Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions

Full, N. A.; Reddy, S. Yella; Dimick, Paul S.; Ziegler, Gregory R.

doi:10.1111/j.1365-2621.1996.tb10934.x

Cited by 59 publications

(32 citation statements)

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“…Esto se debe al efecto positivo de ablandamiento y de disminución de viscosidad que produce la grasa láctea sobre las masas de chocolate que la poseen (Jorge, 1999). Full et al (1996) usando una prueba de penetración con cono (α = 10º) en un texturómetro TAXT2i, encontró alta correlación (r = 0.96) entre la dureza de la tableta de chocolate medida σ max.fract instrumental y sensorialmente, además reportó que la firmeza disminuye con la concentración de grasa de leche en la formula. Desde el punto de vista práctico, se pudo comprobar que con el texturómetro TA-HDplus, la determinación de la fuerza de penetración a 2 y a 4 mm, con cono (α = 30°) y una velocidad de 1.6 mm/s, representa una forma rápida y sencilla de medir la dureza instrumental, en tabletas o cualquier otro producto sólido de chocolate, pues en el caso del parámetro dureza la forma de la muestra bajo estudio no influye, cosa que no sucede con la determinación del esfuerzo de fractura, donde la técnica establecida requiere de unas dimensiones dadas de la barra a analizar (Jorge et al 1999).…”

Section: Resultados Y Discusiónunclassified

Determinación de las Propiedades de Textura de Tabletas de Chocolate Mediante Técnicas Instrumentales

Alvis¹,

Pérez²,

Arrázola³

2011

Inf. tecnol.

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ResumenSe han elaboraron diferentes formulaciones de tabletas de chocolate amargo, chocolate blanco y de chocolate con leche, usando la norma NEIAL-6737: 2006. Se realizó una evaluación de la dureza a 2 y 4 mm de penetración, consistencia "K" calculada a partir del ajuste del modelo de Mottram, esfuerzo de fractura y modulo elástico. Los resultados muestran que para la dureza existen diferencias significativas (p ≤ 0,05) entre la tableta amarga y la blanca. Los valores de la consistencia fueron significativamente diferentes (p ≤ 0,05) indicando que existen diferencias de textura entre las tabletas de chocolate amarga, blanca y de leche. Para la fracturabilidad, las tabletas amarga y blanca no presentaron diferencias significativas (p ≤ 0,05) entre sí en cuanto a esfuerzo de fractura ni módulo elástico. Pero estas a su vez, se fracturan a esfuerzos significativamente menores (p ≤ 0,05) que las tabletas de leche. Palabras claves: chocolate, esfuerzo de fractura, penetración, dureza, propiedades de textura Determination of Textural Properties of Chocolate Tablets by Instrumental Techniques AbstractDifferent formulations of tablets of bitter chocolate, white and milk, based on standard NEIAL -6737: 2006, have been manufactured and evaluated. Hardness at 2 and 4 mm of penetration, consistency K calculated from Mottram`s model, fracture stress and elastic modulus were determined. The results show that for hardness, significant differences (p ≤ 0.05) between the bitter pill and white were found. The values of consistency K were significantly different (p ≤ 0.05) indicating that there are differences in texture between the bitter chocolate bars, white and milk. For fracture, bitter and white tablets showed no significant differences (p ≤ 0.05) between them in terms of fracture stress or elastic modulus. But these, in turn, are fractured with significantly lower efforts than milk bars.

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Section: Resultados Y Discusiónunclassified

Determinación de las Propiedades de Textura de Tabletas de Chocolate Mediante Técnicas Instrumentales

Alvis¹,

Pérez²,

Arrázola³

2011

Inf. tecnol.

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“…In another study, melting rate of milk chocolate decreased when cocoa butter was partially substituted by milkfat. 1 Intensity of the attribute vanishing, de®ned as the time required for the chocolate to clear the mouth, increased with fat content. Vanishing was related to melting rate (ie rate or speed of melting), but the two concepts were de®ned differently by the panel and were therefore evaluated independently.…”

Section: Resultsmentioning

confidence: 99%

“…In a study of the effects of different anhydrous milk fat fractions by Full et al, 1 signi®cant differences (p`0.05) were found for milk avour, hardness, onset of melt and uniformity of mass. Overall, milk chocolates with higher levels of anhydrous milk fat were softer, lighter in colour, more resistant to chocolate bloom and had lower milk avour intensities.…”

Section: Introductionmentioning

confidence: 94%

“…5 When physical properties of chocolate have been assessed by both sensory and instrumental measures (ie colour, hardness, viscosity, size of dispersed solid components and melting enthalpy), highly signi®cant and linear correlations have typically been obtained. 1,6 Other studies have used milk chocolate as a vehicle for sensory methodological research. 7,8 This study is the second of a series investigating the effects of fat on the sensory properties of foods by our laboratory.…”

