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Impact of Emulsifiers on Physical, Sensory, and Microstructural Properties in Formulated Dark Chocolate with an Innovative Educational Approach

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Impact of Emulsifiers on Physical, Sensory, and Microstructural Properties in Formulated Dark Chocolate with an Innovative Educational Approach IMPACT OF EMULSIFIERS ON PHYSICAL, SENSORY, AND MICROSTRUCTURAL PROPERTIES IN FORMULATED DARK CHOCOLATE WITH AN INNOVATIVE EDUCATIONAL APPROACH BY MELISSA ANNE TISONCIK THESIS Submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science and Human Nutrition in the Graduate College of the University of Illinois at Urbana-Champaign, 2010 Urbana, Illinois Adviser: Associate Professor Nicki J Engeseth Abstract Dark chocolate has both a complex flavor profile and compositional matrix consisting of sugar and cocoa particles dispersed in a continuous phase of cocoa butter. The crystal structure of cocoa butter contributes to both the smooth mouthfeel and melting properties of chocolate that are favorable characteristics as perceived by consumers. Chocolate has a long shelf life of about a year; however, during storage structural changes occur, which may lead to development of fat bloom or sugar bloom, either of which compromises textural and visual quality. Due to unique interactions between structural lipid polymorphs in cocoa butter, quality parameters of chocolate such as texture and flavor release are impacted by the structural alterations during storage. Previous research in our laboratory involved characterization of physical, structural and microstructural properties of chocolate, dramatically affected by storage at different temperatures and with ranging relative humidity values. Temperature cycling of chocolate led to fat bloom formation and also had a dramatic impact on quality parameters. Some changes observed were speculated due to breakdown of emulsifier in the formulation. Thus, my research was focused on characterization of the impact of emulsifier type and concentration on fat bloom formation, physical, sensory, and microstructural properties in formulated dark chocolate. Three different emulsifiers were used in this study: soy lecithin, polyglycerol polyricinoleate (PGPR), and ammonium phosphatide. Chocolate was formulated with 0.2% or 0.5% emulsifier, conched/refined, tempered, and molded in the laboratory. Sample storage treatments included temperature cycling and long term storage. Instrumental analyses were utilized to evaluate lipid polymorphism, fat bloom formation, texture and sensory perceptual changes in chocolate. Texture and flavor of samples in long term storage were evaluated by a descriptive analysis panel. Temperature cycling significantly impacted appearance and texture in samples. Specifically, samples cycled at 34°C had increased whiteness index, and were harder than samples cycled at 37°C, which experienced dramatic changes of dimension and surface roughness. Samples stored at 37°C recrystallized into polymorph V and contained characteristics similar to untempered chocolate. Chocolate formulated with PGPR had the greatest impact on textural, melting, and physical properties undergoing long term storage and temperature cycling. Increased concentrations of all emulsifiers ii had the greatest impact on textural, physical, and melting properties in samples. Chocolates stored at 34°C experienced polymorphic transition to form VI, experienced increased hardness and surface roughness, and were perceived as hard, grainy, crumbly, had longer melt time, left a dry mouthfeel, and had a bland, chalky flavor. Sensory study results indicated samples stored at ambient temperature were not visually or texturally compromised and were creamy, cohesive, melted quicker, left a fatty mouth coating, and had a chocolaty, roasted, bitter, and sweet flavor. Sensory results indicated the type of emulsifier used in formulation did not have a significant impact on texture or flavor attributes assessed by panelists. An innovative educational effort to recruit bright, science-minded high school students to the field of food science complimented my research on lipid polymorphism and the role of emulsifiers in chocolate. The 2009 Chocolate Food Science Education Program taught students who may not have been exposed to food science about the many facets of this exciting field through the study of chocolate. Students learned about the concentrations of food science such as chemistry, microbiology, safety, processing, product development, sensory science, nanotechnology, and nutrition. Experiential learning sessions were taught through means of lectures, demonstrations, activities, field trips, research, and interactions with faculty, staff, graduate students, and industry professionals. Evaluation of the program documented that it was a beneficial program for participants and a powerful educational recruitment tool for future food scientists. Success of this experiential