Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate

Journal of Food and Nutrition Research

Volumn 48, Issue 2, 2009, Pages 72-79

  Vítová, Eva ^a   Loupancová, Blanka ^a   Štoudková, Hana ^a   Macku, Ivana ^b   Zemanová, Jana ^a   Babák, Libor ^a  

^a BRNO UNIVERSITY OF TECHNOLOGY   (Czech Republic)

^b TOMAS BATA UNIVERSITY IN ZLIN   (Czech Republic)

Author keywords

Aroma; Chocolate; Fatty acids; Gas chromatography; Sensory analysis; Solid phase microextraction; Vegetable fat

Indexed keywords

THEOBROMA; THEOBROMA CACAO;

EID: 68149160915     PISSN: 13368672     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (29)

1. Lipp, M. - Anklam, E.: Review of cocoa butter and alternative fats for use in chocolate - Part A. Compositional data. Food Chemistry, 62, 998, pp. 73-97.
2. Ulberth, F. - Buchgraber, M.: Analytical platforms to assess the authenticity of cocoa butter. European Journal of Lipid Science Technology, 105, 2003, pp. 32-42.
3. Čopfková, J. - Nováková, H. - Tu̇ma, J. - Sinica, A.: Methods of evaluation of cocoa butter substitutes for chocolate production. Chemické listy, 95, 2001, pp. 288-294.
4. Simoneau, C. - Hannaert, P. - Anklam, E.: Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC. Food Chemistry, 65, 1999, pp. 111-116.
5. Talbot, G. - Slager, H.: Cocoa butter equivalents and improvers - Their use in chocolate and chocolate-coated confectionery. Agro Food Industry Hi-Tech, 19, 2008, pp. 28-29.
6. Directive 2000/36/EC of the European Parliament and of the Council of 23 June 2000 relating to cocoa and chocolate products intended for human consumption. Official Journal of the European Communities, 2000, L197, pp. 19-25.
7. Lipp, M. - Anklam, E.: Review of cocoa butter and alternative fats for use in chocolate - Part B. Analytical approaches for identification and determination. Food Chemistry, 62, 1998, pp. 99-108.
8. Bohačenko, I.-Kopicova, Z.-Pinkrova, J.: Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by directive 2000/36 EC. Czech Journal of Food Sciences, 23, 2005, pp. 27-35.
9. Buchgraber, M. - Androni, S.: Determination of milk fat and cocoa butter equivalents in milk chocolate. Agro Food Industry Hi-Tech, 19, 2008, pp. 25-27.
10. Buchgraber, M. - Androni, S.: Gas-liquid chroma-tographic determination of milk fat and cocoa butter equivalents in milk chocolate: Interlaboratory study. Journal of AOAC International, 90, 2007, pp. 1326-1339.
11. Buchgraber, M. - Androni, S. - Anklam, E.: Determination of cocoa butter equivalents in milk chocolate by triacylglycerol profiling. Journal of Agricultural and Food Chemistry, 55, 2007, pp. 3284-3291.
12. Guyon, F. - Destouesse, S. - Moustirats, J. - Esclapez, M. - Salagoity, M. H. - Medina, B.: Alternative method for the quantification by gas chromatography triacylglycerol class analysis of cocoa butter equivalent added to chocolate bars. Journal of Agricultural and Food Chemistry, 52, 2004, pp. 2770-2775.
13. Dionisi, F. - Golay, P. A. - Hug, B. - Baumgar-tner, M. - Callier, P. - Destaillats, F.: Triacylglycerol analysis for the quantification of cocoa butter equivalents (CBE) in chocolate: Feasibility study and validation. Journal of Agricultural and Food Chemistry, 52, 2004, pp. 1835-1841.
14. Counet, C. - Callemien, D. - Ouwerx, C. - Collin, S.: Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching. Journal of Agricultural and Food Chemistry, 50, 2002, pp. 2385-2391.
15. Krysiak, W.: Influence of roasting conditions on coloration of roasted cocoa beans. Journal of Food Engineering, 77, 2006, pp. 449-453.
16. Vftová, E. - Loupancová, B. - Štoudková, H. - Zemanová, J.: Application of SPME-GC method for analysis of the aroma of white surface mould cheeses. Journal of Food and Nutrition Research, 46, 2007, pp. 84-90.
17. ČSN 56 0146-4. Metody zkoušení cukrovinkǎ řských výrobkii a trvanlivého pečiva. Stanovení obsahu tuku. Praha: Čs. normalizační institut, 1984.
18. Vítová, E. - Zemanová, J. - Bezděková, Š. - Babák, L. - Loupancová, B. - Březina, P.: Changes of free fatty acids during ripening of Niva cheese. Czech Journal of Food Sciences, 22, 2004, pp. 310-313.
19. Pini, G. F. - de Brito, E. S. - Garcia, N. H. P. - Valente, A. L. P. - Augusto, F.: A headspace solid phase microextraction (HS-SPME) method for the chromatographic determination of alkylpyrazines in cocoa samples. Journal of the Brazilian Chemical Society, 15, 2004, pp. 267-271.
20. Ducki, S. - Miralles-Garcia, J. - Zumbe, A. - Tornero, A. - Storey, D. M.: Evaluation of solid-phase micro-extraction coupled to gas chromatogra-phy-mass spectrometry for the headspace analysis of volatile compounds in cocoa products. Talanta, 74, 2008, pp. 1166-1174.
21. Bonvehí, J. S.: Investigation of aromatic compounds in roasted cocoa powder. European Food Research and Technology, 221, 2005, pp. 19-29.
22. Pino, J.: Headspace methods for volatile components of cocoa butter. Nahrung - Food, 36, 1992, pp. 175-180.
23. Buňka, F. - Pavlinek, V. - Hrabě, J. - Rop, O. - Janis, R. - Krejči, J.: Effect of 1-monoglycerides on viscoelastic properties of processed cheese. International Journal of Food Properties, 10, 2007, pp. 819-828.
24. Baker, B. S. - Brown, B. D. - Anantheswaran, R. C: Measurement of yield stress in dark chocolate using controlled stress vane method. Journal of Texture Studies, 37, 2006, pp. 655-667.
25. Shamsudin, R. - Mohamed, I. O. - Nooi, T. S.: Rheological properties of cocoa butter substitute (CBS): Effects of temperature and characteristics of fatty acids on viscosity. Journal of Food Lipids, 13, 2006, pp. 402-410.
26. Afoakwa, E. O. - Paterson, A. - Fowler, M. - Vieira, J.: Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems. Journal of Food Engineering, 89, 2008, pp. 128-136.
27. Afoakwa, E. O. - Paterson, A. - Fowler, M. - Vieira, J.: Particle size distribution and compositional effects on textural properties and appearance of dark chocolates. Journal of Food Engineering, 87, 2008, pp. 181-190.
28. Servais, C. - Ranc, H. - Roberts, I. D.: Determination of chocolate viscosity. Journal of Texture Studies, 34, 2003, pp. 467-497.
29. Ali, A. - Selamat, J. - Man, Y. B. C. - Suria, A. M.: Effect of storage temperature on texture, polymorphic structure, bloom formation and sensory attributes of filled dark chocolate. Food Chemistry, 72, 2001, pp. 491-497.