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Shen L, Jin J, Ye X, Li Y, Zhang C, Jiang L, Zhao L. Effects of sucrose particle size on the microstructure and bloom behavior of chocolate model systems. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/07/2023]
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2
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Castro-Alayo EM, Balcázar-Zumaeta CR, Torrejón-Valqui L, Medina-Mendoza M, Cayo-Colca IS, Cárdenas-Toro FP. Effect of tempering and cocoa butter equivalents on crystallization kinetics, polymorphism, melting, and physical properties of dark chocolates. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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3
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Dark chocolate: An overview of its biological activity, processing, and fortification approaches. Curr Res Food Sci 2022; 5:1916-1943. [PMID: 36300165 PMCID: PMC9589144 DOI: 10.1016/j.crfs.2022.10.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 09/29/2022] [Accepted: 10/14/2022] [Indexed: 11/06/2022] Open
Abstract
Dark chocolate gets popularity for several decades due to its enormous health benefits. It contains several health-promoting factors (bioactive components - polyphenols, flavonoids, procyanidins, theobromines, etc, and vitamins and minerals) that positively modulate the immune system of human beings. It confers safeguards against cardiovascular diseases, certain types of cancers, and other brain-related disorders like Alzheimer's disease, Parkinson's disease, etc. Dark chocolate is considered a functional food due to its anti-diabetic, anti-inflammatory, and anti-microbial properties. It also has a well-established role in weight management and the alteration of a lipid profile to a healthy direction. But during the processing of dark chocolate, several nutrients are lost (polyphenol, flavonoids, flavan 3 ol, ascorbic acid, and thiamine). So, fortification would be an effective method of enhancing the overall nutrient content and also making the dark chocolate self-sufficient. Thus, the focus of this review study is to gather all the experimental studies done on dark chocolate fortification. Several ingredients were used for the fortification, such as fruits (mulberry, chokeberries, and elderberries), spices (cinnamon), phytosterols, peanut oil, probiotics (mainly Lactobacillus, bacillus spices), prebiotics (inulin, xanthan gum, and maltodextrin), flavonoids, flavan-3-ols, etc. Those fortifications were done to raise the total antioxidant content as well as essential fatty acid content simultaneously reducing total calorie content. Sometimes, the fortification was done to improve physical properties like viscosity, rheological propertiesand also improve overall consumer acceptance by modifying its bitter taste. Dark chocolate gets popularity for several decades due to its enormous health benefits. Dark chocolate is considered a functional food due to its health benefits. During the processing of dark chocolate, several nutrients are lost. Fortification would be an effective method of enhancing the overall nutrient content. This review study is to gather all the experimental studies done on dark chocolate fortification.
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Liu W, Yao Y, Li C. Effect of tempered procedures on the crystallization behavior of different positions of cocoa butter products. Food Chem 2022; 370:131002. [PMID: 34500296 DOI: 10.1016/j.foodchem.2021.131002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Revised: 07/28/2021] [Accepted: 08/29/2021] [Indexed: 11/17/2022]
Abstract
The effects of tempered procedures (well and under-tempered) on the crystalline behaves of cocoa butter were elaborated through detecting crystalline structure and compositions of crystals located at different positions of cocoa butter products in this study. The under-tempered products couldn't form crystalline structures as uniform as the well-tempered ones, whose internal contained more low saturated triacylglycerol and structurally unstable crystals. The low saturated triacylglycerol further created the diverse microstructure and thermal properties between center and outer part of cocoa butter products. During storage, the concentration differences drive migration of low saturated triacylglycerol from center to outer part of the product. Although this reduces the differences in triacylglycerol composition, it results in the polymorphism conversion between β'-IV and β-VI form and the fat bloom formation. This work indicates that the monitor for crystalline properties of different positions in cocoa butter products helps the chocolate industry to control formation of fat bloom.
