dc.contributor.author |
Zhao, Huanhuan |
en |
dc.contributor.author |
Young, Ashley |
en |
dc.contributor.author |
James, Bryony |
en |
dc.date.accessioned |
2018-10-17T01:48:56Z |
en |
dc.date.issued |
2018-04-06 |
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dc.identifier.citation |
Journal of food science 83(4):998-1004 06 Apr 2018 |
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dc.identifier.issn |
0022-1147 |
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dc.identifier.uri |
http://hdl.handle.net/2292/42435 |
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dc.description.abstract |
This study aims to understand the bloom process in untempered chocolate by investigating the polymorphic transformation of cocoa butter and changes in chocolate surface. Cocoa mass with varying particle size distributions (PSD) were used to produce untempered model chocolate. Optical microscopy showed that during 25 d of storage, the chocolate surface gradually became honeycombed in appearance with dark spots surrounded by white sandy bloom areas. In conjunction with X-ray diffraction this indicates that the polymorphic transformation of form IV cocoa butter to more stable form V crystals caused the observed surface changes with the most significant changes occurring within 6 d. As bloom developed the surface whiteness increased, but the PSD of nonfat particles showed limited impact on the changes in whiteness. Moreover, scanning electron microscopy showed separated fat crystals on fat-rich dark spots and empty spaces between particles in bloom areas suggesting redistribution of fat in the chocolate matrix.The results reported in this work can facilitate the understanding of fat bloom formation in untempered chocolate with respect to the changes in microstructure and surface appearances. It also contributes to show the details of IV-to-V polymorphic transformation in the fat phase as time went by. |
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dc.format.medium |
Print-Electronic |
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dc.language |
eng |
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dc.relation.ispartofseries |
Journal of food science |
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dc.rights |
Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. Details obtained from http://www.sherpa.ac.uk/romeo/issn/0022-1147/ |
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dc.rights.uri |
https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm |
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dc.rights.uri |
https://authorservices.wiley.com/author-resources/Journal-Authors/licensing/self-archiving.html |
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dc.subject |
Humans |
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dc.subject |
Cacao |
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dc.subject |
Dietary Fats |
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dc.subject |
X-Ray Diffraction |
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dc.subject |
Molecular Weight |
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dc.subject |
Particle Size |
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dc.subject |
Surface Properties |
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dc.subject |
Food Storage |
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dc.subject |
Chocolate |
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dc.title |
Effects of Fat Polymorphic Transformation and Nonfat Particle Size Distribution on the Surface Changes of Untempered Model Chocolate, Based on Solid Cocoa Mass. |
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dc.type |
Journal Article |
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dc.identifier.doi |
10.1111/1750-3841.14108 |
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pubs.issue |
4 |
en |
pubs.begin-page |
998 |
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pubs.volume |
83 |
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dc.rights.holder |
Copyright: Institute of Food Technologists® |
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dc.identifier.pmid |
29624689 |
en |
pubs.end-page |
1004 |
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pubs.publication-status |
Published |
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dc.rights.accessrights |
http://purl.org/eprint/accessRights/OpenAccess |
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pubs.subtype |
Journal Article |
en |
pubs.elements-id |
736136 |
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dc.identifier.eissn |
1750-3841 |
en |
pubs.record-created-at-source-date |
2018-04-07 |
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pubs.dimensions-id |
29624689 |
en |