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Journal articles on the topic 'Cocoa butter Analysis'

Author: Grafiati

Published: 10 December 2022

Last updated: 29 January 2023

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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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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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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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Linovskaya, N. V., E. V. Mazukabzova, and N. B. Kondratyev. "Scientific and practical results of a comprehensive assessment of quality indicators of cocoa processing products." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (2019): 213–18. http://dx.doi.org/10.20914/2310-1202-2018-4-213-218.

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Production of chocolate products with high quality indicators is one of the most important tasks of the confectionery industry. Products of processing of cocoa beans are the main ingredients of chocolate products and a comprehensive assessment of their quality is an urgent task. In this work, we studied the qualitative indicators of various samples of cocoa liquor and cocoa butter. The analysis shows that the cocoa liquor sample №5 contained 50,1% cocoa butter compared to other samples, the mass fraction of fat which – (52,5?55,2) %. The lower the mass fraction of fat in cocoa liquor, the lowe

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Calmon da Conceição, Ronisson Lucas, Renato Droguett Droguett Macedo, Andréa Da Silva Gomes, Mônica De Moura Pires, Gustavo Joaquim Lisboa, and Monick Midlej do Espírito Santo. "Specialization and competitiveness: analysis of Brazilian exports of cocoa beans and products." Revista Mexicana de Ciencias Agrícolas 11, no. 6 (2020): 1207–19. http://dx.doi.org/10.29312/remexca.v11i6.2348.

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Cocoa farming was and still is an economic activity of great importance for the economy of Brazil and the rest of the world. During the last few decades, African and Asian countries have increased their presence as producers, increasing global competition and leading to changes in Brazil’s participation in foreign markets. In this context, this study analyzes the competitiveness of Brazilian cocoa farming based on exports of cocoa beans and products (powder and press cake, cocoa butter and cocoa liquor).To do so, foreign trade indicators were calculated for the period from 1996 to 2016, in the

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13

Takagi, Toru, and Yasuhiro Ando. "Stereospecific analysis of monounsaturated triacylglycerols in cocoa butter." Journal of the American Oil Chemists' Society 72, no. 10 (1995): 1203–6. http://dx.doi.org/10.1007/bf02540989.

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14

Faila Sophia Hartatri, Diany, Alvin Rizki Ramadhani, Sholahuddin Akbar, Burhanuddin Fauzi, and Hendy Firmanto. "Added Value Analysis of Intermediate and Final Cocoa Products: Case Study in a Cocoa Producing Unit in Jember, East Java." Pelita Perkebunan (a Coffee and Cocoa Research Journal) 37, no. 2 (2021): 166–76. http://dx.doi.org/10.22302/iccri.jur.pelitaperkebunan.v37i2.482.

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Cocoa is one of the important commodities that significantly contribute to Indonesian economy. Moreover, millions farmers depend on this commodityas their main source of income. However, the low quality of dried cocoa beans produced by Indonesian smallholder cocoa farmers has led the low farm-gateprice. Therefore, efforts for increasing the cocoa income are required. Hilirisasi (down streeming) program has been implemented by the Government of Indonesia (GoI), including in cocoa commodity in order to increase the added value ofcocoa. There are various downstream products, including intermediat

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Верещагин, Александр, Alexander Vereshchagin, Ирина Резниченко, Irina Reznichenko, Николай Бычин, and Nicolay Bychin. "Thermal Analysis in the Quality Study of Chocolate and Confectionery Products." Food Processing: Techniques and Technology 49, no. 2 (2019): 289–300. http://dx.doi.org/10.21603/2074-9414-2019-2-289-300.

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High and unstable prices on such cocoa products as cocoa butter have triggered a search for substitutes. Thus, it is necessary to develop identification methods for chocolate authenticity, since chocolate is one of the most popular confectionery products. The present research employed the methods of thermal and thermomechanical analysis to study samples of chocolate produced in the countries of the Eurasian Economic Community (the Russian Federation, the Republic of Kazakhstan, and the Republic of Belarus) and chocolate bars with cocoa butter substitutes. An analysis of the sucrose – cocoa but

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16

Trisanti Saragih, Maria, Harianto Harianto, and Heny Kuswanti. "Pengaruh Penerapan Bea Keluar Biji Kakao Terhadap Daya Saing Serta Ekspor Produk Kakao Indonesia ke Negara Tujuan Utama." Forum Agribisnis 11, no. 2 (2021): 133–52. http://dx.doi.org/10.29244/fagb.11.2.133-152.

