American Journal of Analytical Chemistry

Volume 6, Issue 13 (December 2015)

ISSN Print: 2156-8251   ISSN Online: 2156-8278

Google-based Impact Factor: 1.49  Citations  

Rheological and Sensory Properties of Four Kinds of Dark Chocolates

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DOI: 10.4236/ajac.2015.613096    3,969 Downloads   5,488 Views  Citations

ABSTRACT

The rheological properties of four kinds of chocolates (Dove, Leconte, Toblerone and Cote Dor) are determined by the rheometer of MCR101. The result shows that the melt samples have shear thinning behavior and thixotropic. The chocolates’ viscosities decrease with temperature increasing. The flow of melt chocolates follows Casson equation. The whole tanδ of chocolate is greater than 1, which indicates that the viscous composition is more than the elastic elements. The stress of Dove and Leconte changes rapidly compared with that of Toblerone and Cote Dor. Dove and Leconte have higher yield stress and anti-deformation ability than Toblerone and Cote Dor. The tanδ of Toblerone and Cote Dor is higher than that of the other two chocolates. This result shows that Toblerone and Cote Dor have a higher proportion of sticky ingredients. By the sensory properties, Dove and Leconte have higher overall acceptability.

Share and Cite:

Gao, X. , Guo, T. , Han, F. , Tian, Y. and Zhang, Z. (2015) Rheological and Sensory Properties of Four Kinds of Dark Chocolates. American Journal of Analytical Chemistry, 6, 1010-1018. doi: 10.4236/ajac.2015.613096.

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