Evaluation of physical properties for black chocolate
2010
Tamura, M., Chiba Univ., Matsudo (Japan) | Ogawa, Y. | Ikawa, N.
In order to investigate suitable percentage of cacao butter and palm oil contents in a black chocolate, its physical properties such as viscosity, braking energy and color differences with various cacao butter contents were measured and evaluated. The physical properties were varied from the cacao butter percentages, and there were significant difference between 37.0% cacao butter content sample and others in the color differences (p0.05) by sensory test. Although the melting and hard to chew assessed from sensory test had no significant differences, the 37.0% sample had comparatively preference. The palm oil added samples based on the 37.0% cacao butter content sample were also measured and evaluated. The test indicated melting and hard to chew properties had no significant differences, however, black chocolate sample with larger palm oil content was more preferable. The color of black chocolate had significant differences between palm oil added samples, and larger percentage sample was more preferable. The results in this study indicated that the palm oil is not only a substitute for cacao butter but also improvement of eating quality for black chocolate.
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