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The development of Indonesia's cocoa beans before the export duty policy shows that almost 90 per cent of cocoa beans exports were exported from total production, therefore makes Indonesia as known as one of the biggest cocoa beans exporters in the world. Cocoa exports to destination countries cause the domestic stock of raw materials for cocoa beans Domestic stock has decreased. Afterwards, the Indonesian government implemented a cocoa bean export duty policy. This research aimed to analyze the effect of export duties policy for the competitiveness and exports of Indonesian cocoa products to

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17

Buchgraber, Manuela, Franz Ulberth, and Elke Anklam. "Cluster Analysis for the Systematic Grouping of Genuine Cocoa Butter and Cocoa Butter Equivalent Samples Based on Triglyceride Patterns." Journal of Agricultural and Food Chemistry 52, no. 12 (2004): 3855–60. http://dx.doi.org/10.1021/jf035153v.

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18

Damiani, P., L. Cossignani, M. S. Simonetti, F. Blasi, T. Petrosino, and A. Neri. "Identification of cocoa butter equivalents added to cocoa butter. III. Stereospecific analysis of triacylglycerol fraction and some its subfraction." European Food Research and Technology 223, no. 5 (2006): 645–48. http://dx.doi.org/10.1007/s00217-005-0247-z.

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19

Kurvinen, J. P., O. Sjövall, R. Tahvonen, E. Anklam, and H. Kallio. "Rapid MS method for analysis of cocoa butter TAG." Journal of the American Oil Chemists' Society 79, no. 7 (2002): 621–26. http://dx.doi.org/10.1007/s11746-002-0534-2.

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20

Zeng, Yuantong, Peter Braun, Konstantinos Paggios, Julia Jacob, Stefanie Pirhalla, and Jürg Peter Keller. "Exothermal analysis of cocoa butter, cocoa liquor, and chocolate mass with MultiTherm TC™." INFORM International News on Fats, Oils, and Related Materials 32, no. 2 (2021): 24–29. http://dx.doi.org/10.21748/inform.02.2021.24.

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21

Asheri, Vitalia Putri, and Amzul Rifin. "ANALISIS NILAI TAMBAH COKELAT BATANGAN (CHOCOLATE BAR) DI PIPILTIN COCOA, KEBAYORAN BARU, JAKARTA SELATAN." Forum Agribisnis 5, no. 1 (2017): 105–19. http://dx.doi.org/10.29244/fagb.5.1.105-119.

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Indonesia is the third largest world cocoa producer. For years, cocoa bean from Indonesia has been exporter as raw beans. Domestic cocoa manufacturing industry is still dominated by international companies such as Nestle, Marz, JB Cocoa Malaysia, and others than domestic small and medium enterprise. This condition shows that value added of cocoa processing have not yet accepted by local entrepreneurs. Nowadays, most of the small and medium enterprise produce intermediate and compound chocolate products with low use of cocoa butter volume in proportion. Then, those intermediate products would b

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Kasparaviciene, Giedre, Arunas Savickas, Zenona Kalveniene, Saule Velziene, Loreta Kubiliene, and Jurga Bernatoniene. "Evaluation of Beeswax Influence on Physical Properties of Lipstick Using Instrumental and Sensory Methods." Evidence-Based Complementary and Alternative Medicine 2016 (2016): 1–8. http://dx.doi.org/10.1155/2016/3816460.

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The aim of this study was to optimize the lipsticks formulation according to the physical properties and sensory attributes and investigate the relationship between instrumental and sensory analyses and evaluate the influence of the main ingredients, beeswax and oil, with analysis of lipsticks properties. Central composite design was used to optimize the mixture of oils and beeswax and cocoa butter for formulation of lipsticks. Antioxidant activity was evaluated by DPPH free radical scavenging method spectrophotometrically. Physical properties of lipsticks melting point were determined in a gl

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Jaćimović, Simona, Jelena Popović-Djordjević, Beka Sarić, Aleksandar Krstić, Violeta Mickovski-Stefanović, and Nebojša Đ. Pantelić. "Antioxidant Activity and Multi-Elemental Analysis of Dark Chocolate." Foods 11, no. 10 (2022): 1445. http://dx.doi.org/10.3390/foods11101445.

