Rheological Properties of Chocolate Drink from Cupuassu

Abstract

Flow behavior of chocolate drinks from Cupuassu (Theobroma grandiflorum, Sterculiaceae) from instantised and normal formulation, and enriched with calcium, were studied. Flow behavior was described using common rheological models (Newton, Power Law, and Bingham plastic). Experimental results, obtained at 25 oC and 40oC, fitted mostly the Ostwald and Bingham models, with R2 ? 0.997. The Newtonian model has 0.886 ? R2 ? 0.991. At 25 oC, as expected, viscosity of samples was higher and pseudoplasticity increased (n values were lower than 1). The spray-dryer process lead to differences of rheology of the ``chocolate'' milk drinks. The addition of microcrystalline cellulose plus calcium leads to a lower viscosity.