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Relation between Asfc and gloss (85°) in chocolate samples. Squares indicate values of individual measurements.
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Different surface roughnesses of six chocolate samples were produced by molding over sandpaper of different graininess. Surfaces were examined for roughness (laser scanning microscopy), color and image texture (digital vision system) and gloss (glossmeter). Samples exhibited significantly different roughness among them expressed by the two paramete...
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... relation between surface roughness (as Asfc) and gloss depicted in Fig. 4 indicates that as pore size indentation (or roughness) increased (e.g., from sample CH400 to CH40), gloss decreased in an exponential fashion (R 2 = 0.96). This inverse correlation between the light that is specularly reflected and surface roughness is well known to materials scientists (Thomas, ...
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... They did not seek correlations between measured gloss and measured topographies. However, subsequent research revealed strong correlations, reaching as high as R 2 =0.96 between gloss measured during blooming stages on chocolate and topography characterized by area-scale fractal complexity over a scale range of 1 to 100 μm 2 Additionally, correlations as high as 0.93 were observed for relative area at scales below approximately 50 μm 2 , measured with a scanning laser profilometer [26,27]. Vessot et al. also found strong correlations between gloss and area-scale fractal complexity, similar to fractal dimension, for photographic paper measured using a laser scanning confocal microscope [1]. ...
... These parameters acted as sensitive indicators of surface quality, aiding in the detection of differences among high-quality coated paper [31]. Furthermore, instances abound in the food industry where gloss exhibits surface-dependent phenomena [26,27]. ...
A novel multiscale 3D topographic characterization for slope is introduced. Slope is considered as a crucial parameter linking area-scale and 3D curvature analyses. Relationships between surface topography and gloss reflectance in photographic papers are used for an example application. Directional angles, characterizing slopes, are calculated two ways: normals to triangular facets (method 1), and eigenvectors of a covariance matrix based on nine points (method 2). Slope is the steepness of surface inclinations associated with the orientation of local surface features (facets). The impact of slope on gloss reflectance supports the use of pertinent geometric characterizations, i.e., alignment of geometric characterizations with the physical nature of the topographic interaction phenomena. Topographies of 24 photographic papers, were measured with a laser scanning confocal microscope and their gloss reflectance was measured with a micro-TRI-gloss gloss meter. Analyses of slope distributions with bivariate dispersion measures of directional angles and their trigonometric functions revealed strong correlations (R²>0.6) between slope distributions and gloss. Bivariate median deviation of secant or tangent of directional angles, demonstrated consistently high correlations across scales, magnifications, and filtrations. This study supports pertinent and useful characterizations grounded in the physics of topographic interaction phenomena to provide insights into relationships between surface topography, e.g., slope and gloss reflectance in photographic papers. This nuanced understanding has potential applications for other applications as well.
... Some examples of where surface texture affects functional performance include wettability [1][2][3], reflectance [4,5], corrosion resistance [6,7], fatigue [7,8], and heat exchange [9,10]. While the surface aesthetic (visual and tactile) includes human perception and thus encroaches on the psychophysics domain [11][12][13][14], the topographical amplitudes and spatial relationships between different features on the surface, along with other traits such as color, thermal conductivity, and modulus, affect how the surface is perceived and valued [12,13,[15][16][17][18]. Central to understanding how surface texture affects functionality and aesthetics is to isolate metrics capable of quantifying relevant surface topographies at the appropriate length scales. ...
The ability to objectively specify surface finish to ensure consistent visual appearance addresses a vital need in surface coating engineering. This work demonstrates how a computational framework, called surface quality and inspection descriptors (SQuID™), can be leveraged to effectively rank different grades of surface finish appearances. ISO 25178-2 areal surface metrics extracted from bandpass-filtered measurements of a set of ten visual smoothness standards taken on a coherent scanning interferometer are used to quantify different grades of powder-coated surface finish. The ability to automatically classify the standard tiles using multi-scale areal texture parameters is compared to parameters obtained from a hand-held gloss meter. The results indicate that the ten different surface finishes can be automatically classified with accuracies as low as 65% and as high as 99%, depending on the filtering and parameters used to quantify the surfaces. The highest classification accuracy is achieved using only five multi-scale topography descriptions of the surface.
