Rheological and melting properties of sucrose-free dark chocolate

References

• Khuda, S. E.; Jackson, L. S.; Fu, T.-J.; Williams, K. M. Effects of Processing on the Recovery of Food Allergens from a Model Dark Chocolate Matrix. Food Chemistry 2015, 168, 580–587.
   PubMed Web of Science ®Google Scholar
• James, B. J.; Smith, B. G. Surface Structure and Composition of Fresh and Bloomed Chocolate Analysed Using X-Ray Photoelectron Spectroscopy, Cyro-Scanning Electron Microscopy and Environmental Scanning Electron Microscopy. LWT – Food Science and Technology 2009, 42, 929–937.
   Web of Science ®Google Scholar
• Afaokwa, E. O.; Paterson, A.; Fowler, M.; Vieira, J. Modelling Tempering Behavior of Dark Chocolates from Varying Particle Size Distribution and Fat Content Using Response Surface Methodology. Innovative Food Science and Emerging Technologies 2008, 9, 527–533.
   Web of Science ®Google Scholar
• Bolliger, S.; Breitschun, B.; Stranzinger, M.; Wagner, T.; Windhab, E. J. Comparision of Precrystallization of Chocolate. Journal of Food Engineering 1998, 35, 281–297.
   Web of Science ®Google Scholar
• Lindecrantz, A.; Investigation of Seedpowder Technology for Pre-Crystallization Processing for Dark Chocolate- Effect on Fat Crystal Structure and Storage Stability. Master of Science Thesis in the Master Degree Program Biotechnology, Chalmers University of Technology, Gothenburg, Sweden, 2014.
   Google Scholar
• Svanberg, L.; Ahrne, L.; Loren, N.; Windhab, E. Impact of Pre-Crystallization Process on Structure and Product Properties in Dark Chocolate. Journal of Food Engineering 2013, 114, 90–98.
   Web of Science ®Google Scholar
• Lechter, A.;. Tempering Chocolate – A Review. The Manufacturing Confectioner 2009, 89(1) 53–58.
   Google Scholar
• Afoakwa, E.; Paterson, A.; Fowler, M.; Vieira, J. Microstructure and Mechanical Properties Related to Particle Size Distribution and Composition in Dark Chocolate. International Journal of Food Science and Technology 2009, 44, 111–119.
   Web of Science ®Google Scholar
• Norton, J. E.; Fryer, P. J. Investigation of Changes in Formulation and Processing Parameters on the Physical Properties of Cocoa Butter Emulsions. Journal of Food Engineering 2012, 113, 329–336.
   Web of Science ®Google Scholar
• Zeng, Y.; Impf-Und Scherkristallisation Von Schokoladen. PhD Thesis, 2000 in Laboratorium fur Lebensmittelverfahrenstechnik. ETH-Eidgenössische Technische Hochshule Zurich.
   Google Scholar
• Svanberg, L.; Ahrne, L.; Loren, N.; Windhab, E. Effect of Pre-Crystallization Process and Solid Particle Addition on Cocoa Butter Crystallization and Resulting Microstructure in Chocolate Model Systems. Procedia Food Science 2011, 1, 1910–1917.
   Google Scholar
• Svanberg, L.; Ahrne, L.; Loren, N.; Windhab, E. Effcet of Pre-Crystallization Process and Solid Particle Addition on Microstructure in Chocolate Model Systems. Food Research International 2011, 44, 1339–1350.
   Web of Science ®Google Scholar
• Dahlenborg, H.; Millqvist-Fureby, A.; Bergenstahl, B. Effect of Shell Microstructure on Oil Migration and Fat Bloom Development in Model Pralines. Food Structure 2015, 5, 51–65.
   Google Scholar
• Windhab, E.;. New Developments in Crystallization Processing. Journal of Thermal Analysis and Calorimetry 1999, 57, 171–180.
   Web of Science ®Google Scholar
• Zeng, Y.; Braun, P.; Windhab, E. J. Tempering-Continous Pre-Crystallization of Chocolate with Seed Cocoa Butter Crystal Suspension. The Manufacturing Confectioner 2002, 82(4), 71–80.
   Google Scholar
• Padar, S.; Jeelani, S.; Windhab, E. Crystallization Kinetics of Cocoa Fat Systems: Experiments and Modeling. Journal of the American Oil Chemists’ Society 2008, 85(12), 1115–1126.
   Web of Science ®Google Scholar
• Svanberg, L.; Ahrne, L.; Loren, N.; Windhab, E. Effect of Sugar, Cocoa Particles and Lecithin on Cocoa Butter Crystallization in Seeded and Non-Seeded Chocolate Model Systems. Journal of Food Engineering 2011, 104, 70–80.
