ArticlePDF Available

Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage

March 2017
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 65(1):91-98

DOI:10.11118/actaun201765010091

License
CC BY-NC-ND 4.0

Authors:

Luděk Hřivna

Mendel University in Brno

Show all 5 authorsHide

The effect of four storage temperature modes (6, 12, 20 and 30°C) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to the production technology and composition of chocolate products. The experiment was performed on filled milk chocolate product called Orion Pistachio made in four versions such as a standard containing cocoa mass of 35 % referred to retempered variant (RS) and not treated by retempering (NS variant) and with higher proportion of cocoa mass (45 %) stated as retempered variant (R45) and not treated by retempering (N45 variant). Retempering means the exposure of products for 24 hours at 24°C immediately after the production and packaging. The results show that the technology of retempering can effectively increase the resistance of chocolate products to the fat bloom as reflected in the improved colour stability. Sensory most acceptable products were stored at 6 and 12°C throughout the experiment.

Content uploaded by Luděk Hřivna

Content may be subject to copyright.

Available via license: CC BY-NC-ND 4.0

Content may be subject to copyright.

VLIV RECEPTURY NA KVALITU ČOKOLÁDOVÝCH VÝROBKŮ

VPRŮBĚHU JEJICH SKLADOVÁNÍ

ARTSIOM RUBAN, VERONIKA ZIGMUNDOVA, LUDEK HRIVNA, LENKA

MACHÁLKOVÁ, JENA JURKOVA





 

!"!#$"%&'!

()*+*,)

!-./)*0-1.22-

3)403.-)5)6(*--1.44/3

73)456.,/)66616

  86  1.,  9)  1.  / .    /*    5-3 8  3)4  -

0:;<7!=!>7=!> =!,%8*5-)3/).4)

758-(*,?).5/0-700*-

)@-/1.71.44/3,

1..-)6-(*

INTRODUCTION

94/1.)*2046 4  -,  .-  **

4/*2*6 //  )-.6)7-*6A *)

)8-0-*3%3-/)6-

.)-  2  4  @4    7-  B)    C    @-  (  

D*AE.4,> <F,"(*2-5).-3-*60-3

/-A.> <F,?2*0-52@-34/*1.1.44/3

2*!228-0,E6//)).2--

*@-1@5-80- 0-716 -27)*@-/*516

***G*26.,97*-.-)7)44//3@-

84* .. 1.. ..  **2.-  ..-6

G*222-***),?.521..@.-

02*306)-.--1.7/4 /*

7***,H6).-1.1.44/3)*2I2.-

)-/-.-(A#8> JF,

?  *  1.  3/-    3  6  *  4)5    )6

7(*-1.ABK>  F,%)-.--1.44/3

230*0-1.6)26)6..

4 *224/8@--0/522.-

AH,> $*/,> F,

MATERIAL AND METHODS

97.** //>*1.;8.1.ALJM60F

61.1.ALM60F,H6**2*7/*A/,F,N.4/3

06**//4/5),.1-.7*0-4/*

/*>J7-0*>=!,C-4//)/0006

**1./)/-67/)/%")*.,

$64//)/24)3/,9@4//)/-

*0    3)4  -  03,  E-  )  /  )0  A;<  =!F  -  /

*08=!>=!7> 7=!,%5--/-(*--

8-2A>O >LF?5,E7.-1.44/3/*01-

7*    *  0,  .  6    1-    1.4  4/3  *

)*@*/.*2--:68-0 PJ ,;A)*@/-F, %8

*5-)3/6).4),H6-)2@54/

7*"(7H>,%41/*0-.

