Influence of phytosterols addition in the rheology and sensory attributes of dark chocolate

Rheological, textural and calorimetric modifications of dark chocolate during process

“…Several authors (Servais et al, 2004;Afoakwa et al, 2008aAfoakwa et al, ,b, 2009bBaldino et al, 2010;De Graef et al, 2011;Efraim et al, 2011;Fernandez et al, in press) have investigated the phisyco-chemical properties of dark chocolate and in particular the rheological and thermal ones. In particular interesting relationships were highlighted between these product properties and formulation, cooling rate, particle size and fat crystallization kinetics.…”

The Influence of Different Processing Stages on Particle Size, Microstructure, and Appearance of Dark Chocolate

“…To our knowledge, no papers are available about the influence of single‐process steps on dark chocolate microstructural and appearance properties. Most literature (Servais and others ; Afoakwa and others , ; Baldino and others ; Efraim and others ) has focused on the study of these characteristics after the final tempering process step.…”

Rheological and melting properties of sucrose-free dark chocolate

“…The suitability of the Casson model to the flow behaviour of the chocolate was reported by several researchers. [27][28][29][30] However, in different researches, Bingham, Herschel Bulkey and Power law models were also determined as the best model describing flow behaviour of the chocolates. [31][32][33] This variation between flow behaviour of the chocolates can be mainly affected by two elements: i.)…”