TY - JOUR
T1 - Rheological properties of cocoa butter substitute (CBS)
T2 - Effects of temperature and characteristics of fatty acids on viscocity
AU - Shamsudin, Rosnah
AU - Mohamed, Ibrahim O.
AU - Nooi, Tan S.
PY - 2006/12/1
Y1 - 2006/12/1
N2 - Rheology properties of three samples of cocoa butter substitutes (CBS) with different fatty acid compositions were determined using a concentric cylinder rheometer. The measurements were carried out over a shear rate range of 0-1,000 1/s, at five different levels of temperature ranging from 40 to 60C. The results of the experimental measurements revealed that CBS behaved as a Newtonian fluid over the temperature and shear rate range investigated. Furthermore, the results showed that the viscosity increases with increasing percentage of long-chain saturated fatty acids rather than the overall increase in percentage of saturated fatty acids. However, the variation of viscosities among the three samples was found insignificant at α= 0.01, allowing pooling of the data and developing a viscosity model as a function of temperature for the CBS.
AB - Rheology properties of three samples of cocoa butter substitutes (CBS) with different fatty acid compositions were determined using a concentric cylinder rheometer. The measurements were carried out over a shear rate range of 0-1,000 1/s, at five different levels of temperature ranging from 40 to 60C. The results of the experimental measurements revealed that CBS behaved as a Newtonian fluid over the temperature and shear rate range investigated. Furthermore, the results showed that the viscosity increases with increasing percentage of long-chain saturated fatty acids rather than the overall increase in percentage of saturated fatty acids. However, the variation of viscosities among the three samples was found insignificant at α= 0.01, allowing pooling of the data and developing a viscosity model as a function of temperature for the CBS.
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U2 - 10.1111/j.1745-4522.2006.00062.x
DO - 10.1111/j.1745-4522.2006.00062.x
M3 - Article
AN - SCOPUS:33750694595
SN - 1065-7258
VL - 13
SP - 402
EP - 410
JO - Journal of Food Lipids
JF - Journal of Food Lipids
IS - 4
ER -