Particle size distribution and compositional effects on textural properties and appearance of dark chocolates

Journal of Food Engineering

Volumn 87, Issue 2, 2008, Pages 181-190

  Afoakwa, Emmanuel Ohene ^a,b   Paterson, Alistair ^a   Fowler, Mark ^b   Vieira, Joselio ^b  

^a UNIVERSITY OF STRATHCLYDE   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Appearance; Colour; Particle size distribution; Quality; Viscosity

Indexed keywords

CORRELATION METHODS; PARAMETER ESTIMATION; PARTICLE SIZE ANALYSIS; TEXTURES;

COMPOSITIONAL EFFECTS; DARK CHOCOLATES; LECITHIN; TEXTURAL PROPERTIES;

FOOD PRODUCTS;

THEOBROMA CACAO;

EID: 39649116430     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.11.025     Document Type: Article

References (32)

1. Afoakwa E.O., Paterson A., and Fowler M. Factors influencing rheological and textural qualities in chocolate - a review. Trends in Food Science and Technology 18 (2007) 290-298 10.1016/j.tifs.2007.02.002
2. Afoakwa E.O., Paterson A., and Fowler M. Effects of particle size distribution and composition on rheological properties of dark chocolate. European Food Research and Technology (2007) 10.1007/s00217-007-0652-6 (Online, April 2007)
3. Beckett S.T. Industrial Chocolate Manufacture and Use. third ed. (1999), Blackwell, Oxford pp. 153-181, 201-230, 405-428, 460-465
4. Beckett S.T. The Science of Chocolate (2000), Royal Society of Chemistry
5. Beckett S.T. Is the taste of British milk chocolate different?. International Journal of Dairy Technology 56 (2003) 139-142
6. Bourne M.C. Food Texture and Viscosity, Concept and Measurement (2002), Academic Press, New York
7. Briones V., Aguilera J.M., and Brown C. Effect of surface topography on color and gloss of chocolate samples. Journal of Food Engineering 77 (2006) 776-783
8. Briones V., and Aguilera J.M. Image analysis of changes in surface color of chocolate. Food Research International 38 (2005) 87-94
9. Bueschelberger H.-G. Lecithins. In: Whitehurst R.J. (Ed). Emulsifiers in Food Technology (2004), Blackwell Publishing, Oxford
10. Chevalley J. Chocolate flow properties. In: Beckett S.T. (Ed). Industrial Chocolate Manufacture and Use (1999), Chapman & Hall, New York 182-199
11. Christensen C.M. Food texture perception. Advances in Food Research 29 (1984) 159-199
12. Codex Revised Standard, 2003. Codex Alimentarius Commission revised standard on cocoa products and chocolate. Report of the Nineteenth Session of the Codex Committee on Cocoa Products and Chocolate. Alinorm 03/14, pp. 1-37.
13. European Commission Directive, 2000. European Commission Directive 2000/36/EC on cocoa and cocoa products. Official Journal of the European Communities L197, 19-25.
14. Hatcher D.W., Symons S.J., and Manivannan U. Developments in the use of image analysis for the assessment of oriental noodle appearance and colour. Journal of Food Engineering 61 (2004) 109-117
15. Heath R.M., and Prinz J.F. Oral processing of foods and the sensory evaluation of texture. In: Rosenthal A.J. (Ed). Food Texture: Measurement and Perception (1999), Aspen, Gaithersburg 19
16. Hutchings J.B. Food Colour and Appearance (1994), Blackie A&P, Glasgow, UK
17. International Confectionery Association (ICA), 1988. Determination of moisture content of cocoa and chocolate products. Analytical Method 26. Available from: CAOBISCO, rue Defacqz 1, B-1000 Bruxelles, Belgium.
18. ICA, 1990. Determination of fat content of cocoa and chocolate products. Analytical Method 37. Available from: CAOBISCO, B-1000 Bruxelles, Belgium.
19. Jahns G., Nielsen H.M., and Paul W. Measuring image analysis attributes and modelling fuzzy consumer aspects for tomato quality grading. Computers and Electronics in Agriculture 31 (2001) 17-29
20. Kilcast D. Sensory techniques to study food texture. In: Rosenthal A.J. (Ed). Food Texture Measurement and Perception (1999), Chapman & Hall, Aspen, USA 30-64
21. Lawless H.T., and Heymann H. Sensory Evaluation of Food: Principles and Practices (1998), Chapman & Hall, New York
22. Meullenet J.-F., Carpenter J.A., Lyon B.G., and Lyon C.E. Bi-cyclical instrument for assessing texture profile parameters and their relationship to sensory evaluation of texture. Journal of Texture Studies 28 (1997) 101-118
23. Mohamed A.A.A., Jowitt R., and Brennan J.G. Instrumental and sensory evaluation of crispness: I - in friable foods. Journal of Food Engineering 1 (1982) 55-75
24. Rosenthal A.J. Relation between instrumental and sensory measurement of food texture. In: Rosenthal A.J. (Ed). Food Texture, Measurement and Perception (1999), Chapman & Hall, Aspen, USA 1-17
25. Saguy I.S., and Graf E. Particle size effects on the diffuse reflectance of a sucrose-caramel mixture. Journal of Food Science 56 (1991) 1117-1120
26. Servais C., Jones R., and Roberts I. The influence of particle size distribution on the processing of food. Journal of Food Engineering 51 (2002) 201-208
27. Sokmen A., and Gunes G. Influence of some bulk sweeteners on rheological properties of chocolate. LWT - Food Science and Technology 39 (2006) 1053-1058
28. Taylor A.J., and Hort J. Measuring proximal stimuli involved in flavour perception. In: Taylor A.J., and Roberts D.D. (Eds). Flavour Perception (2004), Blackwell Publishing Ltd., Oxford, UK
29. Thai C.N., and Shewfelt R.L. Modeling sensory color quality of tomato and peach: neural networks and statistical regression. Transactions of the American Association of Agricultural Engineers 34 (1991) 950-955
30. Wilkinson C., Dijksterhuis G.B., and Minekus M. From food structure to texture. Trends in Food Science and Technology 11 (2000) 442-450
31. Whitefield R. Making Chocolates in the Factory (2005), Kennedy's Publications Ltd., London, UK
32. Ziegler G., and Hogg R. Particle size reduction. In: Beckett S.T. (Ed). Industrial Chocolate Manufacture and Use (1999), Chapman & Hall, New York 182-199