RHEOLOGICAL CHARACTERISTICS OF NUT CREAMS REALIZED WITH DIFFERENT TYPES AND AMOUNTS OF FATS

The effects of different types (fractionated palm oil and hydrogenated fats – HFs) and amounts of fats on the rheological and textural properties of laboratory made nut creams were evaluated. Samples were produced in a roller ball mill pilot plant, and the color, rheological and textural characteristics were evaluated. Experimental creams were compared with two commercial ones. The highest amount of HFs led to an increase of consistency, viscosity and elasticity of creams involving a reduction in colorimetric parameters compared to ones with or without a low level of HFs. Finally, the potential interchangeability between fundamental and empirical measurements was demonstrated