بررسی و تعیین خصوصیات رئولوژیکی حلوای صبحانه ای تهیه شده ازپسته وخرما

Pistachio has been considered as an ancient valuable nut, and is famous as the king of nuts. The nutritional value, taste, digestibility, high level of calories, vitamins and minerals are among characteristics which make pistachio superior to other nuts. Over the last five years, more than 50 percent of the pistachio all over the world, with the annual average of 120,000 tons, has had its source in Iran, with an estimated waste of 30,000 tons. This research usedpistachio paste, date powder, milk powder, vanilla, and monoglyceride in different portions as the ingredients of chocolate breakfast. Following chocolate breakfast preparation, it was properly-packed. Rheological properties of the samples were evaluated. In this regard, the viscosity parameters, activation energy values​​, flow behavior index and consistency factorwere measured in different treatments and appropriate statistical software was used for the statistical analysis. The results showed that chocolate breakfast is made of a pasty mixture the flow of which is dependent on the time and temperature; it has thixotropic property and its apparent viscosity decreases along with the increase in cutting time.