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FLAVOR MODIFICATION OF MILK CHOCOLATE BY CONCHING IN A TWIN‐SCREW, CO‐ROTATING, CONTINUOUS MIXER
Author(s) -
AGUILAR CARLOS A.,
DIMICK PAUL S.,
HOLLENDER RUTH,
ZIEGLER GREGORY R.
Publication year - 1995
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/j.1745-459x.1995.tb00026.x
Subject(s) - flavor , food science , mathematics , business , chemistry
Short‐time continuous conching of chocolate offers significant economic advantages over traditional long‐time batch methods. High‐shear continous mixers can affect conching in a matter of minutes as compared to hours for traditional systems. Milk chocolate conched in two twin‐screw, co‐rotating, continous mixers operating in series was compared by a variety of sensory methods to chocolate conched by a batch method. A significant difference (P < 0.05) in flavor was found between chocolates conched at 60C by the continuous and batch methods, yet there was no preference for either chocolate. Chocolate conched by the batch method (23 h at 60C) had stronger caramel flavor (P < .10) than chocolate conched continuously, but there were no significant differences (P < .10) in sweet, chocolate or milk flavor. In the continuous system, caramel flavor generally increased with conching temperature and residence time; although, at the highest temperature (95C) and the longest residence time (7.5 min) caramel flavor decreased. Increasing the temperature of continuous conching from 70 to 90C produced chocolate significantly (P < .10) more like chocolate conched in a batch system for 21.5 h at 60C.