... Nevertheless, ΔE > 3.0 was observed over the 28 days storage period of all PTs, indicating perceivable gloss throughout. The variation of ΔE between PTs can be attributed to the difference in the presence of surface irregularity which disorients incoming light rays and affects color perception (Altimiras et al., 2007;Briones et al., 2006). ...
Seeding (SD) is a chocolate pre-crystallization technique (PT) that serves as a more efficient alternative to conventional tempering (CT), yielding equivalent characteristics within the category of well-tempered chocolate. However, variability in macroscopic quality attributes may persist. This study aims to discern variations among well-tempered chocolates obtained through various configurations of PTs: CT, SD, and a combination of both (CS), focusing on changes during pre-crystallization, solidification, and subsequent storage at 20 °C. The increased yield stress (> 1.2 Pa) of pre-crystallized chocolate in comparison to non-tempered chocolate, melting peak alignment with the \({\beta }_{V}\) cocoa butter (CB) polymorph (29–34 °C) after 6-h storage and fat-bloom resistance up to 9 months, affirm the successful integration of different PTs within the well-tempered chocolate category. However, distinct melt⟶2L⟶3L lamellar packing transition mechanisms for each PT were identified in the first hour of solidification through synchrotron-assisted time-resolved X-ray scattering. Varied polymorphic transition and microstructural growth kinetics were also observed over 28 days of storage, as indicated by melting profiles. CS chocolate exhibited limited transition, remaining stable as \({\beta }_{V}\). In contrast, CT and SD underwent rapid microstructural growth with an indication of a small fraction of CB polymorph transitioning to the undesirable \({\beta }_{VI}\) CB polymorph (> 34 °C), linked to fat bloom development. Surface topography observation through accelerated shelf-life test at 26 °C over 9 months marked the link with CB crystal microstructural growth, with fat bloom occurring faster on SD chocolate, then CT chocolate, and finally the CS chocolate. These findings highlight the potential to tailor crystallization kinetics by adapting PT to achieve improved product qualities, such as extended fat-bloom resistance or accelerated solidification while remaining within the well-tempered category.
... The ranges of L*, a*, and b* values found by Briones and co-workers [33] for milk chocolates were L* = 35-45, a* = 6-8, and b* = 7-10. The L* values were similar, but brown chocolates showed higher a* and b* values. ...
High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. This work aimed at revealing compounds that discriminate black and brown chocolates. From 37 fine chocolate samples from years 2019 and 2020 provided by Valrhona,8 dark black samples and 8 light brown samples were selected. A non-targeted metabolomics study was performed based on ultra-high performance liquid chromatography—high resolution mass spectrometry/mass spectrometry experiments, univariate, multivariate, and feature-based molecular networking analyses. Twenty-seven overaccumulated discriminating compounds were found for black chocolates. Among them, glycosylated flavanols including monomers and glycosylated A-type procyanidin dimers and trimers were highly representative. Fifty overaccumulated discriminating compounds were found for brown chocolates. Most of them were B-type procyanidins (from trimers to nonamers). These phenolic compounds may be partially related to the chocolate colors as precursors of colored compounds. This study increases the knowledge on the chemical diversity of dark chocolates by providing new information about the phenolic profiles of black and brown chocolates.
... While the effect of the treatment variable on several color parameters was not significant. This could be probably addressed to the high-water content which caused the surface of the chocolate to be not smooth, making the color become uneven (Briones et al., 2006). The PCA analysis in Figure 1 provides an overview of the relationship between chocolate formulated using palm sugar and the addition of a hydrogel. ...