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Cocoa beans are part of the cocoa plant fruit (Theobroma cacao L.) used to prepare various products such as chocolate, cocoa butter, jelly, liqueurs, cosmetics, etc. Dark chocolate is consumed worldwide by different populations and is known for its good taste, making it one of the most favoured food products. This work aimed to determine the content of total polyphenols (TPC), total flavonoids (TFC), and the antioxidant potential measured through the ability to scavenge DPPH free radicals (DPPH), ferric reducing power (FRAP), and total antioxidant capacity (TAC), as well as major and trace ele

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Segall, S. D., W. E. Artz, D. S. Raslan, V. P. Ferraz, and J. A. Takahashi. "Analysis of triacylglycerol isomers in Malaysian cocoa butter using HPLC–mass spectrometry." Food Research International 38, no. 2 (2005): 167–74. http://dx.doi.org/10.1016/j.foodres.2004.09.008.

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Gouveia, Julia Rocha, Kelly Cristina de Lira Lixandrão, Lara Basílio Tavares, Paulo Henrique Lixandrão Fernando, Guilherme Elias Saltarelli Garcia, and Demetrio Jackson dos Santos. "Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation." Foods 8, no. 10 (2019): 449. http://dx.doi.org/10.3390/foods8100449.

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For the first time, the novel experimental technique Temperature Modulated Optical Refractometry (TMOR) was employed for cocoa butter thermal transitions characterization. The average refractive index (NMEAN), the volume (v) change, and the volumetric expansion coefficient ( β q ) as well as the dynamic quantities β ′ and β ″ (real and imaginary volumetric expansion coefficient, respectively) were monitored during cooling and heating and compared to the heat flow curves obtained via the standard technique dynamic scanning calorimetry (DSC). The investigation of these quantities showed that TMO

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Chang, Hsiao-Yun, Jiun-Rong Chen, Yi-Hsiu Chen, Qian Xiao, Ya-Ling Chen, and Suh-Ching Yang. "The Preliminary Results for Evaluating Cocoa Butter’s Hepatoprotective Effects against Lipid Accumulation and Inflammation in Adult Male Rats Chronically Fed Ethanol." Bioengineering 9, no. 10 (2022): 526. http://dx.doi.org/10.3390/bioengineering9100526.

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The purpose of this study was to clarify the role of saturated fats from cocoa butter (plant source) compared with lard (animal source) on alcoholic liver damage in rats. Male Wistar rats were fed either a control diet (C) or an ethanol diet (E), and the dietary fats (corn oil, olive oil, and safflower oil) of these two diets were further replaced by lard (CL, EL) or cocoa butter (CC, EC). After 8-week feeding, plasma aspartate aminotransferase (AST) and alanine aminotransferase (ALT) activities, hepatic triglyceride (TG) levels, plasma intercellular adhesion molecular (ICAM)-1 levels, hepatic

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Havriushenko, Kateryna, and Fedir Gladkiy. "Analysis of the ethyl stearate properties as a new alternative to cocoa butter." Technology audit and production reserves 6, no. 3(56) (2020): 36–40. http://dx.doi.org/10.15587/2706-5448.2020.218645.

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Ramadhani, Ersalia Shifa, Ignatia Martha Hendrati, and Kiki Asmara. "Analisis Daya Saing Ekspor Kakao Olahan Indonesia di Pasar Jerman." e-Journal Ekonomi Bisnis dan Akuntansi 8, no. 2 (2021): 132. http://dx.doi.org/10.19184/ejeba.v8i2.24612.

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One of the commodities which play a role in the economy of Indonesia is Cocoa, as one of the largest cocoa producers in the world, every year Indonesia keeps giving its effort to fulfilling the demand of the market, including Germany. This article has the objective of analyzing the competitiveness of Indonesian processed cocoa in Germany and analyzing the export competitiveness of processed cocoa between Indonesia and Ivory Coast, Belgium, Switzerland, and the Netherlands from 2014 to 2019. The data used are secondary data, obtained through various institutions such as the Indonesian National

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Bantacut, Tajuddin, and Moh Riyan Pratama. "A Closed Model for Energy Independent Production System in Cacao Processing Industry." Acta Universitatis Cibiniensis. Series E: Food Technology 23, no. 2 (2019): 109–20. http://dx.doi.org/10.2478/aucft-2019-0014.

