Material properties of chocolate relevant to texture perception
The material properties of four texturally different chocolates were investigated with the aim of enabling possible future prediction of texture attributes of chocolate through laboratory protocols rather than human subjects. The protein profile of the four chocolates was analysed through SDS-PAGE...
| Main Author: | |
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2016
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| Online Access: | https://eprints.nottingham.ac.uk/32949/ |
| _version_ | 1848794526380982272 |
|---|---|
| author | Bramante, F. |
| author_facet | Bramante, F. |
| author_sort | Bramante, F. |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | The material properties of four texturally different chocolates were investigated with the aim of enabling possible future prediction of texture attributes of chocolate through laboratory protocols rather than human subjects.
The protein profile of the four chocolates was analysed through SDS-PAGE technique. The hardness and the in-water meltdown behaviour of the four chocolates were measured at room temperature and 37°C, respectively, using a Texture Analyser (TA HD Plus, Stable Micro Systems). A stress controlled rotational rheometer (MCR301, Anton Paar) was used to evaluate the apparent viscosity, yield stress and viscoelastic modulus of the chocolates, as well as their friction properties. The chocolates were also emulsified with water to obtain in-vitro boluses and their friction properties were evaluated and compared to the respective in-vivo boluses.
The chocolates showed different material properties. Two chocolates were harder and more viscous than the other two chocolates which may be due to different amounts of milk fat in the continuous fat phase in the chocolates. The chocolates also showed differences in the meltdown and in the friction behaviour, the latter may be affected by the different particle size of the chocolates. The friction behaviour of the chocolate in-vitro boluses was different from that of the respective in-vivo boluses, this is supposed to depend on differences in the interface structure between the two types of bolus. |
| first_indexed | 2025-11-14T19:17:36Z |
| format | Thesis (University of Nottingham only) |
| id | nottingham-32949 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-14T19:17:36Z |
| publishDate | 2016 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-329492025-02-28T13:25:47Z https://eprints.nottingham.ac.uk/32949/ Material properties of chocolate relevant to texture perception Bramante, F. The material properties of four texturally different chocolates were investigated with the aim of enabling possible future prediction of texture attributes of chocolate through laboratory protocols rather than human subjects. The protein profile of the four chocolates was analysed through SDS-PAGE technique. The hardness and the in-water meltdown behaviour of the four chocolates were measured at room temperature and 37°C, respectively, using a Texture Analyser (TA HD Plus, Stable Micro Systems). A stress controlled rotational rheometer (MCR301, Anton Paar) was used to evaluate the apparent viscosity, yield stress and viscoelastic modulus of the chocolates, as well as their friction properties. The chocolates were also emulsified with water to obtain in-vitro boluses and their friction properties were evaluated and compared to the respective in-vivo boluses. The chocolates showed different material properties. Two chocolates were harder and more viscous than the other two chocolates which may be due to different amounts of milk fat in the continuous fat phase in the chocolates. The chocolates also showed differences in the meltdown and in the friction behaviour, the latter may be affected by the different particle size of the chocolates. The friction behaviour of the chocolate in-vitro boluses was different from that of the respective in-vivo boluses, this is supposed to depend on differences in the interface structure between the two types of bolus. 2016-07-21 Thesis (University of Nottingham only) NonPeerReviewed application/pdf en arr https://eprints.nottingham.ac.uk/32949/1/MRes%20Thesis%20-%20Filippo%20Bramante.pdf Bramante, F. (2016) Material properties of chocolate relevant to texture perception. MRes thesis, University of Nottingham. |
| spellingShingle | Bramante, F. Material properties of chocolate relevant to texture perception |
| title | Material properties of chocolate relevant to texture perception |
| title_full | Material properties of chocolate relevant to texture perception |
| title_fullStr | Material properties of chocolate relevant to texture perception |
| title_full_unstemmed | Material properties of chocolate relevant to texture perception |
| title_short | Material properties of chocolate relevant to texture perception |
| title_sort | material properties of chocolate relevant to texture perception |
| url | https://eprints.nottingham.ac.uk/32949/ |