A comparative study of thermal and textural properties of milk, white and dark chocolates

• Published in: Thermochimica acta 2019-01, Vol.671, p.60-69
• Main Authors: Ostrowska-Ligęza, Ewa, Marzec, Agata, Górska, Agata, Wirkowska-Wojdyła, Magdalena, Bryś, Joanna, Rejch, Ada, Czarkowska, Kinga
• Format: Article
• Language: English
• Subjects: Chocolate; Cocoa butter; DSC; Milk fat; Textural characteristic
• ISSN: 0040-6031; 1872-762X
• DOI: 10.1016/j.tca.2018.11.005

[Display omitted] •Dark, milk and white chocolates and fats extracted from them were researched.•The thermal and textural properties of chocolates were investigated.•The shape of DSC melting curves of chocolates depends on numerous factors.•TG and DTG are useful tools to determine differences between amount of dark, milk and white chocolates ingredients. The effect of different composition of dark, milk and white chocolate samples on their thermal and textural characteristics was investigated. Thermal behaviour was evaluated by means of differential scanning calorimetry (DSC) and thermogravimetry (TG). The research included melting characteristic of chocolates and fats extracted from chocolates. Additionally, TG and DTG curves of tested samples have been analysed. Mechanical texture parameters (hardness and work) have been determined on the basis of a penetration test by strength machine (ZWICK). The melting characteristics determined for cocoa butter and milk fat before the addition to chocolate and after extraction from chocolate was very similar. The course of DSC melting curves of chocolates depend on numerous factors such as the presence and quality of fat, addition of sugar and/or emulsifiers and particle size distribution of chocolate. White chocolate was characterized by mechanical parameters significantly lower than milk and dark chocolate.