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Affiliation(s)
- Wentao Liu
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yunping Yao
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Changmo Li
- State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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de Souza Correia Cozentino I, Veloso de Paula A, Augusto Ribeiro C, Duran Alonso J, Grimaldi R, Luccas V, Taranto MP, Cardoso Umbelino Cavallini D. Development of a potentially functional chocolate spread containing probiotics and structured triglycerides. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112746] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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6
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The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate. Foods 2021; 10:foods10030642. [PMID: 33803676 PMCID: PMC8002928 DOI: 10.3390/foods10030642] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 03/15/2021] [Accepted: 03/16/2021] [Indexed: 11/27/2022] Open
Abstract
The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.
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7
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Sato S, Hondoh H, Ueno S. Fat Bloom Caused by Partial De‐Oiling on Chocolate Surfaces after High‐Temperature Exposure. J AM OIL CHEM SOC 2021. [DOI: 10.1002/aocs.12447] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sohei Sato
- Meiji Innovation Center Meiji Co., Ltd. 1‐29‐1, Nanakuni, Hachiouji, Tokyo 192‐0919 Japan
- Graduate School of Integrated Sciences for Life Hiroshima University 1‐4‐4 Kagamiyama, Higashi‐Hiroshima 739‐8528 Japan
| | - Hironori Hondoh
- School of Food and Nutritional Science University of Shizuoka 52‐1, Yada, Suruga‐ku, Shizuoka 422‐8526 Japan
| | - Satoru Ueno
- Graduate School of Integrated Sciences for Life Hiroshima University 1‐4‐4 Kagamiyama, Higashi‐Hiroshima 739‐8528 Japan
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Kiumarsi M, Majchrzak D, Jäger H, Song J, Lieleg O, Shahbazi M. Comparative study of instrumental properties and sensory profiling of low-calorie chocolate containing hydrophobically modified inulin. Part II: Proton mobility, topological, tribological and dynamic sensory properties. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106144] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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9
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Phoon PY, Henry CJ. Fibre-based oleogels: effect of the structure of insoluble fibre on its physical properties. Food Funct 2020; 11:1349-1361. [PMID: 32057036 DOI: 10.1039/c9fo02431j] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
Solid fat is a "staple" in the modern diet in the form of products such as butter, margarine, and shortening. Due to its potentially detrimental effects on health, numerous dietary guidelines recommend its restriction. This opens up opportunities to develop fat replacers via edible oil structuring. In this study, we report the development of a unique, non-thermal method to create oleogels which contain only natural food fibres and liquid vegetable oil. Moreover, they do not oil off on compression. The objective was to understand how the structure of insoluble fibre influenced the physical properties of oleogels, specifically physical robustness and apparent melting point. The fibres studied were citrus fibre of different particle sizes, and nata de coco fibre known for its thinner dimension and finer three-dimensional structure. The melting characteristics of oleogels were studied by differential scanning calorimetry and visual observation. The physical robustness of oleogels was characterised by the spreadability method using a texture analyser. The presence of fibre was found to disrupt fat crystallisation, leading to proportionately more crystal species that were less stable. However, the true melting point of fat was not significantly altered. Despite greater disruption, oleogels made with longer and/or more extensive fibres were mainly firmer and capable of keeping the oil in the solid oleogel form, even under elevated temperatures. Our novel approach for manufacturing oleogels opens up a range of opportunities for their application in various products and systems.
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Affiliation(s)
- Pui Yeu Phoon
- Clinical Nutrition Research Centre (CNRC), Agency for Science, Technology and Research (A*STAR). MD 6 Building, 14 Medical Drive #07-02, Singapore 117599.
