Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

Afoakwa, Emmanuel Ohene; Paterson, Abigail; Fowler, Mark; Vieira, Josélio

doi:10.1016/j.jfoodeng.2008.04.021

Cited by 113 publications

(71 citation statements)

References 37 publications

(44 reference statements)

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“…Tempering process is a determining factor for high and low level of acceptance of the panellists on this parameter. The tempering influenced on the quality of the chocolate brown glossy display (glossy), good snap, increase the melting point, and increase the shelf life of chocolate (Afoakwa et al 2008;Indarti et al 2013). The use of milk fat as a partial substitute for cocoa butter in the chocolate manufacturing process can help to prevent fat blooms (Baldino et al 2010).…”

Section: Appearance Attributesmentioning

confidence: 99%

Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition

2016

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Abstract. Rasuluntari IN, Muhammad DRA, Praseptiangga D. 2016. Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition. Nusantara Bioscience 8: 297-300. Among confectionery products, milk chocolate bar is the most popular product. The development of Indonesian cocoa agroindustry and chocolate signature with special characteristics are required since Indonesia is the third largest cocoa producing country in the world. The effects of cinnamon powder addition in milk chocolate and its impact on the consumer acceptance of milk chocolate were evaluated in this study. Cinnamon-enriched milk chocolates were formulated by completely randomized design (CRD) with one factor which was concentration of cinnamon powder (5%; 10%; and 15%). Sensory evaluation (color, aroma, taste, appearance, overall) were determined by hedonic test with scoring method. The results showed that the level of panelist acceptance decreased with increasing concentrations of cinnamon powder added. Milk chocolate bar with the addition of 5% of cinnamon powder had the highest level of acceptance and preferences for some of the sensory attributes evaluated.

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Section: Appearance Attributesmentioning

confidence: 99%

Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition

2016

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“…Mexis et al (2010) detected that the consequence of fat bloom was also observed in colour change. According to Afoakwa et al (2008), chocolate products with fat bloom distract more light and the product seems to be lighter and less rich in colour. Lighter colour contrary to other temperature mode was reached in the products stored at 30 °C after two weeks of storage.…”

Section: Colour Of Chocolate Productsmentioning

confidence: 99%

“…The important role of sensory analysis proves the fact affecting quantitative indicators that can not be characterized by the instrumental method and provides a set of factors determining the ultimate consumer impression (Neumann et al, 1990). Instrumental analysis can serve as a complement of sensory evaluation showing statistically significant correlations (Afoakwa et al, 2008). Spectrophotometric measurement of colour is a useful complement to sensory analysis in the visible range.…”

Section: Introductionmentioning

confidence: 99%

Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage

Machálková

Hřivna

Simonova

et al. 2017

Acta Univ. Agric. Silvic. Mendelianae Brun.

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The effect of four storage temperature modes (6, 12, 20 and 30 °C) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to the production technology and composition of chocolate products. The experiment was performed on filled milk chocolate product called Orion Pistachio made in four versions such as a standard containing cocoa mass of 35 % referred to retempered variant (RS) and not treated by retempering (NS variant) and with higher proportion of cocoa mass (45 %) stated as retempered variant (R45) and not treated by retempering (N45 variant). Retempering means the exposure of products for 24 hours at 24 °C immediately after the production and packaging. The results show that the technology of retempering can effectively increase the resistance of chocolate products to the fat bloom as reflected in the improved colour stability. Sensory most acceptable products were stored at 6 and 12 °C throughout the experiment.

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“…These properties are studied using many different experimental methods. A penetration test using a thin probe is an empirical method of assessing the mechanical properties of chocolate or confectionery products (Liang and Hartel, 2004;Do et al, 2007;Afoakwa et al, 2008Afoakwa et al, , 2009). This method has been used to study the effect of composition, particle size distribution, fat crystallization behaviour and tempering on the mechanical properties in chocolate bars (Afoakwa et al, 2008(Afoakwa et al, , 2009.…”

mentioning

confidence: 99%

“…A penetration test using a thin probe is an empirical method of assessing the mechanical properties of chocolate or confectionery products (Liang and Hartel, 2004;Do et al, 2007;Afoakwa et al, 2008Afoakwa et al, , 2009). This method has been used to study the effect of composition, particle size distribution, fat crystallization behaviour and tempering on the mechanical properties in chocolate bars (Afoakwa et al, 2008(Afoakwa et al, , 2009. Fundamental methods, such as compression and threepoint bend tests, have also been applied to investigate hardness (Beckett, 2000) as well as chocolate texture as a function of composition, fat content or storage conditions Markov, 1986, 1989;Andrae-Nightingale et al, 2009).…”

mentioning

confidence: 99%

Tensile Strength of Dark Chocolate

Nedomová¹,

Trnka²,

Buchar³

2013

Acta Technologica Agriculturae

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Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems

Cited by 113 publications

References 37 publications

Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition

Panelist acceptance level on milk chocolate bar with cinnamon (Cinnamomum burmannii) powder addition

Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage

Tensile Strength of Dark Chocolate

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