TATYANA ANATOLYEVNA ERSHOVA*, SVETLANA DMITRIEVNA BOZHKO AND ANNA NIKOLAEVNA CHERNYSHOVA
Far Eastern Federal University, Sukhanova Street, 8, Vladivostok, 690000, Russia
*(e-mail : firstname.lastname@example.org; Telephone : 89147049084)
(Received : May 15, 2019; Accepted : July 18, 2019)
Dessert creams are non-fluffy, smudging, slightly gelatinous masses that favour and taste as the filler. When assessing the quality of the dessert creams’ consistency, their rheological properties give a more complete objective characteristics. Typical rheological properties that can most fully characterize the structural features of dessert creams include viscosity, ultimate shear stress and torsion moment. It is important to study these properties both from the scientific and practical points of view because in the course of the technological process, dessert creams are subject to various influences (mechanical, thermal). The article shows data on the changes in effective viscosity and shear rate, effective viscosity and torsion moment, shear stress and torsion moment of dessert creams during storage. The study of these properties makes it possible to predict some technological aspects and offers recommendations for their practical use.
Key words :Emulsion, rheological properties, desserts, stabilizer, effective viscosity, torsion moment