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The study aimed at assessing changes in the quality of certain types of chocolate products over the storage period with particular focus on the formation and development of fat and sugar bloom in chocolate products. Seven products were selected in collaboration with a chocolate factory to undergo monitoring and analysis and stored at four temperatu...
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Context 1
... blooming occurs namely due to improper storage of chocolate. When optimally tempered products are stored at high temperatures or exposed to direct sunlight, the chocolate dissolves and during the recrystallisation, in the absence of inoculation ensuring a direct formation of the stable form V, the gradual transformation of an unstable form into a stable form leads to fat bloom to develop (Afoakwa, 2010). ...
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... same results were achieved for Margot Artemis. The samples were sensorially unacceptable in terms of both appearance and taste (Figure 1). There was overall hardening of the product, the filling dried up and manifest in loose and crumbly consistency. ...
Context 3
... final hardness of chocolate is influenced by several factors including formulas, production techniques, tempering, polymorphism (fat crystal stability) and the cooling temperature. Hardness of chocolate is a good indicator of proper temperature control and stability of the fat crystal network being formed (Afoakwa, 2010). ...
Context 4
... filled chocolate products where the filling contains lipids with low melting points, such lipids tend to migrate to the surface of the product over time, which with the highest probability initially involves lipids with the lowest melting point and the best fluidity. Such migration may cause the chocolate to become sticky and soft, while the filling becomes stiffer; the migration has even an impact on the structure of the surface (Ali et al., 2001; Ziegleder, 1997). The results of Mexis et al. (2010) show as well that changes in texture accompanied by a change in colour caused by lightening through fat blooming were leading to the entire chocolate product becoming softened. ...
Citations
... Penetration test was used to determine hardness of the chocolate disks and adhesiveness, defined as the work required to pull the sample away from a surface [30][31][32]. Hardness of chocolate is a good parameter that points out proper control of temperature and stability of the fat crystal network formed during tempering process [33,34]. Treated samples (VeC and SuSDC) showed hardness values lower to the control samples (MiC and DaC), respectively (Table 5). ...
The main physicochemical characteristics of novel artisanal chocolates (both dark and milky) intended for vegan consumers or for those requiring assumption of fewer simple sugars, were analysed. Replacement of milk (with coconut copra, almonds, and soy protein isolates), and sucrose (with coconut sugars, stevia and erythritol, respectively) in dark chocolate, were accounted for by means of texture analysis, rheology, water activity, fatty acid composition, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The vegan sample (i.e., the milk-less one) showed lower values of hardness and adhesiveness as well as a larger peak in the melting behavior at the calorimetric evaluation (DSC). Moreover, the absence of milk resulted in the halving of the yield stress and a decrease in both the apparent and Casson’s viscosity. In the sample of chocolate with less sucrose, the peak temperatures measured at the DSC indicate crystallization of cocoa butter in its best form (Vβ2), unlike in dark chocolate, due to the different sugar composition. Similarly, the Casson yield stress (τ0), increased significantly (almost 70%), with the substitution of sugar. Finally, the results of NMR FFC relaxometry made it possible to identify aggregates of different sizes, laying the basis for its use as a rapid, non-destructive method for chocolate analysis.
... Hardness of chocolate is a good parameter that points out proper control of temperature and stability of the fat crystal network formed during tempering process [24,25]. All treatments (VeC and SuSC) showed hardness values lower compared to the control samples (MiC and DaC) ( Table 4). ...
The confectionery industry is increasingly adopting new solutions and possible formulations to expand the ranges of chocolate products that support food styles linked to either cultural or health choices. The chemical-physical characteristics of chocolates (dark and milk) produced with traditional formulations or intended for vegan or demanding less simple sugars consumers (with a 10% reduction in calorific value), were analysed. The effects of the substitution of milk with coconut copra, almond and isolated soy proteins, and the replacement of sucrose with coconut sugars, stevia and erythritol, have been accounted for by analysing texture, rheology and water activity, differential scanning calorimetry (DSC) and fast field cycling (FFC) nuclear magnetic resonance (NMR) relaxometry. The plant-based sample showed lower values for hardness and adhesiveness in the texture analysis, and a larger peak in the melting behaviour at the DSC. Moreover, the substitution of milk powder caused more than a halving of the yield stress and a similar decrease in apparent and Casson viscosity. The crystallisation of cocoa butter in the substituted-sugar sample involved the β V form, the most desirable crystal form in high-quality chocolate. Results by FFC NMR relaxometry allowed identification of differently sized aggregates whose chemical nature is discussed. FFC NMR relaxometry data confirm those by rheological and DSC investigations.
