International Inter‐laboratory Trials to Determine the Factors Affecting the Measurement of Chocolate Viscosity

Aeschlimann, Jean-Marc; Beckett, Stephen T.

doi:10.1111/j.1745-4603.2000.tb01019.x

Cited by 78 publications

(69 citation statements)

References 4 publications

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“…Casson yield values for milk chocolate have been reported to be between 2 and 18 Pa (Aeschlimann & Beckett 2000). The yield values obtained in our study almost fell in this range.…”

Section: Resultssupporting

confidence: 67%

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Pirouzian¹,

Peighambardoust²,

Azadmard‐Damirchi³

2017

Czech J. Food Sci.

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Rasouli-Pirouzian H., Peighambardoust S.H., Azadmard-Damirchi S. (2017): Rheological properties of sugar-free milk chocolate: Comparative study and optimisation. Czech J. Food Sci., 35:. 440-448.The effects of sugar substitutes on rheological characteristics of compound milk chocolate using a simplex-lattice mixture design were evaluated. For this purpose, two bulking agents (maltitol and xylitol) at different levels (0-100%) were used and ten formulations were examined in order to find the optimum levels. All chocolate samples showed shear thinning behaviour. It was found that compound milk chocolate behaved as a Casson fluid. Chocolate formulations containing the highest maltitol substitution resulted in similar flow properties compared to those of the control and hence can be a good alternative. The results demonstrated that chocolate combinations containing 87.8% maltitol and 12.2% xylitol were found as the optimum concentrations producing the most acceptable rheological properties.

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“…Casson yield values for milk chocolate have been reported to be between 2 and 18 Pa (Aeschlimann & Beckett 2000). The yield values obtained in our study almost fell in this range.…”

Section: Resultssupporting

confidence: 67%

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Pirouzian¹,

Peighambardoust²,

Azadmard‐Damirchi³

2017

Czech J. Food Sci.

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“…Ash is an indication of the level of inorganic materials present in a sample after the organic portion has been incinerated in a furnace at 670 °C [18]. Like moisture content determination, ash and mineral content determination of foods is important for nutritional labeling, quality, microbiological stability, nutrition and processing.…”

Section: Resultsmentioning

confidence: 99%

“…Above this temperature, there is a slight increase. If moisture content is 1% or above, viscosity starts to increase as soon as the temperature reaches 45 °C, with a particularly steep incline above 60 °C [18]. From Table 3, the 5% fractionated shea butter chocolate with the minimum moisture content of 1.05% is the most preferred for its rheological properties.…”

Section: Discussionmentioning

confidence: 97%

Partial Substitution of Cocoa Butter with Processed Shea Butter in Milk Chocolate

Alemawor¹,

Agbenorhevi²,

Poku³

2014

JFSE

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Natural cocoa butter is expensive but a major ingredient used for the manufacture of chocolate. The search for alternative cheaper cocoa butter substitute with the similar physical properties, fatty acid and triglyceride content has been proposed. The objective of this study was to evaluate the potential of cheaper and processed (fractionated-or deodorized-) shea butter (FSB or DSB) to partly substitute 5% and 7.5% cocoa butter in chocolate production. The proximate composition, microbiological and sensory qualities, as well as estimated cost of the formulated chocolate products were determined and compared with that of the 100% cocoa butter chocolate as control. Results showed that all the shea butter substituted chocolate samples varying in percentages of incorporation had acceptable proximate composition and microbial quality according to the international standards. Also, there were no significant differences (P > 0.05) among all the five samples in terms of flavour, after-taste and texture except for the 7.5% FSB substituted chocolate which differed significantly (P < 0.05) from the other samples in terms of overall acceptability, thus 7.5% FSB was less preferred by consumers. FSB is cheaper than DSB based on the world market price quotes. Thus the current study recommends the use of FSB for chocolate confectioneries at 5% substitution rate for cocoa butter could help reduce the cost of chocolate production and increase turnovers.

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“…This phenomenon was investigated on the chocolate samples with the formulations using binary mixtures of skimmed milk powder and milk replacer. The viscosity of these samples was measured as previously described [16,26] with the measuring temperature at 40ºC. The shear rate, shear stress and viscosity of the particle interactions in this study are shown in Fig.…”

Section: Incorporation Of Milk Replacer In Milk Chocolatementioning

confidence: 99%

“…The specimens were placed between a cone and a flat plate. Viscosity measurements using rheometer were conducted according to the method of Aeschlimann and Beckett (2000); and Radosavljevic (2000) [16,17]. The plate geometry was preheated to 40ºC prior to analysis.…”

Section: Rheometermentioning

confidence: 99%

The Effect of Milk Replacer Incorporation on the Physicochemical Properties of Milk Chocolate

Saidin¹,

Ramli²,

Nee³

et al. 2014

TOFSJ

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This study investigated the effect of milk replacer incorporation on the physicochemical properties of milk chocolate. The formulations were developed using Mixture Design of Design Expert ® version 6.0. through a binary mixing of skimmed milk powder and milk replacer at following ratios: 100:0, 75:25, 50:50, 25:75 and 0:100. Results demonstrated that milk chocolate which comprised of 100% milk replacer significantly had the darker colour and more viscous compared to the other milk chocolate samples (P≤0.05). On the other hand, the milk chocolate which consisted of 75% skimmed milk powder and 25% milk replacer had better resistance to fat bloom formation throughout the 10 weeks of storage at room temperature (25°C). This study suggested the feasibility of incorporating milk replacer in milk chocolate. The milk chocolate with milk replacer had softer texture and less fat bloom formation compared to the milk chocolate with skimmed milk powder alone.

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International Inter‐laboratory Trials to Determine the Factors Affecting the Measurement of Chocolate Viscosity

Cited by 78 publications

References 4 publications

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Rheological properties of sugarfree milk chocolate: Comparative study and optimisation

Partial Substitution of Cocoa Butter with Processed Shea Butter in Milk Chocolate

The Effect of Milk Replacer Incorporation on the Physicochemical Properties of Milk Chocolate

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