Naslov
Rheological changes and sensory properties of chocolate during conching process

Autori
Svjetlana Škrabal, Valentina Obradović, Maja Ergović

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
7th international congress of food technologists, biotechnologists and nutritions / Helga Medić - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2011, 235-241

ISBN
978-953-99725-4-5

Skup
7th international congress of food technologists, biotechnologists and nutritions

Mjesto i datum
Opatija, Hrvatska, 20.09.2011. - 23.09.2011

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
chocolate; rheology; conching; sensory analysis

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA