Factors influencing rheological and textural qualities in chocolate - a review
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Date
2007
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Abstract
): Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain. Central to chocolate quality is an appropriate melting behaviour so that products are solid at ambient temperature and on ingestion melt to undergo dissolution in oral saliva, with a final assessment of texture after phase inversion. Particle size distribution and ingredient com- position play important roles in shaping its rheological behaviour and sensory perception but are poorly understood. With opportunities for improvements in quality possible through im- proved and more transparent supply chain management, plant breeding strategies and new product development, associated with fair trade and development of niche premium quality products, there is a need for greater understanding of variables
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Keywords
Bloom, Cocoa butter equivalent (CBE), Cocoa butter replacer (CBR), Cocoa nib Cocoa liquor, cocoa mass Origin liquor, Non-Newtonian liquid, Plastic viscosity, Yield value, Casson equation