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Relevant bibliographies by topics / Cocoa butter Analysis

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Journal articles

Academic literature on the topic 'Cocoa butter Analysis'

Author: Grafiati

Published: 10 December 2022

Last updated: 29 January 2023

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Journal articles on the topic "Cocoa butter Analysis"

1

Andriani, Novia, Rina Yenrina, and Novizar Nazir. "Physicochemical, Fatty Acid and Sensory Profile of Cocoa Butter Produced from Fermented and Non-Fermented Cocoa Butter." AJARCDE | Asian Journal of Applied Research for Community Development and Empowerment 4, no. 3 (2022): 1–7. http://dx.doi.org/10.29165/ajarcde.v4i3.88.

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The study aimed to explore the influence of fermentation and non-fermentation on cocoa processing (Theobroma cacao L.) on physical properties, chemical properties, fatty acid profiles and sensory properties of cococa butter. The study was conducted using an experimental method with two treatments and three replications. Analysis of cocoa butter consisted of yield, color, moisture content, free fatty acids, iod numbers, peroxide numbers, determination of fatty acid profile using GC-MS, and analysis of sensory properties. The results showed that the yield was between 20.82-21.00%. The color of f

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2

Andrzejuk, Adam. "The Analysis of Production and Trade Patterns in Cocoa Market Worldwide and in Poland." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 14, no. 4 (2014): 5–14. http://dx.doi.org/10.22630/prs.2014.14.4.65.

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Cocoa belongs to the group of one of the most valuable commodities in the world. Most production of cocoa beans takes place in the African countries in the Equatorial “Cocoa Belt”. However, most processing of raw products is made in Western European countries. Poland is a substantial producer of confectionery chocolate products, therefore the country imports cocoa butter and cocoa paste, which gives it 8th and 6th place in the world in terms of quantity imported. This paper presents an analysis of the world’s major cocoa trading countries in four basic physical forms: cocoa beans, cocoa butter

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3

BUDIANTO and DIAH KUSMARDINI. "The Comparison of the Effectiveness of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) in Chocolate Manufacture." Series II: Forestry • Wood Industry • Agricultural Food Engineering 14(63), no. 2 (2021): 85–98. http://dx.doi.org/10.31926/but.fwiafe.2021.14.63.2.8.

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This study aimed at (a) comparing the effectiveness of the use of Cocoa Butter (CB) and Cocoa Butter Alternatives (CBA) on food products and (b) measuring the effectiveness of the sub-groups of the Cocoa Butter Alternatives. In this study, the researchers used Structural Equation Modelling (SEM) with the Partial Least Square (PLS) approach. The analysis showed that (a) CB was more effective in the utilization than CBA and (b) after comparing sub-groups of the CBA examined in this study, Cocoa Butter Substitute (CBS) was more effective than Cocoa Butter Replacer (CBR) and Cocoa Butter Equivalen

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4

Kerti, Katalin. "Thermal Analysis of Cocoa Butter and Cocoa Butter Alternatives Crystallisation Using DSC Method." IFAC Proceedings Volumes 31, no. 9 (1998): 157–60. http://dx.doi.org/10.1016/s1474-6670(17)44049-3.

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5

Ostrowska-Ligęza, Ewa, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, and Agata Górska. "Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)." Applied Sciences 11, no. 6 (2021): 2698. http://dx.doi.org/10.3390/app11062698.

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The aim of this research was to complete the characteristics of cocoa beans and cocoa butter extracted from two different Theobroma cacao species: Criollo originated from Peru and Forastero originated from Ecuador, both in the version of raw (unroasted) and roasted beans. Before extraction, the cocoa beans were characterized by proximate analysis. The determination of fatty acids composition was carried out by gas chromatography (GC). The positional distribution of fatty acids in the sn-2 positions of triacylglycerols (TAGs) was also determined. The thermogravimetric analyses (TGA/DTG) were pe

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6

Buchgraber, Manuela, Franz Ulberth, Elke Anklam, et al. "Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate." Journal of AOAC INTERNATIONAL 87, no. 5 (2004): 1164–72. http://dx.doi.org/10.1093/jaoac/87.5.1164.

