Rheological, textural and calorimetric modifications of dark chocolate during process

Glicerina, Virginia; Balestra, Federica; Rosa, Marco Dalla; Romani, Santina

doi:10.1016/j.jfoodeng.2013.05.012

Cited by 114 publications

(73 citation statements)

References 33 publications

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“…According to Glicerina et al [20], the modifications in the microstructure of milk chocolate during the different processing steps involve deep changes in the rheological and colorimetric parameters of product. Rheological, textural, and thermal properties of dark chocolate are strictly related to the different steps of the manufacturing process [42]. .…”

Section: Resultsmentioning

confidence: 99%

Thermogravimetric characterization of dark and milk chocolates at different processing stages

Ostrowska–Ligęza

Górska

Wirkowska‐Wojdyła

et al. 2018

J Therm Anal Calorim

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The effect of different processing stages of dark and milk chocolate samples on their thermal properties was investigated. The ingredients of chocolates were investigated too. Thermal behavior was evaluated by means of thermogravimetry (TG) and first-derivative thermogravimetry (DTG). The measurements were made at a temperature range of 50-700°C with a heating rate of 10°C min -1 . TG and DTG are thermal techniques, which have been taken advantage of research cocoa liquor, sugar, and cocoa butter in chocolates during the different processing stages. The obtained results evidenced possibility of indicating differences between milk fat and cocoa butter contribution and content of cocoa liquor and sugar which differ for dark and milk chocolates.

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Section: Resultsmentioning

confidence: 99%

Thermogravimetric characterization of dark and milk chocolates at different processing stages

Ostrowska–Ligęza

Górska

Wirkowska‐Wojdyła

et al. 2018

J Therm Anal Calorim

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show abstract

“…The Ostwald model (simplified in power law) was used in order to assess theflow curves obtained was (Glicerina et al 2013;Dias et al 2015). This model is represented in the following equation:…”

Section: Rheological Testsmentioning

confidence: 99%

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

2017

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The conservation of traditional chocolate fillings can present some hurdles due to the use of perishable raw matters, physical changes during processing and to the influence of external factors, which tends to shorten shelf-life of traditional filled pralinés to only 3-4 months. The aim of this study was to evaluate the influence of the concentration of iota-carrageenan on chemical, rheological, image analysis and microbial properties of reduced-fat white chocolate fillings during storage time. Two batches of reduced-fat filling were produced using white chocolate, commercial grade sugar, skimmed milk, inverted sugar and iota-carrageenan (at 0.5 % w/w and 1.0 % w/w concentration) and stored at 4 ºC during 12 months. A control batch with no hydrocolloid was also produced. The results presented a decrease in pH, aw and moisture during storage time. The rheological characterization concluded that all formulations presented a shearthinning behaviour and both flow index (n) and consistency (K) were correlated with iota-carrageenan concentration and with storage time. The concentration of iota-carrageenan did not influence the digital image analysis of chocolate fillings, but a shift was observed during storage time, especially at the end. The microbial analysis showed a positive correlation to storage time in the formulation using 1.0 % iota-carrageenan, nevertheless all results were quite acceptable and within the recommended safety values.

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“…Melting properties of chocolate samples were determined according to the method described by Glicerina et al [25] and using a differential scanning calorimeter (DSC) (TA Q20, USA). Samples (approximately 5 mg) were loaded into 40 ml capacity pans and sealed with hermetic lid using a sample press.…”

Section: Melting Propertiesmentioning

confidence: 99%

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

Toker

Polat²,

Gulfidan³

et al. 2017

International Journal of Food Properties

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In this study, stability of Lactobacillus acidophilus and L. paracasei in synbiotic sugared and sugar-free milk chocolates within 90-day storage was investigated, considering inline as prebiotic. Probiotic bacteria inoculation at 9.0 log cfu/25 g and usage of inulin with Degree of Polymerisation (DP) <10 and DP > 23 at a concentration of 9.0 g/100 g were investigated. At the end of 90 days, at least 6.5 log cfu/25 g probiotic bacteria was determined in the samples containing L. acidophilus, whereas this value was determined as 5.9 log cfu/25 g for L. paracasei. Therefore, it was concluded that L. acidophilus was more stable in terms of viability level in the milk chocolates prepared by sugar, maltitol, and inulin DP was effective on viability levels of probiotics (p < 0.05). Moreover, inulin DP was also found effective on water activity, melting, rheological and textural properties and colour of milk chocolate (p < 0.05). Quality parameters were affected by inulin DP, except rheological properties. ARTICLE HISTORY

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Rheological, textural and calorimetric modifications of dark chocolate during process

Cited by 114 publications

References 33 publications

Thermogravimetric characterization of dark and milk chocolates at different processing stages

Thermogravimetric characterization of dark and milk chocolates at different processing stages

Shelf-life of reduced-fat white chocolate fillings using iota-carrageenan

Stability of lactic acid bacteria in synbiotic sugared and sugar-free milk chocolates

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