Abstract
AbstractIn the experiments, the sound generated during the breaking of chocolate samples was examined. The fracture was performed by a precision penetrometer, the breaking sound was recorded. Texture index (TI) was calculated from the resulting signal. First the change of the resulting TI was monitored as a function of the samples' temperature. The sample groups of the same dark chocolate with different temperatures were completely separated from each other with statistical tool (LDA, linear discriminant analyses), but no trend was found to describe the change. Secondly, based on the TI, we could identify and classify the chocolate samples in the appropriate groups (based on cocoa content from 40 to 85%). According to linear discriminant analyses chocolates with different cocoa content were completely separated and showed a certain pattern. Based on the obtained results, it can be stated that the cocoa content of chocolate can be determined on the basis of TI obtained by acoustic method.
Highlights
The food consumed in our meals is experienced with all our senses
Based on the obtained results, it can be stated that the cocoa content of chocolate can be determined on the basis of Texture index (TI) obtained by acoustic method
In the experiments of Taniwaki and Sakurai (2008), the food structure is quantitatively evaluated based on the texture index (TI), which is defined as energy density
Summary
The food consumed in our meals is experienced with all our senses. A lot of food gives a certain sound –like crunch, snap, crack, etc. – when consuming it. If a crunchy product does not induce the expected sound after the bite, it can be attributed to the texture, the poor quality or inadequate components or process. In their study of potato chips, Salvador et al (2009) concluded that the force/deformation test and the acoustic information received at the same time could be an effective tool for comparing sensory results in crisp products. Two main approaches are used to test the fracture’s sound, either the amplitude-time curve of the acoustic signal (Jakubczyk et al, 2017, Gondek et al, 2013, Salvador et al, 2009) or the amplitude frequency curve is taken up and is used for further analyses. The force/ deformation test was performed with a TA-HD plus texture analyser. Using texture measurements is widely spread to describe quality of chocolate, as for example was done by Biczo et al (2013)
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