Results 31 to 40 of about 7,584 (201)

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, M. L. Medeiros, L. A. Gioielli   +2 more
doaj   +1 more source

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, Renato Grimaldi, Lireny Aparecida Guaraldo Gonçalves   +2 more
openaire   +1 more source

STANDARISASI PROSES PRODUKSI DENGAN PENERAPAN SOP DAN ALAT PENGOLAH SEDERHANA UNTUK MENINGKATKAN MUTU KAKAO BUBUK SESUAI SNI DI DESA KAKAO BANJAROYA, KALIBAWANG, KULONPROGO

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, Sri Wijanarti, Ika Restu Revulaningtyas, Fiametta Ayu Purwandari   +3 more
doaj   +1 more source

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, Barbora Lapčíkova, Shweta Gautam, Martin Vašina, Tomáš Valenta, David Řepka, Klára Čépe, Ondřej Rudolf   +7 more
doaj   +1 more source

Composition Analysis of Cocoa Butter by Differential Scanning Calorimetry

Техника и технология пищевых производств
Consumer 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, Vladimir N. Andreev, Anastasia P. Nazarova, Igor A. Korotkiy   +3 more
doaj   +1 more source

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 Conferences
Chocolate 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, Langkong Jumriah, Dirpan Andi   +2 more
doaj   +1 more source

Phase equilibria and physical properties of CO2-saturated cocoa butter mixtures at elevated pressures [PDF]

, 2022
S.195-203The melting point and phase behaviour of cocoa butter under CO2 pressure were observed in a high-pressure view cell. The melting point decreases from 35 to 23 °C at CO2 pressures higher than 5 MPa.
Kareth, S., Kuipers, N.J.M., Venter, M.J., Weidner, Eckhard, Haan, A.B. de, Willems, P.   +5 more
core   +2 more sources

Effects of processing methods of unfermented cocoa beans from Indonesia on the chemical and physical characteristics of butter and cake

Journal of Agriculture and Food Research
Fermentation is an important stage in cocoa bean processing. However, most cocoa beans in Indonesia are not fermented. This study investigated the effects of utilizing unfermented cocoa beans in the production of cocoa butter and cocoa powder.
Ariza Budi Tunjung Sari, Priscilla Efraim, Xinran Song, Isabell Rothkopf, Ute Schweiggert-Weisz, Andreas Schieber, Susanne Gola   +6 more
doaj   +1 more source

Viscosity of cocoa butter

International Journal of Food Properties, 2000
Abstract The viscosity of cocoa butter was measured in the range of temperatures 30‐70°C. Product in thawed state behaved as the Newtonian fluid with viscosity independent of shear rate. This behaviour was changed when the temperature reached 30°C. From this temperature the product behaved as non‐Newtonian fluid which was caused by the presence of the ...
Ales Landfeld, Pavla Novotna, Jan Strohalm, Milan Houska, Karel Kyhos   +4 more
openaire   +1 more source

Nutritional profiles and thermal properties of milk chocolate formulated with cocoa butter substitute and virgin coconut oil

Cogent Food & Agriculture
Global consumption of chocolate products continues to increase, while the supply of cocoa butter remains limited. The use of alternative fats such as Cocoa Butter Substitute (CBS) and Virgin Coconut Oil (VCO) offers a potential strategy to partially ...
St Sabahannur, St Subaedah, Suraedah Alimuddin, Nurul Wahdaniya, Firda Yunita Faharuddin   +4 more
doaj   +1 more source