Glicerina, V., Balestra, F., Rosa, M.D. and Romani, S. (2013) Rheological, Textural and Calorimetric Modifications of Dark Chocolate during Process. Journal of Food Engineering, 119, 173-179.
http://dx.doi.org/10.1016/j.jfoodeng.2013.05.012

has been cited by the following article:

• TITLE: Rheological and Sensory Properties of Four Kinds of Dark Chocolates

  AUTHORS: Xin Gao, Tongtong Guo, Fei Han, Yu Tian, Zhaohui Zhang

  KEYWORDS: Chocolates, Rheological Properties, Viscosity, Storage Modulus, Loss Modulus, tanδ

  JOURNAL NAME: American Journal of Analytical Chemistry, Vol.6 No.13, December 11, 2015

  ABSTRACT: The rheological properties of four kinds of chocolates (Dove, Leconte, Toblerone and Cote Dor) are determined by the rheometer of MCR101. The result shows that the melt samples have shear thinning behavior and thixotropic. The chocolates’ viscosities decrease with temperature increasing. The flow of melt chocolates follows Casson equation. The whole tanδ of chocolate is greater than 1, which indicates that the viscous composition is more than the elastic elements. The stress of Dove and Leconte changes rapidly compared with that of Toblerone and Cote Dor. Dove and Leconte have higher yield stress and anti-deformation ability than Toblerone and Cote Dor. The tanδ of Toblerone and Cote Dor is higher than that of the other two chocolates. This result shows that Toblerone and Cote Dor have a higher proportion of sticky ingredients. By the sensory properties, Dove and Leconte have higher overall acceptability.