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Title

RHEOLOGICAL PROPERTIES OF CHOCOLATE PISTACHIO

Pages

  23-31

Abstract

 This research aimed to assess and determine rheological properties of CHOCOLATE PISTACHIO produced from various volumes of monoglycoside (1% and 2%), date powders (34, 38 and 42%) and PISTACHIO PASTEs. The analyses were performed at temperatures of 45oC, 65oC after 3 and 5 hours of processing. These products were found to exhibit non- Newtonian, pseudo-plastic behavior at all treatments. Apparent viscosities versus speed data were successfully fitted to a POWER LAW model. The flow behavior index, n, varied in the range of 0.8-0.94. The consistency index, k, was in the range 101.495-167.738 pa - sn. According to statistical analysis, the exponential model was a better model to describe the effect of the soluble solids on the viscosity of CHOCOLATE PISTACHIO containing varying percentages of date powder. The activation energy (Ea) was 446.2-41330 j/mol.

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    APA: Copy

    KHORASANI, S., AZIZI, M.H., & ESHAGHI, M.. (2014). RHEOLOGICAL PROPERTIES OF CHOCOLATE PISTACHIO. JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES), 5(1), 23-31. SID. https://sid.ir/paper/627497/en

    Vancouver: Copy

    KHORASANI S., AZIZI M.H., ESHAGHI M.. RHEOLOGICAL PROPERTIES OF CHOCOLATE PISTACHIO. JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES)[Internet]. 2014;5(1):23-31. Available from: https://sid.ir/paper/627497/en

    IEEE: Copy

    S. KHORASANI, M.H. AZIZI, and M. ESHAGHI, “RHEOLOGICAL PROPERTIES OF CHOCOLATE PISTACHIO,” JOURNAL OF NUTS (INTERNATIONAL JOURNAL OF NUTS AND RELATED SCIENCES), vol. 5, no. 1, pp. 23–31, 2014, [Online]. Available: https://sid.ir/paper/627497/en

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