B?C9B,



Varianta druh čokolády teplotní režim retemperace baleno

1 foli e

2 vakuum

3 foli e

4 vakuum

5 foli e

6 vakuum

7 foli e

8 vakuum

9 foli e

10 vakuum

11 folie

12 vakuum

13 folie

14 vakuum

15 folie

16 vakuum

17 folie

18 vakuum

19 folie

20 vakuum

21 folie

22 vakuum

23 folie

24 vakuum

25 folie

26 vakuum

27 folie

28 vakuum

29 folie

30 vakuum

31 folie

32 vakuum

ano

12oC

ano

20oC

ano

kontrola

6oC

12oC

20oC

mléčná

kontrola

ano

6oC

ano

hořká

ano

RESULTS AND DISCUSSION

Senzorické hodnocení čokoládových výrobků

  )6  -  86  1.  6    6  8  22

4)/-*0-3)4-03)0)24

)/)40.4  )-, /*)3  / 238   

**,H)6  -  616  1.    )1  5@-  )-  )  24

,?.1.)15@@-*1.5.

/.,?238/)*030/4)3/@@-

-**616**7)*1.,-26-

*/,)).)-*Q)4.-1.607I/@-,C/5

- 5* *7@@-- ** ** 678- *@6

622@4)*@5-/@5*-1.6)*,

.5  30  2  8--  *6  45*  0  30  -      )   7***

*3A.., > F,?7/.)* 2).)56-)3 86

6161.66**67/*A),F,861.

2@-)-@@-2</*616/*)2@-),C-

)  616  1.  /*    81,  ?26  /  

4)*4)86 1.*048 >R!, 6161.  /2

)28252@-)14)/4**748

> =!,

 !"#$$%

Hořká čokoláda

Mléčná čokoláda

&'"#$%!!

Hořká čokoláda - 12 ºC

neretemperovaná vakuum

Hořká čokoláda - 6 ºC

neretemperovaná hliníková

folie

('"$$%!!

)*!+&*+(*!,!-!,"+.*!,!-!,"+/*0#1+2*+3*!0-*

+4*1+5*!+6*#!*!#+*1,!%"$7!89+

&*:*,!,+(*1":*:+.*!"!1

@-  1.  )6  -  /  )58    -  *)-  *  0-

 4/  /-      .-    * 4/3,  9)  76* 1*

2*7(*).*)72@-72@--*724*3

Mléčná čokoláda - 20 C

neretemperovaná vakuum

Mléčná čokoláda - kontrola

retemperovaná hliníková folie

1.,861./264/448>=!

)*4,  ?238  /    4/  4  87  =!  4    )/4

7-6 A/.)>F,9)3)4)-3A  LF))

861. )2)15 *12@- 2@- ),% 1*238 26

43))2@-)16))/6-6

 - ) )48  > =!,S  2@-))1 6

))/6**68=!> =!,)36161./

3)6)-)24*/**645*

-538)*4/*)*7****6-,

06*)2@-72@-)6161.,S2@-/

  4)*4  4/  4  8  5  >  =!,  ?238  /

-4))/47-6A/.)F,@)3

6161.2*65@-4*24431.5

86,978-5 6161. 30/4 )3/@@-/  ** ** 71-0

*-@@-5/)**6*645*,

..A> F*.-0)5G*2*1.68

26  5  0    7@  8-5    6  /    1.

.,  %8-1*  30  /4  0@-  -  6  .  7*8  6  .    

/*4/*30/4--,@*/*4*3)

58--5@-0-6.7/-59.8-/5

,H/- 6 .2727@@- *.- )@*-

4/*)**645*7@-)4A?T/,> UF,

1.22-.(*8-7).-)*2--)

)*2--75-).2*8/44/AH"> >F,9-.-/

30/4 )16-5,/*42-)7(-- 2--

54- 6-.-ABK>  F,98-56-

/3)5A  LF38/*4/34)/4-6

485;<=!=!,..,A> LF@*.-0)0-

4/*  8-5  2  .-  87.    =!    7)2@5-  *.-  2    

1,%8)*-17)4-/5/44///)8

5> V  >=!ABK >  F 73* -30).  0  2

4)5A  LF*/*403,

Textura čokoládových výrobků

%AF1.  252 *- 0-- 

ABK>  F6- - 822- .-, 9@) / 8

-4)*.2**)2@5-/258-,#8.1.