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Cavella S, Miele NA, Fidaleo M, Borriello A, Masi P. Evolution of particle size distribution, flow behaviour and stability during mill ball refining of a white chocolate flavouring paste. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109910] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Perez M, Lopez-Yerena A, Vallverdú-Queralt A. Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry. Crit Rev Food Sci Nutr 2020; 62:475-489. [DOI: 10.1080/10408398.2020.1819769] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Maria Perez
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anallely Lopez-Yerena
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
| | - Anna Vallverdú-Queralt
- Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
- Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, Spain
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12
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Calva-Estrada SJ, Utrilla-Vázquez M, Vallejo-Cardona A, Roblero-Pérez DB, Lugo-Cervantes E. Thermal properties and volatile compounds profile of commercial dark-chocolates from different genotypes of cocoa beans (Theobroma cacao L.) from Latin America. Food Res Int 2020; 136:109594. [PMID: 32846619 DOI: 10.1016/j.foodres.2020.109594] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 01/03/2023]
Abstract
There is a growing interest in the identification of chemometric markers that allow the distinction and authentication of dark-chocolates according to their cocoa geographical origin and/or genotype. However, samples derived from Latin American cocoa, including specimens from North and South America, have not been studied in this context. An exploration of the melting behavior, fat composition, bioactive content, and volatile profile of commercial darkchocolates was conducted to identify possible patterns related to the genotype and/or origin of cocoa from Latin America. The melting properties were evaluated by DSC and related to fat content and fatty acids profile. Total polyphenol, anthocyanin, methylxanthine, and catechin content were analyzed. Finally, the volatile compounds were extracted and identified by HS-SPME/GC-MS and were analyzed through Principal Component Analysis (PCA) and the Hierarchical Cluster Analysis Heatmap (HCA Heatmap). The fatty acids profile showed a relationship with the melting properties of dark chocolate. The samples exhibited two glass-transition temperatures (Tg) at ≈19 °C and ≈25.5 °C, possibly related to traces of unstable polymorphic forms of monounsaturated triacylglycerides. The analysis of bioactive compounds demonstrated great variability among samples independent of the cocoa origin, genotype, and content. The PCA and HCA Heatmaps allowed discriminating against the chocolates in relation to the cocoa origin and genotype. Compounds like tetramethylpyrazine, trimethylpyrazine, benzaldehyde, and furfural could be considered as dark-chocolate aroma markers derived from Latin American cocoas (North American region). The 2-phenylethyl alcohol, 2-methylpropanoic acid, 2,3-butanediol, 2-nonanone, and limonene for derived from South America. And the 2-phenylethyl acetate, 3-methyl-butanal, and cinnamaldehyde could allow to distinguishing between regional genotypes.
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Affiliation(s)
- S J Calva-Estrada
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - M Utrilla-Vázquez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - A Vallejo-Cardona
- Unidad de Biotecnología Médica y Farmacéutica, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C., Av. Normalistas 800, Colinas de la Normal, C.P. 44270 Guadalajara, Jalisco, Mexico
| | - D B Roblero-Pérez
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico
| | - E Lugo-Cervantes
- Unidad de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco (CIATEJ) A.C., Camino Arenero 1227, El Bajío, C.P. 45019 Zapopan, Jalisco, Mexico.
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Toker OS, Palabiyik I, Pirouzian HR, Aktar T, Konar N. Chocolate aroma: Factors, importance and analysis. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.03.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Alternative Tempering of Sugar-Free Dark Chocolates by βv Seeding: Sensorial, Micro-Structural and Some Physical Properties and Volatile Profile. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0067] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractIn this study, sugar-free dark chocolate was produced from isomalt and maltitol by βV seeding technique as an alternative to conventional tempering process. The effect of βV seed concentrations on the particle size distribution, textural, rheological and melting properties of the end products was studied, and the results were compared with those of conventional sugar-free dark chocolates. For this aim, conched dark chocolates were melted and crystallized with βV seeds added at different concentrations (0.5, 0.6, 0.7, 0.8, 0.9 and 1.0 %, m/m). Conventional tempering process was performed by using temper machine (47–27–32 °C). Brightness, chroma, whiteness index and tetramethyl pyrazine content (as marker compounds of dark chocolate volatile compound) were not influenced by seeding technique compared to conventional tempering method. The water activity of the dark chocolate samples was substantially affected by βV seed level according to used bulk sweetener. However, all the values were determined below 0.4 which is critical limit for chocolate. Regarding overall acceptability, sugar-free dark chocolates tempered by βv seeds had very close scores compared with conventional one, implying that sugar-free chocolates can be produced by βv crystals with desired quality characteristics similar to conventional samples. Results of this study showed that it is possible to produce sucrose-free dark chocolates by using βV seeds with desired quality similar to chocolate produced by using conventional tempering.