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Abstract The objective of this research was to assess energy independent and develop a model of closed system production process of cocoa butter and cocoa powder. Mass balance analysis and potential energy assessment of byproducts were used to develop the closed system of cacao processing industry. The results showed that cacao industry with 4,500 kg of cacao capacity per day has the potential energy of 14,561,290 k cal per day derived from the pod husk and bean shells. This potential energy meets the energy needs for the production process. This study explained that the cacao industry can be

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Bukhkalo, Svetlana, and Mariia Zemelko. "RESEARCH OF THE INFLUENCE OF THE COMPONENTS OF CHOCOLATE GLAZES ON THEIR RHEOLOGICAL CHARACTERISTICS." Bulletin of the National Technical University "KhPI". Series: Innovation researches in students’ scientific work, no. 2 (December 16, 2021): 68–74. http://dx.doi.org/10.20998/2220-4784.2021.02.09.

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Chocolate glaze is a large-tonnage component of various branches of food technology, which also performs important technological tasks, namely: helps to slow down oxidation processes; improving emulsifying and dispersing properties; prevents hardening of certain types of products; prevents the ingress of moisture, which increases the shelf life of the confectionery, etc. At the first stage, the main problems of production of the confectionery industry are determined - they require a scientific justification for the choice of competitive components of production technology, taking into account

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Yoshikawa, Shinichi, Shimpei Watanabe, Yoshinori Yamamoto, and Fumitoshi Kaneko. "Binary Phase Behavior of 1,3-Distearoyl-2-oleoyl-sn-glycerol (SOS) and Trilaurin (LLL)." Molecules 25, no. 22 (2020): 5313. http://dx.doi.org/10.3390/molecules25225313.

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This paper reports the precise analysis of the eutectic mixing behavior of 1,3-distearoyl-2-oleoyl-sn-glycerol (SOS) and trilaurin (LLL), as a typical model case of the mixture of cocoa butter (CB) and cocoa butter substitute (CBS). SOS was mixed with LLL at several mass fractions of LLL (wLLL); the mixtures obtained were analyzed for polymorphic phase behavior using differential scanning calorimetry (DSC) and synchrotron radiation X-ray diffractometry (SR-XRD). In melt crystallization with constant-rate cooling, SOS and LLL formed eutectics in their metastable polymorphs, allowing the occurre

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Kamm, Willibald, Fabiola Dionisi, Laurent-Bernard Fay, Claudia Hischenhuber, Hans-Georg Schmarr, and Karl-Heinz Engel. "Analysis of steryl esters in cocoa butter by on-line liquid chromatography–gas chromatography." Journal of Chromatography A 918, no. 2 (2001): 341–49. http://dx.doi.org/10.1016/s0021-9673(01)00755-5.

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Minim, Valeria P. R., and Heloisa M. Cecchi. "Methodology for the Determination of Cocoa Butter Replacements in Chocolate by Triacylglycerol GC Analysis." Journal of High Resolution Chromatography 22, no. 5 (1999): 305–7. http://dx.doi.org/10.1002/(sici)1521-4168(19990501)22:5<305::aid-jhrc305>3.0.co;2-v.

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Guranda, Diana, Cristina Ciobanu, Nicolae Ciobanu, and Rodica Solonari. "Optimisation of the magistral semisolid formulations with furazidine used in urogenital infections." Moldovan Medical Journal 64, no. 4 (2021): 17–22. http://dx.doi.org/10.52418/moldovan-med-j.64-4.21.03.

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Background: Urinary tract infections are the most common urogenital diseases, with an increased incidence in men and older people. Urogenital infections are caused by Gram-negative bacteria, in which Escherichia coli predominates with a share of 80%. The evolution of microbial resistance to preparations used in curative-prophylactic institutions, induces the need of the reintroduction of nitrofurans, noteworthy for their wide spectrum of antibacterial activity. Material and methods: For the study, suppositories with furazidine were prepared by hand rolling and by melting and molding methods. Q

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Buchgraber, Manuela, Franz Ulberth, and Elke Anklam. "Interlaboratory evaluation of injection techniques for triglyceride analysis of cocoa butter by capillary gas chromatography." Journal of Chromatography A 1036, no. 2 (2004): 197–203. http://dx.doi.org/10.1016/j.chroma.2004.03.011.