)@@-A>O><?F6161.5AU>?F,H*))825.

6)*-24 --36**,D*,A> F

,A> F24/*1.0.*-.9AWF*27/8

61.5,*26A..> F,%8-)4

/  )2@5  7  86  1.  A><U  ?F    4  )3

A>L?F,978-56161./)2@5,?6))@@-

AUU?F4AU>L?F,?3)))3-)4

/6.   4/*,N.44/3/5  51-  6

/5.-,%*2-**81.1.07)**

  *  AB*    ,  > JX  &  #  UUJF,  H7- **  *-    5*-

1.66)6)@-4/3AH/,> F,C/.)J).)G*2

  3)4  03  .-    (**  1.4  4/3,  &)    0  

.-5(**4/34)52@-2.3/-(**4/3

5,

(*-58-@)*4**A/.)LF))4)-

7(*8616861.,9/7.24*775--.-

-.,%8@-.-2068.5@-)-,S60-1*

2      .-      *  8@-  /  6  .,  *

)*@)*2-?T/,A> UFBKA>  F..,A> LF,

.;!!%"<#$$%

/;!!,="!%"<!,

CONCLUSION

!6-3 )6  4)5--  .-  /*86

1.56, 61. 1.) @- 0  /4)3/@@-

/  **  4    )3/  8-  *6  45*    *  4/3,9

6**4)522(*8861.@-(**)

6), % 578-58-)4  )3

0/@@--6.,6161./)7*(*

6)6,9/--2*)36161.

22@-)  / ))/4   **2  2@- ))/4

7-6, 861. /0 ) 4)6 )-,$0

8.1.

61.1.

.-55@-   7)6161.,   )2@502.   5

3/-5,861.)68> =!) (**

2@-57.-)-)24-0.-,

?*1.44/33/-83G*2--226).-

)6,978-52-1**)26/6

.,

ACKNOWLEDGEMENTS

K*/,,,

REFERENCES

B*S,,,Y,> J,:*K

*Z>?UAOF:O[OJ,

BK",C,>  , E,

  9,  B,  \  B,  S,  H  B,  S,  > ,  **    

K,>?@=AF:UO[

 <,

#8&,> J,0,:*)75,

E.4H,S,> <,    $%-    !,  $%    !  ! 8$,

1"%:,

&  ,  #  $,  ],  UUJ,"            ,

>A OAF:>O[>OL,

..&,#8&,SI),?.^,> L*_*

/,B!!*?>?

CU:U;JO,

..&,#8&,?.^,$*/B,*@.',> ,

_*///,

CJO[J>>,

..  &,  #8  &,  $*/  B,  H..  ",  $*-@.  9,  > ,"  

*    *      _**,

D!!EF= :U[U<,

.',> <,G%$%!%,%:*&/,

?T/H,T,H`,$#,> U,*/

/;,HC=J>AF:U[OL,

D*&,, &*  9,$/%,,  ! &,%,E* ,  Y, > ,C

%(*/*!$!H,C>?

=J<A<F:LOU[L<<,

$*/B,#8&,..&,?.^,^-.9,> ,"

(*          ': B?  C  BI

 ?EJ  &62 aCb,  !)  $*/  ?/  :  

*B,JL[L ,B/::cc,)c,Z

_*P"ddddd(*ddddd,a> O; O;Lb,

H  $,  B  $    H,  > ,C)**/:  B

K*/_*, >U:O[<O,

H  &,  "  ,  > >,!*    *, H  

><AF:JL[JU,

H/&, B6&, &6?, ]/", > ,";) 

2      /  )        **      

,B:U [UO,

Chocolate's Blooming Phenomenon: A Brief Review of The Formation Process and Its Influencing Factors

Article

Full-text available

Aug 2021

One of the indications of chocolate product degradation is blooming. It is distinguished by the loss of surface shine, which is replaced by a white coating. These effects are caused by insufficient processing, inappropriate chocolate content, and incompatible storage conditions. It can alter these characteristics to enhance chocolate's resistance to blooming and its texture, flavor, and appearance. Several factors must be considered when creating blooming-resistant chocolate, such as chocolate particle size, fat content, processing techniques, and storage conditions. This concise review will discuss fat blooming in chocolate, from its formation to its contributing factors and methods for resolving it.

