Rheological Properties of Chocolate Pistachio
0، 0 0 نويسنده Department of Food Science & Technology, Tarbiat M Khorasani, S. , 0، 0 0 نويسنده Department of Food Science and Technology, Tarbiat Azizi, M.H. , 0، 0 0 نويسنده Department of Food Science and Technology, Halva O Eshaghi, M.
This research aimed to assess and determine rheological properties of chocolate pistachio produced from various volumes of monoglycoside (1% and 2%), date powders (34, 38 and 42%) and pistachio pastes. The analyses were performed at temperaturesof 45 ºC, 65 ºC after 3 and 5 hours of processing. These products were found to exhibit non-Newtonian, pseudo-plastic behavior at all treatments. Apparent viscosities versus speed data were successfully fitted to a power law model. The flow behavior index, n, varied in the range of 0.8-0.94. The consistency index, k, was in the range 101.495-167.738 pa - sn. According to statistical analysis, the exponential model was a better model to describe the effect of the soluble solids on the viscosity of chocolate pistachio containing varying percentages of date powder. The activation energy (Ea) was 446.2-41330 j/mol.
This research aimed to assess and determine rheological properties of chocolate pistachio produced from various volumes of monoglycoside (1% and 2%), date powders (34, 38 and 42%) and pistachio pastes. The analyses were performed at temperaturesof 45 ºC, 65 ºC after 3 and 5 hours of processing. These products were found to exhibit non-Newtonian, pseudo-plastic behavior at all treatments. Apparent viscosities versus speed data were successfully fitted to a power law model. The flow behavior index, n, varied in the range of 0.8-0.94. The consistency index, k, was in the range 101.495-167.738 pa - sn. According to statistical analysis, the exponential model was a better model to describe the effect of the soluble solids on the viscosity of chocolate pistachio containing varying percentages of date powder. The activation energy (Ea) was 446.2-41330 j/mol.