Готові списки джерел за темами / Cocoa butter Analysis

Добірка наукової літератури з теми "Cocoa butter Analysis"

Автор: Grafiati
Опубліковано: 10 грудня 2022
Оновлено: 29 січня 2023

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Статті в журналах з теми "Cocoa butter Analysis"

1

Andriani, Novia, Rina Yenrina, and Novizar Nazir. "Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 3 (February 11, 2022): 1–7. http://dx.doi.org/10.29165/ajarcde.v4i3.88.

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Анотація:
The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of fermented cocoa butter has a value of L* 17.88, a*8.70, and b*7.99 while for nonfermented cocoa butter has a value of L* 14.88, a* 8.96, and b* 6.78, water content between 0.10-0.12%, free fatty acids 0.51-0.56%, iod numbers 26.40-26.50 g I2/100g, peroxide numbers between 0.40-0.70 meq peroxide/kg fat, 190.23-191.40 mg KOH/g fat. The fatty acid profile using GC-MS showed that the dominant fatty acid constituents contained in fermented and nonfermented cocoa fats are oleic acid (29.39-29.57%), heptadecanoic acid (25.85-26.77%), and palmitic acid (21.49-21.83%). Based on sensory analysis of cocoa butter with fermented treatment is preferred because it has a more attractive color, taste, and aroma compared to nonfermented cocoa butter.
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2

Andrzejuk, Adam. "The Analysis of Production and Trade Patterns in Cocoa Market Worldwide and in Poland." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 14, no. 4 (December 31, 2014): 5–14. http://dx.doi.org/10.22630/prs.2014.14.4.65.

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Анотація:
Cocoa belongs to the group of one of the most valuable commodities in the world. Most production of cocoa beans takes place in the African countries in the Equatorial “Cocoa Belt”. However, most processing of raw products is made in Western European countries. Poland is a substantial producer of confectionery chocolate products, therefore the country imports cocoa butter and cocoa paste, which gives it 8th and 6th place in the world in terms of quantity imported. This paper presents an analysis of the world’s major cocoa trading countries in four basic physical forms: cocoa beans, cocoa butter, cocoa paste and cocoa powder.
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3

BUDIANTO and DIAH KUSMARDINI. "The Comparison of the Effectiveness of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) in Chocolate Manufacture." Series II: Forestry • Wood Industry • Agricultural Food Engineering 14(63), no. 2 (December 22, 2021): 85–98. http://dx.doi.org/10.31926/but.fwiafe.2021.14.63.2.8.

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Анотація:
This study aimed at (a) comparing the effectiveness of the use of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) on food products and (b) measuring the effectiveness of the sub-groups of the Cocoa Butter Alternatives. In this study, the researchers used Structural Equation Modelling (SEM) with the Partial Least Square (PLS) approach. The analysis showed that (a) CB was more effective in the utilization than CBA and (b) after comparing sub-groups of the CBA examined in this study, Cocoa Butter Substitute (CBS) was more effective than Cocoa Butter Replacer (CBR) and Cocoa Butter Equivalent (CBE). This study is a practical recommendation for the use of CBA so that it can be widely applied in the chocolate industry.
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4

Kerti, Katalin. "Thermal Analysis of Cocoa Butter and Cocoa Butter Alternatives Crystallisation Using DSC Method." IFAC Proceedings Volumes 31, no. 9 (June 1998): 157–60. http://dx.doi.org/10.1016/s1474-6670(17)44049-3.

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5

Ostrowska-Ligęza, Ewa, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, and Agata Górska. "Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)." Applied Sciences 11, no. 6 (March 17, 2021): 2698. http://dx.doi.org/10.3390/app11062698.

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Анотація:
The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before extraction, the cocoa beans were characterized by proximate analysis. The determination of fatty acids composition was carried out by gas chromatography (GC). The positional distribution of fatty acids in the sn-2 positions of triacylglycerols (TAGs) was also determined. The thermogravimetric analyses (TGA/DTG) were performed under the nitrogen and oxygen atmosphere of roasted and unroasted cocoa beans. The kinetic information was helpful to assess the oxidative stability of cocoa butter. The cocoa butter extracted from unroasted Forastero from Ecuador had the highest values of oxidation activation energy Ea. The melting characteristics of cocoa butter extracted from roasted Criollo species were very similar to their unroasted versions. The same trend was not observed for Forastero species. TGA and DTG were revealed to be useful tools for the analysis of whole cocoa beans and the fats extracted from these cocoa beans.
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6

Buchgraber, Manuela, Franz Ulberth, Elke Anklam, H. Bernaert, B. Cleenewerck, C. Hummert, T. Lamoureux, et al. "Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate." Journal of AOAC INTERNATIONAL 87, no. 5 (December 1, 2004): 1164–72. http://dx.doi.org/10.1093/jaoac/87.5.1164.

