Ankara University, Agriculture Faculty, Dairy Technology Department, Ankara, Turkiye.
Tekirdag Namik Kemal University, Agriculture Faculty, Food Engineering Department, Tekirdag, Turkiye.
Food Res Int. 2024 Nov;196:115091. doi: 10.1016/j.foodres.2024.115091. Epub 2024 Sep 14.
Chocolate is a food with complex microstructure properties. In this study, chocolate surface and internal microstructures are discussed considering final product quality and stability. In addition, the effects of the solids and continuous phase components and the interactions between them, and also process effects on the microstructure were reviewed. Irregularities in the internal microstructure affect the surface and cause problems such as unstable cocoa butter crystals, a whitish, streaky appearance, chewy especially fat bloom in this layer and in general, a low quality and sensory in final product. Optimization of the particle size and cooling conditions of the solids is required to modify the surface topography for roughness and pores morphology. Reducing surface porosity can increase fat bloom resistance. For this purpose, reducing surface hydrophobicity by considering proteins with di-sulfide bonds and their concentrations and the use of different bulk sweeteners should be taken into consideration. The morphology of the surface microstructure may be used for product characterization as well as to investigate the environmental conditions exposed during processing and storage. It should be noted that chocolate has a three-phase microstructural system, considering the air present in the gaps at the interface. The importance of the third phase for continuous phase mobility is critical. Additionally, this phase affects behavior in the oral cavity due to melting and release of volatile components.
巧克力具有复杂的微观结构特性。在本研究中，考虑到最终产品的质量和稳定性，讨论了巧克力表面和内部的微观结构。此外，还综述了固体和连续相成分及其相互作用以及加工对微观结构的影响。内部微观结构的不规则性会影响表面，导致不稳定的可可脂晶体、发白、条纹状外观、咀嚼时特别油腻的脂肪斑，以及最终产品的整体低质量和感官问题。需要优化固体的粒径和冷却条件，以改变表面形貌的粗糙度和孔隙形态。减少表面孔隙率可以提高抗脂肪斑能力。为此，应考虑具有二硫键的蛋白质及其浓度，并使用不同的块状甜味剂来降低表面疏水性。表面微观结构的形态可用于产品特性分析以及研究加工和储存过程中暴露于环境条件下的情况。值得注意的是，巧克力具有三相微观结构体系，考虑到界面处空气中的间隙。第三相对于连续相流动性的重要性至关重要。此外，由于挥发性成分的熔融和释放，该相还会影响口腔中的行为。