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15
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Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.027] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Bahrasemani Koohestani M, Sahari MA, Barzegar M. The effect of jujube powder incorporation on the chemical, rheological, and sensory properties of toffee. Food Sci Nutr 2019; 7:678-688. [PMID: 30847146 PMCID: PMC6392872 DOI: 10.1002/fsn3.912] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2018] [Revised: 08/30/2018] [Accepted: 08/30/2018] [Indexed: 11/08/2022] Open
Abstract
One of the major problems caused by the consumption of toffee is its high sugar content. So, great efforts have been made to replace sugar in toffee with bioactive ingredients. To the best of our knowledge, there is no research relevant to the application of jujube powder as sugar replacer in toffee. In this study, the sugar content of the toffee was replaced with the jujube powder in six different levels 0%, 20%, 40%, 60%, 80%, and 100%, and the physico-chemical, rheological, and sensory properties of the toffee were evaluated. The results showed that the fat, raw energy, pH, color (L*, a*, b*), sucrose, and firmness of the toffee samples decreased by increasing the percentage of jujube powder in the formulas but their moisture, water activity, ash, protein, glucose, and fructose increased. The rheological results revealed that storage modulus (G') was greater than loss modulus (G″), which represents the elastic behavior (solid-like) of the samples. Also storage modulus (G') of the control sample (jujube powder instead of 0% sugar) was greater than that the other samples. On the other hand, the firmness of the samples was decreased by increasing the percent of jujube powder. According to the chemical and rheological results, samples III and IV (jujube powder instead of 40% and 60% sugar, respectively) were selected as optimum samples. Then the sensory properties were compared to that of control. No significant difference observed in chewiness, taste, flavor, sweetness, color, after-taste, and overall acceptance between the control and the two other samples.
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Affiliation(s)
| | - Mohammad A. Sahari
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
| | - Mohsen Barzegar
- Department of Food Science and TechnologyFaculty of AgricultureTarbiat Modares UniversityTehranIran
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Agibert SA, Lannes SCDS. Dark chocolate with a high oleic peanut oil microcapsule content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5591-5597. [PMID: 29696663 DOI: 10.1002/jsfa.9102] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 04/19/2018] [Accepted: 04/20/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND In accordance with the market demand for healthier indulgent food products, the present study aimed to determine the viability of the industrial production of dark chocolate with microcapsules of high oleic peanut oil content. Microcapsules of high oleic peanut oil were added to a control formulation using variations of mixing time. RESULTS The chocolates presented a rheology characterized by a pseudoplastic behavior adjusted to the Casson model (r > 0.98) and calorimetric behavior indicating melting onset (21 °C), peak melting (32 °C) and melting end (41 °C); caramelization peak (183 °C); and carbonization peak (237 °C), being considered thermal stable. The mixing time and the amount of microcapsules added to the control chocolate did not significantly influence the flow