Descriptive sensory analysis of heat-resistant milk chocolates.

Carolina B Dicolla,Ramaswamy C Anantheswaran,Larry L Hainly,Janet L Evans,Sheri L Celtruda,B Douglas Brown

doi:10.1002/fsn3.1047

Carolina B Dicolla, Ramaswamy C Anantheswaran + Show 4 more

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https://doi.org/10.1002/fsn3.1047

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Abstract

Sensory attributes of six heat‐resistant chocolates were compared with the standard chocolate using a trained sensory panel who were trained using the Sensory Spectrum method. The panel evaluated the chocolates using three tactile and ten oral attributes at 24, 29, and 38°C. The panel demonstrated consistent rating of the various samples. ANOVA showed that all of the 13 sensory attributes (Firmness to touch, Stickiness to fingers, Snap, Abrasiveness, Hardness with incisors, Fracturability, Cohesiveness of mass, Time to melt, Firmness with tongue, Adhesiveness to teeth, Number of particles, Oily mouthcoating, and Chocolate messiness) were significantly different across the samples. A higher degree of heat resistance was identified by the panelists for the low‐fat gelatin and polyol samples at 38°C. Principal component analysis revealed two principal components; the first pricipal component described the variability due to temperature, and the second principal component described the variability brought about by the various technologies.

Highlights

Milk chocolate is a suspension of sugar, cocoa solids, and milk solids in a continuous fat phase constituted by cocoa butter and milk fat
It has been defined as a chocolate that does not adhere to the wrapper at temperatures exceeding 30°C (Schubiger & Rostagno, 1965); it will maintain its shape when exposed to temperatures above 35°C (Alander, Wärnheim, & Lühti, 1996); it is not sticky to the direct touch at 40°C (Takemori, Tsurumi, & Takagi, 1992); it will remain stiff at 50°C (Giddey & Dove, 1984); and it will have a finished flavor comparable with a conventional chocolate
The main effect of temperature (T) indicated very large F‐values for seven attributes (FH, SN, Hardness with incisors (HI), FR, to melt (TM), Firmness with tongue (FT), and Chocolate messiness (CM)). These seven attributes were impacted by the state of the fat in the sample and they decreased with increased temperature (Figure 1), whereas four attributes (SF, Cohesiveness of mass (CH), Oily mouthcoating (OM), and CM) increased with temperatures because these attributes described the liquid fat within the sample

Summary

Introduction

Milk chocolate is a suspension of sugar, cocoa solids, and milk solids in a continuous fat phase constituted by cocoa butter and milk fat. Heat‐resistant chocolate has been referred within the literature as shape‐sustaining chocolate (Beckett, 1995; Kempf, 1958; Kempf & Downey, 1956; Nalur & Napolitano, 2002; O'Rourke, 1959), tropicalized chocolate products (Best, Oakenfull, Maladen‐Percy, Boehm, & Kibler, 2005, 2007; Menzi & Foucart, 1987; Ogunmoyela & Birch, 1984), thermally robust chocolate (Kealey & Quan, 1992; Willcocks et al, 2002), and temperature‐tolerant chocolate (De La Harpe & Dickerson, 2012; Dhami, O'Donnell, Harris, & Tau, 2011; Silvano & Dhami, 2012) It has been defined as a chocolate that does not adhere to the wrapper at temperatures exceeding 30°C (Schubiger & Rostagno, 1965); it will maintain its shape when exposed to temperatures above 35°C (Alander, Wärnheim, & Lühti, 1996); it is not sticky to the direct touch at 40°C (Takemori, Tsurumi, & Takagi, 1992); it will remain stiff at 50°C (Giddey & Dove, 1984); and it will have a finished flavor comparable with a conventional chocolate

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