Measurement of molten chocolate friction under simulated tongue-palate kinematics: Effect of cocoa solids content and aeration.
Curr Res Food Sci
; 3: 304-313, 2020 Nov.
Article
in En
| MEDLINE
| ID: mdl-33336192
ABSTRACT
The perception of some food attributes is related to mechanical stimulation and friction experienced in the tongue-palate contact during mastication. This paper reports a new bench test to measure friction in the simulated tongue-palate contact. The test consists of a flat PDMS disk, representing the tongue loaded and reciprocating against a stationary lower glass surface representing the palate. The test was applied to molten chocolate samples with and without artificial saliva. Friction was measured over the first few rubbing cycles, simulating mechanical degradation of chocolate in the tongue-palate region. The effects of chocolate composition (cocoa solids content ranging between 28 âwt% and 85 âwt%) and structure (micro-aeration/non-aeration 0-15 âvol%) were studied. The bench test clearly differentiates between the various chocolate samples. The coefficient of friction increases with cocoa solids percentage and decreases with increasing micro-aeration level. The presence of artificial saliva in the contact reduced the friction for all chocolate samples, however the relative ranking remained the same.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Language:
En
Journal:
Curr Res Food Sci
Year:
2020
Type:
Article
Affiliation country:
United kingdom