limit (11.09 ± 1.73 Pa) or the physical characteristics of the chocolate: pH (6.74 ± 0.14), maximum particle size (0.019 ± 0.001 mm), water activity (0.358 ± 0.023) and brittleness (18.61 ± 3.74 N). However, the addition of microcapsules with a high oleic peanut oil content significantly increased the chocolate whiteness index, thixotropy and Casson's plastic viscosity, although it did not have a significant influence on the mixing time. CONCLUSION The products obtained have a desirable quality and physical properties, being suitable for industrial production. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Silvia Ac Agibert
- Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo (USP), Sao Paulo, Brazil
| | - Suzana C da S Lannes
- Pharmaceutical-Biochemical Technology Department, Pharmaceutical Sciences School, University of São Paulo (USP), Sao Paulo, Brazil
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Kalic M, Krstonosic V, Hadnadev M, Gregersen SB, Jovanovic Ljeskovic N, Wiking L. Impact of different sugar and cocoa powder particle sizes on crystallization of fat used for the production of confectionery products. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13848] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Marina Kalic
- Faculty of Pharmacy University Business Academy Novi Sad Novi Sad Serbia
| | - Veljko Krstonosic
- Faculty of Medicine, Department of Pharmacy University of Novi Sad Novi Sad Serbia
| | - Miroslav Hadnadev
- Faculty of Pharmacy University Business Academy Novi Sad Novi Sad Serbia
- Institute of Food Technology Novi Sad University of Novi Sad Novi Sad Serbia
| | | | | | - Lars Wiking
- Department of Food Science Aarhus University Tjele Denmark
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Zhao H, Bingol G, James BJ. Influence of non-fat particulate network on fat bloom development in a model chocolate. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.01.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Zhao H, Young AK, James BJ. Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass. J Food Sci 2018; 83:998-1004. [PMID: 29624689 DOI: 10.1111/1750-3841.14108] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 02/06/2018] [Accepted: 02/07/2018] [Indexed: 11/28/2022]
Abstract
This study aims to understand the bloom process in untempered chocolate by investigating the polymorphic transformation of cocoa butter and changes in chocolate surface. Cocoa mass with varying particle size distributions (PSD) were used to produce untempered model chocolate. Optical microscopy showed that during 25 d of storage, the chocolate surface gradually became honeycombed in appearance with dark spots surrounded by white sandy bloom areas. In conjunction with X-ray diffraction this indicates that the polymorphic transformation of form IV cocoa butter to more stable form V crystals caused the observed surface changes with the most significant changes occurring within 6 d. As bloom developed the surface whiteness increased, but the PSD of nonfat particles showed limited impact on the changes in whiteness. Moreover, scanning electron microscopy showed separated fat crystals on fat-rich dark spots and empty spaces between particles in bloom areas suggesting redistribution of fat in the chocolate matrix. PRACTICAL APPLICATION The results reported in this work can facilitate the understanding of fat bloom formation in untempered chocolate with respect to the changes in microstructure and surface appearances. It also contributes to show the details of IV-to-V polymorphic transformation in the fat phase as time went by.