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Анотація:
Abstract A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of cocoa butter equivalents is detected by linear regression analysis applied to the relative proportions of the 3 main triacylglycerol fractions of the fat analyzed. The amount of the cocoa butter equivalent admixture is estimated by partial least-squares regression analysis applied to the relative proportions of the 5 main triacylglycerols. Cocoa butter equivalent admixtures were detected down to a level of 2% related to the fat phase, corresponding to 0.6% in chocolate (assumed fat content of chocolate, 30%), without false-positive or -negative results. By using a quantification model based on partial least-squares regression analysis, the predicted cocoa butter equivalent amounts were in close agreement with the actual values. The applied model performed well at the level of the statutory limit of 5% cocoa butter equivalent addition to chocolate with a prediction error of 0.6%, assuming a chocolate fat content of 30%.
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7

Augustin, Nabilla Pratya, Edy Prasetyo, and Siswanto Imam Santoso. "ANALYSIS OF COMPETITIVENESS AND EXPORT TRENDS OF INDONESIAN COCOA TO THE FIVE DESTINATION COUNTRIES FOR 2010-2019." Agricultural Social Economic Journal 21, no. 3 (July 31, 2021): 215–22. http://dx.doi.org/10.21776/ub.agrise.2021.021.3.6.

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Анотація:
This study aims to analyze the competitiveness of Indonesian cocoa exports to five destination countries, namely China, Germany, Malaysia, Singapore, and USA and to analyze the trend of Indonesian cocoa exports for the forecasting of the next 5 years. The data source used is secondary data in the form of export value and volume from 2010-2019 which is sourced from uncomtrade. Data analysis methods used are RCA, EPD, and linear trend analysis. The results showed that the comparative analysis of the RCA method for the commodities of Indonesian cocoa beans, cocoa butter, cocoa paste, cocoa powder in 2010-2019 has an RCA > 1 which means that it is competitive and has a comparative advantage in destination countries. Based on a competitive analysis using the EPD method, the commodity of Indonesian cocoa beans, cocoa butter, cocoa paste, and cocoa powder in 2010-2019 have EPD retreat and falling star values. Based on linear trend analysis, the export value of Indonesian cocoa beans in 2020-2024 is predicted to continue to decline, cocoa butter and cocoa powder in 2020-2024 is predicted to continue to increase, and cocoa paste in 2020-2024 is predicted to increase and later decrease.
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8

Hermawan, Rudi. "Analisis pengaruh kebijakan bea keluar biji kakao, impor biji kakao, ekspor biji kakao dan harga cocoa butter terhadap ekspor cocoa butter." Indonesian Treasury Review Jurnal Perbendaharaan Keuangan Negara dan Kebijakan Publik 4, no. 3 (December 6, 2019): 233–42. http://dx.doi.org/10.33105/itrev.v4i3.128.

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Анотація:
The export duty policy was initially intended to increase the value added of cocoa beans. On the other hand, in the past few years there has been a significant increase in imports of cocoa beans to meet the needs of domestic industrial in order to keep running optimally and can create added value. To assess how much influence the export duty policy for cocoa beans, the import of cocoa beans, the export of cocoa beans and the price of cocoa butter on the development of exports of cocoa butter, this study uses a quantitative approach using secondary data from various sources. The results of the analysis show that the development of the export of cocoa butter is significantly influenced by the amount of cocoa bean imports and the export of cocoa beans. but the price factor of cocoa butter and the amount of export duty does not significantly influence. This shows that the main problem is the performance of the cocoa processing industry which is strongly influenced by the availability of raw materials. In addition, although an increase in imports of cocoa beans can still be offset by an increase in exports of processed cocoa products that have added value. Kebijakan bea keluar pada awalnya ditujukan untuk peningkatan nilai tambah biji kakao. Di sisi lain, dalam beberapa tahun terakhir terjadi peningkatan impor biji kakao secara signifikan untuk pemenuhan kebutuhan industri domestik agar tetap berjalan optimal dan dapat menciptakan nilai tambah. Untuk mengkaji seberapa besar pengaruh kebijakan bea keluar biji kakao, impor biji kakao, ekspor biji kakao dan harga cocoa butter terhadap perkembangan ekspor cocoa butter, penelitian ini menggunakan pendekatan kuantitatif dengan menggunakan data sekunder dari berbagai sumber. Hasil analisis menunjukkan bahwa perkembangan ekspor cocoa butter secara signifikan dipengaruhi oleh besaran impor biji kakao dan ekspor biji kakao. Sedangkan faktor harga cocoa butter dan besaran tarif bea keluar tidak berpengaruh secara signifikan. Hal ini menunjukkan bahwa permasalahan utama adalah pada kinerja industri pengolahan kakao yang sangat dipengaruhi oleh ketersediaan bahan bakunya. Selain itu, walaupun terjadi peningkatan impor biji kakao masih dapat diimbangi dengan adanya peningkatan ekspor produk kakao olahannya yang memiliki nilai tambah.
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9

Thuy, N. M., H. T. N. Ha, and N. V. Tai. "Effect of emulsifiers on viscosity and emulsion stability of the cocoa powder mixture." Food Research 4, no. 6 (November 1, 2020): 2306–12. http://dx.doi.org/10.26656/fr.2017.4(6).377.

