This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption.
It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed.
There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched.
- an overview of the science behind chocolate manufacture
- covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption
- focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.
Author(s): Emmanuel Ohene Afoakwa
Publisher: Wiley-Blackwell
Year: 2010
Language: English
Pages: 296
Tags: Пищевая промышленность;Технология кондитерского производства;
Chocolate Science and Technology......Page 4
Contents......Page 8
Preface......Page 14
Acknowledgements......Page 16
About the author......Page 18
1.1 History of cocoa and chocolate......Page 20
1.2.1 World production and consumption of cocoa......Page 21
1.2.2 World cocoa prices......Page 23
1.2.3 World consumption of chocolate products......Page 24
1.2.4 World consumption of premium chocolate products......Page 25
1.3 Fairtrade cocoa and chocolate in modern confectionery industry......Page 26
1.3.1 Future of Fairtrade cocoa and confectionery industry......Page 28
1.4 The concept of this book......Page 29
2.1 Introduction......Page 31
2.2.1 Cultivation of cocoa......Page 32
2.2.2 Flowering and pod development......Page 33
2.2.3 Harvesting and pod opening......Page 35
2.2.4 Cocoa diseases and pests and their influence on chocolate quality......Page 37
2.2.4.2 Black pod disease......Page 38
2.3.1 Chemical composition of the bean......Page 39
2.3.2 Polyphenols and chocolate flavour quality......Page 40
2.3.3 Effects of proteins and sugars on flavour precursor formation......Page 41
2.3.4 Microbial succession and enzymatic activities during flavour precursor generation in cocoa fermentation......Page 42
2.4 Effect of genotype on cocoa bean flavours......Page 45
2.5.1 Fermentation processes......Page 46
2.5.2 Drying......Page 49
2.6 Conclusion......Page 52
3.1 Introduction......Page 54
3.2.1 Bean selection and quality criteria......Page 55
3.2.3 Sterilisation......Page 57
3.2.5 Roasting......Page 58
3.2.8 Cake grinding (kibbling)......Page 59
3.3.2 Refining......Page 60
3.3.3 Conching......Page 62
3.4 Tempering, lipid crystallisation and continuous phase character during chocolate manufacture......Page 63
3.5 Particle size distribution in chocolate......Page 66
3.6.1 The role of fats......Page 69
3.6.2 The role of sugar......Page 70
3.6.4 The role of surfactants in modern chocolate confectionery......Page 71
3.7 Moisture and chocolate flow......Page 72
3.8.1.1 Rheological measurements of chocolate quality......Page 73
3.8.2 Chocolate defects......Page 74
3.8.2.1 Fat bloom......Page 75
3.9 Conclusion and further research......Page 76
4.2 Influence of bean selection on chocolate flavour quality......Page 77
4.3 Effect of roasting......Page 78
4.3.1 Maillard reactions – aldol condensation, polymerisation and cyclisation......Page 82
4.3.2 Effects of alkalisation......Page 83
4.4.1 Conching......Page 84
4.5 Key flavour compounds in milk chocolate......Page 85
4.6 Key flavour compounds in dark chocolate......Page 87
4.7 Conclusion......Page 90
5.2 Introduction......Page 92
5.3 Sensory perception of quality in chocolates......Page 93
5.3.2 Texture......Page 94
5.3.3 Taste......Page 98
5.4 Sensory assessment of chocolates......Page 99
5.5 Factor influencing chocolate flavour......Page 100
5.6 Flavour release and perception of sweetness in chocolate......Page 101
5.7 Dynamism of flavour perception in chocolate......Page 103
5.8 Retronasal flavour release and perception during chocolate consumption......Page 104
5.9 Measurement of flavour release and intensity in chocolates......Page 106
5.11 Conclusion......Page 108
6.2 Introduction......Page 110
6.3 Chemistry and composition of cocoa flavonoids......Page 111
6.4 Chocolate types and their major nutritional constituents......Page 113
6.5 Antioxidant properties and their mechanism of action......Page 114
6.6 Effects on endothelial function, blood pressure and cardiovascular system......Page 115
6.7 Effects on insulin sensitivity and carcinogenic properties......Page 117
6.8 Cocoa, chocolate and aphrodisiac properties......Page 118
6.9 Conclusion......Page 119
7.1 Summary and industrial relevance......Page 120
7.2 Introduction......Page 121
7.3.1 Materials......Page 123
7.3.4 Rheological measurements......Page 124
