Physical characterization of the milk chocolate using whey powder

• Published in: Food science & technology 2022-01, Vol.154, p.112669, Article 112669
• Main Authors: Lapčíková, Barbora, Lapčík, Lubomír, Salek, Richardos, Valenta, Tomáš, Lorencová, Eva, Vašina, Martin
• Format: Article
• Language: English
• Subjects: DSC; Milk chocolate; Particle size; Textural properties; Whey powder
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2021.112669

In this study it was found that the complex microstructure of chocolate was modified by the addition of whey into original milk chocolate. A decreasing particle size diameter of the dispersed cocoa fat particles with increasing whey content followed by dynamic light scattering measurements was confirmed. Changes of the chocolate fat crystallinity through disrupting the highly ordered cocoa fat dense crystal aggregates to the less developed ones deformed by the inclusion of whey particles into the complex chocolate mass were simultaneously confirmed. These morphology changes affected the thermal and rheological behaviour of the studied samples by decreasing the melting peak temperature as well as Casson's plastic viscosity with increasing whey content. Furthermore, a gradual decrease of the hardness, thus reflecting the plasticising effect of the whey particles on the complex crystalline structure of the chocolate, was observed. The latter fact was also confirmed by the decreased acoustic emissions during chocolate breakage, thus indicating the change of the fracture process from brittle to more ductile. •There were studied rheological, thermal and mechanical properties of whey chocolates.•Effect of whey content on particle size and microstructure was followed by DLS and SEM.•DSC quantified effect of whey on melting temperature and heat of fusion.•SEM imaging confirmed changes in the cocoa fat crystallinity.•There was found gradual decrease of hardness with increasing whey content.