Core
Title
Influence of tempering and fat crystallization behaviours on microstructural and melting properties in dark chocolate systems
Creator
Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Description
Particle size distribution (PSD) and temper influences on dark chocolate fat crystallization were studied using differential scanning calorimetry (DSC) and microscopy to establish relationships with their melting properties and microstructure. Variations in PSD had no influence on crystallinity of products at all temper regimes. Particle size (PS) increases had limited effects on Tonset, Tpeak, and ΔHmelt independent of temper regime but significant decreases in Tend and Tindex were noted. Contrary, varying temper regime influenced the crystallinity and melting properties (Tend, Tindex and ΔHmelt) of products. Under-tempered chocolate showed widened crystal size distribution (CSD) with significant changes in Tend, Tindex and ΔHmelt of products. Over-tempering caused moderate increases in CSD and melting properties, with significant effect on Tend, Tindex and ΔHmelt but no changes were noted in Tonset, T …
Publisher
Elsevier
Date
2009
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=20&pagesize=80&citation_for_view=EZuX1N8AAAAJ:ufrVoPGSRksC
Language
English