Incidence of WAFA technology (all in system) in the sensorial characteristics of chocolate

Abstract

The aim of the present work was to determine if the change of traditional technology to WAFA technology (mill of balls) have an influence on the sensorial characteristics of chocolate. Three types of chocolate were elaborated: dark, milk and white. A texture profile was carried out; the sensory attributes: snap, hardness, smoothness, viscosity, creaminess, adhesiveness and perception of fat were evaluated using a continuous scale. The change of technology influenced in textural characteristics of chocolate due to the distribution of particle size obtained. This incidence is greatest if there is powder milk in chocolate formulations.