Microstructure and mechanical properties related to particle size distribution and composition in dark chocolate

dc.contributor.authorOhene Afoakwa, E.
dc.contributor.authorAlistair, P.
dc.contributor.authorFowler, M.
dc.contributor.authorVieira, J.
dc.date.accessioned2013-01-05T12:43:26Z
dc.date.accessioned2017-10-14T12:17:41Z
dc.date.available2013-01-05T12:43:26Z
dc.date.available2017-10-14T12:17:41Z
dc.date.issued2009
dc.description.abstractComposition in dark chocolate was varied and the effects determined on microstructure, using light microscopy, and mechanical properties of molten and tempered chocolates, using a TA.HD Plus Texture Analyser. Compositional parameters were particle size distribution (PSD) (D90 of 18, 25, 35 and 50 lm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Micrographs revealed wide variations in sugar crystalline network structure and inter-particle interaction strengths related to PSD and fat level. Samples containing 25% fat had more crystal agglomerates, well flocculated with greater particle-to-particle interaction strengths than those with higher (30% and 35%) fat contents. Increasing the D90 to 35–50 lm caused broadening of the PSD, with particles becoming coarser, which were similar at all fat levels. Mechanical analysis showed that PSD, fat and lecithin content significantly influenced firmness of molten chocolate and hardness of solid (tempered) chocolate with significant interactions among factors. Particle size was inversely correlated with firmness (1235–173 g) and hardness (7062–5546 g). Greatest effect of PSD was with 25% fat and 0.3% lecithin. With higher fat and lecithin contents, the PSD influence was reduced. It was concluded that PSD, fat and lecithin contents and their interactions were central to mechanical properties of dark chocolates.en_US
dc.identifier.urihttp://197.255.68.203/handle/123456789/2514
dc.language.isoenen_US
dc.subjectChocolateen_US
dc.subjectfat contenten_US
dc.subjectlecithinen_US
dc.subjectmechanical propertiesen_US
dc.subjectmicrostructureen_US
dc.subjectparticle size distributionen_US
dc.subjecttextureen_US
dc.titleMicrostructure and mechanical properties related to particle size distribution and composition in dark chocolateen_US
dc.typeArticleen_US

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