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Full-Text Articles in Food Science
Microstructure And Mechanical Properties Related To Particle Size Distribution And Composition In Dark Chocolate, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Microstructure And Mechanical Properties Related To Particle Size Distribution And Composition In Dark Chocolate, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Composition 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 …
Characterization Of Melting Properties In Dark Chocolates From Varying Particle Size Distribution And Composition Using Differential Scanning Calorimetry, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Characterization Of Melting Properties In Dark Chocolates From Varying Particle Size Distribution And Composition Using Differential Scanning Calorimetry, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
Melting properties in dark chocolates processed from varying particle size distribution (PSD), fat and lecithin content were studied using differential scanning calorimetry (DSC). Compositional parameters were PSD (D90 (90% finer than this size) of 18, 25, 35 and 50 lm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%) contents. Variations in PSD had no influence on crystallinity of products. Fat and lecithin content influenced the degree of crystallinity and melting properties (Tend, Tindex and DHmelt) of the products. Increasing fat content caused consistent increases in degree of crystallinity and crystal size distribution, thus effecting significant changes in Tend, …
Relationship Between Rheological, Textural And Melting Properties Of Dark Chocolate As Infuenced By Particle Size Distribution And Composition, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Relationship Between Rheological, Textural And Melting Properties Of Dark Chocolate As Infuenced By Particle Size Distribution And Composition, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler, Joselio Vieira
Professor Emmanuel Ohene Afoakwa
In dark chocolate, rheological properties during processing are influenced by particle size distribution (PSD), fat and lecithin contents with consequential effects on finished texture and melting characteristics. Multivariate regression, correlation and principal component analyses (PCA) were used to explore their interrelationships. A 4 x 3 x 2 factorial experiment was conducted with varying PSD [D90 (90% finer than this size) of 18ìm, 25ìm, 35ìm and 50ìm), fat (25%, 30% and 35%) and lecithin (0.3% and 0.5%). Rheological properties (yield stress and apparent viscosity), textural properties (firmness, index of viscosity and hardness) and melting index (duration) were respectively measured using shear …
Effects Of Particle Size Distribution And Composition On Rheological Properties Of Dark Chocolate, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler
Effects Of Particle Size Distribution And Composition On Rheological Properties Of Dark Chocolate, Emmanuel Ohene Afoakwa, Alistair Paterson, Mark Fowler
Professor Emmanuel Ohene Afoakwa
Control of chocolate viscosity is vital to its quality and production cost, and directly influenced by solids particle size distribution (PSD) and composition. Effects of PSD and composition on rheological properties of molten dark chocolate were investigated by varying PSD [D90 (90% finer than this size) of 18, 25, 35 and 50 lm], fat 25, 30 and 35% and lecithin (0.3 and 0.5%) using a shear rate-controlled rheometer. PSD, fat and lecithin content significantly affected all rheological parameters, with significant interaction among factors. Increasing particles size gave significant reductions in Casson plastic viscosity, Casson yield value, yield stress, apparent viscosity …