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Influence of crystal promoters on sensory characteristics of heat‐resistant compound chocolate
Author(s) -
Rosales Czarina Kristine,
Suwonsichon Suntaree,
Klinkesorn Utai
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13725
Subject(s) - food science , chemistry , canola , sunflower oil , sensory analysis , palm stearin , wax , organoleptic , control sample , organic chemistry , palm oil
Summary Three additives that acted as crystal promoters ( CP 1, CP 2 and CP 3), at varying concentrations, were studied to determine their effect on sensory characteristics of heat‐resistant compound chocolates using trained descriptive panellists. The non‐heat‐resistant compound chocolate with no CP added served as a control. CP 1 was composed of mono‐ and diglycerides and polyglycerol esters from high oleic sunflower oil. CP 2 consisted of mono‐ and diglycerides, lecithin and citric acid esters from blended canola oil and palm stearin. CP 3 consisted of triglycerides from fully hydrogenated canola oil. The sample with 0.25% CP 1 was most comparable to the control with higher cocoa, dark brown, bitter aromatic and sweet intensities and faster melting rate but lower wax‐coating mouthfeel than the samples with CP 2 and CP 3 at all concentrations ( P ≤ 0.05). Varying the composition and concentration of crystal promoter added to compound chocolate impacts product sensory quality which in turn affects commercial applications.