Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates

Castro–Alayo, Efraín M.; Balcázar-Zumaeta, César R.; Torrejón-Valqui, Llisela; Medina-Mendoza, Marleni; Cayo-Colca, Ilse Silvia; Cárdenas‐Toro, Fiorella P.

doi:10.1016/j.lwt.2022.114402

Cited by 8 publications

(4 citation statements)

References 35 publications

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“…These pigments can contribute to the reddish and yellowish hue of the chocolate. Similar results were obtained from the study done by (Castro‐Alayo et al., 2023 ) and revealed that the compound milk chocolate had a lightness value ( L *) of around 45–50, indicating a relatively dark color. The a * value was around 6–9, indicating a slightly reddish tint and the b * value was around 18–25, indicating a yellowish tint.…”

Section: Resultssupporting

confidence: 89%

An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combination

Patel,

Bains,

Sridhar

et al. 2024

Food Science & Nutrition

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Lecithin is constituted of a glycerophospholipid mixture and is abundantly used as an emulsifying agent in various food applications including chocolate production. However, overconsumption of lecithin may create an adverse effect on human health. Thus, this study aims to replace the lecithin with plant‐based gums. Different ratios of guar and arabic gum (25%–75%) and their blend (25%–75%) were employed as partial replacement of lecithin. Milk chocolate prepared using 40% guar gum (60GGL [guar gum, lecithin]), 25% arabic gum (75AGL [arabic gum, lecithin]), and a blend of 15 arabic gum and 10 guar gum (65AGGL [arabic gum, guar gum, lecithin]) showed similar rheological behavior as compared to control chocolate (100% lecithin). The fat content of 65AGGL (37.85%) was significantly lower than that of the control sample (43.37%). Rheological behavior exhibited shear‐thinning behavior and samples (60GGL‐75GGL‐80GGL, 65AGL‐75AGL, and 65AGGL‐75AGGL) showed similar rheological properties as compared to control. The chocolate samples (60GGL and 65AGGL) showed significantly (p < .05) higher hardness values (86.01 and 83.55 N) than the control (79.95 N). As well, gum‐added chocolates exhibited higher thermal stability up to 660°C as compared to the control sample. The Fourier transform infrared spectroscopy (FTIR) analysis revealed predominant β‐(1 → 4) and β‐(1 → 6) glycosidic linkages of the gums and lecithin. Sensory evaluation revealed a comparable score of gum‐added milk chocolate in comparison to control samples in terms of taste, texture, color, and overall acceptance. Thus, plant exudate gums could be an excellent alternative to lecithin in milk chocolate, which can enhance the textural properties and shelf life.

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Section: Resultssupporting

confidence: 89%

An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combination

Patel,

Bains,

Sridhar

et al. 2024

Food Science & Nutrition

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“…The copoazú butter obtained through hydraulic pressing exhibited higher levels of brightness, possibly due to a process conducted at lower temperatures, resulting in a butter with a distinct crystalline structure and, consequently, varying opacity compared to that obtained through expeller pressing [19]. On the other hand, the darker coloration observed in the four treatments compared to the commercial sample may be linked to factors related to the soil conditions of copoazú growth.…”

Section: Discussionmentioning

confidence: 88%

Effect of Fermentation and Extraction Techniques on the Physicochemical Composition of Copoazú Butter (Theobroma grandiflorum) as an Ingredient for the Cosmetic Industry

Orduz-Díaz,

Lozano-Garzón,

Quintero-Mendoza

et al. 2024

Cosmetics

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The Copoazú is a Theobroma species of Amazonian origin, and its derived products have a high content of lipids valuable for both the cosmetic and food industries. The composition of the butter extracted from its seeds can vary depending on the postharvest process and the diverse extraction techniques employed. In this study, the composition of this butter processed with and without seed fermentation was analyzed using two extraction techniques: expeller pressing and hydraulic pressing. Parameters such as lipid profile, quality indexes, melting point, and the content of phytosterols and glyceric compounds were compared with a highly sought-after commercial raw material assessed through standardized volumetric and spectroscopic methodologies. The results showed that non-fermentation and cold-pressing conditions preserved the properties of the butter. This analysis is the first step in a standardized process for developing high-quality cosmetic ingredients derived from Copoazú butter.

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“…Chocolate undergoes a tempering process to obtain a good texture and appearance [12]. The fat ingredient, named cocoa butter is one of the main ingredients of chocolate which has a unique composition and character [13]. Cocoa butter crystallizes in six polymorphic forms known as γ, α, β2', β1', β2, and β1.…”

Section: Introductionmentioning

confidence: 99%

“…The tempering machine is more often used in industrial activities and has some temperature controls to maintain the process. The untempering and undertempering regimes exhibit different crystallization behaviours, resulting unstable fat crystal nucleation, therefore the tempering process is necessary [4,13,21].…”

Section: Introductionmentioning

confidence: 99%

Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables

Rosmindari,

Saputro,

Bintoro

2023

BIO Web Conf.

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Couverture chocolate is highly demanded by consumers. Dark couverture chocolate is known as chocolate with high proportion of cocoa. There are several parameters that need to be considered to ensure the quality of this chocolate. One of the important chocolate qualities is hardness. In chocolate making, which is affected by the tempering process. Generally, the tempering process is carried out manually or automatically. Manual tempering is done by hand and is difficult to control the process temperature. Therefore, an automatic tempering machine was chosen in this study by controlling the tank and tempering temperatures. The purpose of the research was to optimize the combined effect between tank temperatures and tempering temperatures of the automatic tempering machine on the chocolate hardness parameter. Different ranges of the tank and tempering temperatures were applied to the chocolate mass processed in the machine. Chocolate hardness during storage was in the range 12.27 to 20.19 N/mm2 in 45oC tank and 32.5oC tempering temperature. The optimum of the tank and tempering temperatures were 45oC-32.5oC (A), 48oC-32.5oC (B), and 50oC-31.5oC (C) which resulted in different k values and glossy appearances. The k values for A, B, and C were -0.00195; -0.0024; and -0.0031, respectively. While the determination coefficients for A, B, and C were 0.8970; 0.8887; and 0.9013, respectively.

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Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates

Cited by 8 publications

References 35 publications

An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combination

An approach to manufacturing well‐being milk chocolate in partial replacement of lecithin by the functional plant‐based combination

Effect of Fermentation and Extraction Techniques on the Physicochemical Composition of Copoazú Butter (Theobroma grandiflorum) as an Ingredient for the Cosmetic Industry

Changes of Dark Couverture Chocolate Hardness During Storage Tempered Using Automatic Tempering Machine with Tank and Tempering Temperature as Variables

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