Thermogravimetric characterization of dark and milk chocolates at different processing stages.
Saved in:
| Title: | Thermogravimetric characterization of dark and milk chocolates at different processing stages. |
|---|---|
| Authors: | Ostrowska-Ligęza, Ewa1 Ewa_ostrowska_ligeza@sggw.pl, Górska, Agata1, Wirkowska-Wojdyła, Magdalena1, Bryś, Joanna1, Dolatowska-Żebrowska, Karolina1, Shamilowa, Maltam2, Ratusz, Katarzyna3 |
| Source: | Journal of Thermal Analysis & Calorimetry. Oct2018, Vol. 134 Issue 1, p623-631. 9p. |
| Subjects: | Chocolate processing, Thermogravimetry, Cocoa butter, Milkfat, Chocolate liquor |
| Abstract: | The effect of different processing stages of dark and milk chocolate samples on their thermal properties was investigated. The ingredients of chocolates were investigated too. Thermal behavior was evaluated by means of thermogravimetry (TG) and first-derivative thermogravimetry (DTG). The measurements were made at a temperature range of 50-700 °C with a heating rate of 10 °C min−1. TG and DTG are thermal techniques, which have been taken advantage of research cocoa liquor, sugar, and cocoa butter in chocolates during the different processing stages. The obtained results evidenced possibility of indicating differences between milk fat and cocoa butter contribution and content of cocoa liquor and sugar which differ for dark and milk chocolates. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Thermal Analysis & Calorimetry is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
|
Full text is not displayed to guests.
Login for full access.
|
|
| Abstract: | The effect of different processing stages of dark and milk chocolate samples on their thermal properties was investigated. The ingredients of chocolates were investigated too. Thermal behavior was evaluated by means of thermogravimetry (TG) and first-derivative thermogravimetry (DTG). The measurements were made at a temperature range of 50-700 °C with a heating rate of 10 °C min−1. TG and DTG are thermal techniques, which have been taken advantage of research cocoa liquor, sugar, and cocoa butter in chocolates during the different processing stages. The obtained results evidenced possibility of indicating differences between milk fat and cocoa butter contribution and content of cocoa liquor and sugar which differ for dark and milk chocolates. [ABSTRACT FROM AUTHOR] |
|---|---|
| ISSN: | 13886150 |
| DOI: | 10.1007/s10973-018-7091-4 |