Thermal, structural and rheological characteristics of dark chocolate with different compositions

Article

Full-text available

May 2013
J FOOD ENG

The effect of different cocoa composition of dark chocolate samples and their ingredients on their thermal, structural and rheological characteristics was investigated. Thermal behavior was evaluated by means of differential scanning calorimetry (DSC), while the crystal morphology was observed by polarized light optical microscopy. The rheological measurements were carried out using both continuous and oscillatory experiments. The formation of more stable polymorphic structures was time and temperature dependent; and it was not affected by either cocoa composition or particle sizes. The kinetics of crystallization was determined by a step crystallization method and modeled by the Avrami equation, it was accelerated by solid particles concentration, lower particle size and lower crystallization temperatures. Negative spherulites with featherlike microstructures defined the time dependent crystal growth and were consistent with Avrami indexes of 3–4. Under continuous shear, cocoa butter was well described by the Bingham rheological model, while Casson and Carreau equations modeled the flow of cocoa liquor and chocolate samples. However the Carreau model was preferred for presenting better fittings and for predicting apparent viscosities at low and at high shear rates. From both, continuous and oscillatory experiments, it was found that composition of chocolate samples in terms of fat and nonfat cocoa solids, and sugar content, affected their rheological behavior. The solid liquid transition of chocolate samples and cocoa liquor was obtained at a yield stress of around 1 Pa from both continuous and oscillatory shear experiments.

Image analysis of changes in surface color of chocolate

Article

Full-text available

Jan 2005
FOOD RES INT

Blooming or the migration of fat to the surface of chocolate results in color changes and development of non-uniform color patterns. These phenomena were assessed during storage of milk chocolate tablets (cycling temp. between 16 and 28 °C for 52 days) by a computer vision system and image analysis. Eight features were extracted from images (L*, a* and b* values, whiteness index, chroma, hue, % bloom and energy of Fourier). Major changes occurred after day 36 of storage, coincidental with visual perception. Initially, white specks emerged on the brown background but were superseded by the development of a whitish color extending over most of the surface. L*, whiteness index, a* and chroma correlated well with values taken with a commercial colorimeter (R2>0.70). Changes in image texture (energy of Fourier) followed a similar trend as color changes. The sequential forward selection strategy allowed correct classification of 97.8% of samples into four classes with only five features. The computer vision system has the capability to quantify overall changes as well as particular features over the whole chocolate surface thus enabling customization and standardization for quality assessment.

The Science of Chocolate

Book

Feb 2008

Stephen T Beckett

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role. The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubble inside a chocolate bar. This book will appeal to those with a fascination for chocolate and will be of specialist interest to those studying food sciences and working in the confectionery industry. A series of experiments, which can be adapted to suit students, are included to demonstrate the physical, chemical and mathematical principles involved.

Cocoa Production and Processing Technology

Book

Feb 2014

Emmanuel Ohene Afoakwa

Chocolate Science and Technology

Book

Apr 2010

Emmanuel Ohene Afoakwa

Chocolate: Fat bloom during storage

Article

Jan 1999

R.W. Hartel

Physical properties of tempered mixtures of cocoa butter, CBR and CBS fats

Article

Aug 2013

Physical characteristics of precrystallised binary mixtures of cocoa butter (CB) and 5, 10, 15, 20, 25 and 30% (w/w) cocoa butter replacer (CBR) or cocoa butter substitute (CBS) were determined. The lipid composition was obtained by chromatography and the solid fat content (SFC) by nuclear magnetic resonance. Tempering was carried out using a lab‐scale agitated jacket vessel reactor. Bars made with tempered samples were submitted to X‐ray diffraction and rupture tests. Snap values of crystallised mixtures decrease with an increase in the amount of alternative fat. X‐ray diffraction patterns confirmed the predominant formation of the beta polymorph habit for CB and beta prime form for CBR and CBS. Mixtures of CB and CBR exhibit chemical compatibility. The knowledge of the snap values and of the variation of SFC with temperature proved to suffice to adequately anticipate the influence of the addition of alternative fats on chocolates physical attributes.

