Projectname:
Influence of Liquifying on sensorial Properties of Chocolates
Workgroup: Chocolate technology
Spokesman of IVLV-Project team: Dr. G. Balimann, Chocolat Frey
Research institution: Fraunhofer IVV, Freising
Scientific guidance: Dr. Dr.-Ing. habil. G. Ziegleder
Financing: IVLV
Project duration: 2001
Conching as the most expensive step of chocolate production is very important for quality. It influences flavor and rheological properties. Conching may be devided into to steps, dry conching and the liquifying step. The aim of the project is to reduce production costs without any loss of quality. In previous work the influence of dry conching on the properties of chocolates was investigated. The special effect of liquifying on chocolate flavor and quality has not been investigated, up to now, and shall be studied by means of sensorial and analytical techniques.
There are different methods to be applied: Production of finished test chocolates and their sensorial evaluation by industrial sensoric panels (in total about 150 panelists). Isolation of volatiles via steam distillation and purge & trap techniques, analysis of volatile components by means of gas chromatography / mass spectrometry; kinetical evaluations by multiple headspace extraction; rheological measurements, estimation of microporosity, thermal analysis (DSC) of fatty and sugar components, estimation of the free fat proportion, measured via centrifugation; test of migration and bloom stability of filled chocolates after different intensities of liquifying.
