Chocolate microstructure: A comprehensive review

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dc.contributor.authorKonar, Nevzat
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorKarimidastjerd, Atefeh
dc.contributor.authorToker, Omer Said
dc.date.accessioned2024-10-29T17:58:25Z
dc.date.available2024-10-29T17:58:25Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractChocolate is a food with complex microstructure properties. In this study, chocolate surface and internal microstructures are discussed considering final product quality and stability. In addition, the effects of the solids and continuous phase components and the interactions between them, and also process effects on the microstructure were reviewed. Irregularities in the internal microstructure affect the surface and cause problems such as unstable cocoa butter crystals, a whitish, streaky appearance, chewy especially fat bloom in this layer and in general, a low quality and sensory in final product. Optimization of the particle size and cooling conditions of the solids is required to modify the surface topography for roughness and pores morphology. Reducing surface porosity can increase fat bloom resistance. For this purpose, reducing surface hydrophobicity by considering proteins with di-sulfide bonds and their concentrations and the use of different bulk sweeteners should be taken into consideration. The morphology of the surface microstructure may be used for product characterization as well as to investigate the environmental conditions exposed during processing and storage. It should be noted that chocolate has a three-phase microstructural system, considering the air present in the gaps at the interface. The importance of the third phase for continuous phase mobility is critical. Additionally, this phase affects behavior in the oral cavity due to melting and release of volatile components.
dc.identifier.doi10.1016/j.foodres.2024.115091
dc.identifier.issn0963-9969
dc.identifier.issn1873-7145
dc.identifier.scopus2-s2.0-85204909814
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.foodres.2024.115091
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14302
dc.identifier.volume196
dc.identifier.wosWOS:001328226400001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofFood Research International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectFat bloom
dc.subjectMorphology
dc.subjectQuality
dc.subjectStability of chocolates
dc.subjectSurface hydrophobicity
dc.subjectChocolate
dc.titleChocolate microstructure: A comprehensive review
dc.typeReview Article

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