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A METHOD TO ASSESS CHANGES IN MECHANICAL PROPERTIES OF CHOCOLATE CONFECTIONERY SYSTEMS SUBJECTED TO MOISTURE AND FAT MIGRATION DURING STORAGE
Author(s) -
SVANBERG L.,
AHRNÉ L.,
LORÉN N.,
WINDHAB E.
Publication year - 2012
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2011.00320.x
Subject(s) - universal testing machine , moisture , ultimate tensile strength , materials science , composite material
An Instron universal testing machine was used to assess fundamental parameters, such as Young's modulus, tensile strength and tensile strain, in order to determine the effect of fat and moisture migration on the mechanical properties of chocolate during storage. Two thin steel anchorages were inserted into each end of the chocolate samples during molding. These anchorages were used to mount the samples in the instrument without inducing stresses prior to the start of the experiment. Longitudinal forces applied to the chocolate provided a measure of the strength of the bond between different chocolate components (nonfat solids and cocoa butter). The new method proved to be a valid technique that can be used to measure fundamental mechanical parameters and quantify the impact of fat or moisture migration. PRACTICAL APPLICATIONS The described method enables traction test of chocolate without inducing stresses from the instruments' clamps, thus enabling more precise measurements of fundamental mechanical parameters. The material properties of the chocolate during storage could be quantified and compared with samples subjected to fat or moisture migration, which is a crucial quality defect in confectionery products. The new methodology using an Instron universal testing machine allows for better understanding of the effect of migration from the filling, different chocolate recipes (milk, dark and white) and processing on the material properties in chocolate during storage, which are strongly related to quality or sensorial perception. The assessed fundamental parameters can also be used in mathematical modeling of quality defects such as the cracking behavior of chocolate pralines.