Dublin Core
Title
Dark chocolate: effects of particle size distribution and composition on physical qualities and flavour volatiles release
Creator
Ohene Emmanuel Afoakwa
Description
Rheological, texture and melting properties of dark chocolates were studied varying particle size distribution (PSD)[D₉₀ (90% finer than this size) of 18, 25, 35 and 50 µm], fat (25, 30 and 35%) and lecithin (0.3 and 0.5%) contents. Fat pre-crystallisation systems during tempering and fat bloom development were also investigated, and influences on product microstructure, texture, appearance (colour and gloss) and melting characteristics elucidated. Flavour volatile release from varying product matrices were characterised and quantified. Rheological, textural and melting properties were examined quantitatively using Haake rheometer, texture analyzer and differential scanning calorimetry respectively; surface colour and gloss with a HunterLab Colorimeter and Gloss meter respectively; microstructures by light, stereoscopic binocular and scanning electron microscopy; and flavour volatiles quantified by GC-MS and GC-Olfactometry. Multivariate regression, correlation and principal component analyses were employed to explore interrelationships among the rheological, textural and melting characteristics. The PSD, fat and lecithin contents significantly affected all rheological and textural parameters, with significant interactions among factors. Increasing particle size reduced all rheological and textural parameters with greatest effects noted with 25% fat and 0.3% lecithin, which reduced with increasing fat and lecithin contents. Statistical analyses revealed that fat exerted the greatest effect on variability in rheological, textural, melting properties and appearance followed by PSD and lecithin. Microstructures revealed wide variations in crystalline …
Date
2008
Source
https://scholar.google.com/citations?view_op=view_citation&hl=en&user=EZuX1N8AAAAJ&cstart=200&pagesize=100&citation_for_view=EZuX1N8AAAAJ:2P1L_qKh6hAC
Language
English