Rheological study of nutritional formulated chocolates

Abstract

Brazilian nuts is one of the main oleaginous that compose the diversity of fruits of the Amazonia, however, the consumption of this fruit in the domestic market is esteem in only 5% of all its production, having been most exported to the countries of the European Union and North America. The contribution for incrementing the food technology through the incentive of developing products from Brazilian nuts, promoting bigger value aggregation to the processing of functional products. Firstly will be obtained Brazilian nut defatted flour, as well the oil. Proteins and polysaccharides are the mainly functional biopolymers used in colloidal dispersions. Food emulsions are constantly researcher systems throw rheological methods. So, is correct to say the rheological properties of protein-polysaccharides dispersions depend on the characteristics of the constituents and mainly of the interaction forces between them. This work intends to investigate the Brazilian nut by products in chocolate application, using rheological determinations as oscillatory, and microscopy to verify structural modifications, as well the texture to verify the chocolates formulated quatity. (AU)