INSTRUMENTAL TEXTURE STUDIES ON CHOCOLATE |
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| Authors: | H-D TSCHEUSCHNER E MARKOV |
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| Affiliation: | Dresden University of Technology Department of Food Process Engineering Dresden, German Democratic Republic |
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| Abstract: | Instrumental methods to analyze texture of plain chocolates and milk chocolate are reviewed. Using a strength testing apparatus and special measuring cells a method to determine the compression strength, shear strength and rupture force during hesion testing are described. By means of a modified penetrometer equipped with a recording device the melting properties were determined. To determine the maximum value of size of disperse components a modified precision thickness testing instrument is applied. The methods offer good reproducibility. The influence of some measuring parameters and sources of error are explained. |
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