Effect of emulsifiers on viscosity and emulsion stability of the cocoa powder mixture

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/vegetable oil) with the concentrations ranging from 0.25 to 0.7% on the viscosity and emulsion stability of cocoa powder (16 and 20% of cocoa butter contents remained in cocoa powder) were investigated. The obtained results showed that stabilizer levels markedly affected the viscosity and emulsion stability of whipped mixture which increased with higher levels of emulsifiers and cocoa butter contents. The dispersibility of cocoa powder can be significantly increased by adding emulsifiers with the best results achieved at 0.572 and 0.668% of sorbitan monostearate and polysorbate, respectively, in comparison with lecithin. The organoleptic evaluation on the cocoa powder samples also showed there were significant differences (P0.05) in the sensory attributes of the product at this concentration. This sample was adjudged the best based on the overall acceptance.

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Emulsion of systems containing egg yolk, polysaccharides and vegetable oil

Ciência e Agrotecnologia ◽

10.1590/s1413-70542012000500007 ◽

2012 ◽

Vol 36 (5) ◽

pp. 543-550 ◽

Cited By ~ 2

Author(s):

Clitor Junior Fernandes de Souza ◽

Edwin Elard Garcia Rojas

Keyword(s):

Fatty Acid ◽

Droplet Size ◽

Vegetable Oil ◽

Vegetable Oils ◽

Xanthan Gum ◽

Emulsion Stability ◽

Egg Yolk ◽

Emulsifying Properties ◽

Emulsifying Activity ◽

Excellent Stability

This work characterizes the emulsifying properties of systems containing egg yolk (0.1; 1.0 and 2.5 % w/v) and polysaccharides (xanthan gum, carrageen, pectin and carboxymethylcellulose) and three different vegetable oils (sunflower, canola, and palm oils). Emulsifying activity and emulsion stability were measured of each combination and it was found the effect of the oil on emulsion stability correlated to the amount of monounsaturated fatty acid. Additionally, increased egg yolk concentration increased emulsifying activity by reducing coalescence of oil droplets. Lastly, 2.5% egg yolk and 0.2% polysaccharide generated emulsions with high emulsifying activity, excellent stability, and droplet size of 4.32 µm.

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A CRITICAL ANALYSIS ON NIRUHA BASTI SAMMELANA VIDHI

International Research Journal of Pharmacy ◽

10.7897/2230-8407.1209163 ◽

2021 ◽

Vol 12 (9) ◽

pp. 33-38

Author(s):

Reeny Ravina Dias ◽

Madhushree HS ◽

Ganesh Puttur

Keyword(s):

Particle Size ◽

Particle Size Distribution ◽

Size Distribution ◽

Treatment Modality ◽

Critical Analysis ◽

Emulsion Stability ◽

Classical Method ◽

Ricinus Communis ◽

Egg Yolk ◽

Sesame Oil

Niruha Basti (therapeutic decoction enema) is one of the important Panchakarma procedures (five internal bio-cleansing procedures) which is the best treatment modality in the diseases caused due to not only Vata, but also when associated with other Doshas as well. The preparation of Niruha Basti comprises of step wise mixing of ingredients as described in the Ayurveda classics. In the present study, simple Erandamoola Niruha Basti was prepared by adding Madhu (honey), Saindhava (rock salt), Moorchita Tila Taila (medicated sesame oil), Shatapushpa Kalka (paste of Athenum sowa) and Erandamoola Kwatha (decoction of root of Ricinus communis) in classical method to assess the changes in particle size distribution in each step of preparation at specific intervals. The changes taken place during the Bhavana of the ingredients was observed under microscope. The Erandamoola Niruha Basti was prepared in classical method as well as contemporary methods like churner, mixer, etc., to assess the emulsion stability. Another Erandamoola Niruha Basti was also prepared replacing Madhu (honey) with egg yolk to check for emulsion stability and particle size & distribution.

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Application of NIR analysis to verify cocoa powder authenticity

Czech Journal of Food Sciences ◽

10.17221/10694-cjfs ◽

2004 ◽

Vol 22 (SI - Chem. Reactions in Foods V) ◽

pp. S329-S332 ◽

Cited By ~ 3

Author(s):

A. Trilčová ◽

J. Čopíková ◽

M. A Coimbra ◽

A. Barros ◽

L. Egert ◽

...