   Web of Science ®Google Scholar
• Dhonsi, D.; Stapley, A. G. F. The Effect of Shear Rate, Temperature, Sugar and Emulsifier on the Tempering of Cocoa Butter. Journal of Food Engineering 2006, 77, 936–942.
   Web of Science ®Google Scholar
• Afoakwaa, E. O.; Patersona, A.; Fowlerb, M.; Vieira, J. Characterization of Melting Properties in Dark Chocolates from Varying Particle Size Distribution and Composition Using Differential Scanning Calorimetry. Food Research International 2008, 41, 751–757.
   Web of Science ®Google Scholar
• Gloria, H.; Sievert, D. Changes in the Physical State of Sucrose during Dark Chocolate Processing. Journal of Agricultural Food Chemistry 2001, 49, 2433–2436.
   PubMed Web of Science ®Google Scholar
• Afoakwa, E. O. Chocolate Science and Technology; John Wiley & Sons, UK, 2010.
   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
• Beckett, S. T. Industrial Chocolate Manufacture and Use (3rd); Blackwell Science: Oxford, 1999; 153–181, 201–230, 405–428, 460–465 pp.
   Google Scholar
• Sokmen, A.; Gunes, G. Influence of Some Bulk Sweeteners on Rheological Properties of Chocolate. LWT: Food Science and Technology 2006, 39(10), 1053–1058.
   Web of Science ®Google Scholar
• Fernandes, V. A.; Müller, A. J.; Sandoval, A. J. Thermal, Structural and Rheological Characteristics of Dark Chocolate with Different Compositions. Journal of Food Engineering 2013, 116(1), 97–108.
   Web of Science ®Google Scholar
• Izidoro, D. R.; Scheer, A. P.; Sierakowski, M.-R.; Haminiuk, C. W. I. Influence of Green Banana Pulp on the Rheological Behavior and Chemical Characteristics of Emulsions (Mayonnaises). LWT-Food Science and Technology 2008, 41(6), 1018–1028.
   Web of Science ®Google Scholar
• Efraim, P.; Marson, G. C.; Jardim, D. C. P.; Garcia, A. O.; Yotsuynagı, K. Influence of Phytosterols Addition in the Rheology and Sensory Attributes of Dark Chocolate. Procedia Food Science 2011, 1, 1633–1637.
   Google Scholar
• Laličić-Petronijević, J.; Popov-Raljić, J.; Obradovic, D.; Radulović, Z.; Paunović, D.; Petrušić, M.; Lato, P. Viability of Probiotic Strains Lactobacillus Acidophilus NFCM® and Bifidobacterium Lactis HN019 and Their Impact on Sensory and Rheological Properties of Milk and Dark Chocolates during Storage for 180 Days. Journal of Functional Foods 2015, 15, 541–550.
   Web of Science ®Google Scholar
• Glicerina, V.; Balestra, F.; Dalla Rosa, M.; Romani, S. Effect of Manufacturing Process on the Microstructural and Rheological Properties of Milk Chocolate. Journal of Food Engineering 2015, 145, 45–50.
   Web of Science ®Google Scholar
• Wichchukit, S.; Mccarthy, M. J.; Mccarthy, K. L. Flow Behaviour of Milk Chocolate Melt and the Application to Coating Flow. Journal of Food Science 2004, 70, 165–171.
   Web of Science ®Google Scholar
• Chevalley, J. Chocolate Flow Properties. In Industrial Chocolate Manufacture and Use; Beckett, S. T.; Ed.; Chapman & Hall: New York, 1999; 182–199.
   Google Scholar
• Servais, C.; Jones, R.; Roberts, I. The Influence of Particle Size Distribution on Processing of Food. Journal of Food Engineering 2002, 51, 201–208.
   Web of Science ®Google Scholar
• Abbasi, S.; Farzanmehr, H. Optimization of the Formulation of Prebiotic Milk Chocolate Based on Rheological Properties. Food Technology and Biotechnology 2009, 47(4), 396–403.
   Web of Science ®Google Scholar
• Vavreck, A. N.;. Flow of Molten Milk Chocolate from an Efflux Viscometer under Vibration at Various Frequencies and Displacements. International Journal of Food Science and Technology 2004, 39(4), 465–468.
   Web of Science ®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
• Toker, O. S.; Sagdic, O.; Şener, D.; Konar, N.; Zorlucan, T.; Dağlıoğlu, O. The Influence of Particle Size on Some Physicochemical, Rheological and Melting Properties and Volatile Compound Profile of Compound Chocolate and Cocolin Samples. European Food Research and Technology 2016, 242, 1253–1266.
   Web of Science ®Google Scholar