ISSN:
1745-4603
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Rheological properties of three commercial samples of the typical Argentine sweet spread “Dulce de Leche” (common, low calorie and confectionery types) were measured by transient tests (constant shear rate time dependency) using rotational viscometry and dynamic measurements with oscillatory rheometry. All the samples showed a strong time dependency but no recovery of the structure was detected in a 24-h period. A prominent overshoot was evidenced in all transient assays; at long times, the Leider-Bird model converges to the power law equation. The linear-viscoelastic range for the confectionery “Dulce de Leche” determined by the dynamic test ranged up to a limit deformation of 9% whereas the other two types had a range up to 3.5%. The behavior of the three types of “Dulce de Leche” was intermediate between a concentrated solution and a gel but the confectionery type was closer to a gel-like behavior than the other two. Differences found in the rheological behavior of the three “Dulce de Leche” types were related to their different compositions and the presence or absence of thickening agents.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-4603.1999.tb00201.x
