FLAVOR MODIFICATION OF MILK CHOCOLATE BY CONCHING IN A TWIN‐SCREW, CO‐ROTATING, CONTINUOUS MIXER

CARLOS A. AGUILAR, PAUL S. DIMICK, RUTH HOLLENDER, GREGORY R. ZIEGLER

Research output: Contribution to journalArticlepeer-review

7 Scopus citations

Abstract

Short‐time continuous conching of chocolate offers significant economic advantages over traditional long‐time batch methods. High‐shear continous mixers can affect conching in a matter of minutes as compared to hours for traditional systems. Milk chocolate conched in two twin‐screw, co‐rotating, continous mixers operating in series was compared by a variety of sensory methods to chocolate conched by a batch method. A significant difference (P < 0.05) in flavor was found between chocolates conched at 60C by the continuous and batch methods, yet there was no preference for either chocolate. Chocolate conched by the batch method (23 h at 60C) had stronger caramel flavor (P < .10) than chocolate conched continuously, but there were no significant differences (P < .10) in sweet, chocolate or milk flavor. In the continuous system, caramel flavor generally increased with conching temperature and residence time; although, at the highest temperature (95C) and the longest residence time (7.5 min) caramel flavor decreased. Increasing the temperature of continuous conching from 70 to 90C produced chocolate significantly (P < .10) more like chocolate conched in a batch system for 21.5 h at 60C.

Original languageEnglish (US)
Pages (from-to)369-380
Number of pages12
JournalJournal of Sensory Studies
Volume10
Issue number4
DOIs
StatePublished - Dec 1995

All Science Journal Classification (ASJC) codes

  • Food Science
  • Sensory Systems

Fingerprint Dive into the research topics of 'FLAVOR MODIFICATION OF MILK CHOCOLATE BY CONCHING IN A TWIN‐SCREW, CO‐ROTATING, CONTINUOUS MIXER'. Together they form a unique fingerprint.

Cite this