engleski

Rheological changes and sensory properties of chocolate during conching process

The primary object of this research was to determine changes during conching process of rheological and sensory properties of chocolate masses with different composition. Total duration of conching was 24 hours (4 hours of dry conching and 20 hours of wet conching). Emulsifier soya lechitin was added after 18 hours of wet conching. All samples were conched under same conditions and taken out during wet conching period every two hours. Device for measurements of casson plastic viscosity and casson yield value was rotation viscosimeter. Sensory valuation of each sample was also done. The obtained results showed intensive changes of rheological and sensory properties after 6 hours of conching. It was also shown that chocolate with highest amount of milk fat formed rheological properties after 16 hours of conching and after that, changes of plastic viscosity and casson yield value were irrelevant. All samples showed biggest changes of sensory properties within 10 hours of conching, especially change of odor. Chocolates with higher content of milk fat required shorter period of conching in order to accomplish desirable changes of rheological properties. On the other hand, chocolates with higher amount of cocoa parts, without milk fat, required longer period of conching. These chocolates showed significant changes of rheological properties after 22 hours of conching. All the way until the end of conching process, highest changes of aromatic properties showed chocolate with higher content of cocoa parts.

chocolate; rheology; conching; sensory analysis

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