Abstract
AbstractThe objective of this research was to use simple and economic techniques to measure chocolate viscosity and compare the values with the ones obtained using a rheometer. Two techniques were used: (a) Zahn cup number 5, and (b) ring/spread test using a ring and a template with concentric circles (ring method). Seven chocolates with a wide range of viscosities were used: (a) three 70% dark chocolates; (b) 70% dark chocolate with 1% lecithin added; (c) 70% dark chocolate with 10% cocoa butter added; (d) a Swiss‐style milk chocolate; (e) a 50% milk chocolate. Results from this research showed that the viscosity obtained using the Zahn cups was positively correlated with the Casson plastic viscosity (r = 0.897; p = 0.016) while the values obtained using the ring/spread method were negatively correlated with the Casson yield stress (r = −0.916; p = 0.004) and the Casson plastic viscosity (r = −0.897; p = 0.007). These results are helpful for small producers of chocolate that need to quantify the viscosity of their product using simple and economic techniques.
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