What is included with this book?
Preface | |
Acknowledgements | |
About the Author | |
Chocolate production and consumption patterns | |
History of cocoa and chocolate | |
World production and consumption of cocoa and chocolate products | |
World production and consumption of cocoa | |
World cocoa prices | |
World consumption of chocolate products | |
World consumption of premium chocolate products | |
Fairtrade cocoa and chocolate in modern confectionery industry | |
Future of Fairtrade cocoa and confectionery industry | |
The concept of this book | |
Cocoa cultivation, bean composition and chocolate flavour precursor formation and character | |
Introduction | |
Cocoa cultivation and practices | |
Cultivation of cocoa | |
Flowering and pod development | |
Harvesting and pod opening | |
Cocoa diseases and pests and their influence on chocolate quality | |
Bean composition and flavour precursor formation | |
Chemical composition of the bean | |
Polyphenols and chocolate flavour quality | |
Effects of proteins and sugars on flavour precursor formation | |
Microbial succession and enzymatic activities during flavour precursor generation in cocoa fermentation | |
Effect of genotype on cocoa bean flavours | |
Flavour development during post-harvest treatments of cocoa | |
Fermentation processes | |
Drying | |
Conclusion | |
Industrial chocolate manufacture processes and factors influencing quality | |
Introduction | |
Cocoa processing and technology | |
Bean selection and quality criteria | |
Cleaning, breaking and winnowing | |
Sterilisation | |
Alkalisation | |
Roasting | |
Nib grinding and liquor treatment | |
Liquor pressing | |
Cake grinding (kibbling) | |
Cocoa powder production | |
Chocolate manufacturing processes | |
Mixing | |
Refining | |
Conching | |
Tempering, lipid crystallisation and continuous phase character during chocolate manufacture | |
Particle size distribution in chocolate | |
Compositional effects on rheological and textural qualities in chocolate | |
The role of fats | |
The role of sugar | |
The role of milk and other dairy components | |
The role of surfactants in modern chocolate confectionery | |
Moisture and chocolate flow | |
Chocolate quality and defects | |
Chocolate quality | |
Chocolate defects | |
Conclusion and further research | |
The chemistry of flavour development during cocoa processing and chocolate manufacture | |
Introduction | |
Influence of bean selection on chocolate flavour quality | |
Effect of roasting | |
Maillard reactions aldol condensation, polymerisation and cyclisation | |
Effects of alkalisation | |
Flavour development during chocolate manufacture | |
Conching | |
Key flavour compounds in milk chocolate | |
Key flavour compounds in dark chocolate | |
Conclusion | |
Sensory character and flavour perception of chocolates | |
Summary and industrial relevance | |
Introduction | |
Sensory perception of quality in chocolates | |
Appearance | |
Texture | |
Taste | |
Flavour and aroma | |
Sensory assessment of chocolates | |
Factor influencing chocolate flavour | |
Flavour release and perception of sweetness in chocolate | |
Dynamism of flavour perception in chocolate | |
Retronasal flavour release and perception during chocolate consumption | |
Measurement of flavour release and intensity in chocolates | |
Electronic noses and tongues as online sensors for sensory assessment of chocolates | |
Conclusion | |
Nutritional and health benefits of cocoa and chocolate consumption | |
Summary and significance | |
Introduction | |
Chemistry and composition of cocoa flavonoids | |
Chocolate types and their major nutritional constituents | |
Antioxidant properties and their mechanism of action | |
Effects on endothelial function, blood pressure and cardiovascular system | |
Effects on insulin sensitivity and carcinogenic properties | |
Cocoa, chocolate and aphrodisiac properties | |
Conclusion | |
Structure properties (rheology, texture and melting) relationships in chocolate manufacture | |
Summary and industrial relevance | |
Introduction | |
Materials and methods | |
Materials | |
Preparation of chocolate samples | |
Determination of particle size distribution | |
Rheological measurements | |
Tempering procedure | |
Texture measurements | |
Colour measurements of solid dark chocolate | |
Microstructure analysis | |