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Abstract A European interlaboratory study was conducted to validate an analytical procedure for the detection and quantification of cocoa butter equivalents in cocoa butter and plain chocolate. In principle, the fat obtained from plain chocolate according to the Soxhlet principle is separated by high-resolution capillary gas chromatography into triacylglycerol fractions according to their acyl-C-numbers, and within a given number, also according to unsaturation. The presence of cocoa butter equivalents is detected by linear regression analysis applied to the relative proportions of the 3 main

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7

Augustin, Nabilla Pratya, Edy Prasetyo, and Siswanto Imam Santoso. "ANALYSIS OF COMPETITIVENESS AND EXPORT TRENDS OF INDONESIAN COCOA TO THE FIVE DESTINATION COUNTRIES FOR 2010-2019." Agricultural Social Economic Journal 21, no. 3 (2021): 215–22. http://dx.doi.org/10.21776/ub.agrise.2021.021.3.6.

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This study aims to analyze the competitiveness of Indonesian cocoa exports to five destination countries, namely China, Germany, Malaysia, Singapore, and USA and to analyze the trend of Indonesian cocoa exports for the forecasting of the next 5 years. The data source used is secondary data in the form of export value and volume from 2010-2019 which is sourced from uncomtrade. Data analysis methods used are RCA, EPD, and linear trend analysis. The results showed that the comparative analysis of the RCA method for the commodities of Indonesian cocoa beans, cocoa butter, cocoa paste, cocoa powder

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8

Hermawan, Rudi. "Analisis pengaruh kebijakan bea keluar biji kakao, impor biji kakao, ekspor biji kakao dan harga cocoa butter terhadap ekspor cocoa butter." Indonesian Treasury Review Jurnal Perbendaharaan Keuangan Negara dan Kebijakan Publik 4, no. 3 (2019): 233–42. http://dx.doi.org/10.33105/itrev.v4i3.128.

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The export duty policy was initially intended to increase the value added of cocoa beans. On the other hand, in the past few years there has been a significant increase in imports of cocoa beans to meet the needs of domestic industrial in order to keep running optimally and can create added value. To assess how much influence the export duty policy for cocoa beans, the import of cocoa beans, the export of cocoa beans and the price of cocoa butter on the development of exports of cocoa butter, this study uses a quantitative approach using secondary data from various sources. The results of the

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9

Thuy, N. M., H. T. N. Ha, and N. V. Tai. "Effect of emulsifiers on viscosity and emulsion stability of the cocoa powder mixture." Food Research 4, no. 6 (2020): 2306–12. http://dx.doi.org/10.26656/fr.2017.4(6).377.

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The study was initiated to generate data on the effectiveness of emulsifiers in the cocoa mixture (use as a beverage) with the suitable cocoa butter content remaining in cocoa powder. The experimental designs and comparative analyses will provide the information and knowledge needed in using emulsifiers for improving cocoa powder dispersibility, through viscosity and emulsion stability analysis. The present study was conducted to improved cocoa powder mixtures which have good dispersibility in liquids. Emulsifier of four types (polysorbate, sorbitan monostearate, lecithin from egg yolk/vegetab

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10

Coelho, Angélica G., Webysten R. P. dos Santos, Andressa A. dos Santos, et al. "Plant-Derived Butters as Lipid Nanocarriers: A Systematic and Prospective Review." Recent Patents on Nanotechnology 14, no. 4 (2020): 262–75. http://dx.doi.org/10.2174/1872210514666200522213144.

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Background: Pharmaceutical nanotechnology represents an efficient alternative for the delivery of pharmacologically active plant-derived compounds, considering their protective capacity, oral bioavailability and drug vectorization capacity. In this context, butters obtained from plant seeds have emerged as promising products for the development of pharmacologically active nanostructures. They possess a complex lipid composition, allowing the formation of different emulsion systems with solid cores, since this mixture of different triglycerides is solid at room temperature and body temperature.

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