The principal aim of this work was the knowledge development in the research area of rheological characterisation of food semi-solid systems as hazelnut-cocoa based spreads. Five commercial cocoa spreads with different hazelnut/fat compositions were selected and rheological and tribological tests were carried out. Bulk and lubrication properties were estimated to investigate the occurring of microstructural changes from handling and storage step to oral consumption, respectively.
Principato, L., Gulliermo Duserm Garrido,, Dordoni, R., Spigno, G., Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads, Abstract de <<12th European Congress of Chemical Engineering and 5th European Congress of Applied Biotechnology>>, (FIRENZE -- ITA, 15-19 September 2019 ), AIDIC Servizi S.r.l., Milano 2019: 1130-1131 [http://hdl.handle.net/10807/144042]
Rheological and Tribological Characterization of Different Commercial Hazelnut Based Spreads
Principato, Laura
;Dordoni, Roberta;Spigno, Giorgia
2019
Abstract
The principal aim of this work was the knowledge development in the research area of rheological characterisation of food semi-solid systems as hazelnut-cocoa based spreads. Five commercial cocoa spreads with different hazelnut/fat compositions were selected and rheological and tribological tests were carried out. Bulk and lubrication properties were estimated to investigate the occurring of microstructural changes from handling and storage step to oral consumption, respectively.
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