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Structure–fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms

Structure–fat migration relationships during storage of cocoa butter model bars: Bloom development and possible mechanisms

Authors :
Leo Pyle
Pedro Bouchon
Pablo Altimiras
Source :
Journal of Food Engineering. 80:600-610
Publication Year :
2007
Publisher :
Elsevier BV, 2007.

Abstract

Bloom development and associated fat migration were analyzed from a microstructural viewpoint. To do so, chocolate model bars were prepared by tempering a mixture made of sand particles (mean sizes of 120, 55 and 5 μm) and cocoa butter (68% and 32% by mass, respectively). Model bars initial microstructure was characterized by means of confocal and electron microscopy, along with image analysis. Bloom was induced by storing model bars at 30 °C and was assessed by measuring the amount of migrated fat to the surface and the change in surface colour (whiteness index). Both measurements showed an initial rapid increase followed by a gradually decreasing gradient until reaching an asymptotic value. Importantly, it was determined that density change is a key factor in bloom development. Also, a higher fat migration rate was determined in small particle size bars.

Details

ISSN :
02608774
Volume :
80
Database :
OpenAIRE
Journal :
Journal of Food Engineering
Accession number :
edsair.doi...........c3d375f79c02adf1d64494d45341e842
Full Text :
https://doi.org/10.1016/j.jfoodeng.2006.06.022