THE EFFECT OF DIFFERENT CONCENTRATIONS OF THREE TYPES OF EMULSIFIER ON COLOR OF AN INDUSTRIAL-MADE DARK CHOCOLATE

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Mokhtari Shabnam; Esmaiili Mohsen

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

THE EFFECT OF DIFFERENT CONCENTRATIONS OF THREE TYPES OF EMULSIFIER ON COLOR OF AN INDUSTRIAL-MADE DARK CHOCOLATE

Author(s)

Mokhtari Shabnam | Esmaiili Mohsen

Keywords

CHOCOLATE

EMULSIFIER

COLOR

Abstract

DARK CHOCOLATE IS A SUSPENSION OF SOLID PARTICLES FROM SUGAR AND COCOA DISPERSED IN A FAT CONTINUOUS PHASE IN A PROCESS ASSISTED BY EMULSIFIERS, USUALLY A COMBINATION OF LECITHIN AND POLYGLYCEROLPOLYRICINOLEATE. SOME HUMECTANT MATERIALS SUCH AS GLYCERIN ARE ADDED TO THE CHOCOLATE INGREDIENTS. BROWN COLOR OF CHOCOLATES, WHICH IS ONE OF THE MOST QUALITY ATTRIBUTES, AFFECTED BY CHOCOLATE FORMULATION AND PROCESSING. THE AIM OF THIS STUDY WAS TO FOLLOW COLOR CHANGES ON THE SURFACE OF INDUSTRIAL-MADE DARK CHOCOLATE UNDER DIFFERENT CONCENTRATION OF THREE TYPES OF LECITHIN, POLYGLYCEROLPOLYRICINOLEATE (BOTH ON 0.25-0.5 %) AND GLYCERIN (0.1-0.25 %), AND UNDER TWO LEVELS OF COOLING TEMPERATURE (7AND -18OC). A MINOLTA COLORIMETER WAS USED TO DETERMINE COLOR OF SAMPLES AND THE PARAMETERS MEASURED WERE L, A AND B. WHITENESS INDEX WAS CALCULATED BY A FORMULA USING L, A AND B VALUES. THE RESULTS SHOWED THAT THE EMULSIFIERS HAD A STRONG INTERACTIONS AND A CONSIDERABLE EFFECT ON COLOR INDICES. BASED ON THE RESULTS THE COOLING TEMPERATURE EXERTS A GREAT EFFECT ON THE COLOR PARAMETERS.

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APA: Copy

Mokhtari, Shabnam, & Esmaiili, Mohsen. (2013). THE EFFECT OF DIFFERENT CONCENTRATIONS OF THREE TYPES OF EMULSIFIER ON COLOR OF AN INDUSTRIAL-MADE DARK CHOCOLATE. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926620/en

Vancouver: Copy

Mokhtari Shabnam, Esmaiili Mohsen. THE EFFECT OF DIFFERENT CONCENTRATIONS OF THREE TYPES OF EMULSIFIER ON COLOR OF AN INDUSTRIAL-MADE DARK CHOCOLATE. 2013. Available from: https://sid.ir/paper/926620/en

IEEE: Copy

Shabnam Mokhtari, and Mohsen Esmaiili, “THE EFFECT OF DIFFERENT CONCENTRATIONS OF THREE TYPES OF EMULSIFIER ON COLOR OF AN INDUSTRIAL-MADE DARK CHOCOLATE,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926620/en

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