Optimization of Dark Chocolate Conching Time with Response Surface Methodology

Fatma (Albak) Yaliniz and Ali Riza Tekin

 

Full Length Research Paper  I Published July,2017

 

Journal of Agricultural Science and Food Technology  Vol. 3 (4), pp.64-77

 

 

ABSTRACT

 

Chocolate conching is a batch process with a batch time lasting from 5 to 12 h. This is quite a long time for an industrial process and should be optimized for the most acceptable product in terms of flavor. For this purpose, the variation in the concentration of volatiles consisting of acids, aldehydes, pyrazines, alcohols, ketones, hydrocarbons, and esters was monitored for 30 min intervals during the span of conching using Gas Chromatograph Mass Spectrometer‎ Solid Phase Micro extraction (GC/MS/SPME). Results showed that the quantity of the volatilized functional groups is a maximum at 270 min except esters, which increased continuously. The optimum conching time was determined to be the one corresponding to the concentration of the most desirable volatiles contributing to the sample with most acceptable flavor. The mentioned concentrations were determined to be 5890, 6085, 3685, 1573, 3391, 602, 1632 and 43667 ppb for acids, aldehydes, pyrazines, ketones, hydrocarbons, alcohols, esters and total volatiles at the end of conching.

Key Words: Conching time, Optimization, Flavor change and dark chocolate GC/MS, SPME.
 

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