In this study, X-ray microtomography (μCT) was used for the image analysis of the microstructure of 12 types of Italian aerated chocolate chosen to exhibit variability in terms of cocoa mass content. Appropriate quantitative 3-dimensional parameters describing the microstructure were calculated, for example, the structure thickness (ST), object structure volume ratio (OSVR), and the percentage object volume (POV). Chemical analysis was also performed to correlate the microstructural data to the chemical composition of the samples. Correlation between the μCT parameters acquired for the pore microstructure evaluation and the chemical analysis revealed that the sugar crystals content does not influence the pore structure and content. On the other hand, it revealed that there is a strong correlation between the POV and the sugar content obtained by chemical analysis. The results from this study show that μCT is a suitable technique for the microstructural analysis of confectionary products such as chocolates and not only does it provide an accurate analysis of the pores and microstructure but the data obtained could also be used to aid in the assessment of its composition and consistency with label specifications.

Microstructural characterization of multiphase chocolate using x-ray microtomography / Frisullo, P; Licciardello, F; Muratore, G; Del Nobile M., A. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - 75:7(2010), pp. E469-E476. [10.1111/j.1750-3841.2010.01745.x]

Microstructural characterization of multiphase chocolate using x-ray microtomography

LICCIARDELLO F;
2010

Abstract

In this study, X-ray microtomography (μCT) was used for the image analysis of the microstructure of 12 types of Italian aerated chocolate chosen to exhibit variability in terms of cocoa mass content. Appropriate quantitative 3-dimensional parameters describing the microstructure were calculated, for example, the structure thickness (ST), object structure volume ratio (OSVR), and the percentage object volume (POV). Chemical analysis was also performed to correlate the microstructural data to the chemical composition of the samples. Correlation between the μCT parameters acquired for the pore microstructure evaluation and the chemical analysis revealed that the sugar crystals content does not influence the pore structure and content. On the other hand, it revealed that there is a strong correlation between the POV and the sugar content obtained by chemical analysis. The results from this study show that μCT is a suitable technique for the microstructural analysis of confectionary products such as chocolates and not only does it provide an accurate analysis of the pores and microstructure but the data obtained could also be used to aid in the assessment of its composition and consistency with label specifications.
75
7
E469
E476
Microstructural characterization of multiphase chocolate using x-ray microtomography / Frisullo, P; Licciardello, F; Muratore, G; Del Nobile M., A. - In: JOURNAL OF FOOD SCIENCE. - ISSN 0022-1147. - 75:7(2010), pp. E469-E476. [10.1111/j.1750-3841.2010.01745.x]
Frisullo, P; Licciardello, F; Muratore, G; Del Nobile M., A
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1164042
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