Formulation and physico-chemical and sensory characterisation of chocolate made from reconstituted cocoa liquor and high cocoa content

Puchol-Miquel, Marta; Palomares, César; Baviera, José Manuel Barat; Pérez‐Esteve, Édgar

doi:10.1016/j.lwt.2020.110492

Cited by 6 publications

(4 citation statements)

References 19 publications

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“…Behavior index values, n < 1.0 are considered fluids with pseudoplastic behavio it was observed that as PC, PSI, and PM increase, dark chocolate pastes show g pseudoplasticity, indicating that they move away from more than 1.0, and this beh is more attenuated with the increase in temperature (Figures 2e, 3e and 4e), increasi apparent viscosity considerably. This behavior is not desirable during the processin packaging of dark chocolate paste due to the difficulty of maneuverability [11,52]. Regarding the consistency index, k H , which is an indirect measure of viscosity, it was observed that values are between 2.43 and 4.21 Pa•s n for the formulations (Table 3), and the increase in PSI and PM considerably increase the consistency of the chocolate at the study temperatures (Figures 2c, 3c and 4c), due to the addition of solids in the dark chocolate matrix.…”

Section: Rheological Modeling and Incidence Of Temperaturementioning

confidence: 99%

“…Behavior index values, n < 1.0 are considered fluids with pseudoplastic behavior, and it was observed that as PC, PSI, and PM increase, dark chocolate pastes show greater pseudoplasticity, indicating that they move away from more than 1.0, and this behavior is more attenuated with the increase in temperature (Figures 2e, 3e and 4e), increasing its apparent viscosity considerably. This behavior is not desirable during the processing and packaging of dark chocolate paste due to the difficulty of maneuverability [11,52].…”

Section: Rheological Modeling and Incidence Of Temperaturementioning

confidence: 99%

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Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Quispe-Chambilla

Ramos²,

Choque-Quispe

et al. 2022

Foods

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Chocolate is a widely consumed product, due to the contribution of fats and antioxidant compounds; the addition of other components makes it possible to increase the content of polyunsaturated fatty acids, although they can affect its rheological properties. The influence of the partial addition of peanut paste and Sacha Inchi on the rheological and functional properties of dark chocolate was evaluated. Cocoa beans, peanuts, and Sacha Inchi were refined in order to obtain the cocoa paste (PC), peanut paste (PM), and Sacha Inchi paste (PSI). Then, mixtures between 0 to 20% of PM and PSI were formulated, and the rheological properties were evaluated at 30, 40, and 50 °C; these were adjusted to mathematical models. Functional groups were identified by FTIR in ATR mode, and it was observed that the partial addition of PM and PSI did not show significant changes in the shear stress and apparent viscosity of the mixture, although they did show dependence on temperature. The Herschel–Bulkley model showed a better adjustment (R2 > 0.999), reporting behavior index values, n < 1.0, and indicating pseudo-plastic behavior for pastes and formulations. The yield limit τy and the consistency index kH increased significantly with the addition of PM and PSI, but they decreased with increasing temperature. The activation energy show values between 13.98 to 18.74 kJ/mol, and it increased significantly with the addition of PM and PSI. Infrared analysis evidenced the presence of polyunsaturated fatty acids, coming mainly from PSI and PM. The addition of PM and PSI does not influence the rheological properties and allows for an increase in the content of polyunsaturated fatty acids.

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Section: Rheological Modeling and Incidence Of Temperaturementioning

confidence: 99%

Section: Rheological Modeling and Incidence Of Temperaturementioning

confidence: 99%

Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Quispe-Chambilla

Ramos²,

Choque-Quispe

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

“…We expect fat content to have an impact on rheological properties, such as yield stress and viscosity, and that these may result in a change in residence time in the mouth and therefore, sensory perception (Beckett, 2008). However, Puchol‐Miquel et al (2021) found that chocolate made with cocoa liquor was more viscous instrumentally than chocolate made with cocoa powder and cocoa butter, yet this difference was not significantly reflected in the sensory evaluation of mouthfeel. Therefore, it is possible that while there may be instrumental differences in the samples, those differences may not be perceptible.…”

Section: Discussionmentioning

confidence: 99%

“…Puchol‐Miquel et al (2021) used 40 untrained consumers to evaluate two sets of 70% and 95% cacao dark chocolates (i.e., one set was made using cocoa liquor, while the other was made with cocoa liquor reconstituted from cocoa powder and cocoa butter) for aroma, taste, and acceptability. While the study is underpowered in terms of total number of participants, the researchers concluded that the most significant effect on perception and liking was cacao percentage rather than cocoa liquor makeup (Puchol‐Miquel et al, 2021). Oberrauter et al (2018) compared “origin” (e.g., Brazil, Madagascar, Ecuador, etc.)…”

Section: Introductionmentioning

confidence: 99%

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

Brown,

Warren,

Ingraham

et al. 2023

Journal of Sensory Studies

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Dark chocolate is a complex food defined by its unique flavor, taste, mouthfeel, and melting properties. The craft chocolate market is a new segment of the US confectionery industry that highlights cocoa bean origin by making two‐ingredient dark chocolate composed of cocoa liquor and sugar. To study the impact of natural variance in fat levels inherent to unblended cocoa liquor in two‐ingredient chocolate, we made 70% cacao dark chocolate from cocoa liquor reconstituted from cocoa powder and cocoa butter at total fat contents of 30%, 35%, and 40% (w/w), and collected sensory and acceptability data from 108 regular chocolate consumers. Increasing fat content did not significantly affect liking (p > .05). However, with increasing fat levels, perceived intensities of bitter taste, cocoa flavor, and drying mouthfeel significantly decreased, and sweet taste perception significantly increased (p < .05). Consumer chocolate preference (milk vs. dark) significantly affected perceived intensity of drying mouthfeel.Practical ApplicationsOur research suggests that liking of astringent stimuli may result in decreased perception of astringency in highly astringent foods. Further research is recommended to understand this mechanism as well as the physical and chemical underpinnings by which fat content impacts sensory perception of dark chocolate.

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Evaluation of environmental impact on cocoa production and processing under life cycle assessment method: From beans to liquor

Darmawan,

Mutalib

2024

Environmental Advances

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Formulation and physico-chemical and sensory characterisation of chocolate made from reconstituted cocoa liquor and high cocoa content

Cited by 6 publications

References 19 publications

Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi

The effect of fat content on sensory perception and consumer acceptability of 70% cacao dark chocolate made from reconstituted cocoa liquor

Evaluation of environmental impact on cocoa production and processing under life cycle assessment method: From beans to liquor

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