Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6664966 | Journal of Food Engineering | 2016 | 34 Pages |
Abstract
Results showed that white chocolate, with the highest amount of fat in formulation, had the smallest sized particles, the less aggregate structure and the lowest yield stress, viscosity and thixotropic values. Dark chocolate samples instead presented the highest aggregate structure, with less void spaces between particles that involved the highest rheological parameter values. Milk chocolate matrix exhibited intermediate microstructural and rheological characteristics compared to dark and white chocolate ones.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Virginia Glicerina, Federica Balestra, Marco Dalla Rosa, Santina Romani,