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Анотація:
The study was initiated to generate data on the effectiveness of emulsifiers in the cocoa mixture (use as a beverage) with the suitable cocoa butter content remaining in cocoa powder. The experimental designs and comparative analyses will provide the information and knowledge needed in using emulsifiers for improving cocoa powder dispersibility, through viscosity and emulsion stability analysis. The present study was conducted to improved cocoa powder mixtures which have good dispersibility in liquids. Emulsifier of four types (polysorbate, sorbitan monostearate, lecithin from egg yolk/vegetable oil) with the concentrations ranging from 0.25 to 0.7% on the viscosity and emulsion stability of cocoa powder (16 and 20% of cocoa butter contents remained in cocoa powder) were investigated. The obtained results showed that stabilizer levels markedly affected the viscosity and emulsion stability of whipped mixture which increased with higher levels of emulsifiers and cocoa butter contents. The dispersibility of cocoa powder can be significantly increased by adding emulsifiers with the best results achieved at 0.572 and 0.668% of sorbitan monostearate and polysorbate, respectively, in comparison with lecithin. The organoleptic evaluation on the cocoa powder samples also showed there were significant differences (P0.05) in the sensory attributes of the product at this concentration. This sample was adjudged the best based on the overall acceptance.
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10

Coelho, Angélica G., Webysten R. P. dos Santos, Andressa A. dos Santos, Maisa G. da Silva, Francisco V. Macedo Cunha, Anderson N. Mendes, and Daniel D. R. Arcanjo. "Plant-Derived Butters as Lipid Nanocarriers: A Systematic and Prospective Review." Recent Patents on Nanotechnology 14, no. 4 (December 24, 2020): 262–75. http://dx.doi.org/10.2174/1872210514666200522213144.

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Анотація:
Background: Pharmaceutical nanotechnology represents an efficient alternative for the delivery of pharmacologically active plant-derived compounds, considering their protective capacity, oral bioavailability and drug vectorization capacity. In this context, butters obtained from plant seeds have emerged as promising products for the development of pharmacologically active nanostructures. They possess a complex lipid composition, allowing the formation of different emulsion systems with solid cores, since this mixture of different triglycerides is solid at room temperature and body temperature. Therefore, the systematic mapping around the technological development of nanostructures produced from plant-derived butters is potentially valuable for researchers interested in novel alternative formulations for pharmacological therapy, with potential industrial, economic, health and societal impacts. Methods: Systematic review was carried out by the search of scientific papers and patents deposited in official databases concerning the development of nanostructured pharmaceutical products using plantderived butters as starting material. The publications obtained were subjected to sorting and analysis by applying the following inclusion/exclusion criteria. Results: The Solid Lipid Nanoparticle (SLN) was the type of nanostructure produced in all the analyzed scientific papers, due to the physicochemical characteristics of the lipid constituents of plantderived butters. In this sense, 54% of the articles have reported the use of Cocoa Butter for the production of nanostructures; 28% for Shea Butter; 6% for Cupuacu Butter, 6% for Murumuru Butter and 6% for Bacuri Butter. Discussion: In the technological prospection, only two patents exhibited SLN as an invention based on cocoa butter and on shea butter, respectively. The production methods employed have included: phase inversion temperature, microemulsion, hot high pressure homogenization, high shear homogenization and ultrasonication. Conclusion: In light of this prospective review, the encouragement of novel studies in lipids-based nanotechnology is evident, considering the small number of findings so far, in order to stimulate new research involving plant-derived butters from easily cultivated fruits in tropical regions, then stimulating the pharmaceutical development of new therapeutic alternatives using biocompatible and sustainable raw materials.
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Більше джерел

Дисертації з теми "Cocoa butter Analysis"

1

Sirbu, Diana [Verfasser], Nikolai [Akademischer Betreuer] Kuhnert, Nikolai [Gutachter] Kuhnert, Matthias [Gutachter] Ullrich, and Frédéric [Gutachter] Depypere. "Comprehensive Analysis of Cocoa Lipidomics – unraveling the unknown chemistry of cocoa butter / Diana Sirbu ; Gutachter: Nikolai Kuhnert, Matthias Ullrich, Frédéric Depypere ; Betreuer: Nikolai Kuhnert." Bremen : IRC-Library, Information Resource Center der Jacobs University Bremen, 2018. http://d-nb.info/1166950743/34.

