Effect of ball‐mill process on some quality parameters of chocolate and compound chocolate: A modeling approach

Abstract

The long processing time is among the reasons for low efficiency in the implementation of conventional conching and ball‐mill techniques. In this study, the time‐dependent variation of the moisture, particle size, and water activity of dark, milk, white, and compound chocolate (cocolin) samples were modeled using polynomial regression analysis. For this aim, analyzes were performed in chocolate samples taken at 10‐min intervals. The total processing time was 150 min. It was determined that the particle size, water activity, and moisture contents of all the samples decreased with time, but these decreases varied depending on the chocolate variety. Time‐dependent particle size (D90), water activity (aw), and moisture variation models were modeled and R2 values were found in the range of .984–.996, .872–.988, and .805–.905, respectively. For all types of chocolate, the quadratic relationship for “time × particle size” and cubic relationship for “time × water activity” were determined. For dark chocolate, the quadratic relationship was detected between time and moisture content. It was seen that this relationship was cubic for other types of chocolates. The results of the study reveal that the ball‐mill technique is possible to be modeled successfully for the particle size change and moisture removal in the main chocolate varieties. Practical Applications The results obtained from the study show that ball‐mill process can be successfully modeled in the main chocolate varieties for the particle size change and moisture removal which are among the main objectives of the use of this processing step. Therefore, they have potential to use in the relevant production areas. As a result of this use, there is a potential to contribute to capacity development as a result of the reduction in product and energy costs, as well as the potential to provide a higher quantity of product with the same equipment per unit time.

Reduction of the refining‐conching time of Peruvian dark chocolate: a case study

“…Table 1 displays the relationships between the different physical properties and refining‐conching time. All physical properties but PSM and YS showed a third‐degree polynomial relationship as similar to the study performed in dark chocolate by Konar & Bingol (2019).…”

The effects of beetroot powder as a colorant on the color stability and product quality of white compound chocolate and chocolate spread

“…The moisture content is of critical significance for chocolate products as a relationship exists between the amount of moisture and shelf-life of the products and its other main quality parameters such as hardness, viscosity and melting. The moisture value of these products is expected to be <1.50 g/100 g. This value is determined by process conditions (Konar & Bingol, 2019) and product composition (Afoakwa, 2010). In this study, the moisture values of compound chocolate samples were in the range of 0.77-1.44 g/100 g, which corresponds to the values below the critical level (Table 1).…”

“…The reason for increased moisture content in samples which contain beetroot might be these features of betalains. However, at the stage where this pigment source is added to the sample mass in the process, it is likely that the process of water removal from the structure has been completed (Konar & Bingol, 2019). Therefore, it can be stated that the change in moisture level is a possible result of the affinity of betalains to moisture due to the environmental conditions.…”

Using white spread and compound chocolate as phenolic compound delivering agent: A model study with black carrot extract

“…Moisture content in chocolate and its products is an important parameter for product quality and shelf life. It is recommended that this value be <1.50 g/100 g or even reach levels of 0.60–0.80 g/100 g (Konar & Bingol, 2019; Toker et al., 2020). As a result of the use of BCE powder, this limit value was not exceeded for both sample groups.…”