Estudo reológico de chocolates elaborados com diferentes cultivares de cacau (Theobroma cacao L.)/Rheological study of chocolates made with different cocoa (Theobroma cacao L.) varieties

• Published in: Revista brasileira de tecnologia de alimentos Vol. 16; no. 3; p. 192
• Main Authors: Leite, Paula Bacelar, Lannes, Suzana Caetano da Silva, Rodrigues, Alexandre Mariani, Soares, Fabiana Andreia Schäfer De Martini, Soares, Sérgio Eduardo, Bispo, Eliete da Silva
• Format: Journal Article
• Language: Portuguese
• Published: Campinas Instituto de Tecnologia de Alimentos (ITAL) 01-07-2013
• Subjects: Chocolate; Cocoa
• ISSN: 1516-7275; 1981-6723

Chocolate can be defined as a suspension of solid particles (sugar, cocoa solids and milk solids) In a continuous fat phase, which contributes to the aroma, flavour and colour, besides giving form to the final product. The rheology of chocolates Is measured during production using two parameters: the yield stress and the apparent viscosity (plastic), generally using the Casson model. The objective of this study was to Theologically evaluate chocolate formulations produced from different cocoa cultlvars. The chocolate samples were formulated with 73.6% of cocoa, and analyzed for their lipid content, trlacylglycerol profile, rheological tests and the maximum particle size. The chocolate obtained from the cultivar PH 16 showed the lowest fat content (36.53 g. 100 g^sup -1^), largest particle size (21 μm), highest yield stress (20.91 Pa), greater hysteresis area and more ample thixotropy, when compared to samples of chocolates from the cultlvars SR162 and Conventional. The results of the rheological studies showed the Interference of the fat content and particle size on the yield stress of the products. [PUBLICATION ABSTRACT]