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Abstract

Elaboration of cocoa syrups by the use of modified starches such as acetylated distarch adipate (ADA) and oxidised starch (OS) were described and analysed the influence of different amounts of ADA and OS on physical and sensory properties of cocoa syrups. The sensory, textural and rheological properties of syrups produced in the laboratory conditions were compared to the properties of commercially produced ones. The quantity of modified starch added affected textural and rheological properties of syrups. All analysed syrups showed non-Newtonian, pseudoplastic flow and thixotropy. Values of yield stresses, viscosities of Casson, and consistency coefficients of syrups prepared in laboratory conditions increased with an increase in the addition of modified starches.

Keywords

cocoa syrups modified starches rheology sensory properties

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Use of Modified Starches as Thickeners of Cocoa Syrups

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