Keyword(s):

Analytical Methods ◽

Reliable Control ◽

Control Methods ◽

Ir Spectrometry ◽

Cocoa Powder ◽

Powder Samples ◽

Ft Ir ◽

Quality Of Food

At the present time the use of reliable control methods to ensure the labeled quality of food is task for organizations that have to limit or eliminate the falsification. The presentation describes the results of common analytical methods, NIR spectrometry and FT-IR spectrometry applied to cocoa powder. The two spectrometric techniques are statistically processed that allows discrimination of authentic and fraudulent cocoa powder samples.

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Characteristics of reduced fat mayonnaise using pumpkin flour (Cucurbita moschata) as fat replacer

E3S Web of Conferences ◽

10.1051/e3sconf/202233500017 ◽

2022 ◽

Vol 335 ◽

pp. 00017

Author(s):

Hemas Azizila Nidhal ◽

Herly Evanuarini ◽

Imam Thohari

Keyword(s):

Moisture Content ◽

Sensory Evaluation ◽

Emulsion Stability ◽

Egg Yolk ◽

Fat Replacer ◽

Reduced Fat ◽

Randomized Design ◽

Experimental Laboratory ◽

Completely Randomized Design ◽

Total Oil

Reduced fat mayonnaise has the disadvantage of destabilization of emulsion. Emulsion destabilization that occurs is the separation of oil and water. Pumpkin flour is used to increase the viscosity and stability of the emulsion. The objective of this study was to determine the best percentage of the use of pumpkin flour in reduced fat mayonnaise based on pH, emulsion stability, moisture content, and sensory evaluation. The material used in this research was mayonnaise made from egg yolk, canola flower oil, vinegar, pumpkin flour as a fat replacer carbohidrates based, and other optional ingredients. The method used was an experimental laboratory with a completely randomized design with 4 treatments and 4 replications. The treatments consisted of without the use of pumpkin as a control, the use of pumpkin flour 2%, 4%, and 6% of the total oil used. The variables measured were pH, emulsion stability, moisture content, and sensory evaluation. The results showed that the use of pumpkin flour on mayonnaise gave highly significant effect on pH, stability emulsion, moisture content and increased panelists preferences. The conclusion of the study that using 6% pumpkin flour produced the best reduced-fat mayonnaise.

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Delaying fat bloom formation in dark chocolate by adding sorbitan monostearate or cocoa butter stearin

Food Chemistry ◽

10.1016/j.foodchem.2018.02.127 ◽

2018 ◽

Vol 256 ◽

pp. 390-396 ◽

Cited By ~ 9

Author(s):

Monise Helen Masuchi Buscato ◽

Larissa Miho Hara ◽

Élida Castilho Bonomi ◽

Guilherme de Andrade Calligaris ◽

Lisandro Pavie Cardoso ◽

...

Keyword(s):

Cocoa Butter ◽

Sorbitan Monostearate ◽

Dark Chocolate ◽

Fat Bloom ◽

Bloom Formation

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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) ◽

10.22302/iccri.jur.pelitaperkebunan.v37i2.482 ◽

2021 ◽

Vol 37 (2) ◽

pp. 166-176

Author(s):

Diany Faila Sophia Hartatri ◽

Alvin Rizki Ramadhani ◽

Sholahuddin Akbar ◽

Burhanuddin Fauzi ◽

Hendy Firmanto

Keyword(s):

Cocoa Butter ◽

Dark Chocolate ◽

Added Value ◽

Processing Unit ◽

Milk Chocolate ◽

Cocoa Powder ◽

Cocoa Products ◽

Powder Milk ◽

The Government ◽

Cocoa Farmers

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 intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required. Cocoa is one of the important commodities that significantly contributeto Indonesian economy. Moreover, millions farmers depend on this commodity as their main source of income. However, the low quality of dried cocoa beansproduced by Indonesian smallholder cocoa farmers has led the low farm-gate price. 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 intermediate and final products that can be produced. The intermediate products include paste/liquor,cocoa butter, and cocoa powder, meanwhile the final products, such as 3 in 1 cocoa powder, milk chocolate bars and dark chocolate bars. Research on addedvalue of intermediate and final cocoa products specially in small size producing units is still limited, whereas this research is required to support the nationaleconomy and smallholder cocoa farmers. Therefore, this research aims to understand the added value of producing intermediate and final cocoa products at asmall sized enterprises of cocoa processing unit based in Jember, East Java. This research was conducted in March to June 2020 by conducting observation, documentation and interview for understanding the production activities of intermediateproducts (cocoa paste/liquor, cocoa butter and cocoa powder) and final products (3 in 1 milk powder, milk chocolate bar and dark chocolate bar). The researchresults show that producing intermediate and final products resulted in medium to high added value and profitable for the producing unit. Producing cocoa paste/liquor generated the highest profit among the intermediate cocoa products, meanwhile on final cocoa products, processing 3 in 1 cocoa powder provided thehighest profit. In order to increase the national and community economy, the support of GoI to small and medium enterprise (SMEs) or farmer groups for processing the downstream cocoa products is required.

