Measurement of molten chocolate friction under simulated tongue-palate kinematics: effect of cocoa solids content and aeration
File(s)
Published version
Author(s)
Type
Journal Article
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 wt% and 85 wt%) and structure (micro-aeration/non-aeration 0–15 vol%) 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.
Date Issued
2020-11
Date Acceptance
2020-11-01
Citation
Current Research in Food Science, 2020, 3, pp.304-313
ISSN
2665-9271
Publisher
Elsevier BV
Start Page
304
End Page
313
Journal / Book Title
Current Research in Food Science
Volume
3
Copyright Statement
© 2020 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/bync-nd/4.0/).
Identifier
https://www.sciencedirect.com/science/article/pii/S2665927120300368?via%3Dihub
Publication Status
Published
Date Publish Online
2020-11-30