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Affiliation(s)
- Huanhuan Zhao
- Dept. of Chemical and Materials Engineering, Univ. of Auckland, Auckland 1142, New Zealand
| | - Ashley K Young
- Dept. of Chemical and Materials Engineering, Univ. of Auckland, Auckland 1142, New Zealand
| | - Bryony J James
- Dept. of Chemical and Materials Engineering, Univ. of Auckland, Auckland 1142, New Zealand
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Son YJ, Choi SY, Yoo KM, Lee KW, Lee SM, Hwang IK, Kim S. Anti-blooming effect of maltitol and tagatose as sugar substitutes for chocolate making. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.018] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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22
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Ramel PR, Marangoni AG. Effect of oil viscosity on oil migration in a two-phase model system (cream-filled chocolate). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.041] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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23
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Silva TLTD, Grimaldi R, Gonçalves LAG. Temperature, time and fat composition effect on fat bloom formation in dark chocolate. FOOD STRUCTURE-NETHERLANDS 2017. [DOI: 10.1016/j.foostr.2017.06.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Machálková L, Hřivna L, Ruban A, Sapáková E, Rumíšková V. Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage. ACTA UNIVERSITATIS AGRICULTURAE ET SILVICULTURAE MENDELIANAE BRUNENSIS 2017. [DOI: 10.11118/actaun201765010091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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25
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Cikrikci S, Oztop MH. Mathematical Modeling and Use of Magnetic Resonance Imaging (MRI) for Oil Migration in Chocolate Confectionery Systems. FOOD ENGINEERING REVIEWS 2016. [DOI: 10.1007/s12393-016-9152-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Delbaere C, Van de Walle D, Depypere F, Gellynck X, Dewettinck K. Relationship between chocolate microstructure, oil migration, and fat bloom in filled chocolates. EUR J LIPID SCI TECH 2016. [DOI: 10.1002/ejlt.201600164] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Claudia Delbaere
- Faculty of Bioscience Engineering; Laboratory of Food Technology and Engineering; Department of Food Safety and Food Quality; Ghent University; Gent Belgium
- Cacaolab bvba; Evergem Belgium
| | - Davy Van de Walle
- Faculty of Bioscience Engineering; Laboratory of Food Technology and Engineering; Department of Food Safety and Food Quality; Ghent University; Gent Belgium
| | | | - Xavier Gellynck
- Faculty of Bioscience Engineering; Department of Agricultural Economics; Ghent University; Gent Belgium
| | - Koen Dewettinck
- Faculty of Bioscience Engineering; Laboratory of Food Technology and Engineering; Department of Food Safety and Food Quality; Ghent University; Gent Belgium
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Synchrotron X-Ray microtomography reveals interior microstructure of multicomponent food materials such as chocolate. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.11.012] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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28
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Tran PD, Van de Walle D, Hinneh M, Delbaere C, De Clercq N, Tran DN, Dewettinck K. Controlling the stability of chocolates through the incorporation of soft and hard StOSt-rich fats. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201400584] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Phuong Diem Tran
- Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Laboratory of Food Technology and Engineering; Ghent University; Ghent Belgium
| | - Davy Van de Walle
- Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Laboratory of Food Technology and Engineering; Ghent University; Ghent Belgium
| | - Michael Hinneh
- Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Laboratory of Food Technology and Engineering; Ghent University; Ghent Belgium
| | - Claudia Delbaere
- Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Laboratory of Food Technology and Engineering; Ghent University; Ghent Belgium
| | - Nathalie De Clercq
- Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Laboratory of Food Technology and Engineering; Ghent University; Ghent Belgium
| | - Dung Nhan Tran
- Biotechnology Research & Development Institute; Can Tho University; Can Tho Vietnam
| | - Koen Dewettinck
- Department of Food Safety and Food Quality; Faculty of Bioscience Engineering; Laboratory of Food Technology and Engineering; Ghent University; Ghent Belgium
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29
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Machálková L, Hřivna L, Nedomová Š, Jůzl M. The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery. POTRAVINARSTVO 2015. [DOI: 10.5219/425] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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30
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Consumer-driven product development and improvement combined with sensory analysis: A case-study for European filled chocolates. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.10.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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31
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32
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Raoufi N, Tehrani MM, Farhoosh R, Golmohammadzadeh S. The effects of adding water and polyglycerol polyricinoleate on the texture, appearance, and sensory qualities of compound milk chocolate. EUR J LIPID SCI TECH 2012. [DOI: 10.1002/ejlt.201100408] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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33
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Bouzidi L, Omonov TS, Garti N, Narine SS. Relationships between molecular structure and kinetic and thermodynamic controls in lipid systems. Part I: propensity for oil loss of saturated triacylglycerols. Food Funct 2012; 4:130-43. [PMID: 23070069 DOI: 10.1039/c2fo30164d] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pure saturated triacylglycerols (TAGs) in canola oil were used as model systems to analyse oil loss in structured oil both from thermodynamic and kinetic perspectives. Two important parameters which effectively and predictively measure the relative propensity of a solid network to lose/hold oil were defined: (1) the rate of oil loss, K, which is a quantified representation of the kinetics of oil loss and (2) the initial amount of oil susceptible to be lost, i.e., the propensity for oil loss (POL), which is a representation of the thermodynamics of oil binding. It was found that the POL and K values do not always trend in the same fashion, suggesting that the mechanism of oil binding is complex, depending on the structurant's crystalline form locked within the oil network. The two parameters were, however, correlated to the melting and thermal behavior of the structurants, to the polymorphic structures that are obtained during the cooling process and to the habit (shape, size and morphology) of the crystalline phase in the oil. Both POL and K had a strong correlation to the oil loss.
