Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates

Fat bloom development and structure-appearance relationships during storage of under-tempered dark chocolates

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

Fat bloom development and associated changes in microstructure, texture, appearance and melting properties were studied. Dark chocolates varying in particle size (PS) (D90 of 18, 25, 35 and 50μm) were processed and pre-crystallised to under-temper regime. Bloom was induced by storing products under ambient conditions (18±2°C, RH 50%) and changes in texture, surface whiteness, gloss and melting properties evaluated on cooling and after every 24h in storage until reaching asymptotic values. Microstructure of products were characterised during blooming using stereoscopic binocular microscopy. Measurements on texture and surface whiteness showed initial rapid increases with consequential reductions in gloss within the first 96h, followed by gradually decreasing gradient until reaching asymptotic levels. Storage influenced melting properties (Tonset, Tend, Tpeak and ΔHmelt) in products causing …

Elsevier

2009

https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&pagesize=80&citation_for_view=EZuX1N8AAAAJ:UebtZRa9Y70C

English