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Maurer, Natalie E., and Luis Rodriguez-Saona. "Rapid Assessment of Quality Parameters in Cocoa Butter Using ATR-MIR Spectroscopy and Multivariate Analysis." Journal of the American Oil Chemists' Society 90, no. 4 (2012): 475–81. http://dx.doi.org/10.1007/s11746-012-2193-9.

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van Mechelen, Jan B., Rene Peschar та Henk Schenk. "Structures of mono-unsaturated triacylglycerols. II. The β2 polymorph". Acta Crystallographica Section B Structural Science 62, № 6 (2006): 1131–38. http://dx.doi.org/10.1107/s0108768106037086.

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An improved crystal structure model has been established for the β2 polymorph of the symmetric mono-unsaturated triacylglycerol 1,3-distearoyl-2-oleoylglycerol (SOS) and the equivalent β-V polymorph of Ivory Coast cocoa butter. In addition, the crystal structures of the β2 polymorphs are reported for the triacylglycerols 1,3-dipalmitoyl-2-oleoylglycerol (POP) and 1-palmitoyl-2-oleoyl-3-stearoylglycerol (POS), which are, together with SOS, the major components of cocoa butter, and that of 1-stearoyl-2-oleoyl-3-arachidoylglycerol (SOA). The existence of β2-POS and β2-SOA has not been previously

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Yemima, Renery, and Tanti Novianti. "Competitiveness and Determinant of Indonesian Processed Cocoa Demand in the AANZFTA Framework." Jurnal Ilmu Ekonomi Terapan 5, no. 1 (2020): 13. http://dx.doi.org/10.20473/jiet.v5i1.19627.

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Indonesia is one of the biggest producer of cacao beans in the world.Export tariff policy on cacao bean and countries trade agreement wasexpected can increase the processed of cacao export. This researchaims to analyze the competitiveness and the determinants of whichaffect the processed cacao export in AANZFTA Region countries.Based on RCA anaylsis, the processed cacao has been comparativeadvantage, and its EPD analysis show that Indonesia’s processedcacao mostly in falling star and retreat condition. The result ofregression analysis panel data showed that the export of cacao pastewas affecte

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Dionisi, Fabiola, Pierre-Alain Golay, Bernadette Hug, Marcel Baumgartner, Philippe Callier, and Frédéric Destaillats. "Triacylglycerol Analysis for the Quantification of Cocoa Butter Equivalents (CBE) in Chocolate: Feasibility Study and Validation." Journal of Agricultural and Food Chemistry 52, no. 7 (2004): 1835–41. http://dx.doi.org/10.1021/jf035391q.

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Md.Ali, A. R., and P. S. Dimick. "Thermal analysis of palm mid-fraction, cocoa butter and milk fat blends by differential scanning calorimetry." Journal of the American Oil Chemists' Society 71, no. 3 (1994): 299–302. http://dx.doi.org/10.1007/bf02638056.

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Alvarez, María Dolores, Susana Cofrades, María Espert, Teresa Sanz, and Ana Salvador. "Development of Chocolates with Improved Lipid Profile by Replacing Cocoa Butter with an Oleogel." Gels 7, no. 4 (2021): 220. http://dx.doi.org/10.3390/gels7040220.

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The reformulation of chocolates seeks to find innovative alternatives to cocoa butter (CB) that are more economical and adhere to nutritional recommendations to replace saturated fats with unsaturated ones. In this research, chocolates were elaborated by substituting CB with an oleogel (OG) formulated with hydroxypropyl methylcellulose (HPMC) as an entrapper of sunflower oil by using the foam-templated approach. Four different CB/OG blends were prepared and characterized as potential CB substitutes (100/0 control), at replacement levels of 30%, 50%, 70% and 100% (70/30, 50/50, 30/70 and 0/100

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Livesey, Geoffrey. "The absorption of stearic acid from triacylglycerols: an inquiry and analysis." Nutrition Research Reviews 13, no. 2 (2000): 185–214. http://dx.doi.org/10.1079/095442200108729061.

