Importance of rheological properties in enrobing efficiency of dark chocolate: application in wafer products

Abstract

SummaryIn this study, the rheological properties of dark chocolate used for enrobing in wafer production were modified with the use of lecithin and polyglycerol polyricinoleate (PGPR), and its effects on the final product were investigated. Lecithin was added to the dark chocolate from 0.1 to 0.8 g/100 g in increments of 0.1 g, then, 0.10, 0.15, and 0.20 g/100 g PGPR were combined separately with 0.40 g/100 g lecithin containing sample. There were significant differences in the enrobing ratios, color, texture, and sensory parameters of the wafer samples (p < 0.05) enrobed with dark chocolate, in which lecithin and PGPR were used together, due to the changes in the flow behavior of the chocolate. The wafers enrobed with emulsifier‐free dark chocolate had the highest enrobing ratio (72.3%), while it was 45% in the sample enrobed with dark chocolate containing 0.40 g/100 g lecithin + 0.20 g/100 g PGPR. In parallel with the decrease in the enrobing ratio, changes occurred in the textural hardness and fracturability values of the samples. On the other hand, as the enrobing ratio decreased, the structure of the wafer sheets became more prominent during consumption, resulting in an increase in the sensory evaluation scores.

Importance of emulsifiers in chocolate industry: Effect on structure, machinability, and quality of intermediate and final products

“…As the yield value of dark chocolate used in enrobing of wafers was found to be 5.70 Pa it decreased to 4.42, 3.32, and 2.55 Pa by addition of 0.1%, 0.15%, and 0.20% PGPR, respectively. This reduction is very important for effective enrobing process since the correlation between yield value and enrobing ratio was found to be 0.8716 (Ertural et al, 2023). It is known that the use of lecithin together with PGPR or AMPs creates a synergistic effect on the viscosity, shine and strength of chocolate (Toker et al, 2023).…”