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Affiliation(s)
- Laziz Bouzidi
- Trent Centre for Biomaterials Research, Physics & Astronomy and Chemistry Departments, Trent University, Peterborough, Ontario K9J 7B8, Canada
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Torres-Moreno M, Tarrega A, Costell E, Blanch C. Dark chocolate acceptability: influence of cocoa origin and processing conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:404-411. [PMID: 21834089 DOI: 10.1002/jsfa.4592] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2010] [Revised: 06/28/2011] [Accepted: 07/06/2011] [Indexed: 05/31/2023]
Abstract
BACKGROUND Chocolate properties can vary depending on cocoa origin, composition and manufacturing procedure, which affect consumer acceptability. The aim of this work was to study the effect of two cocoa origins (Ghana and Ecuador) and two processing conditions (roasting time and conching time) on dark chocolate acceptability. RESULTS Overall acceptability and acceptability for different attributes (colour, flavour, odour and texture) were evaluated by 95 consumers. Differences in acceptability among dark chocolates were mainly related to differences in flavour acceptability. The use of a long roasting time lowered chocolate acceptability in Ghanaian samples while it had no effect on acceptability of Ecuadorian chocolates. This response was observed for most consumers (two subgroups with different frequency consumption of dark chocolate). However, for a third group of consumers identified as distinguishers, the most acceptable dark chocolate samples were those produced with specific combinations of roasting time and conching time for each of the cocoa geographical origin considered. CONCLUSION To produce dark chocolates from a single origin it is important to know the target market preferences and to select the appropriate roasting and conching conditions.
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Effect of Alcohol in Starch-Thickened Fillings on the Storage Stability of Dark Chocolate Pralines. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1937-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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36
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Svanberg L, Ahrné L, Lorén N, Windhab E. Effect of pre-crystallization process and solid particle addition on microstructure in chocolate model systems. Food Res Int 2011. [DOI: 10.1016/j.foodres.2011.01.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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37
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Influence of Soft Cocoa Butter Equivalents on Color and Other Physical Attributes of Chocolate. J AM OIL CHEM SOC 2011. [DOI: 10.1007/s11746-011-1763-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Nightingale LM, Lee SY, Engeseth NJ. Impact of Storage on Dark Chocolate: Texture and Polymorphic Changes. J Food Sci 2011; 76:C142-53. [DOI: 10.1111/j.1750-3841.2010.01970.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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39
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Sensory evaluation of pralines containing different honey products. SENSORS 2010; 10:7913-33. [PMID: 22163633 PMCID: PMC3231204 DOI: 10.3390/s100907913] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/28/2010] [Revised: 07/22/2010] [Accepted: 08/03/2010] [Indexed: 12/03/2022]
Abstract
In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18–20 °C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p < 0.01) influence on the sensorially evaluated properties of pralines.
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ANDRAE-NIGHTINGALE LIAM, LEE SOOYEUN, ENGESETH NICKIJ. TEXTURAL CHANGES IN CHOCOLATE CHARACTERIZED BY INSTRUMENTAL AND SENSORY TECHNIQUES. J Texture Stud 2009. [DOI: 10.1111/j.1745-4603.2009.00190.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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