... Sugar bloom on the one hand is often provoked by humid storage or rapid temperature changes and leads to the loss of surface gloss. Fat bloom on the other side is also known to cause quality related issues visible as a fine whitish layer [82]. Growth of microorganisms is, however, of minor importance in this product group. ...
In both public and private sectors, one can notice a strong interest in the topic of sustainable food and packaging. For a long time, the spotlight for optimization was placed on well-known examples of high environmental impacts, whether regarding indirect resource use (e.g., meat, dairy) or problems in waste management. Staple and hedonistic foods such as cereals and confectionary have gained less attention. However, these products and their packaging solutions are likewise of worldwide ecologic and economic relevance, accounting for high resource input, production amounts, as well as food losses and waste. This review provides a profound elaboration of the status quo in cereal and confectionary packaging, essential for practitioners to improve sustainability in the sector. Here, we present packaging functions and properties along with related product characteristics and decay mechanisms in the subcategories of cereals and cereal products, confectionary and bakery wares alongside ready-to-eat savories and snacks. Moreover, we offer an overview to formerly and recently used packaging concepts as well as established and modern shelf-life extending technologies, expanding upon our knowledge to thoroughly understand the packaging's purpose ; we conclude that a comparison of the environmental burden share between product and packaging is necessary to properly derive the need for action(s), such as packaging redesign. Citation: Bauer, A.-S.; Leppik, K.; Galić, K.; Anestopoulos, I.; Panayiotidis, M.I.; Agriopoulou, S.; Milousi, M.; Uysal-Unalan, I.; Varzakas, T.; Krauter, V. Cereal and
... Even after ten weeks from the production date, the product's texture stored at 6 °C can be preserved and retains its original attributes. It should keep chocolate products at 12 °C [38]. Ref. ...
... The addition of oil-based additives to chocolate can significantly inhibit the growth of fat blooms. [25] Fat replacemen t Chocolate products containing 6.0 % w/w cocoa butter stearin and 0.15 % w/w sorbitan monostearate can delay fat blooms by 15-45 days [26] Fat replacemen t Chocolate products containing 7.5 % DAG cocoa butter can prevent oil migration caused by a fat bloom [38] Processing treatment Compared to conventional tempering, the Well-tempered β-VI pre-crystallization stage inhibited fat bloom and migration. [29] Processing treatment Using a portable NIR spectrometer in conjunction with a chemometric device, different temperatures can cause changes in the shape of fat polymorphs, resulting in the appearance of fat blooms [43] Processing treatment ...
... significantly reduce the bloom rate in chocolate Processing treatment It is possible to keep chocolate products from blooming by adding maltitol and tagatose sweeteners [31] Processing treatment White chocolate products with stevia and sucralose sweeteners can prevent lower fat blooms if the stevia sweetener content is equal to or greater than the sucralose sweetener content [32] Processing treatment Re-tempering chocolate products can increase fat bloom resistance [34] Processing treatment Without tempering chocolate products, blooming can occur on the 25th day of storage [44] Processing treatment Insufficient tempering time and space for phase separation (particles and fat) resulted in the formation of blooms in chocolate [35] Chocolate storage conditions When chocolate is stored at 20-32 °C, it can bloom [36] Chocolate storage conditions Blooming was observed on the first day of storage at 35 °C. However, after seven days, the sensory quality of chocolate had deteriorated [37] Chocolate storage conditions 12 °C is the optimal temperature for storing chocolate products during their storage period [38] ...
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.
... al. [40], structural changes induced by temperature, or the process of moisture removal, can cause a decrease in the monolayer moisture content. This is as a result of reduction in the number of active polar sites due to chemical and physical changes [41]. Moreover, Labuza et. ...
The study was aimed at establishing storage stability indices of a traditional smoke dried product kamsa, produced from beef. The sample was produced using a standardized method and stored over a period of six months. Data for sorption studies was generated between the temperature ranges of 33.8oC to 50oC for adsorption and desorption using the gravimetric method. The data was analyzed using the Guggeinheim Anderson de Boer (GAB) and the Brunaeur Emmett Teller (BET) model equations. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. From the results using the GAB model, the monolayer moisture content (Mo) decreased from 0.021 to 0.008gH2O/g solids; the value of the constant K, increased from 0.587 to 1.052; and the value of CG decreased from 2.481 to 2.154. For desorption, the value of Mo decreased from 0.021 to 0.004g H2O/g solids; K increased from 0.587 to 1.035; CG increased from 2.173 to 2.646. The model gave low percent standard error values. The correlation coefficient (R) values obtained for both adsorption and desorption ranged from 0.998 to 0.999, and 0.991 to 1.000, respectively. The Mo values using the BET model at 33.8oC for both adsorption and desorption were 0.055, 0.055, 0.052, 0.049, 0.058, 0.055g H2O/g solid; and 0.057, 0.057, 0.052, 0049, 0.052, 0.057g H2O/g solid, respectively. At 50oC, the adsorption and desorption monolayer moisture values were 0.039, 0.047, 0.049, 0.049, 0.052, 0.058 gH2O/g solids; and 0.054, 0.047, 0.052, 0.052, 0.039, 0.052 gH2O/g solids, respectively. The study concluded that, the GAB model was more suitable in describing the sorption characteristics of Kamsa within the prescribed water activity and temperature ranges.