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Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1662 ◽

2021 ◽

Author(s):

K. Rammya Molu ◽

C.L. Sharon ◽

Seeja Thomachan Panjikkaran ◽

E.R. Aneena ◽

P.S. Lakshmy ◽

...

Keyword(s):

Cocoa Butter ◽

Milk Powder ◽

Sweet Taste ◽

Cane Sugar ◽

Organoleptic Evaluation ◽

Overall Acceptability ◽

Seed Flour ◽

Score Card ◽

Physico Chemical ◽

Hedonic Scale

Background: Chocolate is a popular product that millions enjoy every day due to its unique, rich and sweet taste. Jackfruit seeds rich in nutrients, produce a chocolaty aroma and could be potentially cheap abundant substitute for making chocolate. Hence, the present study was carried out to formulate nutritionally superior chocolates using jackfruit seed. Methods: Jackfruit seed flour was used in varying proportions ranging from 30 to 70 per cent along with 10 to 50 per cent cocoa butter and 20 per cent other ingredients. Other ingredients used were cane sugar, cocoa powder and milk powder. The best treatment was selected through sensory evaluation using a score card with a 9 point hedonic scale. Result: Based on organoleptic evaluation, chocolate prepared with 30 per cent roasted jackfruit seed flour and 50 per cent cocoa butter had a maximum mean score of 8.31 for overall acceptability. The selected roasted jackfruit seed flour based chocolate was subjected to physico-chemical analysis and observed to have moisture (7.62%), carbohydrate (63.03g 100g-1), protein (3.78g 100g-1), fat (1g 100g-1) and fibre (3.13g 100g-1).

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STRUCTURAL AND MECHANICAL PROPERTIES OF CONFECTIONERY GLAZES ON THE BASIS OF COCOA BUTTER SUBSTITUTES

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.22 ◽

2019 ◽

Author(s):

З.А. БАРАНОВА ◽

И.Б. КРАСИНА ◽

Н.А. ТАРАСЕНКО ◽

Е.Н. ВАСИЛЬЕВА

Keyword(s):

Mechanical Properties ◽

Comparative Analysis ◽

Cocoa Butter ◽

Quality Assessment ◽

Crystal Formation ◽

High Humidity ◽

Organoleptic Evaluation ◽

Three Samples ◽

Confectionery Products ◽

Object Of Study

Проведен сравнительный анализ структурно-механических свойств трех образцов заменителей масла какао (ЗМК), применяемых при глазировании кондитерских изделий с высокой влажностью. Объектом исследования были образцы ЗМК-ПО-2015-1, ЗМК-ПО-2015-2, ЗМК-ЛЖ-2015-38. На приборе MultiThermТМ исследована кристаллизация опытных образцов ЗМК. Построены кривые застывания. Установлено, что образец ЗМК-ЛЖ-2015-38 имеет самую высокую скорость образования кристаллов и застывает быстрее всех исследованных образцов ЗМК, поскольку индекс кристаллизации Buhler у образца ЗМК-ЛЖ-2015-38 выше, чем у ЗМК-ПО-2015-1 и ЗМК-ПО-2015-2. После выработки глазурей были произведены глазирование печенья и его органолептическая оценка. Самую высокую дегустационную оценку качества получил образец печенья с кондитерской глазурью на основе ЗМК-ЛЖ-2015-38. A comparative analysis of the structural and mechanical properties of three samples of cocoa butter substitutes used in the enrobing of confectionery products with high humidity was carried out. Samples ZMK-PO-2015-1, ZMK-PO-2015-2, ZMK-LZh-2015-38 were the object of study. Crystallization prototypes cocoa butter substitutes investigated on the instrument MultiThermТМ. Solidification curves are constructed. It was found that the sample ZMK-LZh-2015-38 has the highest rate of crystal formation and solidifies faster than all the studied samples of cocoa butter substitutes, since the crystallization index of Buhler in the sample ZMK-LZh-2015-38 is higher than in ZMK-PO-2015-1 and ZMK-PO-2015-2. After developing glazes enrobing of biscuits were produced and the organoleptic evaluation was performed. A sample of cookies with confectionery glaze based on ZMK-LZh-2015-38 had the highest tasting quality assessment.

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