The effects of adding water and polyglycerol polyricinoleate on the texture, appearance, and sensory qualities of compound milk chocolate
Version of Record online: 18 OCT 2012
Copyright © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
European Journal of Lipid Science and Technology
Volume 114, Issue 12, pages 1390–1399, December 2012
How to Cite
Raoufi, N., Tehrani, M. M., Farhoosh, R. and Golmohammadzadeh, S. (2012), The effects of adding water and polyglycerol polyricinoleate on the texture, appearance, and sensory qualities of compound milk chocolate. Eur. J. Lipid Sci. Technol., 114: 1390–1399. doi: 10.1002/ejlt.201100408
- Issue online: 11 DEC 2012
- Version of Record online: 18 OCT 2012
- Accepted manuscript online: 3 SEP 2012 02:30AM EST
- Image analysis;
- Polyglycerol polyricinoleate;
- Sensory quality;
Water and polyglycerol polyricinoleate (PGPR) contents were varied to investigate the effects of these parameters on the textural properties, surface color, and sensory qualities of compound chocolates. The content levels of water and PGPR were manipulated between 3–10 and 0.3–3.3%, respectively (content expressed as % by weight of finished product). Simultaneous variations in water and PGPR levels, especially in high ratios, resulted in a drastic reduction in the hardness values (p<0.001), darker color (p<0.01), and an unusual taste (p<0.05) but the effect of water addition was more pronounced than PGPR. It was observed that compound chocolates with 3% water content were not dissimilar from the control with respect to all properties. In the samples of the same water content, the effect of PGPR addition was nearly insignificant. For these confectionaries, the best proportion of ingredients for producing water-containing compound chocolate was considered the one which has the least negative effects on bloom surface area and the texture.
Practical applications: Manufacturing water-containing imitation chocolates represent a general approach for adding all water-base materials to chocolate such as cream, yogurt, milk, etc. or water-soluble substances like trace elements and vitamins. Conventional chocolates become soft at above 28°C, and lose shape retention at above 32°C. Water addition provides a heat-resistance compound chocolate with shape retention at a temperature above 40°C, being not sticky to the direct touch. However, there has been very limited information about water addition's effects on the chocolate structure. In order to be able to predict the structural variations, it is important to study how water affects the physical properties of the chocolates.