2.4.2. Texture analysis of chocolate
Instrumental analysis of chocolate samples was carried out using a
TA.HDPlus texture analyzer (Stable Micro Systems, Godalming, Great
Britain), based on modified methods of Do, Hargreaves, Wolf, Hort,
and Mitchell (2007) and Keijbets, Chen, and Vieira (2010). A penetration
test was performed using a 2 mm cylinder probe and a 5 kg load
cell. The samples were penetrated at a speed of 0.5 mm/s, over a distance
of 2 mm(half of sample thickness). The samples were taken out
of the refrigerated chamber and equilibrated to room temperature for
1 h prior to analysis, which was conducted at room temperature. The
maximum force (N) needed for penetration gives an indication of the
hardness of the samples and the area under the force/distance curve