Program in Food Engineering and Science, Universidade Estadual do Sudoeste da Bahia (UESB), Itapetinga, Brazil.
Tecno-Sciences and Innovation Training Center, Universidade Federal do Sul da Bahia (UFSB), Itabuna, Brazil.
J Texture Stud. 2019 Dec;50(6):547-555. doi: 10.1111/jtxs.12463. Epub 2019 Jul 24.
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.
本研究旨在通过流变学测量和显微镜观察来评估不同可可质量浓度的羊奶巧克力的微观结构特征。为了进行流变学特性分析，进行了旋转和振荡测试，同时通过原子力显微镜（AFM）和 3D 光学轮廓仪观察晶体形态。结果表明，巧克力表现出假塑性和触变性。赫谢尔-布尔克利模型很好地描述了配方的流动行为。在振荡测试中，发现随着可可质量浓度的增加，切变δ（损耗）从 0.33 降低到 0.17。蠕变恢复测试与其他流变学测试一致。AFM 和轮廓仪的分析表明，巧克力表面存在不同的微观孔隙，并且随着可可质量浓度的增加，其具有具有更大相互作用的结构。
