[Effect on viscosity and yield value of addition of different vegetable fat sources used in chocolate].

Viscosity and Yield Value of Casson are two chocolate properties. They are very important in the technological processes and they affect to the final product acepptation. In this study viscosity, yield value and fatty acid composition were determined of chocolates elaborated with different fat sources. A correlation study was made between these three variables. Viscosity and yield value were calculated with the Casson's education using a viscometer brookfield and fatty acids composition by gas-chromatography. Positive correlations between viscosity and yield value with stearic and palmitic acids contents have been found. Negative correlations between yield value and lauric content and viscosity and oleic acid content have been observed. The viscosity variations were relationed with total content of cocoa butter of different chocolates.