Determining casson yield value, casson viscosity and thixotropy of molten Chocolate using viscometer

Abstract

Flow properties of chocolate highly determine mouthfeel and consumer acceptance. Aside from these, they are also important factors in determining the incorporation of chocolate in food products. This work investigated the possibility of using viscometer to determine the flow properties of molten chocolate. The data obtained from viscometer was fitted to Casson Model. Afterwards, Casson yield value and Casson viscosity were then derived. To observe the homogeneity of molten chocolate, thixotropy value was also determined. In this study, molten chocolate was produced using a stone melanger as an alternative processing method. Four grinding durations, namely 4, 8, 12, and 16 hours, were used to produce 4 types of dark chocolate. The results showed that viscometer was able to determine the value of Casson Model parameters, eventhough the shear rate reached was only approximately 45 s−1. Using this approach, it can be observed that the Casson Yield Value and Casson Viscosity increased as the grinding durations were increased.