The samples were heated in an oven at 70 C to completely melt
the crystals, and were stored in 50 mL beakers. Subsequently, the
samples were conditioned in an incubator at 5 C for 24 h to stabilize
fat crystallization, and then for 24 h at the test temperatures of
20 and 25 C. A plexiglas 45 angle cone with a non-truncated tip
was used as the probe. The tests were performed under the following
conditions: distance: 10 mm; speed: 2 mm/s; time: 5 s. The
analyses were performed in triplicate for each sample