7.3.5 Tempering procedure......Page 127
7.3.6 Texture measurements......Page 128
7.3.9 Determination of melting properties of dark chocolates......Page 130
7.4.1 Particle size distribution of molten dark chocolate......Page 131
7.4.2.1 Casson plastic viscosity......Page 134
7.4.2.2 Casson yield value......Page 135
7.4.2.3 Apparent viscosity......Page 137
7.4.2.5 Thixotropy......Page 138
7.5 Relationships between casson model and ICA recommendations......Page 139
7.6.1 Molten dark chocolate......Page 142
7.6.2 Hardness of tempered dark chocolate......Page 144
7.6.3 Colour measurements......Page 147
7.6.4 Relationships between textural properties and appearance of dark chocolate......Page 148
7.7 Microstructural properties of molten dark chocolate......Page 150
7.8 Melting properties of dark chocolate......Page 152
7.8.1 Effects of particle size distribution......Page 154
7.8.2 Effects of fat content......Page 160
7.8.3 Effects of lecithin......Page 161
7.9 Relationships between rheological, textural and melting properties of dark chocolate......Page 163
7.10 Conclusion......Page 172
8.1 Summary and industrial relevance......Page 174
8.2 Introduction......Page 175
8.3.1 Materials......Page 176
8.3.3 Determination of particle size distribution......Page 177
8.3.4 Experimental design and statistical analysis......Page 179
8.4.1 Particle size distribution of dark chocolates......Page 180
8.4.2 Effect of particle size distribution on tempering behaviour......Page 184
8.4.3 Effect of fat content on tempering behaviour......Page 188
8.5 Conclusion......Page 191
9.2 Introduction......Page 193
9.3.1 Materials......Page 194
9.3.3 Tempering experiment......Page 195
9.3.6 Image acquisition and capture......Page 196
9.3.9 Scanning electron microscopy......Page 197
9.4.2 Fat crystallisation behaviours during tempering of dark chocolate......Page 198
9.4.3 Effect of temper regime and PSD on mechanical properties......Page 200
9.4.4 Effect of temper regime and PSD on colour and gloss......Page 202
9.4.5.1 Effects of temper regime......Page 204
9.4.5.3 Thermal behaviours and ratio of sugar/fat melting enthalpies in products......Page 206
9.4.7 Effect of temper regime on scanning electron microstructure......Page 209
9.5 Conclusion......Page 212
10.2 Introduction......Page 217
10.3.3 Tempering experiment......Page 219
10.3.6 Determination of melting properties......Page 220
10.4.1 Particle size distribution of dark chocolates......Page 221
10.4.2 Changes in textural properties during blooming......Page 222
10.4.3 Changes in appearance (surface whiteness and gloss) during blooming......Page 223
10.4.4 Changes in melting behaviour during blooming......Page 226
10.4.5 Changes in microstructure during blooming......Page 227
10.5 Conclusion......Page 231
11.2 Introduction......Page 234
11.3.1 Materials......Page 235
11.3.3 Determination of particle size distribution......Page 236
11.3.6 Experimental design and statistical analysis......Page 237
11.4.2 Characterisation of flavour compounds in dark chocolates......Page 238
11.4.3 Effects of particle size distribution on flavour volatile release......Page 241
11.4.4 Effects of fat content on flavour volatile release......Page 244
11.4.5 Relating flavour volatiles release to PSD and fat content: product spaces......Page 246
11.5 Conclusion......Page 247
12.1 Conclusions: Structure–properties relationships in chocolate manufacture......Page 249
12.2 Conclusions: Tempering behaviour from response surface methodology......Page 250
12.3 Conclusions: Effects of tempering and fat crystallisation on microstructure and physical properties......Page 251
12.5 Conclusions: Flavour volatiles and matrix effects related to variations in PSD and FAT content......Page 252
12.6 Industrial relevance and applications of research findings in this book......Page 253
12.7 Recommendations for further research studies......Page 254
References......Page 255
Appendix 1. Abbreviations used and their meanings......Page 273
Appendix 2. Abbreviations, acronyms and websites of organisations related to cocoa and chocolate industry......Page 274
Appendix 3. Glossary of chocolate terminologies......Page 275
Index......Page 278
The colour plate section (‘Photographs showing chocolate manufacture fromcocoa seedling to final product’) follows page 16......Page 296
