Rheological Properties of Milk Chocolates as Influenced by Milk Powder Type, Emulsifier, and Cocoa Butter Equivalent Additions

REFERENCES

• Beckett, S.T. Industrial Chocolate Manufacture and Use, Blackwell Science: West Sussex, UK, 1999; pp 57–78, 101–114, 307–322.
   Google Scholar
• Afoakwa, E.O.; Paterson, A.; Fowler, M. Factors influencing rheological and textural qualities in chocolate—A review. Trends in Food Science and Technology 2007, 18, 290–298.
   Web of Science ®Google Scholar
• Glicerina, V.; Balestra, F.; Rosa, M.D.; Romani, S. Rheological, textural, and calorimetric modifications of dark chocolate during process. Journal of Food Engineering 2013, 119, 173–179.
   Web of Science ®Google Scholar
• Scheruhn, E. Einfluß ausgewählter Milchpulvercharakteristika auf die rheologischen Eigenschaften von kakaobutterhaltigen Suspensionen vom Typ Milchschokolade [Influence of selected milk powder characteristics on the rheological properties of milk chocolate type cocoa butter suspensions. In German.], Dissertation, Technischen Universität, Berlin, 2001; p. 162.
   Google Scholar
• Haylock, J.S. Dried dairy ingredients for confectionery. The Manufacturing Confectioner 1995, June, 65–66.
   Google Scholar
• Attaie, H.; Breitschuh, B.; Braun, P.; Windhab, E.J. The functionality of milk powder and its relationship to chocolate mass processing, in particular the effect of milk powder manufacturing and composition on the physical properties of chocolate masses. International Journal of Food Science and Technology 2003, 38, 325–335.
   Web of Science ®Google Scholar
• Liang, B.; Hartel, R.W. Effects of milk powders in milk chocolate. Journal of Dairy Science 2004, 87, 20–31.
   PubMed Web of Science ®Google Scholar
• Keogh, K.M.; Murray, C.A.; O’Kennedy, B.T. Effects of selected properties of ultrafiltered spray-dried milk powders on some properties of chocolate. International Dairy Journal 2003, 13, 719–726.
   Web of Science ®Google Scholar
• Schantz, B.; Linke, L.; Rohm, H. Effects of different emulsifiers on rheological and physical properties of chocolate. Proceedings of 3rd International Symposium on Food Rheology & Structure; Zürich, Switzerland, February 9–13, 2003; 329–333.
   Google Scholar
• Ziegler, G.R.; Garbolino, C.; Coupland, J.N. The influence of surfactants and moisture on the colloidal and rheological properties of model chocolate dispersions. Proceedings of 3rd International Symposium on Food Rheology & Structure; Zürich, Switzerland, February 9–13, 2003; 335–339.
   Google Scholar
• Schantz, B.; Rohm, H. Influence of lecithin–PGPR blends on the rheological properties of chocolate. LWT-Food Science and Technology 2005, 38, 41–45.
   Web of Science ®Google Scholar
• Keogh, K.; Murray, C.; Kelly, J.; O’Kennedy, B. Effect of the particle size of spray-dried milk powder on some properties of chocolate. Lait 2004, 84, 375–384.
   Google Scholar
• Antipova, A.S.; Semenova, M.G.; Belyakova, L.E.; Il’in, M.M. On relationships between molecular structure, interaction, and surface behavior in mixture: Small-molecule surfactant+protein. Colloids Surfaces B Biointerfaces 2001, 21, 217–230.
   PubMed Web of Science ®Google Scholar
• Karnjanolarn, R.; Mccarthy, K.L. Rheology of different formulations of milk chocolate and the effect on coating thickness. Journal of Texture Study 2006, 37, 668–680.
   Web of Science ®Google Scholar
• Beckett, S.T. Science of Chocolate, Royal Society of Chemistry: Cambridge, 2000.
   Google Scholar
• Babin, H.; Dickinson, E.; Chisholm, H.; Beckett, S. Interactions in dispersions of sugar particles in food oils: Influence of emulsifier. Food Hydrocolloids 2005, 19, 513–520.
   Web of Science ®Google Scholar
• Twomey, M.; Keogh, M.K.; O’Kennedy, B.T.; Mulvihill, D.M. Seasonal effects of some milk powder characteristics on the rheology of milk chocolate. Irish Journal of Agriculture and Food Research 2002, 41, 105–116.
   Web of Science ®Google Scholar
• O’Sullivan, G. New Learning Emulsifiers & Hydrocolloids in Confectionery Systems, Danisco A/S: Denmark, 2011.
   Google Scholar
• Beckett, S.T. Industrial Chocolate Manufacture and Use, 4th Ed; Blackwell-Wiley: Hoboken, NJ, USA, 2009; pp 76–99, 224–245, 415–433.
   Google Scholar
• Zaliha, O.; Norrizah, A.R.; Chong, C.L. Rheological and physicochemical properties of palm oil products with cocoa butter. Asian Journal of Food and Agro-Industry 2011, 4 (5), 316–328.
   Google Scholar
• Whitehurst, R.J. Emulsifiers in Food Technology. Blackwell Publishing: Oxford, UK, 2004; pp 1–40, 74–82, 110–131.
   Google Scholar
• Maheshwari, B.; Reddy, S.Y. Application of kokum (Garcinia indica) fat as cocoa butter improver in chocolate. Journal of the Science of Food and Agriculture 2005, 85, 135–140.
   Web of Science ®Google Scholar