Indirect addition of water into chocolate may form secondary sugar networks. This condition creates an increased melting temperature of chocolate. The purpose of this study was to increase the melting point of premium couverture chocolate without addition of fat/oil from other sources. Chocolate was formulated with coconut/palm sugar as sweetener at various fat levels (32%, 34%, and 36%). Aside from this, Konjac glucomannan and Xanthan gum-based hydrogel with a concentration of 3%, 5%, and 7% was added. Characterization of chocolate quality parameters with the addition of konjac glucomannan-based hydrogel (CKG) and xanthan gum-based hydrogel (CXG) was carried out. Moisture content, melting point, hardness, particle size and brown color analyses were carried out at intervals of 1, 5, 9 days of maturation (crystal growth period). The results showed that the addition of hydrogel influenced the melting point and hardness. As the period of crystal growth (maturation) increased, the melting point and hardness of the chocolate also increased. Keywords: Heat Resistant Chocolate, Hydrogel, Konjac Glucomannan, Palm Sugar, Xanthan Gum
... En el presente estudio se observaron diferencias entre las medidas de L* de las muestras, por lo que se compararon los resultados con el estudio realizado por Briones et al. (2006), quienes comprobaron el efecto del tamaño de partícula y composición sobre el color de chocolates con leche. De acuerdo con sus resultados, no hubo significancia estadística para el tamaño de partícula, por lo que se podría inferir que las diferencias observadas en el chocolate con leche de vaca del presente estudio se debe a otros factores y no a esta característica. ...
Introducción. En muchos países, los productos lácteos bovinos representan la mayoría de las alternativas; sin embargo, la leche caprina goza de propiedades nutracéuticas que la hacen una opción a explorar. Objetivo. Evaluar las características fisicoquímicas y sensoriales del chocolate en barra, elaborado con diferentes proporciones de leche caprina y bovina. Materiales y métodos. De enero a diciembre de 2016, en la Escuela de Tecnología de Alimentos de la Universidad de Costa Rica, se elaboraron tres chocolates expereimentales con diferentes proporciones de leche de cabra y vaca (100 % leche bovina, 100 % leche caprina y una mezcla al 50 % de ambas). Se evaluó, para tres lotes diferentes de cada formulación, la humedad, la grasa, la viscosidad, el color, la textura, el tamaño de partícula y el agrado general, este último por medio de un panel sensorial. Resultados. El menor porcentaje de humedad (1,81 %), el menor tamaño de partícula promedio (10 μm) (p≤0,05) y el mayor porcentaje de grasa (39,68 %) (p≤0,05) se obtuvieron en el chocolate de leche de cabra. Al aumentar el porcentaje de sustitución de leche de vaca por leche de cabra disminuyó la viscosidad y el tamaño de partícula (p≤0,05). En cuanto a los parámetros de color, resultó más claro (luminoso) el chocolate de leche de vaca. El chocolate de mayor agrado fue el de leche bovina, pero con resultados positivos para todas las formulaciones. Conclusiones. La sustitución de leche bovina por leche caprina generó productos de características fisicoquímicas y sensoriales apropiadas en todas las formulaciones.
... Published by Rynnye Lyan Resources FULL PAPER (blue-yellow). The total colour difference (ΔE) is calculated to determine the effect of the colour difference of the treatment sample on the control sample (Briones et al., 2006) according to the equation below: ...
... Dark chocolate's look is determined by its shine, shape, surface, and smoothness or roughness. (Briones et al., 2006) Table 2 shows that the L*, a* and b* values of chocolate sweetened with coconut sugar and chocolate sweetened with palm sugar were significantly lower than chocolate sweetened with sucrose. The L* value indicated the product's lightness. ...
Dark chocolate is considered a nutritious food due to its high polyphenol and antioxidant activity. The improvement of chocolate functionality can be conducted by enriching it with probiotics. Replacement of sucrose in probiotics-enriched chocolate with palm or coconut sugar serves as a probiotic protective agent and increases its functional value. The addition of probiotics and sugar replacement will change the physical, chemical and microbiological properties of dark chocolate products. This research aimed to investigate the physical, chemical and microbiological characteristics of probiotic dark chocolate with sucrose replacement by coconut sugar and palm sugar. The viscosity, colour, melting profile and surface microstructure were investigated for physical properties of probiotic dark chocolate. Total phenolic content was measured by Folin-Ciocalteu method, and the antioxidant activity was quantified by the DPPH radical method. Total lactic acid bacteria were evaluated for microbiological properties of chocolates. As a reference, probiotics enriched dark chocolate with sucrose were also studied. The results showed that the viscosity of all the samples was significantly different, and chocolate sweetened with coconut sugar was the most viscous. Based on the DSC profile, chocolate sweetened with sucrose had a lower melting temperature than chocolate sweetened with coconut and palm sugar. The antioxidant activity of chocolate sweetened with palm sugar was significantly higher than that of chocolate sweetened with coconut sugar and reference. Probiotic dark chocolate sweetened with coconut sugar and palm sugar had significantly higher total polyphenols than reference. Sugar replacement did not significantly influence the calorie value, but palm sugar was proven in reducing the calorie of the probiotic dark chocolate. Dark chocolate provided suitable protection in fulfilled adequate viability for being claimed as a probiotic food, i.e., 6.88, 6.94, 7.16 log CFU/g respectively. Microscopy visualization showed that sugar agglomeration happened in both probiotic dark chocolates sweetened with coconut sugar and palm sugar. In general, the replacement of sucrose with palm and coconut sugar slightly increases the total phenolic content and antioxidant activity of probiotics-enriched dark chocolate.