... al. [40], structural changes induced by temperature, or the process of moisture removal, can cause a decrease in the monolayer moisture content. This is as a result of reduction in the number of active polar sites due to chemical and physical changes [41]. Moreover, Labuza et. ...
The study was aimed at establishing storage stability indices of a traditional smoke dried product kamsa, produced from beef. The sample was produced using a standardized method and stored over a period of six months. Data for sorption studies was generated between the temperature ranges of 33.8oC to 50oC for adsorption and desorption using the gravimetric method. The data was analyzed using the Guggeinheim Anderson de Boer (GAB) and the Brunaeur Emmett Teller (BET) model equations. A nonlinear regression analysis method was used to evaluate the constants of the sorption equations. From the results using the GAB model, the monolayer moisture content (Mo) decreased from 0.021 to 0.008gH2O/g solids; the value of the constant K, increased from 0.587 to 1.052; and the value of CG decreased from 2.481 to 2.154. For desorption, the value of Mo decreased from 0.021 to 0.004g H2O/g solids; K increased from 0.587 to 1.035; CG increased from 2.173 to 2.646. The model gave low percent standard error values. The correlation coefficient (R) values obtained for both adsorption and desorption ranged from 0.998 to 0.999, and 0.991 to 1.000, respectively. The Mo values using the BET model at 33.8oC for both adsorption and desorption were 0.055, 0.055, 0.052, 0.049, 0.058, 0.055g H2O/g solid; and 0.057, 0.057, 0.052, 0049, 0.052, 0.057g H2O/g solid, respectively. At 50oC, the adsorption and desorption monolayer moisture values were 0.039, 0.047, 0.049, 0.049, 0.052, 0.058 gH2O/g solids; and 0.054, 0.047, 0.052, 0.052, 0.039, 0.052 gH2O/g solids, respectively. The study concluded that, the GAB model was more suitable in describing the sorption characteristics of Kamsa within the prescribed water activity and temperature ranges.
... As chocolate is a continuous lipid phase, the structural changes in its fat matter may alter volatile release, thus changing the flavor profile of the chocolate [11,14,17,47,48,56,57,66]. As a consequence, chocolates and the related ingredients under study were chemically checked during the 18 months of storage for peroxide and acidity values, polyphenols, and vitamin E [67]. ...
... In the milk chocolate (M sample), brightness and snap increased over time (Figure 2), whereas the intensity of brightness remained constant in D, where the snap became less intense from t0 to t4 (Figure 2a). This was in accordance with Machálková et al. [66], who found a slight deterioration of some mechanical descriptors in the chocolate samples stored at 20 • C. The firmness did not change significantly in D and M samples (Figure 2a,b), while the melting dropped in G and M chocolate (Figure 2c,b). In this regard, Thamke et al. [68] concluded that chocolate with a lower cocoa content was characterized by the greatest melting and creaminess, while the product with the highest cocoa content was characterized as dry dough. ...
... Although D chocolate showed an important loss of polyphenols ( Figure 1B), it maintained the highest content at the end of storage (t4) when the astringency was perceived to be at a medium level, contrary to M and G chocolate (Figure 2b,c). Studies [11][12][13]66,67] have already observed the depletion of polyphenols in cocoa-based products during storage, correlating this loss with their oxidation in the corresponding quinones, which might lead to increases in bitterness, as outlined in D chocolate (Figure 2a). In the same sample, starting from t2, some panelists marked descriptors related to oxidation as "pungent", "closed", "cork", and "dried fig". ...
Background:
While there has been an increasing interest in the health properties of chocolate, limited research has looked into the changes of antioxidants occurring in the time span from production to the best before date, which was a period of 18 months in this study.
Methods:
Humidity, ash, pH, acidity, fiber, carotenoids, retinols, tocopherols, sugars, proteins, theobromine, caffeine, polyphenols, fats, the peroxide value, organic acids, and volatile compounds, along with the sensory profile, were monitored at 18-week intervals for 18 months under conditions simulating a factory warehouse or a point of sale.
