Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

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

doi:10.1016/j.jfoodeng.2007.11.025

Cited by 131 publications

(119 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This confirms with the observations of Afoakwa, Paterson, Fowler, and Vieira (2008) that an increase in size distribution inversely influences viscosity.…”

Section: Accepted M Manuscriptsupporting

confidence: 92%

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

Prakash

2014

Food Research International

View full text Add to dashboard Cite

A variety of formulas are available in the global market for infants (< 12 months old) who are not having access to mother's milk. The rheological properties of four different commercially available infant formulas -new born, anti-reflux, soy and lactose free, in an in vitro digestive system were investigated. The enzymatic saliva when mixed with the formulas did not influence their viscosity in the mouth possibly due to the short residence time. Systematic measurement (every 15 minutes) of viscosity during gastrointestinal digestion process revealed a decrease in viscosity as time progressed.The most interesting observation was that the viscosity of the anti-reflux formula was relatively higher compared to the other formulas throughout the simulated gastro intestinal digestion process. The results suggest that viscosity of the infant formula in the stomach may have a role to play in preventing gastroesophageal reflux. KeywordsRheology, particle size distribution, in-vitro digestion, gatro intestinal environment, soy, lactose-free, anti-reflux Highlights  Rheometer monitors the flow behaviour from mouth, through to stomach and intestine  In vitro gastrointestinal digestion of infant formulas in a rheometer revealed a decrease in viscosity over time.  Enzymatic saliva does not influence the viscosity of formulas in the mouth

show abstract

“…This confirms with the observations of Afoakwa, Paterson, Fowler, and Vieira (2008) that an increase in size distribution inversely influences viscosity.…”

Section: Accepted M Manuscriptsupporting

confidence: 92%

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

Prakash

2014

Food Research International

View full text Add to dashboard Cite

show abstract

“…Chocolates are complex multiphase systems of particulate (sugar, cocoa, certain milk components) and continuous phases (cocoa butter, milk fat and emulsifiers) and its visual characteristics, including gloss, color, shape, roughness, surface texture, shininess and translucency, is summarized into appearance attributes (Briones et al 2005;Afoakwa et al 2008). Primary chocolate categories are dark, milk and white that differs in content of cocoa solids, milk fat and cocoa butter (Afoakwa et al 2007).…”

Section: Introductionmentioning

confidence: 99%

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

2011

View full text Add to dashboard Cite

Three different samples of white chocolate were prepared: a sample with a synthetic antioxidant, another with casein peptides as natural antioxidant, and a third sample without any kind of antioxidant. Parameters associated with lipid oxidation and non-enzymatic browning were evaluated in the different samples of white chocolate during 10 months storage at 20 and 28°C. Acidity, thiobarbituric acid reactive substances and peroxide values increased with the incubation time. Samples stored at 20°C often showed lower values for these parameters than those stored at 28°C, although the differences were not always significant. The values for water activity increased from 0.4 to 0.53-0.57 during the period of 10 months. The color parameter a* was increased in samples stored at 28°C from month 5, and the parameter b* was lower in samples containing antioxidants from month 2. The addition of antioxidants did not significantly influence most the parameters studied, suggesting that the main parameters governing the alterations of white chocolate during its shelf-life was the storage temperature and increase in water activity.

show abstract

“…A method for determining the particle size distribution of each sample was adapted from the method used by Afoakwa et al (2008). A LA-300 Laser-Scattering Particle Size Distribution Analyser (Horiba, USA) was used.…”

Section: Particle Size Distributionmentioning

confidence: 99%

“…Relevant information related to colour has be acquired from modern technologies such as computer vision and calibrated colour imaging analysis according to the HunterLab and CIELab models (Afoakwa et al 2008;Briones and Aguilera 2005;Jahns et al 2001;Hatcher et al 2004;Lawless and Heymann 1998). Colour changes are likely to be specific to each chocolate sample (Aguilera et al 2004).…”

Section: Introductionmentioning

confidence: 99%

“…Hardness plays an important role in the sensory assessment of chocolate (Viaene and Januszewska 1999). The hardness of chocolates has been related to the type of fat present and its content, the type of sugar, tempering conditions, conching temperature and particle size distribution (PSD) (Afoakwa et al 2008;De Clerq et al 2012;Jovanovic and Pajin 2004;Kieran Keogh et al 2003;Konar 2013). PSD has a significant impact on the rheological and instrumental textural properties of chocolates.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

2013

View full text Add to dashboard Cite

In the present study, chocolates were investigated that had been prepared according to the composition specified as a result of this previous work (9.00 % w/w inulin and 34.0 % w/w maltitol) Certain physical (particle size distribution [PSD], brightness, chroma, water activity and hardness) and rheological features of the samples resulting from the addition of calcium carbonate in different quantities (300, 450, 600, 750 and 900 mg calcium carbonate to 100 mg milk chocolate) were studied. Both the Herschel-Bulkley and Casson models were used to investigate the rheological findings. It was determined by comparing certain rheological (rate index, Casson yield stress and Casson viscosity) and physical (chroma and hardness) parameters that samples containing 409.5 mg calcium (nearly 41.0 % of the RDA of calcium) per 100 g chocolate did not show significant differences from samples from the control group. Furthermore, these calciumcontaining samples were shown to exhibit positive differences in other physical properties (brightness and water activity) that could be noteworthy and significant with respect to visual quality and shelf life.

show abstract

Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Cited by 131 publications

References 17 publications

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

Changes in the color of white chocolate during storage: potential roles of lipid oxidation and non-enzymatic browning reactions

Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol

Contact Info

Product

Resources

About