Structural characteristics of cocoa particles and their effect on the viscosity of reduced fat chocolate

LWT

Volumn 44, Issue 4, 2011, Pages 1207-1211

  Do, T A L ^a   Vieira, J ^b   Hargreaves, J M ^b   Mitchell, J R ^a   Wolf, B ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Chocolate rheology; CLSM; Cocoa particles; SEM; Structure; Trapped fat

Indexed keywords

MANUFACTURE; PARTICLE SIZE; PARTICLE SIZE ANALYSIS; SCANNING ELECTRON MICROSCOPY; STRUCTURE (COMPOSITION); VISCOSITY;

CLSM; CONFOCAL LASER SCANNING MICROSCOPY; FAT REDUCTION; FLOW PROPERTIES; LOWER VISCOSITIES; PARTICLE SHAPE; PARTICLE SIZE AND MORPHOLOGIES; STRUCTURAL CHARACTERISTICS;

COCOA;

THEOBROMA; THEOBROMA CACAO;

EID: 78751703520     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.10.006     Document Type: Article

References (11)

1. Aeschlimmann J.M., Beckett S.T. International inter-laboratory trials to determine the factors affecting the measurement of chocolate viscosity. Journal of Texture Studies 2000, 31(5):541-576.
2. Attaie H., Breitschuh B., Braun P., Windhab E. The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses. International Journal of Food Science and Technology 2003, 38:325-335.
3. Auty M.A., Twomey M., Guinee T.P., Mulvihill D.M. Development and application of confocal scanning laser microscopy methods for studying the distribution of fat and protein in selected dairy products. Journal of Dairy Research 2001, 68(3):417-427.
4. Bolenz S., Meier J., Schäpe R. Milchschokoladen in Deutschland: parameter, die die Verbraucherakzeptanz beeinflussen. Zucker Susswarenwirtschaft 2000, 53:270-274. 309-314.
5. Dewettinck K., De Moor H., Huyghebaert A. The free fat content of dried milk products and flow properties of milk chocolate. Milchwissenschaft 1996, 51(1):25-28.
6. Do T.-A.L., Hargreaves J., Hort J., Wolf B., Mitchell J.R. Impact of particle size distribution on rheological and textural properties of reduced fat chocolates. Journal of Food Science 2007, 72(9):541-552.
7. Viscosity of cocoa and chocolate products. Analytical method 46 2000, International Office of Cocoa CaSCI, CABISCO, rue Defacqz 1, B-100 Bruxelles, Belgium.
8. Keogh M.K., Murray C.A., O'Kennedy B.T. Effect of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate. International Dairy Journal 2003, 13:719-726.
9. Kim E.H.-J., Chen X.D., Pearce D. Surface characterization of four industrial spray dried dairy powders in relation to chemical composition, structure and wetting property. Colloids and Surfaces 2002, 26:197-212.
10. Liang B., Hartel W. Effect of milk powders in milk chocolate. Journal of Dairy Science 2004, 87:30-31.
11. Servais C., Ranc H., Roberts I.D. Determination of chocolate viscosity. Journal of Texture Studies 2003, 34(5-6):467-497.