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.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 en
dc.identifier.citation Journal of food science 83(4):998-1004 06 Apr 2018 en
dc.identifier.issn 0022-1147 en
dc.identifier.uri http://hdl.handle.net/2292/42435 en
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. en
dc.format.medium Print-Electronic en
dc.language eng en
dc.relation.ispartofseries Journal of food science en
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/ en
dc.rights.uri https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm en
dc.rights.uri https://authorservices.wiley.com/author-resources/Journal-Authors/licensing/self-archiving.html en
dc.subject Humans en
dc.subject Cacao en
dc.subject Dietary Fats en
dc.subject X-Ray Diffraction en
dc.subject Molecular Weight en
dc.subject Particle Size en
dc.subject Surface Properties en
dc.subject Food Storage en
dc.subject Chocolate en
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. en
dc.type Journal Article en
dc.identifier.doi 10.1111/1750-3841.14108 en
pubs.issue 4 en
pubs.begin-page 998 en
pubs.volume 83 en
dc.rights.holder Copyright: Institute of Food Technologists® en
dc.identifier.pmid 29624689 en
pubs.end-page 1004 en
pubs.publication-status Published en
dc.rights.accessrights http://purl.org/eprint/accessRights/OpenAccess en
pubs.subtype Journal Article en
pubs.elements-id 736136 en
dc.identifier.eissn 1750-3841 en
pubs.record-created-at-source-date 2018-04-07 en
pubs.dimensions-id 29624689 en

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