THE ROLE OF PARTICLE SIZE DISTRIBUTION OF SUSPENDED SOLIDS IN DEFINING THE SENSORY PROPERTIES OF MILK CHOCOLATE

REFERENCES

• Aguilar , C. A. , Hollender , R. and Ziegler , G. R. 1994 . Sensory Characteristics of Milk Chocolate with Lactose from Spray-dried Milk Powder . Journal of Food Science , 59 ( 6 ) : 1239 – 1243 .
   Google Scholar
• Aguilar , C. A. , Dimick , P. S. , Hollender , R. and Ziegler , G. R. 1995 . Flavor Modification of Milk Chocolate by Conching in a Twin-screw, Co-rotating, Continuous Mixer . Journal of Sensory Studies , 10 : 369 – 380 .
   Google Scholar
• Beckett , S. T. 1994a . Control of Particle Size Reduction during Chocolate Grinding . Manufacture of Confectionary , 74 ( 5 ) : 90 – 97 .
   Google Scholar
• Beckett , S. T. 1994a . “ Traditional Chocolate Making ” . In Industrial Chocolate Manufacture and Use Edited by: Beckett , S. T. 1 – 7 . New York, NY : Chapman and Hall .
   Google Scholar
• Burger , J. 1992 . Sensory Evaluation Techniques . Manuf. Conf. , 72 ( 10 ) : 56 – 60 .
   Google Scholar
• Fischer , B. J. 1994 . Particle Size Distribution Effects on Rheology of Molten Dark Chocolate , MS Thesis University Park, PA : The Pennsylvania State University .
   Google Scholar
• Guinard , J. X. , Pangborn , R. M. and Lewis , M. J. 1985 . Computerized Procedure for Time-Intensity Measurement . Journal of Food Science , 50 : 543 – 546 .
   Web of Science ®Google Scholar
• Jackson , K. 1994 . “ Recipes ” . In Industrial Chocolate Manufacture and Use Edited by: Beckett , S. T. 258 – 280 . New York : Chapman and Hall .
   Google Scholar
• Kuster , W. 1984 . Liquor Grinding . Manuf. Conf. , 64 ( 8 ) : 47 – 55 .
   Google Scholar
• Lee , W. E. III and Pangborn , R. M. 1986 . Time-Intensity: The Temporal Aspects of Sensory Perception . Food Technology , 40 ( 11 ) : 71 – 78 . 82
   Web of Science ®Google Scholar
• Lee , W. E. III , Takahashi , K. and Pruitt , J. S. 1992 . Temporal Aspects of Oral Processing of Viscous Solutions . Food Technology , 46 ( 11 ) : 110 – 112 . 106, 108
   Google Scholar
• Matuszewska , I. and Barylko-Pikilna , N. 1995 . The Effect of Sample Exposure Time on the Time-Intensity Response to NaCl Solutions . Food Quality and Preference , 6 : 43 – 48 .
   Google Scholar
• Meilgaard , M. , Civille , G. V. and Carr , B. T. 1991 . Sensory Evaluation Techniques , 2nd ed. Boca Raton, FL : CRC Press .
   Google Scholar
• Mongia , G. 1997 . Particle Size Distribution Affects the Rheology and Sensory Attributes of Milk Chocolate , Ph.D. Thesis University Park, PA : The Pennsylvania State University .
   Google Scholar
• Mongia , G. and Ziegler , G. R. in press . The Role of Particle Size Distribution of Suspended Solids in Defining the Flow Properties of Milk Chocolate . International Journal of Food Properties 2000 ,
   Google Scholar
• Niediek , E. A. 1994 . “ Particle Size Reduction ” . In Industrial Chocolate Manufacture and Use Edited by: Beckett , S. T. 83 – 101 . New York, NY : Chapman and Hall .
   Google Scholar
• Noble , A. C. 1995 . Application of Time-Intensity Procedures for the Evaluation of Taste and Mouthfeel . Am. J. Enol. Vitic. , 46 ( 1 ) : 128 – 133 .
   Google Scholar
• Noble , A. C. , Matysiak , N. L. and Bonans , S. 1991 . Factors Affecting the Time-Intensity Parameters of Sweetness . Food Technology , 45 : 121 – 124, 126 .
   Google Scholar
• Pangborn , R. M. and Kayasako , A. 1981 . Time-course of Viscosity, Sweetness and Flavor in Chocolate Desserts . Journal of Texture Studies , 12 : 141 – 150 .
   Google Scholar
• Pangborn , R. M. , Trabue , I. M. and Szczesniak , A. S. 1973 . Effect of Hydrocolloids on Oral Viscosity and Basic Taste Intensities . Journal of Texture Studies , 4 : 224 – 241 .
   Google Scholar
• Rostagno , W. 1969 . Chocolate Particle Size and its Organoleptic Influence . Manuf. Conf. , 49 ( 5 ) : 81 – 85 .
   Google Scholar
• van Buuren , S. 1992 . Analyzing Time-Intensity Responses in Sensory Evaluation . Food Technology , 46 ( 2 ) : 101 – 104 .
   Google Scholar