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Книги з теми "Cocoa butter Analysis"

1

Cocoa butter and related compounds. Urbana, IL: AOCS Press, 2012.

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2

Garvey, T. B. The determination of milk fat and cocoa butter equivalents in chocolate using triglyceride analysis. Wolverhampton: The Polytechnic, Wolverhampton, 1987.

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Частини книг з теми "Cocoa butter Analysis"

1

Marangoni, Alejandro G. "Oil Migration Through Cocoa Butter: The Solubilization-Recrystallization-Diffusion (SRD) Model." In Kinetic Analysis of Food Systems, 65–77. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-51292-1_3.

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Тези доповідей конференцій з теми "Cocoa butter Analysis"

1

Lau, Danika, Linsen Liu, and Rebecca Kuehn. "Calibration of NMR for total fat analysis in chocolate manufacturing." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gbgi3681.

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Анотація:
In chocolate manufacturing, the measurement of total fat is essential to consistently control the rheological properties, sensory characteristics, cost, and functionality of both in-process and finished chocolate. NMR has been proven a fast and non-destructive solution for total fat analysis in food and oilseed industries particularly for fast paced production. However, chocolate is a complex fat-based system with cocoa butter, lecithin, and sometimes milk fat. The combination of liquid and solid fat as well as difference in their molecular weights provides a challenge to calibrate the NMR accurately for total fat analysis in chocolate manufacturing. We have conducted a systematic calibration using a Bruker MQ-10 TD-NMR for chocolate products and validated against the Soxhlet wet chemistry method. Results from the study show that Nuclear Magnetic resonance may be an accurate and precise method to measure total fat content of various chocolate products and a correlation value of 0.9989 was achieved.
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2

Esmonde-White, Karen, I. Lewis, Mary Lewis, and Tory Woolf. "Raman spectroscopy as a tool for understanding oil or fat quality in food products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jyvx7273.

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Анотація:
Many natural and produced foods contain oils or fats, and their presence affects the product shelf life and sensory attributes. Analysis of oils or fats in these foods can be carried out using wet chemistry, chromatographic, or spectroscopic techniques. Molecular spectroscopic techniques of near-infrared, infrared, or Raman have the benefit of providing a non-destructive chemical and molecular structure analysis with the ability to measure oil or fat quality directly in a process or in the laboratory. Raman spectroscopy is a molecular spectroscopy technique that is highly specific, can measure in aqueous systems, and provides a multi-attribute measurement in a single probe. We provide an overview of the information provided by a Raman spectrum, including the presence of cis or trans isomers, fatty acid saturation, and polymorphic stability. An application example of Raman spectroscopy in dark and milk chocolate will be presented to showcase Raman's capability to measure qualitative and quantitative quality aspects of fats in a complex and highly fluorescent matrix. Our initial feasibility studies showed initial markers of cocoa butter quality that support additional studies with more samples.
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3

Valli, Enrico, Bruno Ricco, Marco Grossi, Pietro Rocculi, Tullia Gallina Toschi, and Virginia Teresa Glicerina. "Single-wavelength near-infrared analysis as a rapid and field-deployable tool to determine the solid fat content in fats and oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/xryu5233.

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The solid fat content (SFC) is responsible for the characteristics and properties of a variety of fat-based food products, since it provides information, among others, on physical appearance, organoleptic properties, spreadability, product stability mouth feeling, and plasticity. The traditional techniques to measure SFC, such as pulsed nuclear magnetic resonance and differential scanning calorimetry, require expensive instrumentation and trained personnel. Nowadays innovative techniques are needed for fast, automatic, and low-cost in situ, determination of SFC directly in the production lines to allow food quality monitoring in control industrial processes. This is very relevant for small and medium food industries that cannot afford an internal quality control laboratory. An innovative near-infrared analytical approach to measure SFC in vegetable fats and oils is herein presented. The method is based on single-wavelength (835 nm) and measures the sample optical attenuation during a thermal cycle (featuring both heating and cooling). An estimation of SFC is then made from the measured optical data. Samples were a set of 16 different vegetable fats and oils commonly used in the food industry, such as cocoa butter, refined and fractionated coconut oils, hydrogenated palm and soybean oil, as well as blends among them. The estimated temperature corresponding to an SFC of 80%, 60%, 40%, and 20%, respectively, was plotted versus the corresponding temperature resulting from DSC curves for all tested samples. The experimental results obtained with such a method agree with those provided by DSC at different temperatures (R2 > 0.9), thus reaching a good SFC estimation. This indicates that the single-wavelength near-infrared technique is promising for practical analysis in the production lines to assess the quality of vegetable fats and oils. The herein-tested analytical solution could be implemented in the form of a low-cost and portable electronic system.
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