Influence of Refining and Conching Systems on Rheological and Sensory Properties of Chocolate
- Paulo Túlio de Souza Silveira
- Arali Cunha Aguiar Pedroso
- Caetano Pedroso Muniz
- Marcelo Cristianini
- Priscilla Efraim
There are different refining systems on the market and knowing the differences between these systems can help choose equipment according to the needs of each chocolate manufacturer. This work aimed to evaluate different technologies for the chocolate refining stage and evaluate the impacts on the physical, chemical and sensory characteristics of the chocolates produced. We evaluated the following refining systems: System 1: Double refining; System 2: Refining in ball mill; System 3: Refining in ball mill and BLC conching; System 4: Refining and conching in refining conche; System 5: Refining and conching in stone mill – melanger; System 6: Simple refining. All of these refining systems were evaluated for pH, total titratable acidity, moisture, maximum particle size, particle size distribution, rheology, and sensory characteristics. The refining and conching system resulted in considerable changes in the evaluation of features such as total titratable acidity, moisture, maximum particle size, particle size distribution, and rheological properties. In the sensory evaluation, attributes such as aroma, hardness, melting, and color did not show significant differences. On the other hand, we observed significant differences in attributes such as overall impression, flavor, grittiness, and acidity. It was possible to conclude that the combination of refining systems with homogenizing conche can be favorable for obtaining chocolates due to greater fluidity and better results in sensory evaluation.
- Bella DongEditorial Assistant