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Effect of sucrose mono-ester on rheology of chocolate

June Odelia, Swer and Yella Reddy, S. (2008) Effect of sucrose mono-ester on rheology of chocolate. Journal of Food Science and Technology, 45 (5). pp. 447-449.

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Sucrose (30%) mono-ester (SE) at different levels alone and in combination with lecithin on the rheology of milk chocolate was studied. Factors which affect the rheology of chocolate, such as particle size, conching time, and cocoa butter content were kept constant. SE lowered viscosity of chocolate at 40° and 30°C similar to lecithin, the effect of former was more than that of latter. Viscosity and shear stress decreased with SE increase from 0.5 to 1.5%. At 2% it increased the viscosity significantly. SE with lecithin showed lower viscosity compared to individual components. Chocolate with SE lowered Casson plastic viscosity and increased yield stress compared to lecithin.

Item Type: Article
Uncontrolled Keywords: Chocolate, Rheology, Sucrose mono-ester, Casson plastic viscosity
Subjects: 600 Technology > 08 Food technology > 25 Sugar/Starch/Confectionery
600 Technology > 08 Food technology > 14 Physical properties > 03 Rheology
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Mar 2009 04:09
Last Modified: 28 Dec 2011 10:07
URI: http://ir.cftri.com/id/eprint/8886

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