Steady shear flow behavior of commercial dark chocolates at different
temperatures
Jun Ho Lee
Abstract:The objective of this study was to determine the rheological properties of
commercial dark chocolates with high cocoa content (86%, 95%, and 100%) at
different temperatures (25°C, 35°C, and 45°C). The pH
values ranged from 6.14 to 6.47, the soluble solids content ranged from 0.64 to
1.34 (°Brix), and the moisture content ranged from 1.29% to 1.66% (wb).
No significant differences were observed between the sample… Show more
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