learning program will serve as a model for creative efforts of recruitment to fields that need more visibility at the high school level. iii Acknowledgements I would like to take this opportunity to thank all of the people who have made this project possible. First and foremost, I want to thank my wonderful advisor, Dr. Nicki Engeseth. She gave me the amazing opportunity to work with her and study a food I am very passionate about. I thank you for challenging me as scientist, writer, teacher and student, for all your encouragement, and for your exhaustive efforts trying to understand my rambling. I want to thank my thesis committee members, Dr. Keith Cadwallader and Dr. Shelly Schmidt for use of their laboratories, for their lessons, and their support on the defense of my project. Thank you to Dr. Faye Dong for introducing me to faculty and students during ExploreACES in 2007, when I was first looking at the Department for graduate school. That is where it all began. I want to recognize the amazing opportunities the University and specifically the Food Science Department have given me the past three years. I have had the opportunity to collaborate with many people and learn many instrumental techniques that were accessible to me as a student. Specifically, I want to thank Dr. Soo-Yeun Lee for use of the sensory laboratory and her advice during my sensory study. Thank you to Scott MacLaren and Mauro Sardela for teaching me how to use cutting edge microscopic technology while working at MRL CMM laboratories. I am privileged to have studied with many great minds and future pioneers of science. I thank you for all your knowledge and experiences you have shared with me. I would like to thank those people who have been a great support throughout my three years at the University. Thank you to the two best research assistants I have ever had, Pieter Lim and Rustin Meister. Without their help I would not have been able to organize, prepare, and sometimes consume the thousands of chocolate samples I produced during my research. I would like to thank my lab members, Kelly Van Haren, Monica Garces, Yanhua He, and especially Crystal Goshorn. Crystal challenged me to always be better and helped me grow as a scientist. She is a respected fellow scientist and I am honored to call her my friend; let the ‘adventures’ continue. Thank you to my friends Veronica Jacome and Sharlene Denos for all their friendship and support during the tough moments. My closest friends know “this thesis is a piece of work that—like the molds Melissa used to make her chocolate—she has poured a fair bit of her soul into.” With those words, I especially want to thank Nick for his unfaltering support every step iv of the way, the man who truly believed in me, loved me, and made me laugh every rainy day. I thank you with all my heart; I could not have done it without you. Lastly, I would like to dedicate this research to those who mean the most to me, who have been my role models my whole life, to my family. I grew up in an environment that emphasized the importance of education. My parents have always taught me to go beyond, find what I am passionate about and to make it happen. They have supported me in every endeavor and been there for me everyday. To my mom, she is a true force of nature. She will forever inspire me with her love, perseverance, and endless support. To my dad, he has helped me overcome the many obstacles and challenges on my path to becoming a food scientist. He is the one person who has shown me how to keep my passion alive and never give up trying. He taught me how to be tough. I am proud to call myself their daughter. I am even more proud to call myself a sister. I dedicate this work to my only sister, Jenny. Growing up, I saw every challenge she overcame to get where she is today, and I strive to be like her everyday of my life. She has always paved the way for me and I am forever grateful. She will always be my idol and my choop. Thank you for your love. Finally, I would like to thank my partner in crime, my subject matter, sweet concoction, dark chocolate. Without chocolate there would be no research. Not only am I eternally obsessed, but I now understand the words ‘a true chocolate lover finds ways to accommodate her passion and make it work with her lifestyle.’ Here’s to you and unraveling more of your mysteries! Smudge. v Table of Contents LIST OF TABLES.............................................................................................................ix LIST OF FIGURES...........................................................................................................xi INTRODUCTION..............................................................................................................1 CHAPTER 1. REVIEW OF LITERATURE.....................................................................4 1.1 Chocolate background.......................................................................................4
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