29C-30 |
Formulation and rheology of cupuassu "chocolate" |
S. C. S. LANNES1, M. L. Medeiros2, and R. L. Amaral2. (1) Biochemical-Pharmaceltical Technology Dept./Pharmaceutical Faculty, University of São Paulo, Av. Prof. Lineu Prestes, 580/Cidade Universitária, São Paulo-SP, CEP 05508 90, Brazil, (2) Biochemical-Pharmaceutica Dept./Pharmaceutical Faculty, University of São Paulo, Av. Prof. Lineu Prestes, 580/Cidade Universitária, São Paulo-SP, CEP 05508900, Brazil Cupuassu (Theobroma grandiflorum, Sterculiaceae) is an Amazonian native fruit and nowadays is cultivated only in Amazonian region. The seeds that come to about 16% of the dry weight can be used to derive a cocoa butter like product and the content of fat in the seeds is about 60% dry weight. Cupuassu “chocolate” is a product whose process of manufacture consists to transform cupuassu seeds (after fermentation, toasting and grinding) in derived one with flavor, texture, odor and appearance similar to chocolate elaborated with cocoa. Our objectives were to formulate cupuassu “chocolates”, where the fatty phase was blend of cupuassu fat and cocoa butter, and to determine rheological parameters of the fluid product. The formulations of three types of “chocolates”(semi sweet, milk and white) were prepared in pilot scale plant (mixer, refiner, conching, tempering) and the Casson rheologycal parameters of fluid products (40˚C) were determined at a controlled rate in a Rheotest RN 3.1 reometer, with coaxial cylinder and vane sensors, and a Rheotest computer program was used to calculate the parameters. The products formulated were very similar to the tablets of traditional chocolate in flavour, taste and rheological properties. The vane results showed diferences from coaxial cylinder results to yield stresses. The coaxial cylinder results were similar to those seem to traditional chocolates from industry. These results suggest that cupuassu “chocolate” shows a big potential to industry because the properties and the cost, as cupuassu plant is a natural resourse, but a study of plantation could be improve.
Session 29C, Food Engineering: Rheology and texture
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