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Study of the structural properties of goat's milk chocolates with different concentrations of cocoa mass
Author(s) -
Jesus Silva Grazielly,
Gonçalves BenHur Ramos Ferreira,
Jesus Josane Cardim,
Vidigal Márcia Cristina Teixeira Ribeiro,
Minim Luis Antonio,
Ferreira Sukarno Olavo,
Bonomo Renata Cristina Ferreira,
Ferrão Sibelli Passini Barbosa
Publication year - 2019
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12463
Subject(s) - thixotropy , rheology , profilometer , materials science , shear thinning , atomic force microscopy , composite material , mass fraction , analytical chemistry (journal) , mineralogy , chemistry , chromatography , surface finish , nanotechnology
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.