EVALUACIÓN DE LAS PROPIEDADES REOLÓGICAS Y TÉRMICAS DE DIFERENTES COMPOSICIONES DE CHOCOLATE

Authors

  • Vanessa Fernandes
  • Alejandro J. Müller
  • Aleida J. Sandoval

Abstract

In this work, the effect produced by the percentage of cocoa and sugar on the rheological properties and crystallization kinetics of an artisanal chocolate was studied. The effect of temperature on the crystallization process and viscosity was also studied. The sample used was the traditional chocolate Mis Poemas with different percentages of cacao (60%, 70% and 75%) and also the pure butter and cocoa liquor. The thermal study was performed using differential scanning calorimetry (DSC). It was found that with different crystallization temperatures and times the chocolate has a crystallization process where crystals formed are rearranged over time, changing in between six possible morphologies. Similarly, viscoelastic behavior is found in chocolate, where the incorporation of solid particles in the system (sugar), causes an increased viscosity.

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Published

2011-05-29

How to Cite

Fernandes, V., Müller, A. J., & Sandoval, A. J. (2011). EVALUACIÓN DE LAS PROPIEDADES REOLÓGICAS Y TÉRMICAS DE DIFERENTES COMPOSICIONES DE CHOCOLATE. LatinAmerican Journal of Metallurgy and Materials, 12–13. Retrieved from https://www.rlmm.org/ojs/index.php/rlmm/article/view/200

Issue

2011, S3

Section

Supplementary Articles

License

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