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Article
Factors influencing rheological and textural qualities in chocolate - a review
Trends in Food Science and Technology (2007)
  • Emmanuel Ohene Afoakwa
  • Alistair Paterson
  • Mark Fowler
Abstract

Chocolate, a complex emulsion, is a luxury food that during consumption evokes a range of stimuli that activate pleasure centres of the human brain. Central to chocolate quality is an appropriate melting behaviour so that products are solid at ambient temperature and on ingestion melt to undergo dissolution in oral saliva, with a final assessment of texture after phase inversion. Particle size distribution and ingredient composition play important roles in shaping its rheological behaviour and sensory perception but are poorly understood. With opportunities for improvements in quality possible through improved and more transparent supply chain management, plant breeding strategies and new product development, associated with fair trade and development of niche premium quality products, there is a need for greater understanding of variables.

Keywords
  • Chocolate; cocoa,
  • rheology; texture; viscosity
Publication Date
May, 2007
Citation Information
Emmanuel Ohene Afoakwa, Alistair Paterson and Mark Fowler. "Factors influencing rheological and textural qualities in chocolate - a review" Trends in Food Science and Technology Vol. 18 Iss. 6 (2007)
Available at: http://works.bepress.com/emmanueloheneafoakwa/66/