Textural Changes in Chocolate Characterized by Instrumental and Sensory Techniques

Andrae-Nightingale, Lia M.; Lee, Soo Yeun; Engeseth, Nicki J.

doi:10.1111/j.1745-4603.2009.00190.x

Cited by 52 publications

(33 citation statements)

References 25 publications

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“…Their individual catechin, procyanidin and total flavonoid contents, as well as antioxidant activities, were determined at chosen intervals (day 7, 15, 30, and 45) for up to 45 days. The typical retail storage duration is one year, but according to Beckett (2008) and Andrae-Nightingale et al (2009), if a chocolate holds its integrity for 6-12 weeks, then the product can be predicted to maintain its integrity for 12 months.…”

Section: Methodsmentioning

confidence: 99%

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Pavlović¹,

Mrmošanin²,

Krstić³

et al. 2017

Czech J. Food Sci.

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The storage stability of catechins, procyanidins, and total flavonoids in dark chocolate was investigated. The obtained results showed that the degradation of flavonoids followed first-order reaction kinetics. Temperaturedependent degradation was modelled on the Arrhenius equation. The activation energy for the degradation of dark chocolate flavonoids during storage was 61.2 kJ/mol. During storage, flavonoids degraded more rapidly at 35°C (k = 7.8 × 10 -3 /day) than at 22°C (k = 5.4 × 10 -3 /day) and 4°C (k = 2.2 × 10 -3 /day).

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Section: Methodsmentioning

confidence: 99%

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Pavlović¹,

Mrmošanin²,

Krstić³

et al. 2017

Czech J. Food Sci.

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“…El chocolate tiene una propiedad única de sensación en la boca debido a que la manteca de cacao tiene un punto de fusión bajo, muy cercano a la temperatura del cuerpo. El tamaño de las partículas de chocolate es también extremadamente importante en la sensación suave de la muestra en la boca, lo cual es parte del atractivo de este producto (Prindiville et al, 2000;Andrae-Nightingale et al, 2009). …”

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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“…The answers were recorded on standardized forms describing the intensities of the sensations that the food caused on the evaluators, both in standard hedonic scales. They evaluated the attributes color, flavor, aroma, texture and the availability in consuming the product, using the affective test with structured hedonic scale of 9 points, ranging from 1-I dislike extremely to 9-I like extremely to the questions color, aroma, flavor and texture and the test of predisposition to consumption with scale of 1-not to consume to 6-consume everyday (ALMEIDA et al, 2008 andANDRAE-NIGHTINGALE et al, 2009;MADRONA et al, 2009;SANTANA et al, 2010;STERN JR et al, 2007;SILVA et al, 2010).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Production of a product similar to gelatin from chicken feet collagen

2013

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Chicken feet can be used as an alternative source of collagen for the development of new products. In this sense, the aim of this study was the production of a product similar to gelatin from collagen extracted from chicken feet and the evaluation of sensory quality. The products were produced in two distinct flavors, with grape flavor called GU and pineapple flavor called GA. Subsequently, we compared these formulations with gelatin of a trademark established in the market. We used in the verification of sensory acceptability of products a hedonic scale of 9 points and the availability of consuming the product by 30 untrained tasters. According to the results, all formulations showed good levels of acceptability, indicating the collagen from chicken feet as an alternative source of high quality in the production of gelatin.KEYWORDS: chicken feet; quality; sensory analysis, utilization of byproduct; new product development. PRODUÇÃO DE UM PRODUTO SIMILAR A GELATINA A PARTIR DE COLÁGENO DE FRANGORESUMO: Os pés de frango podem ser aproveitados como fonte alternativa de colágeno no desenvolvimento de novos produtos. Neste sentido, objetivou-se com o presente estudo a produção de um produto similar a gelatina a partir de colágeno extraído de pés de frango e a avaliação da qualidade sensorial. Os produtos foram elaborados com dois sabores distintos, sendo uva denominada GU e sabor abacaxi denominada GA. Posteriormente, compararam-se as formulações com uma gelatina de marca comercial consolidada no mercado. Utilizou-se, na verificação da aceitação sensorial, dos produtos escala hedônica de 9 pontos e a disponibilidade em se consumir o produto mediante 30 provadores não treinados. De acordo com os resultados, todas as formulações obtiveram bons níveis de aceitabilidade, indicando o colágeno dos pés de frango como fonte alternativa de elevada qualidade na produção de gelatinas.PALAVRAS-CHAVE: pés de frango; qualidade; análises sensoriais; aproveitamento de subproduto; desenvolvimento de novo produto.

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Textural Changes in Chocolate Characterized by Instrumental and Sensory Techniques

Cited by 52 publications

References 25 publications

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate

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

Production of a product similar to gelatin from chicken feet collagen

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