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Rheological Properties of Chocolate Pistachio
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نویسنده
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khorasani s. ,azizi m. h. ,eshaghi m.
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منبع
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journal of nuts - 2014 - دوره : 5 - شماره : 1 - صفحه:23 -31
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چکیده
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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 nonnewtonian, 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 - s^n . 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.
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کلیدواژه
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Chocolate pistachio ,Non-Newtonian ,Pistachio paste ,Power law ,Pseudo plastic behavior.
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آدرس
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tarbiat modarres university, department of food science & technology, ایران, tarbiat modares university, department of food science and technology, ایران, halva oghab company, department of food science and technology, ایران
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Authors
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