Instrumental Texture Studies on Chocolate Ii. Compositional Factors Influencing Texture

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

doi:10.1111/j.1745-4603.1989.tb00444.x

Cited by 14 publications

(8 citation statements)

References 2 publications

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“…They demonstrated that melting rate increased and compression strength decreased with increased cocoa butter in the chocolate. 5 When physical properties of chocolate have been assessed by both sensory and instrumental measures (ie colour, hardness, viscosity, size of dispersed solid components and melting enthalpy), highly signi®cant and linear correlations have typically been obtained. 1,6 Other studies have used milk chocolate as a vehicle for sensory methodological research.…”

Section: Introductionmentioning

confidence: 99%

“…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%

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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%

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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“…Tscheuschner y Markov (1989), utilizaron una prueba de compresión entre platos paralelos en una maquina Instron y calcularon la fuerza de compresión, los autores encontraron magnificas correlaciones de este parámetro instrumental con la firmeza evaluada sensorialmente. Jorge et al (1999) trabajaron con una maquina Instron demostraron que en una prueba de flexión de barras de chocolate, bajo determinadas condiciones de operación, se obtienen correlaciones altamente significativas entre la fuerza de fractura y la fragilidad o fractura evaluada sensorialmente por el "snap" o sonido al partir.…”

Section: Introduccionunclassified

Determinación de las Propiedades de Textura de Tabletas de Chocolate Mediante Técnicas Instrumentales

Alvis¹,

Pérez²,

Arrázola³

2011

Inf. tecnol.

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ResumenSe han elaboraron diferentes formulaciones de tabletas de chocolate amargo, chocolate blanco y de chocolate con leche, usando la norma NEIAL-6737: 2006. Se realizó una evaluación de la dureza a 2 y 4 mm de penetración, consistencia "K" calculada a partir del ajuste del modelo de Mottram, esfuerzo de fractura y modulo elástico. Los resultados muestran que para la dureza existen diferencias significativas (p ≤ 0,05) entre la tableta amarga y la blanca. Los valores de la consistencia fueron significativamente diferentes (p ≤ 0,05) indicando que existen diferencias de textura entre las tabletas de chocolate amarga, blanca y de leche. Para la fracturabilidad, las tabletas amarga y blanca no presentaron diferencias significativas (p ≤ 0,05) entre sí en cuanto a esfuerzo de fractura ni módulo elástico. Pero estas a su vez, se fracturan a esfuerzos significativamente menores (p ≤ 0,05) que las tabletas de leche. Palabras claves: chocolate, esfuerzo de fractura, penetración, dureza, propiedades de textura Determination of Textural Properties of Chocolate Tablets by Instrumental Techniques AbstractDifferent formulations of tablets of bitter chocolate, white and milk, based on standard NEIAL -6737: 2006, have been manufactured and evaluated. Hardness at 2 and 4 mm of penetration, consistency K calculated from Mottram`s model, fracture stress and elastic modulus were determined. The results show that for hardness, significant differences (p ≤ 0.05) between the bitter pill and white were found. The values of consistency K were significantly different (p ≤ 0.05) indicating that there are differences in texture between the bitter chocolate bars, white and milk. For fracture, bitter and white tablets showed no significant differences (p ≤ 0.05) between them in terms of fracture stress or elastic modulus. But these, in turn, are fractured with significantly lower efforts than milk bars.

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“…Fundamental methods, such as compression and three‐point bend tests, have also been applied to investigate hardness (Beckett 2000) as well as chocolate texture as a function of composition, fat content or storage conditions (Tscheuschner and Markov 1986, 1989; Andrae‐Nightingale et al . 2009).…”

Section: Introductionmentioning

confidence: 99%

A Method to Assess Changes in Mechanical Properties of Chocolate Confectionery Systems Subjected to Moisture and Fat Migration During Storage

Svanberg

Ahrné

Lorén

et al. 2011

Journal of Texture Studies

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An Instron universal testing machine was used to assess fundamental parameters, such as Young's modulus, tensile strength and tensile strain, in order to determine the effect of fat and moisture migration on the mechanical properties of chocolate during storage. Two thin steel anchorages were inserted into each end of the chocolate samples during molding. These anchorages were used to mount the samples in the instrument without inducing stresses prior to the start of the experiment. Longitudinal forces applied to the chocolate provided a measure of the strength of the bond between different chocolate components (nonfat solids and cocoa butter). The new method proved to be a valid technique that can be used to measure fundamental mechanical parameters and quantify the impact of fat or moisture migration. PRACTICAL APPLICATIONS The described method enables traction test of chocolate without inducing stresses from the instruments' clamps, thus enabling more precise measurements of fundamental mechanical parameters. The material properties of the chocolate during storage could be quantified and compared with samples subjected to fat or moisture migration, which is a crucial quality defect in confectionery products. The new methodology using an Instron universal testing machine allows for better understanding of the effect of migration from the filling, different chocolate recipes (milk, dark and white) and processing on the material properties in chocolate during storage, which are strongly related to quality or sensorial perception. The assessed fundamental parameters can also be used in mathematical modeling of quality defects such as the cracking behavior of chocolate pralines.

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Instrumental Texture Studies on Chocolate Ii. Compositional Factors Influencing Texture

Cited by 14 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

Determinación de las Propiedades de Textura de Tabletas de Chocolate Mediante Técnicas Instrumentales

A Method to Assess Changes in Mechanical Properties of Chocolate Confectionery Systems Subjected to Moisture and Fat Migration During Storage

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