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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Factors influencing rheological and textural qualities in chocolate - a review
Trends in Food Science and Technology, Volume 18, No. 6, Year 2007
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Description
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. © 2007 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Afoakwa, Emmanuel Ohene
United Kingdom, Glasgow
University of Strathclyde
Switzerland, Vevey
Nestlé S.a.
Paterson, Alistair
United Kingdom, Glasgow
University of Strathclyde
Statistics
Citations: 423
Authors: 2
Affiliations: 2
Identifiers
Doi:
10.1016/j.tifs.2007.02.002
ISSN:
09242244
Research Areas
Food Security
Health System And Policy