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AbstractAlthough stearic acid is a saturated fatty acid, its influence on plasma cholesterol acid other health variables is neutral; possibly owing in part to poor absorption. Reduced absorption of stearic acid from particular triacylglycerols, cocoa butter and novel fats formulated with short- and long-chain acid triacylglycerol molecules (Salatrims) has been attributed to high intakes. However, the circumstances and causes of poor stearic acid digestion from triacylglycerols are unclear; published data were therefore collected and analysed, with emphasis on human studies. Of twenty-eight stu

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De Souza Oliveira, Vinicius, and Stefany Sampaio Silveira. "EFFECTS OF DIFFERENT IRRIGATION DEPTHS ON THE CONTENT OF TSH1188 COCOA SEEDLINGS PHOTOSYNTHETIC PIGMENTS." Revista Ifes Ciência 8, no. 1 (2022): 01–06. http://dx.doi.org/10.36524/ric.v8i1.1546.

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Cacao (Theobroma cacao L.) is a plant whose use is distributed in many different ways, being used for human consumption and as a raw material in the production of chocolate, cocoa powder, jellies, juice pulp, honey and butter. In animal handling, it is associated with the manufacture of feed and can also be used for agricultural production such as the use of fertilizers. Given the expressive importance of the crop, this study aimed to evaluate the effect of different irrigation depths on the levels of photosynthetic pigments in seedlings of TSH 1188 genotype cocoa. For this purpose, five irrig

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B, Pooja, Govinda Sharma K, and Vinay R. Kadibagil. "Pharmaceutical Modification of Kasisadi Churna to Varti and its Physicochemical Analysis." International Journal of Ayurvedic Medicine 11, no. 3 (2020): 470–76. http://dx.doi.org/10.47552/ijam.v11i3.1589.

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Background: Kasisadi churna is a yoga (formulation) mentioned for treatment of kaphaja yoni vyapath (vulvo vaginal candidiasis) which is applied as lepa along with honey. But the administration of the drug through vaginal route in this form is highly discomforting. Modification of a dosage form is essential for the enhancement of efficacy, acceptability of the product and shelf life. Materials and Methods: Varti is prepared from the drugs of kasisadi churna in three methods, bhavana method (KV1), gudapaka method (KV2) and modified method (KV3) with the addition of cocoa butter as base. The pre

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Azmi, N. F. M., R. Ali, A. A. Azmi, M. Z. H. Rozaini, K. H. K. Bulat, and S. T. Anuar. "Theoretical Evaluation on The Interaction Between Triglycerides and Methylxanthines Using Density Functional Theory B3LYP/6-31G(d,p) and Molecular Electrostatic Potential." Asian Journal of Chemistry 33, no. 1 (2020): 171–78. http://dx.doi.org/10.14233/ajchem.2021.22978.

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The binding, interaction and distortion energies between the main triglycerides, palmitic-oleic-stearic (POS) in cocoa butter versus palmitic-oleic-palmitic (POP) in refined, bleached and deodorized (RBD) palm oil with cocoa′s methylxanthines (caffeine, theobromine, and theophylline) during the production of chocolate were theoretically studied and reported. The quantum mechanical software package of Gaussian09 at the theoretical level of density functional theory B3LYP/6-31G(d,p) was employed for all calculations, optimization, and basis set superposition errors (BSSE). Geometry optimizations

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Anklam, Elke, Markus Lipp, and Beate Wagner. "HPLC with light scatter detector and chemometric data evaluation for the analysis of cocoa butter and vegetable fats." Lipid/Fett 98, no. 2 (1996): 55–59. http://dx.doi.org/10.1002/lipi.19960980204.

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Metin, Serpil, and Richard W. Hartel. "Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions." Journal of the American Oil Chemists' Society 75, no. 11 (1998): 1617–24. http://dx.doi.org/10.1007/s11746-998-0102-z.

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Kadivar, Sheida, Nathalie De Clercq, Bangun Prajanto Nusantoro, Thien Trung Le, and Koen Dewettinck. "Development of an Offline Bidimensional High-Performance Liquid Chromatography Method for Analysis of Stereospecific Triacylglycerols in Cocoa Butter Equivalents." Journal of Agricultural and Food Chemistry 61, no. 33 (2013): 7896–903. http://dx.doi.org/10.1021/jf401566c.

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Guyon, François, Sarah Destouesse, Joëlle Moustirats, Maryse Esclapez, Marie-Hélène Salagoity, and Bernard Medina. "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, no. 10 (2004): 2770–75. http://dx.doi.org/10.1021/jf0351523.

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Simoneau, C., P. Hannaert, and E. Anklam. "Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC." Food Chemistry 65, no. 1 (1999): 111–16. http://dx.doi.org/10.1016/s0308-8146(98)00106-x.

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