Results:
At the end of the storage period, more polyphenols were lost (64% and 87%) than vitamin E (5% and 14%) in cocoa mass and cocoa powder, respectively. Conversely, a greater loss in vitamin E (34% and 86%) than in polyphenols (19% and 47%) was shown in the hazelnut paste and gianduja chocolate, respectively. The sensory profiling of cocoa mass, cocoa powder, and hazelnut paste revealed increases in grittiness and astringency, as well as decreases in melting, bitterness, and toasted aroma. Moreover, in the hazelnut paste and gianduja chocolate, oiliness increased with a toasted and caramel aroma. Furthermore, dark chocolate was more gritty, acidic, and bitter. Milk chocolate lost its nutty aroma but maintained its sweetness and creaminess.
Conclusions:
These results should contribute an important reference for companies and consumers, in order to preserve the antioxidants and understand how antioxidants and sensory properties change from the date of production until the best before date.
... Therefore, its high consumption can contribute to body mass gain. For this reason, its intake should be thought of in the context of a healthy diet, i.e., in moderate amounts only (20-25 g a day) [30,31]. ...
Chocolate is one of the most desired confectionery products in the world. Its production technology includes a series of processes conducted in appropriate conditions of the temperature and time. Most of these operations contribute to the degradation of valuable, natural and desired bioactive compounds; hence, producers search for novel technologies and solutions that would enable minimizing these losses. In 2012, the EFSA confirmed advantages of components within cocoa powder to health. This review is focused on analyzing the effect of particular stages of the production process, with consideration given over to the kind of raw ingredients of the finished product on the bioactive compound’s make-up in the products made in cocoa beans products subjected to the “traditional” process using both high and low temperatures. Due to the high temperature used during roasting, it is witch is one of the main processes affecting both the quality and sensory properties of the cocoa beans and products made from them. Each variety differs in size and beans color, resistance to the climatic resistance, and beans composition. Collected data allow us to establish which stages and which processes require further studies and analyses to be most useful for chocolate manufacturers not only in terms of the manufacturing repeatability of products, but also in developing an assortment of products having a positive effect on human health and well-being.
... Chocolate and cocoa products are a rich source of flavonoids, where 100 g of unsweeted cocoa powder can contain up to 250 mg of flavonols (Godočíková et al., 2016). Chocolate production technological procedures, the composition of the base chocolate matter and the storage conditions (generally thermal history) are affecting the final product quality e.g. by formation of blooming defects (Machálková et al., 2015). A wide range of technological processes (e.g. ...
The aim of this study was the quantification of the effect of the cocoa fat content on the wetting characteristics and surface free energy of different chocolate compositions. On the market, there are many different types of chocolate products which differ both in the sensory and physico-chemical properties together with their raw material compositions and the contents of the individual components. This paper focuses on differences in the use of different types of fats - cocoa butter, milk fat, equivalents or cocoa butter substitutes in chocolate products. Studied samples (prepared at Carla, Ltd. Company) were followed by static contact angles of wetting measurements and by calculated surface free energies. There were investigated the effects of fat content and used fat types of the chocolate products on their final wettabilities and resulting surface free energies. There was found a linear dependence between total fat content and the surface free energy, which was gradually
increasing with increasing fat content. Additionally, there were performed TG DTG and NIR spectrometry measurements
of the tested materials with the aim to determine the melting point of studied fats used, as well as to determine and identify individual fat components of chocolate products which may affect the resulting value of surface free energy.
Couverture chocolate is highly demanded by consumers. Dark couverture chocolate is known as chocolate with high proportion of cocoa. There are several parameters that need to be considered to ensure the quality of this chocolate. One of the important chocolate qualities is hardness. In chocolate making, which is affected by the tempering process. Generally, the tempering process is carried out manually or automatically. Manual tempering is done by hand and is difficult to control the process temperature. Therefore, an automatic tempering machine was chosen in this study by controlling the tank and tempering temperatures. The purpose of the research was to optimize the combined effect between tank temperatures and tempering temperatures of the automatic tempering machine on the chocolate hardness parameter. Different ranges of the tank and tempering temperatures were applied to the chocolate mass processed in the machine. Chocolate hardness during storage was in the range 12.27 to 20.19 N/mm² in 45oC tank and 32.5oC tempering temperature. The optimum of the tank and tempering temperatures were 45oC-32.5oC (A), 48oC-32.5oC (B), and 50oC-31.5oC (C) which resulted in different k values and glossy appearances. The k values for A, B, and C were -0.00195; -0.0024; and -0.0031, respectively. While the determination coefficients for A, B, and C were 0.8970; 0.8887; and 0.9013, respectively.