Section: Introductionmentioning

confidence: 99%

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Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements

Guinard

Mazzucchelli

1999

J. Sci. Food Agric.

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The sensory properties of nine milk chocolate formulations varying in sucrose (400, 475 or 550 g kg−1) and cocoa butter (280, 320 or 360 g kg−1) were evaluated by descriptive analysis with a panel of 18 trained judges and by instrumental measures of colour lightness, hardness, viscosity and yield value. Low‐sugar samples were more bitter, gritty and roasted (p < 0.001). High‐sugar samples had higher milky/dairy, vanilla/caramel, hardness and sweetness intensities (p < 0.001). Samples higher in fat were faster melting. Low‐sugar and low‐fat samples were associated with viscous, mouthcoating, fatty/oily, cocoa and darker notes. Samples with high levels of both sugar and fat were more cooling and faster vanishing (p < 0.001). Surprisingly, fatty/oily intensity was inversely related to fat concentration. This research documents previously unreported effects of sugar and fat on the texture, mouthfeel and flavour of milk chocolate. © 1999 Society of Chemical Industry

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“…The maximum force (N) required to penetrate the moulded chocolate at 20 o C for a distance of 5 mm with a 10 o stainless steel cone travelling at a velocity of 0.5 mm·s -1 was measured using an Instron Universal Testing Machine, (Instron, High Wycombe, UK) [11].…”

Section: Hardness Of Moulded Chocolatementioning

confidence: 99%

Article

Keogh

Twomey

Mulvihill

2002

Lait

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-High-fat and skim-milk powders were produced under constant processing conditions from Spring and Autumn herd milks. The influence of the seasonal variation in protein and solid-fat contents at 10 o C of these milks on some properties of the milk powders was determined. The free-fat content and the median particle size of high-fat milk powders were significantly (P < 0.05) affected by the protein content and solid-fat content of the milk. There was a curvilinear relationship between the median powder particle size and solid-fat content at 10 o C of the milks. Milk composition did not significantly affect the properties of the skim-milk powders studied. The results showed that it is possible to predict the free-fat content of high-fat milk powders from the protein and solid-fat content of the milks used. Relationships between the spray-dried high-fat milk powder properties and the rheology of milk chocolate at the end of conching and its final hardness were then determined. Eleven spray-dried high-fat milk powders were blended with skim-milk powders to give a 26% fat ingredient for chocolate manufacture. The Casson viscosity (Pas) of the chocolate at 40 o C at the end of conching decreased as the free-fat content increased (P < 0.01) and as the powder median particle size increased (P < 0.05). The Casson yield value (Pa) at 40 o C at the end of conching decreased (P < 0.01) as the solid fat content at 10 o C increased. The hardness of the tempered milk chocolate was significantly reduced as the free-fat content increased (P < 0.05) and as the particle size increased (P < 0.05). It was concluded that spray-dried high-fat milk powders with different properties can be used to make chocolates with a range of viscosities and yield values for different end uses.Milk composition / milk powder composition / chocolate rheology Résumé -Effet de la composition du lait sur les poudres de lait à teneur élevée en matière grasse séchées par atomisation et leur utilisation dans la fabrication de chocolat. Des poudres de lait grasses et maigres ont été produites dans des conditions de fabrication constantes à partir de laits de troupeaux de printemps et d'automne. L'influence de la variation saisonnière des teneurs en protéines D (v, 0,5)) de la poudre et la teneur en matière grasse solide à 10 o C des laits. La composition du lait n'affectait pas significativement les propriétés des poudres de lait écrémé étudiées. Les résultats ont montré qu'il est possible de prédire la teneur en matière grasse libre des poudres de lait à teneur élevée en matière grasse à partir de la teneur en protéines et en matière grasse solide des laits utilisés. La relation entre les propriétés des poudres atomisées de lait à teneur élevée en matière grasse et la rhéologie du chocolat au lait à la fin du conchage et sa fermeté finale ont ensuite été déterminées. 11 de ces poudres ont été mélangées avec des poudres de lait écrémé pour obtenir un ingrédient à 26 % de matière grasse pour la fabrication de chocolat. La viscosité Casson (Pas) du ch...

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Physical and Sensory Properties of Milk Chocolate Formulated with Anhydrous Milk Fat Fractions

Cited by 59 publications

References 9 publications

Determinación de las Propiedades de Textura de Tabletas de Chocolate Mediante Técnicas Instrumentales

Determinación de las Propiedades de Textura de Tabletas de Chocolate Mediante Técnicas Instrumentales

Effects of sugar and fat on the sensory properties of milk chocolate: descriptive analysis and instrumental measurements

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