1. Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass.
- Author
-
de Jesus Silva G, Gonçalves BRF, de Jesus JC, Vidigal MCTR, Minim LA, Ferreira SO, Bonomo RCF, and Ferrão SPB
- Subjects
- Animals, Cacao chemistry, Chemical Phenomena, Food Handling, Goats, Rheology, Viscosity, Chocolate analysis, Milk chemistry
- Abstract
The objective of this study was to assess the microstructural characteristics of goat's milk chocolates formulated with different concentrations of cocoa mass by rheological measurements and microscopy. For rheological characterization, rotational and oscillatory tests were performed, while crystal morphology was observed by means of atomic force microscopy (AFM) and 3D optical profilometer. It was verified that the chocolates presented pseudoplastic and thixotropic behavior. The Herschel-Bulkley model adequately described the flow behavior of the formulations. In the oscillatory tests, it was found that the tangent δ (loss) decreased from 0.33 to 0.17 as a function of the increase in cocoa mass concentration. The creep recovery tests were consistent with the other rheological tests. The analysis of AFM and profilometer indicated that there are different microscopic pores on the surface of the chocolates, and that with the increase in the concentration of cocoa mass, it has a structure with greater interactions., (© 2019 Wiley Periodicals, Inc.)
- Published
- 2019
- Full Text
- View/download PDF