Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório do Instituto de Tecnologia de Alimentos |
Texto Completo: | http://repositorio.ital.sp.gov.br/jspui/handle/123456789/714 |
Resumo: | Cocoa butter is one of the most important ingredients in chocolate production as it is responsible for important characteristics of chocolates such as hardness, snap, mold shrinkage, fat bloom stability and melting. It appears that factors such as the geographic area and climate where cocoa is grown directly affect the chemical composition of cocoa butter, so fruits grown in Africa and Asia have greater thermal stability. In this sense, two samples of cocoa butter, a Brazilian one from the south of Bahia and a commercial one (consisting of a mixture of butters from different origins) were studied and compared. The results obtained in this study showed that Brazilian cocoa butter had a higher content of Saturated Fatty Acids (SFA) and a higher content of unsaturated triacylglycerols compared to commercial butter. It also showed a faster polymorphic transition and a higher maximum solids content compared to commercial cocoa butter, indicated by isothermal crystallization analysis. Based on the analyzes carried out, it was found that this cocoa butter studied, from the Forasteiro amelonado species and coming from several farms in the south of Bahia, presented greater thermal stability in relation to commercial cocoa butter, i.e., different from that presented in other studies in the literature. |
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Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolateCaracterização físico-química de manteigas de cacau nacional e comercial utilizadas no Brasil para fabricação de chocolateThermal behaviorFatty acidsTriacylglycerolsIsothermal crystallizationCooling curveSolid curveCocoa butter is one of the most important ingredients in chocolate production as it is responsible for important characteristics of chocolates such as hardness, snap, mold shrinkage, fat bloom stability and melting. It appears that factors such as the geographic area and climate where cocoa is grown directly affect the chemical composition of cocoa butter, so fruits grown in Africa and Asia have greater thermal stability. In this sense, two samples of cocoa butter, a Brazilian one from the south of Bahia and a commercial one (consisting of a mixture of butters from different origins) were studied and compared. The results obtained in this study showed that Brazilian cocoa butter had a higher content of Saturated Fatty Acids (SFA) and a higher content of unsaturated triacylglycerols compared to commercial butter. It also showed a faster polymorphic transition and a higher maximum solids content compared to commercial cocoa butter, indicated by isothermal crystallization analysis. Based on the analyzes carried out, it was found that this cocoa butter studied, from the Forasteiro amelonado species and coming from several farms in the south of Bahia, presented greater thermal stability in relation to commercial cocoa butter, i.e., different from that presented in other studies in the literature.Figueira, Aline Cássia; et al.2023-04-13T19:57:17Z2023-04-13T19:57:17Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfBrazilian Journal of Food and Technology, v. 2, p. 14, 2022.1981-6723http://repositorio.ital.sp.gov.br/jspui/handle/123456789/714reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2023-04-13T19:57:17Zoai:http://repositorio.ital.sp.gov.br:123456789/714Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2023-04-13T19:57:17Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false |
dc.title.none.fl_str_mv |
Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate Caracterização físico-química de manteigas de cacau nacional e comercial utilizadas no Brasil para fabricação de chocolate |
title |
Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate |
spellingShingle |
Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate Figueira, Aline Cássia; et al. Thermal behavior Fatty acids Triacylglycerols Isothermal crystallization Cooling curve Solid curve |
title_short |
Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate |
title_full |
Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate |
title_fullStr |
Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate |
title_full_unstemmed |
Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate |
title_sort |
Physicochemical characterization of national and commercial cocoa butter used in Brazil to make chocolate |
author |
Figueira, Aline Cássia; et al. |
author_facet |
Figueira, Aline Cássia; et al. |
author_role |
author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Figueira, Aline Cássia; et al. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Thermal behavior Fatty acids Triacylglycerols Isothermal crystallization Cooling curve Solid curve |
topic |
Thermal behavior Fatty acids Triacylglycerols Isothermal crystallization Cooling curve Solid curve |
description |
Cocoa butter is one of the most important ingredients in chocolate production as it is responsible for important characteristics of chocolates such as hardness, snap, mold shrinkage, fat bloom stability and melting. It appears that factors such as the geographic area and climate where cocoa is grown directly affect the chemical composition of cocoa butter, so fruits grown in Africa and Asia have greater thermal stability. In this sense, two samples of cocoa butter, a Brazilian one from the south of Bahia and a commercial one (consisting of a mixture of butters from different origins) were studied and compared. The results obtained in this study showed that Brazilian cocoa butter had a higher content of Saturated Fatty Acids (SFA) and a higher content of unsaturated triacylglycerols compared to commercial butter. It also showed a faster polymorphic transition and a higher maximum solids content compared to commercial cocoa butter, indicated by isothermal crystallization analysis. Based on the analyzes carried out, it was found that this cocoa butter studied, from the Forasteiro amelonado species and coming from several farms in the south of Bahia, presented greater thermal stability in relation to commercial cocoa butter, i.e., different from that presented in other studies in the literature. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022 2023-04-13T19:57:17Z 2023-04-13T19:57:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
|
dc.identifier.uri.fl_str_mv |
Brazilian Journal of Food and Technology, v. 2, p. 14, 2022. 1981-6723 http://repositorio.ital.sp.gov.br/jspui/handle/123456789/714 |
identifier_str_mv |
Brazilian Journal of Food and Technology, v. 2, p. 14, 2022. 1981-6723 |
url |
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/714 |
dc.language.none.fl_str_mv |
|
dc.language.iso.fl_str_mv |
eng |
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language |
eng |
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dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
|
publisher.none.fl_str_mv |
|
dc.source.none.fl_str_mv |
reponame:Repositório do Instituto de Tecnologia de Alimentos instname:Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL |
instname_str |
Instituto de Tecnologia de Alimentos (ITAL) |
instacron_str |
ITAL |
institution |
ITAL |
reponame_str |
Repositório do Instituto de Tecnologia de Alimentos |
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Repositório do Instituto de Tecnologia de Alimentos |
repository.name.fl_str_mv |
Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL) |
repository.mail.fl_str_mv |
bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br |
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