De Pelsmaeker, Sara

Dewettinck, Koen

Gellynck, Xavier

Januszewska, Renata

English

Ghent University Academic Bibliography

 Differences in detection time of  fat bloom formation on pralines       Sara De Pelsmaeker1, Renata Januszewska1, Xavier Gellynck1, Koen Dewettinck2      1Ghent University, Department of Agricultural Economics, Coupure Links 653, Gent, Belgium       2Ghent University, Department of Food Safety and Food Quality, Coupure Links 653, Gent, Belgium       Sara.DePelsmaeker@UGent.be, tel: +32 9 264 5930, fax: +32 9 264 6246, www.sensolab.be                                      Objectives Development of fat bloom is a defining factor for the quality of pralines and affects the sensory characteristics of pralines. Fat bloom is caused by oil migration of the filling to the chocolate couverture of the praline.   AIMS: Determination of the time when a panel detects differences between fresh and bloomed pralines   The relation between the measuring of fat bloom in instrumental analysis and sensory analysis       Results  The results of variant 5 (dark chocolate and low alcoholic filling) are shown. The results on instrumental analysis were obtained after 4 months of storage. The sensory analysis gave results after 5 months of storage.  INSTRUMENTAL ANALYSIS (after 4 months of storage: condition A and B) Colour measurement  Texture measurement        DSC – profile             SENSORY ANALYSIS (after 5 months of storage: condition A and C)    Materials & methods PRODUCTS: • Six variants of pralines were produced              • Two storage conditions:  20°   slow bloom  23°   fast bloom  INSTRUMENTAL  ANALYSIS • DSC • Texture measurement • Colour measurement  SENSORY ANALYSIS: • Trained panel to evaluate the variants • Quantitative Descriptive Analysis with 28 descriptors on appearance, aroma, texture and flavour    TIMETABLE ANALYSES                                  Conclusions Pralines stored at 20°C and 23°C are covered with a slight grey layer of fat bloom. The fat bloom is detected with instrumental analysis after 4 months. DSC and texture analyses indicate that oil migrates through the filling to the couverture chocolate and softens the chocolate.  The sensory evaluation shows differences in appearance, aroma, texture and flavour after storage of the pralines. When blooming occurs, the colour measurement gives a higher whiteness index and the panel detects a lower gloss and a less intense colour. This is combined with a less intense chocolate, alcohol and bitter aroma and flavour. The sour flavour increases during storage. Texture measurement indicates that hardness decreases during storage which gives the same result as the sensory profile. The snap of the pralines is lower and the pralines are softer and more greasy after storage. With sensory analysis, the differences were detected after  5 months of storage, while with instrumental analysis fat bloom was observed after 4 months of storage.   Fourth European Conference on Sensory and Consumer Research   ‘A Sense of Quality’                   5-8 September 2010, Palacio Europa, Vitoria-Gasteiz, Spain, organised by University of Basque Country (UPV-EHU)  01020304050Fresh Storage at20°Storage at23°Whiteness index 0204060Hardness (N) Fresh Storage at 20° Storage at 23° CONDITION A Fresh:  - Instrumental analysis - Sensory analysis Month 0 Month 1 Month 2 Month 3 Month 4 Stored at 20°C and 23°C:   Exploratory sensory and instrumental analyses  CONDITION C Stored at 20°C and 23°C:   -Sensory analysis: repetition Month 5  CONDITION B  Stored at 20°C and 23°C:   - Instrumental analysis - Sensory analysis 0369GlossIntensityof colourBloomingCrackingAirbubblesLeakageAppearance V5_freshV5_Stored at 20°CV5_Stored at 23°C-- V5_Fresh Heat  flow (W/g) Temperature (°C) 35 0 -1 45 1 25 30 40 20     Variants     V1 V2 V3 V4 V5 V6 Couverture  Milk chocolate     X X     chocolate Dark chocolate X X     X X Filling Low hazelnut X   X       High hazelnut   X   X     Low alcohol          X   High alcohol            X -- V5_Stored at 20°C -- V5_Stored at 23°C  0369ChocolatearomaSweet aromaBitter aromaSour aromaBurnedaromaFruit aromaAlcoholaromaAroma 0369SnapHardnessMelting inmouthGreasinessSmoothnessDensity offillingHeterogeneityof fillingTexture 0369ChocolateflavourFruit flavourAlcohol flavourSweet flavourBitter flavourSour flavourSpicy flavourAftertasteFlavour 

Differences in detection time of fat bloom formation on pralines

https://biblio.ugent.be/publication/4123574/file/4123606.pdf

Differences in detection time of fat bloom formation on pralines

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Ghent University Academic Bibliography