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

E.O. Afoakwa, A. Paterson, M. Fowler, J. Vieira

Research output: Contribution to journalArticle

62 Citations (Scopus)

Abstract

Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on textural properties of molten and tempered chocolates determined using a TA.HD Plus Texture Analyzer. Surface colour was evaluated in terms of CIELAB parameters L*, C* and h° using a HunterLab Miniscan Colorimeter. Compositional parameters for particle size distribution were [D90 (>90% finer) of 18 μm, 25 μm, 35 μm and 50 μm], fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Results showed that PSD, fat and lecithin content significantly (P 0.05) influenced the textural parameters with significant interactions among factors. Particle size was inversely correlated with firmness (1235-173 g), consistency (50,410-7029 g s), cohesiveness (1594-262 g), index of viscosity (5737-1099 g s) and hardness (7062-5546 g) with chocolates containing 25% fat and 0.3% lecithin. With higher fat and lecithin contents, PSD influence was reduced. PSD and fat concentration inversely influenced all colour measurements (L*, C* and h°) of samples. High correlations (r = 0.71-1.00, P < 0.001) were observed between texture parameters and colour. It was concluded that PSD, fat and lecithin contents and their interactions were central to changes in textural properties and appearance during processing of dark chocolates.
LanguageEnglish
Pages181-190
Number of pages9
JournalJournal of Food Engineering
Volume87
Issue number2
DOIs
Publication statusPublished - Jul 2008

Fingerprint

chocolate
particle size distribution
Particle Size
Lecithins
phosphatidylcholines
Fats
lipids
Color
color
texture
colorimetry
cohesion
Hardness
hardness
firmness
Chocolate
particle size
Viscosity
viscosity

Keywords

  • particle size distribution
  • quality
  • viscosity
  • colour
  • appearance

Cite this

Afoakwa, E.O. ; Paterson, A. ; Fowler, M. ; Vieira, J. / Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. In: Journal of Food Engineering. 2008 ; Vol. 87, No. 2. pp. 181-190.
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abstract = "Particle size distribution (PSD) and composition in dark chocolate were varied and their effects on textural properties of molten and tempered chocolates determined using a TA.HD Plus Texture Analyzer. Surface colour was evaluated in terms of CIELAB parameters L*, C* and h° using a HunterLab Miniscan Colorimeter. Compositional parameters for particle size distribution were [D90 (>90{\%} finer) of 18 μm, 25 μm, 35 μm and 50 μm], fat (25{\%}, 30{\%} and 35{\%}) and lecithin (0.3{\%} and 0.5{\%}) contents. Results showed that PSD, fat and lecithin content significantly (P 0.05) influenced the textural parameters with significant interactions among factors. Particle size was inversely correlated with firmness (1235-173 g), consistency (50,410-7029 g s), cohesiveness (1594-262 g), index of viscosity (5737-1099 g s) and hardness (7062-5546 g) with chocolates containing 25{\%} fat and 0.3{\%} lecithin. With higher fat and lecithin contents, PSD influence was reduced. PSD and fat concentration inversely influenced all colour measurements (L*, C* and h°) of samples. High correlations (r = 0.71-1.00, P < 0.001) were observed between texture parameters and colour. It was concluded that PSD, fat and lecithin contents and their interactions were central to changes in textural properties and appearance during processing of dark chocolates.",
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Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. / Afoakwa, E.O.; Paterson, A.; Fowler, M.; Vieira, J.

In: Journal of Food Engineering, Vol. 87, No. 2, 07.2008, p. 181-190.

Research output: Contribution to journalArticle

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