Chocolate quality and conching

Toker, Ömer Said; Palabıyık, İbrahim; Konar, Nevzat

doi:10.1016/j.tifs.2019.07.047

Cited by 48 publications

(40 citation statements)

References 51 publications

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“…Few studies indicate that the percentage of the conching process has no significant effect on the content and phenolic system, as well as on the antioxidant activity [1,19,21,22]. The results obtained by Di Mattia, et al [23] even indicate an increase in the antioxidant activity of conched masses, mainly due to the growing potential of melanosides.…”

Section: Introductionmentioning

confidence: 98%

“…The time of conching, which is unfavorable from the point of view of production efficiency, is significantly influenced by the temperature and speed of mixing [18]. These parameters are also important for the course and intensification of the Maillard reaction as well as the Strecker degradation reaction [19]. The choice of process parameters is adapted to the type of product, its composition, and the production capacity of the plant.…”

Section: Introductionmentioning

confidence: 99%

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Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

et al. 2020

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The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions, as well as milk powder obtained by spray and cylindrical drying were used. The analysis that was carried out showed that the protein content of powdered milk products ranged from about 11.6% (w/w) to over 31% (w/w). Lower content of polyphenols and lower antioxidant activity were shown in the masses to which the addition of milk with higher protein content was applied. The analysis of antioxidant character of chocolate milk masses showed higher total polyphenols content in masses prepared from unroasted cocoa beans liquor.

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Section: Introductionmentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

et al. 2020

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“…Conching is an important stage for improving the quality of chocolate. Its main purpose is to thoroughly combine all ingredients to obtain homogeneous mass [ 10 ]. Moreover, during conching, unwanted volatile compounds (e.g., acetic acid) and water are evaporated, shaping the color, texture, and flow characteristics.…”

Section: Introductionmentioning

confidence: 99%

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

et al. 2021

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The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

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“…The processing of cocoa almonds (COA) to produce chocolate is consolidated and well documented (Jahurul et al, 2013;John et al, 2020;Konar, 2019;Sirbu et al, 2018); however, more technological information on cupuassu almonds (CUA) is needed. Although the drying of COA is crucial in the development of the sensory profile of chocolate, there is a lack of records about the particularities of the drying of CUA.…”

Section: Introductionmentioning

confidence: 99%

Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds

Cunha

Lima

Sales

et al. 2021

jCEC

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In comparison to cocoa, little has been reported on the drying of cupuassu almonds that can be used to produce cupulate, a chocolate type product. Thus, in this study thermophysical properties of cupuassu dry almonds (moisture = 9.68 % d.b.) were determined as: thermal conductivity (k) of 0.14 kW/(m.K), specific heat (cp) of 2.86 kJ/(kg.K), thermal diffusivity (?) of 4.8·10-5 m²/s, effective diffusivity (Deff) of 9.94·10-10 - 6.29·10-10 m²/s and activation energy (Ea) of 14.90 kJ/mol. These results showed a similarity of values between cupuassu and cocoa and allows to perform more specific studies for the development of dryers for the cupuassu almonds.

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Chocolate quality and conching

Cited by 48 publications

References 51 publications

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content

Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Determination of thermophysical properties of cupuassu (Theobroma grandiflorum) dry almonds

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