June Odelia, Swer and Yella Reddy, S. (2008) Effect of sucrose mono-ester on rheology of chocolate. Journal of Food Science and Technology, 45 (5). pp. 447-449.
![[thumbnail of JFST_45(5)_2008_447-.pdf]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png "JFST_45(5)_2008_447-.pdf")
PDF
JFST_45(5)_2008_447-.pdf
Restricted to Registered users only
Download (191kB)
Abstract
Sucrose (30%) mono-ester (SE) at different levels alone and in combination with lecithin on the rheology of milk
chocolate was studied. Factors which affect the rheology of chocolate, such as particle size, conching time, and cocoa butter
content were kept constant. SE lowered viscosity of chocolate at 40° and 30°C similar to lecithin, the effect of former was
more than that of latter. Viscosity and shear stress decreased with SE increase from 0.5 to 1.5%. At 2% it increased the
viscosity significantly. SE with lecithin showed lower viscosity compared to individual components. Chocolate with SE
lowered Casson plastic viscosity and increased yield stress compared to lecithin.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Chocolate, Rheology, Sucrose mono-ester, Casson plastic viscosity |
| Subjects: | 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery 600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology |
| Divisions: | Lipid Science and Traditional Foods |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 11 Mar 2009 04:09 |
| Last Modified: | 28 Dec 2011 10:07 |
| URI: | http://ir.cftri.res.in/id/eprint/8886 |
Actions (login required)
- View Item