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Development and evaluation of a laboratory scale conch for chocolate production
Author(s) -
Bordin Schumacher Andrea,
Brandelli Adriano,
Schumacher Erwino Wulf,
Carrion Macedo Fernanda,
Pieta Luiza,
Venzke Klug Tâmmila,
Vogt de Jong Erna
Publication year - 2009
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/j.1365-2621.2008.01877.x
Subject(s) - conch , food science , dark chocolate , sensory analysis , viscosity , flavour , moisture , mathematics , significant difference , pulp and paper industry , polyphenol , chemistry , environmental science , materials science , statistics , engineering , biology , ecology , composite material , organic chemistry , antioxidant , biochemistry
Summary In this study a laboratory scale conch was developed with the purpose of testing new formulations using small amounts of chocolate mass. The equipment was built with working parts of others machines and the chocolate manufactured with the conch was evaluated in relation to the viscosity, moisture, acidity and polyphenol concentration. The resulting chocolate was tempered and then evaluated by a sensory panel. The results were always compared with an industrial conching process. The material used in the assays was dark chocolate (40% cocoa). Data were submitted to variance analysis ( anova ) and when there was significant difference among the averages, the Tukey’s test was applied. It was verified that the reduction of moisture and viscosity of the mass in the laboratory scale was similar to industrial scale. The parameters acidity and polyphenols showed no significant alterations when comparing both process scales. However, in the sensory analysis a flavour difference between the processing scales was perceptible.