Results 41 to 50 of about 7,584 (201)
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0 ...
Ityotagher P. Aondoakaa +2 more
wiley +1 more source
AgrointekA Low-fat dark chocolate was developed by replacing cocoa butter with porang glucomannan and lecithin addition. The study was to determine the effect of cocoa butter replacement levels by porang glucomannan (10%, 15%, 20%) and lecithin (1%, 1.5%, 2%) on ...
Aji Sutrisno, Panji achmad apriyandi
doaj +1 more source
Fluidized bed roasting modifying the microstructure of cocoa nibs and improving cocoa butter quality
, 2023 The extraction of butter from cocoa seeds involves various processing steps that weaken the lipid-storing cell walls of cocoa cotyledons. Roasting is particularly critical, making cocoa nibs porous and brittle.
Fogliano, Vincenzo +5 more
core +1 more source
Pracaxi Oil as a Potential Inhibitor of Fat Bloom
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli +4 more
wiley +1 more source
A simple test for differentiating between cocoa butter and “green butter.” [PDF]
The Analyst, 1913 n ...
Revis, Cecil, Bolton, E. Richards
openaire +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT In chocolate‐coated products, oil migration can lead to chocolate softening and discoloration, filling hardening, and reduced consumer acceptance. This study examined three fats (soy‐, palm‐, and palm‐kernel (PK) based), crystallized under different conditions (cooling rate and high intensity ultrasound (HIU)) with differing oil binding ...
Audrey Lidgard +2 more
wiley +1 more source
Exploring the potential of ucuúba (Virola surinamensis) seed fat
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Ucuúba (Virola surinamensis) fat is an important income source for Amazonian communities. Local businesses typically process whole seeds for fat extraction; however, seed structural integrity may influence extraction efficiency and fat quality.
Juan David Marmolejo Tascón +4 more
wiley +1 more source
Jurnal Pangan dan AgroindustriOne of the important components in making chocolate is cocoa butter because it affects the texture and melting point of the final product. The production process involves several stages, from fermentation to extraction.
Raina Khoirunisa Zain +2 more
doaj +1 more source
Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely +3 more
wiley +1 more source
Mineral profile of cocoa powder: Analytical approach in commercial samples
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Cocoa powder is widely used in the food industry and has high nutritional value due to its composition, including minerals. The main factors related to the presence of minerals in cocoa powder are soil, processing, and cultivation practices.
Mateus Barbosa Silva +7 more
wiley +1 more source