Abstract
Rheological properties such as Casson viscosity and yield value strongly affect costs and efficiency of the chocolate making process. The addition of a proper amount of lecithin to the blend of chocolate ingredients results in a decrease of both the aforementioned parameters. However, overdosing of lecithin leads to worse sensory attributes and flow properties of the chocolate mass. Our studies on rheological properties of isomalt-containing dark chocolate masses and sucrose-containing milk chocolate masses revealed that the critical lecithin concentration was 0.9 g/100 g; and the Casson yield value of both the types of chocolate blends was enhanced above this content. The same phenomenon, i.e. chocolate thickening, was observed at lecithin concentrations of 0.4 g/100 g and 0.6 g/100 g for milk chocolate masses sweetened with isomalt, and for dark chocolate masses sweetened with sucrose, respectively.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
