Effect of cocoa butter content and degree of the fineness on the dispersibility and chromaticity values of cocoa powder
Paper Details
Effect of cocoa butter content and degree of the fineness on the dispersibility and chromaticity values of cocoa powder
Abstract
The present study was conducted to investigate the effect of cocoa butter contents (10 to 25%), degree of fineness of particle (40 to 200 mesh sieve) on the dispersibility and colour of cocoa powder. The obtained results indicated that the higher the cocoa butter content in cocoa powder, the higher the water separated with time. The dispersibility of cocoa powder also depends on the degree of fineness is the best in the samples where the particles were smaller (200 mesh sieve), and much worse in cocoa powder with particles 40 mesh sieve (in the experimental ranging). Cocoa powder of 15% cocoa butter gave the better dispersibility than cocoa powder with 20 and 25% cocoa butter. A very high correlation between the degree of fineness, cocoa butter and time on dispersibility (percentage of water separated) of cocoa powder drink was observed. Besides, there were significant differences among the chromaticity value of cocoa powder for the different degree of fineness and cocoa butter content, the more cocoa butter content, the darker in cocoa colour. The most important effects on L and b values are cocoa butter content and degree of fineness, while a value is most affected by cocoa powder degree of fineness.
Acton QA. 2013. Sugar Alcohols-Advances in Research and Application: 2013 Edition. ScholarlyEditionsTM, Atlanta, Georgia.
Bartley BGD. 2005. The genetic diversity of cacao and its utilization.Wallingford, UK: CABI Publishing.
Boff CC, Crizel TM, Araújo RR, Rios AO, Flôres SH. 2013. Desenvolvimento de sorvete de chocolate utilizando fibra de casca de laranja como substituto de gordura. Ciência Rural 43(10), 1892-1897.
Claase MB, Vercoulen P, Misev T. 2014. Powder Coatings and the Effects of Particle Size. DOI: 10.1007/978-3-319-00714-4_13. In book: Particulate Products
Haas K, Obernberger J, Zehetner E, Kiesslich A, Volkert M, Jaeger H. 2019. Impact of powder particle structure on the oxidation stability and colour of encapsulated crystalline and emulsified carotenoids in carrot concentrate powders. Journal of Food Engineering, Vol. 263, pp: 398-408.
Hasenhuettl GL, Hartel RW. 2019. Food emulsifiers and their applications – Third Edition. Springer, New York.
Kurozawa LE, Morassi AG, Vanzo AA, Park KJ, Hubinger MD. 2009. Influence of spray drying conditions on physicochemical properties of chicken meat powder. Dry Technol 27(11), 1248-1257.
Kwapińska M, Zbiciński I. 2005. Prediction of final product properties after concurrent spray drying. Dry Technol 23, 1653-1665.
Ma Z, Boye J. 2013. Advances in the design and production of reduced-fat and reduced-cholesterol salad dressing and mayonnaise: a review. Food and Bioprocess Technology 6(3), 648-670. http:// dx.doi.org/10.1007/s11947-012-1000-9.
McKee M, Triche R, Godshall MA, Richard CA. 2012. Look at the relation-ship between sugar colour and grain size. J Am Soc Sugar Cane Technol 32, 90-91.
Peterson JE, Small WM. 1993. Physical Behavior of Water-Atomized Iron Powder: Particle size distribution and apparent density. The Int. Journal of Powder Metall. Vol 29(2), pp. 131-137.
Sharma M, Kadam DM, Chadha S, Wilson RA, Gupta RK. 2013. Influence of particle size on physical and sensory attributes of mango pulp powder. Int. Agrophys. 2013, 27(3), 323-328.
Storlazzi CD, Norris BK, Rosenberger KJ. 2015. The influence of grain size, grain colour, and suspended-sediment concentration on light attenuation: Why fine-grained terrestrial sediment is bad for coral reef ecosystems. Coral Reefs 34, 967-975.
Syll O, Khalloufi S, Schuck P. 2013. Dispersibility and morphology of spray-dried soy powders depending on the spraying system. Dairy Science and Technology 93(4-5). DOI: 10.1007/s13594-013-0112-y
Nguyen Minh Thuy, Ngo Van Tai, Athapol Noomhorn (2020), Effect of cocoa butter content and degree of the fineness on the dispersibility and chromaticity values of cocoa powder; IJAAR, V16, N5, May, P1-9
https://innspub.net/effect-of-cocoa-butter-content-and-degree-of-the-fineness-on-the-dispersibility-and-chromaticity-values-of-cocoa-powder/
Copyright © 2020
By Authors and International
Network for Natural Sciences
(INNSPUB) https://innspub.net
This article is published under the terms of the
Creative Commons Attribution License 4.0