Results 21 to 30 of about 5,399 (176)
The Role of Emulsifiers on the Crystallization of Cocoa Butter and Cocoa Butter-sugar Blends [PDF]
, 2021 The crystallization of cocoa butter and 1:1 cocoa butter-sugar blends containing 2 wt% emulsifier was investigated. The emulsifiers studied were soy lecithin, polyglycerol polyricinoleate (PGPR), citric acid esters of mono- and diglycerides (CITREM) and ammonium phosphatides (YN).
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Utilization of mango seed oil as a cocoa butter replacer for the development of innovative chocolate
International Journal of Food Properties, 2023 Chocolate is the most popular food type and flavor in this world. The key ingredient in many chocolate products is cocoa butter due to its unique fatty acid profile.
Suleman Abbas +14 more
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Annals of Agricultural Sciences, 2018 Roasting is an important process that could influence the quantity of butter extracted. Central Composite Design (CCD) approach was used to study the influence of the couple temperature/duration of roasting on the quantity of extracted butter.
Pauline Mounjouenpou +6 more
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COCOA AND COCOA BUTTER (Review Article)
the future of agriculture, 2021 Cocoa is a source of biologically active compounds, especially flavonoids such as epicatechin, catechin and procyanidin monomers, which positively affect health and aging, reduce the risk of chronic diseases such as cardiovascular diseases, metabolic disorders and cancer, as well as containing it vitamins, minerals, fats, proteins, stimulants and ...
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Physical interactions between cupuassu and cocoa fats
Grasas y Aceites, 2003 Cupuassu (Theobroma grandiflorum, Sterculiaceae) is an Amazonian native fruit and nowadays is cultivated only in Amazonian region. The seeds that come to about 16% of the dry weight can be used to derive a cocoa butter like product and the content of fat
S. C. S. Lannes +2 more
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Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 2020 Kelompok Tani Ngudi Rejeki mampu mengolah biji kakao kering menjadi kakao bubuk dan cocoa butter di tingkat rumah tangga. Namun ada beberapa permasalahan krusial terkait kualitas produk yang dihasilkan, yaitu peralatan yang tidak memadai dan pelaksanaan
Satria Bhirawa Anoraga +3 more
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Effect of cocoa butter equivalent on cocoa butter crystallization behavior and on dark chocolate [PDF]
Brazilian Journal of Food Research, 2019 The aim of this work was to evaluate the crystallization behavior of commercial cocoa butter (CB) and cocoa butter equivalents (CBE) and their mixtures to assess the best proportions that do not compromises the crystallization process in chocolates.
Thais Lomonaco Teodoro Da Silva +2 more
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Composition Analysis of Cocoa Butter by Differential Scanning Calorimetry
Техника и технология пищевых производствConsumer properties of chocolate depend largely on the quality of cocoa butter, which affects the technological processes of chocolate production. This article introduces a new method of calorimetry-based mathematical modeling applied to polymorphic ...
Sergey A. Bredikhin +3 more
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Acoustic and mechanical testing of commercial cocoa powders
International Journal of Food Properties, 2022 In the present study, commercial cocoa powders with different cocoa fat contents were studied. It was found that the cocoa powders’ flow patterns were of a cohesive to highly cohesive characters.
Lubomír Lapčík +7 more
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The Effect Of Adding Hydrogenated Coconut Oil And The Time Of Adding Cocoa Powder On The Physical And Organoleptic Chocolate Bar [PDF]
BIO Web of ConferencesChocolate bars are one of the processed cocoa products that are much loved by Indonesians. The main ingredient used to manufacture chocolate bars is cocoa butter. However, the relatively high price of cocoa butter causes chocolate bar production costs to
Adha Azzahra Sonda Aura +2 more
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