Military ration chocolate: The effect of simulated tropical storage on sensory quality, structure and bloom formation

Article

Oct 2014
FOOD CHEM

A storage trial was conducted to observe the effect of typical northern Australia climatic conditions on a military ration chocolate (RC). The results indicate that sensory quality decreased during storage; after seven days the chocolate was no longer of acceptable appearance. Deterioration in RC sensory quality was strongly correlated with decreases in visual acceptance (appearance) and increases in degree of blooming. Instrumental colour measurements were also strongly correlated with sensory ratings. Visual and microscopic observations provide evidence for movement of fat to and across the surface of the RC, behaviour that may be explained in terms of the phase transition theory of fat blooming. DSC thermographs provide evidence of a shift from predominantly polymorph form V in a fresh RC sample to a greater proportion of form VI in bloomed storage samples. The study provides a baseline against which efforts to improve the quality of RC may be evaluated.

Quantitative sensory description using the Optimized Descriptive Profile: Comparison with conventional and alternative methods for evaluation of chocolate

Article

Dec 2013
FOOD QUAL PREFER

Conventional descriptive methods require extensive training time of the sensory team to ensure that the vocabulary and rating scales are used consistently. Seeking to reduce the sensory analysis time, the Ranking Descriptive Analysis (RDA) was developed in the last decade which enabled a satisfactory reduction in time, but allowed only for a qualitative assessment of sensory attributes. Accordingly, the Optimized Descriptive Profile (ODP) was proposed which also sought to reduce the time needed for descriptive analysis and at the same time estimate the magnitude of sensory difference between the products. This technique was applied in characterization of creamy cheeses and showed similar results to the conventional method. In an attempt to perform a more detailed study of the ODP, the authors saw the need to apply this sensory characterization method to products with smaller magnitudes of difference in sensory attributes. Thus, the objective of the present study was to use the ODP to obtain the sensory profile of chocolate, as well as compare the sensory description acquired by this method to the profile obtained by the conventional (CP) and alternative methodologies (RDA). For this purpose three teams of judges participated in the sensory evaluation of chocolates, where each team utilized an assessment protocol according to the three different methodologies. It was found that the three descriptive techniques presented similar sensory profiles for the chocolates. The ODP and CP showed greater discrimination in relation to the RDA for the four chocolate formulations. The form in which the unstructured scale was used by the judges presented different behaviors in the two quantitative techniques, where in the ODP the scores were more homogeneous in comparison to the PC. Thus, sensory characterization by means of the ODP was similar to the alternative and conventional methods, but with higher discrimination power for the formulations. The ODP permitted a 50% reduction in sensory time compared to the CP without loss of information and with high discrimination power of chocolates and quantitative description of the sensory attributes.

Technofunctional barrier layers for preventing fat bloom in triple-shot pralines

Article

Jan 2009
FOOD RES INT

The storage stability of dark chocolate with nougat fillings is mainly limited by the formation of fat bloom, which arises because of the migration of nut oil from the filling to the outside of the chocolate shell where it leads to the formation of visible cocoa butter crystals. The triple-shot technique, which allows the simultaneous deposition of three viscous fluids, was applied for the laboratory-scale manufacture of pralines with a technofunctional barrier layer to prevent blooming. Base component of the barrier layer was palm kernel oil, pure or in combination with milk fat; micro-milled sugar or skim milk powder served as disperse phase. As compared to control experiments, the formation of fat bloom was significantly reduced for selected barrier layers because of the reduced transfer of nut oil to the outside of the praline shells. These results indicate that triple-shot depositing is a promising technique for the manufacture of filled chocolate with enhanced physical shelf life.