A method to assess changes in mechanical properties of chocolate confectionery systems subjected to moisture and fat migration during storage

L. Svanberg*, L. Ahrné, N. Lorén, E. Windhab

*Corresponding author for this work

Research output: Contribution to journalJournal articleResearchpeer-review

11 Citations (Scopus)

Abstract

An Instron universal testing machine was used to assess fundamental parameters, such as Young's modulus, tensile strength and tensile strain, in order to determine the effect of fat and moisture migration on the mechanical properties of chocolate during storage. Two thin steel anchorages were inserted into each end of the chocolate samples during molding. These anchorages were used to mount the samples in the instrument without inducing stresses prior to the start of the experiment. Longitudinal forces applied to the chocolate provided a measure of the strength of the bond between different chocolate components (nonfat solids and cocoa butter). The new method proved to be a valid technique that can be used to measure fundamental mechanical parameters and quantify the impact of fat or moisture migration.

Original languageEnglish
JournalJournal of Texture Studies
Volume43
Issue number2
Pages (from-to)106-114
Number of pages9
ISSN0022-4901
DOIs
Publication statusPublished - 2012
Externally publishedYes

Keywords

  • Chocolate
  • Fat migration
  • Mechanical properties
  • Moisture migration
  • Storage

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