Determination of melting properties of dark chocolates | |
Experimental design and statistical analysis | |
Results and discussion | |
Particle size distribution of molten dark chocolate | |
Rheological properties of molten dark chocolate | |
Relationships between casson model and ICA recommendations | |
Textural properties | |
Molten dark chocolate | |
Hardness of tempered dark chocolate | |
Colour measurements | |
Relationships between textural properties and appearance of dark chocolate | |
Microstructural properties of molten dark chocolate | |
Melting properties of dark chocolate | |
Effects of particle size distribution | |
Effects of fat content | |
Effects of lecithin | |
Relationships between rheological, textural and melting properties of dark chocolate | |
Conclusion | |
Tempering behaviour during chocolate manufacture: effects of varying product matrices | |
Summary and industrial relevance | |
Introduction | |
Materials and methods | |
Materials | |
Tempering procedure | |
Determination of particle size distribution | |
Experimental design and statistical analysis | |
Results and discussion | |
Particle size distribution of dark chocolates | |
Effect of particle size distribution on tempering behaviour | |
Effect of fat content on tempering behaviour | |
Conclusion | |
Tempering and fat crystallisation effects on chocolate quality | |
Summary and industrial relevance | |
Introduction | |
Materials and methods | |
Materials | |
Determination of particle size distribution | |
Tempering experiment | |
Texture measurements | |
Colour and gloss measurements | |
Image acquisition and capture | |
Determination of melting properties | |
Microstructural determinations | |
Scanning electron microscopy | |
Experimental design and statistical analysis | |
Results and discussion | |
Particle size distribution of dark chocolates | |
Fat crystallisation behaviours during tempering of dark chocolate | |
Effect of temper regime and PSD on mechanical properties | |
Effect of temper regime and PSD on colour and gloss | |
Effect of temper regime and PSD on melting properties | |
Effect of temper regime on microstructure | |
Effect of temper regime on scanning electron microstructure | |
Conclusion | |
Fat bloom formation and development in chocolates | |
Summary and industrial relevance | |
Introduction | |
Materials and methods | |
Materials | |
Determination of particle size distribution | |
Tempering experiment | |
Texture measurements | |
Surface colour and gloss measurements | |
Determination of melting properties | |
Microstructural determinations | |
Experimental design and statistical analysis | |
Results and discussion | |
Conclusion | |
Matrix effects on flavour volatiles character and release in chocolates | |
Summary and industrial relevance | |
Introduction | |
Materials and methods | |
Materials | |
Tempering procedure | |
Determination of particle size distribution | |
Quantification of flavour volatiles by gas chromatography | |
Gas chromatography olfactometry analytical conditions | |
Experimental design and statistical analysis | |
Results and discussion | |
Particle size distribution of dark chocolates | |
Characterisation of flavour compounds in dark chocolates | |
Effects of particle size distribution on flavour volatile release | |
Effects of fat content on flavour volatile release | |
Relating flavour volatiles release to PSD and fat content: product spaces | |
Conclusion | |
Conclusions and industrial applications | |
Conclusions: Structure properties relationships in chocolate manufacture | |
Conclusions: Tempering behaviour from response surface methodology | |
Conclusions: Effects of tempering and fat crystallisation on microstructure and physical properties | |
Conclusions: FAT bloom formation and development with undertempering | |
Conclusions: Flavour volatiles and matrix effects related to variations in PSD and FAT content | |
Industrial relevance and applications of research findings in this book | |
Recommendations for further research studies | |
References | |
Abbreviations used and their meanings | |
Abbreviations, acronyms and websites of organizations related to cocoa and chocolate industry | |
Glossary of chocolate terminologies | |
Index | |
Table of Contents provided by Publisher. All Rights Reserved. |
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