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2013, vol. 17, br. 2, str. 59-63
Uticaj procesnih koraka na mikrostrukturne, reološke i termičke osobine tamne čokolade
aAlma Mater Studiorum, University of Bologna, Department of Food Science, Campus of Food Science, Cesena, Italy
bInterdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, University of Bologna, Cesena, Italy

e-adresavirginia.glicerina2@unibo.it
Ključne reči: crna čokolada; procesni koraci; mikrostrukturna reološka svojstva; termička svojstva
Sažetak
Cilj ovog istraživanja bio je da se ispita uticaj različitih procesnih koraka na mikrostrukturne, reološke i kalorimetrijske osobine crne čokolade. Uzorci su uzeti u svakoj fazi proizvodnog procesa: mešanje, pre- prerada, prerada, končiranje i kaljenje. Mikrostrukturne osobine, osnovni reološki parametri (napon, viskoznost, G 'i G ") i termičke osobine (Tonset, Tend i ΔH) ocenjeni su korišćenjem elektronskog mikroskopa (ESEM), kontrolisani reometarom i diferencijalnim kalorimetrom (DSC). ESEM analiza pokazala je povećanje agregacije i kontakt tačka između čestica od mešanja do pripreme, koje su pretrpele drastičan porast svih razmatranih reoloških (napon, viskoznost, G ', G'') i termičkih parametara (Tonset, teže, ΔH). Uzorke iz procesa končiranja i kaljenja karakterisale su niža gustina i niža čestica-čestica interakcija, zbog dodavanja kakao butera i lecitina. Dodavanjem masti i lecitina u stvari pokriva šećer i kakao čestice, smanjuje interakcije i izazva pad svih reoloških i termičkih parametara.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
objavljen u SCIndeksu: 02.09.2013.