Instrumental Texture Studies on Chocolate Iii. Processing Conditioned Factors Influencing the Texture

Tscheuschner, H.-D.; Markov, E.

doi:10.1111/j.1745-4603.1986.tb00560.x

Cited by 13 publications

(4 citation statements)

References 2 publications

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“…Lactose substitution did not affect sweet, bitter and thickness of melt attributes but produced signi®cant differences in the hardness, onset of melt, graininess, chocolatiness, milk and caramel¯avour intensities. Tscheuschner and Markov 3 designed various instrumental methods for assessing the textural and rheological properties of chocolate and used these methods to investigate the effects of processing conditions 4 and composition 5 on chocolate texture. They demonstrated that melting rate increased and compression strength decreased with increased cocoa butter in the chocolate.…”

Section: Introductionmentioning

confidence: 99%

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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Section: Introductionmentioning

confidence: 99%

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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“…Previous instrumental texture research by Tscheuschner and Markov (1986a,b, 1989) determined that melting time, compression and shear strength of milk chocolate was less than plain (dark) chocolate due to more milk fat. Correlating these results to sensory measures determined that sensory “bite firmness” linearly correlated with instrumental “compression strength.” Overall, our panel results determined that dark chocolate was harder, chewier, more toothpacking and melted slower than milk chocolate, while milk chocolate was more cohesive and left more fatty mouthcoating behind, as compared with dark chocolate.…”

Section: Discussionmentioning

confidence: 99%

“…Part of the appeal of chocolate is smooth mouthfeel; as bloom forms (both fat and sugar), the texture is changed and a difference is perceived. Previous instrumental texture studies on chocolate have been completed by Tscheuschner and Markov (1986a,b, 1989) and Markov and Tscheuschner (1989); however, very few studies have been done relating instrumental texture measurements with data collected from trained sensory panels. The most common method of instrumental texture analysis is a texture probe or texture analyzer.…”

Section: Introductionmentioning

confidence: 99%

Textural Changes in Chocolate Characterized by Instrumental and Sensory Techniques

Andrae-Nightingale

Lee

Engeseth

2009

Journal of Texture Studies

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Cocoa butter has a distinct texture due to unique interactions of polymorphic lipid structures. Part of chocolate's appeal is smooth mouthfeel; as fat or sugar bloom forms, textural change is perceived. Correlation of instrumental and sensory texture analysis has not been conducted in stored chocolate. The objective of this study was to analyze texture and color of dark and milk chocolate stored under conditions leading to fat and/or sugar bloom by instrumental and sensory measurements. Milk and dark chocolate was stored 5 weeks at various temperatures and relative humidity (RH), followed by instrumental and sensory texture analysis. All attributes, except springiness, were significantly affected by treatments. According to partial least squares linear regression, instrumental hardness, cohesiveness, chewiness and gumminess modeled sensory hardness. The 30.0C incubator experienced temperature fluctuations, resulting in severe fat bloom. Temperature fluctuations during storage had more influence on texture perception than storage at high temperatures or high RH. PRACTICAL APPLICATIONSThis research serves as an initial study on textural aspects of chocolate quality upon storage that is the first report to correlate instrumental textural analysis of chocolate to sensory evaluation. Storage temperature and humidity of chocolate greatly impacts consumer texture perception, which is valuable 3 Corresponding

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“…Em textura instrumental, a adesividade corresponde a uma força negativa devido ao trabalho necessário para superar a força de atração entre o alimento e a sonda (CHEN;OPARA, 2013). As características de textura são diretamente influenciadas pelos parâmetros de processos envolvidos na produção e pela composição dos produtos, além da temperatura de armazenamento das amostras (TSCHEUSCHNER e MARKOV, 1986).…”

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Efeitos da adição de goji berry na estabilidade físico-química e sensorial, e perfil de textura de bombons de chocolate amargo

Farinazzi-Machado

Giannoni

Silva

et al. 2020

R. bras. Tecnol. Agroindustr.

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A procura por chocolates amargos tem aumentado visivelmente entre os consumidores, tendo em vista seu alto conteúdo de compostos fenólicos com atividade antioxidante, e sua associação positiva na prevenção de doenças cardiovasculares, hipertensão arterial e resistência à insulina. O objetivo deste estudo foi elaborar bombons de chocolate amargo adicionados de goji berry desidratado e avaliar suas características físico-químicas, sensoriais e perfil de textura durante o período de armazenamento. Foram elaboradas uma amostra controle (apenas chocolate) e duas amostras com 15% e 30% de goji berry, respectivamente, sendo utilizado chocolate amargo de origem Brasil (66,8% cacau). Foram quantificados atividade de água, pH, sólidos solúveis, acidez titulável e umidade, e análises de textura instrumental e avaliação sensorial nos tempos 1, 30 e 60 dias de armazenamento. Utilizou-se ANOVA e teste-t, ajuste de Tukey, (p ≤ 0,05) para análise dos resultados. Evidenciou-se que a amostra com 30% de goji berry apresentou maiores diferenças nos parâmetros físico-químicos, caracterizados por menor pH e maiores valores de acidez titulável e umidade, comparativamente as demais amostras. Durante o armazenamento, houve aumento significativo nos teores de umidade e atividade de água nas amostras com goji berry, especialmente após 60 dias de armazenamento. A análise de textura revelou aumento significativo da força de ruptura na amostra controle, e redução desta, nas amostras adicionadas da fruta, durante o armazenamento, especialmente após o período de 60 dias, sugerindo que as frutas interferiram na dureza dos bombons, o que corroborou com os resultados da analise sensorial de textura das amostras.

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Instrumental Texture Studies on Chocolate Iii. Processing Conditioned Factors Influencing the Texture

Cited by 13 publications

References 2 publications

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

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

Textural Changes in Chocolate Characterized by Instrumental and Sensory Techniques

Efeitos da adição de goji berry na estabilidade físico-química e sensorial, e perfil de textura de bombons de chocolate amargo

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