... 9 However, color comprises other aspects, such as gloss (light reflection)-a visual aspect of quality that depends on the ability of the surface to reflect light. 10 Compared to hue, saturation and lightness, and despite its common use as a design method in the practice of the automobile industry, research on light reflection brightness remains surprisingly scant. This study aims to fill this research gap by examining the effect and effective conditions of light reflection brightness of a car's exterior design on the purchase intentions of consumers. ...
In industrial design, perceived quality is driven by color, material, and finishing (CMF). Extant literature on CMF in the automobile industry has primarily focused on hue. Accordingly, the present study focused on color brightness with the goal of assessing whether light reflection brightness of sport utility vehicles (SUVs) positively affects consumers’ purchase intentions due to an expectation of premium design. Additionally, it was hypothesized that light reflection brightness of compact cars would negatively affect consumers’ purchase intentions, as they would expect a cost-effective design. Subsequently, multiple car designs—with the same style but different levels of light reflection brightness—were created, and randomized controlled trials were conducted through an online research environment in Japan. The results confirmed the study hypotheses, indicating that while light reflection brightness of SUVs positively affected consumers’ purchase intentions, the same effect was not observed for compact cars. This suggests the importance of coherent embodiment based on product concepts. While some elements, such as safety and durability, are required in all products, compatibility with product characteristics needs to be examined for emotional elements, such as design.
... The decrease in L* is due to the increment of particles scattering the light, mainly whey proteins. The results are in accordance with the studies by Briones, Aguilera, and Brown (2006) who observed an inverse relationship between surface roughness and luminescence, as roughness increased, the gloss of chocolate decreased. The reason for the decreasing shininess at higher roughness values was probably the consequence of larger light scattering of increasingly more irregular and rougher surfaces (Keyf & Etikan, 2004). ...
The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for athletes and diabetics. Surface properties were determined from contact angles, roughness and colour analysis. Melting characteristics were evaluated by Turbiscan. Water activity and viscosity were also tested. Higher WPI concentrations produced more hydrophobic surfaces of the samples and slightly increased their surface roughness. Increased whey protein addition improved shelf life, mechanical properties of chocolates and their resistance to melting; however, it had a minor effect on colour coordinates. Confocal microscopy proved the differences in the microstructure, samples with the highest WPI addition demonstrated more packed and denser structure. Application of WPI and erythritol induced an anti-blooming effect, which enabled skipping of tempering operation, and thus contributing to lower chocolate production costs and their improved nutritional profile.
... The color of chocolate can be influenced by several factors such as the production method, the materials used, the tempering process, and the surface roughness of the chocolate [12]. If the chocolate surface is smoother, the colors caught are brighter [13]. The color of chocolate can also be influenced by its composition and storage time [14]. ...
Chocolate easily melts at a temperature of 32-34°C. This is a challenge for tropical countries, such as Indonesia. To cope with this problem, an innovation is needed to produce a heat-resistant chocolate. One of methods that can be done is by adding hydrogel. The purpose of this research was to investigate the effect of hydrogel made from konjac glucomannan on the physical characteristics of chocolate. In this study, hydrogel with a proportion of 2% was added into chocolate at the end of conching process. The influence of three different hydrogels made with konjac glucomannan concentration of 3%, 5%, and 7% was investigated. The result showed that the addition of hydrogel had a significant effect on the characteristics of chocolate. The addition of hydrogel did not only increase the melting point of chocolate, but also increased the hardness and particle size of chocolate. The higher the hydrogel concentration, the higher the hardness values. In conclusion, the addition of konjac glucomannan-based hydrogel in chocolate has the potential to produce heat-resistant chocolate.
