Details

Autor(en) / Beteiligte

• Toker, Omer Said
• Palabiyik, Ibrahim
• Konar, Nevzat

Titel

Chocolate quality and conching

Ist Teil von

• Trends in food science & technology, 2019-09, Vol.91, p.446-453

Ort / Verlag

Cambridge: Elsevier Ltd

Erscheinungsjahr

2019

Quelle

Elsevier ScienceDirect Journals

Beschreibungen/Notizen

• Conching is the processing step in which chocolate is subjected to long-term heat treatment, mechanical forces and addition of fat and emulsifiers. There is an important relationship between the chocolate flavour and the type of conching process. However, it is a costly processing step due to long duration of high temperature application. In order to increase the level of chocolate quality and microbiological safety, the raw materials used as well as the process methods and parameters are of importance. In particular, the knowledge of how conching process affects the main quality parameters of chocolate can lead to better quality product in a more cost-effective way. Therefore, the objective of this study is to provide a general overview on the relation between the type of conching processes and chocolate main quality parameters (safety, aroma, color, texture and flow behavior), and also on the innovative conching applications. Key findings and conclusions. With the conching process, significant changes occur in physical, physico-chemical and sensory properties of chocolate. Therefore, in addition to tempering and refining steps, conching process should also be considered to produce high quality products at a more cost-effective way. As a result of innovative modifications to be made in the conching process, it is possible to obtain a safe product with higher consumer acceptability. However, these targets should be reached with shorter conching application time to increase production efficiency. •Conching step is of great importance for chocolate quality.•Conching may affect in formation and removing of some aromatic compounds.•Conching is the only stage of the chocolate processing which provide bactericidal effect.