scholarly journals The Evaluation of Dark Chocolate-Elicited Emotions and Their Relation with Physico Chemical Attributes of Chocolate

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 642
Author(s):  
Elena Bartkiene ◽  
Ernestas Mockus ◽  
Ema Mozuriene ◽  
Jolita Klementaviciute ◽  
Erika Monstaviciute ◽  
...  
Keyword(s):  
Methyl Palmitate ◽  
Acid Methyl Ester ◽  
Dark Chocolate ◽  
Overall Acceptability ◽  
Acid Methyl ◽  
Physico Chemical ◽  
Oleic Acid Methyl Ester ◽  
Chemical Attributes ◽  
Hedonic Scale ◽  
Different Origin

The aim of this study was to evaluate the effect of different origin (Venezuela, Ghana, Peru) dark chocolates on emotions induced for consumers, and to analyse the relationships among overall acceptability (OA), emotions, and physicochemical attributes of the chocolate (fatty acids (FAs) and volatile compounds (VC)). Chocolate-elicited emotions were measured with FaceReader 8 software, scaling 10 emotion patterns (neutral, happy, sad, angry, surprised, scared, disgusted, contempt, valence, arousal). The OA was carried out by using a 10-point hedonic scale, ranging from 1 (extremely dislike) to 10 (extremely like). The obtained results showed that, among all chocolate-elicited emotions, the intensity of “happy” was the highest. In most cases, the influence of the different origin chocolate on the emotions induced for consumers was significant (except on emotions “neutral”, “scared”, and “disgusted”). Significant differences between the tested chocolates OA were not found. The origin of chocolate had a significant effect on most of the identified VC and the content of the main FAs (methyl palmitate, methyl stearate, cis,trans-9- oleic acid methyl ester, and methyl linoleate). Significant correlations between chocolate-elicited emotions and separate FAs and VC were found. Finally, this study showed that the origin of dark chocolate significantly influenced most of chocolate-elicited emotions and physicochemical attributes of chocolate, while separate FAs or VC can be used as chocolate quality indicators related to the chocolate OA, as well as chocolate-elicited emotions.

Lipid Deposition on Silicone Hydrogel Lenses, Part I: Quantification of Oleic Acid, Oleic Acid Methyl Ester, and Cholesterol

2006 ◽  
Vol 32 (6) ◽  
pp. 300-307 ◽  
Author(s):  
E Peter Maziarz ◽  
Mark J. Stachowski ◽  
X Michael Liu ◽  
Linda Mosack ◽  
Ann Davis ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Methyl Ester ◽  
Acid Methyl Ester ◽  
Lipid Deposition ◽  
Silicone Hydrogel ◽  
Acid Methyl ◽  
Oleic Acid Methyl Ester

scholarly journals n-Butanol and Oleic Acid Methyl Ester, Combustion and NVH Characteristics In Reactivity Controlled Compression Ignition

Energy ◽  
2020 ◽  
Vol 207 ◽  
pp. 118183
Author(s):  
Valentin Soloiu ◽  
Aliyah R. Knowles ◽  
Cesar E. Carapia ◽  
Jose D. Moncada ◽  
Justin T. Wiley ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Methyl Ester ◽  
Acid Methyl Ester ◽  
Compression Ignition ◽  
Reactivity Controlled Compression Ignition ◽  
Acid Methyl ◽  
Oleic Acid Methyl Ester

scholarly journals Standardisation of Jackfruit Seed Incorporated Chocolates and its Quality Evaluation

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).

scholarly journals Production of biodiesel over ZnO-TiO2 bifunctional oxide catalyst supported on natural zeolite

2021 ◽  
Vol 926 (1) ◽  
pp. 012083
Author(s):  
M Al Muttaqii ◽  
M Amin ◽  
E Prasetyo ◽  
R Alviany ◽  
L Marlinda
Keyword(s):  
Methyl Ester ◽  
Palm Oil ◽  
Natural Zeolite ◽  
Acid Methyl Ester ◽  
Gas Chromatography Mass Spectrometry ◽  
Impregnation Method ◽  
X Ray Diffraction ◽  
Acid Methyl ◽  
Oleic Acid Methyl Ester ◽  
Percent Area

Abstract In this paper, biodiesel is produced from palm oil and methanol via the transesterification process over the heterogeneous catalyst. The metal oxide ZnO-TiO2 was impregnated into natural zeolite over the dry impregnation method. The ZnO-TiO2/NZ catalyst was prepared over the dry impregnation method. The catalysts' characteristic was characterized by X-ray diffraction (XRD) and Scanning Electron Microscope (SEM). The biodiesel was analyzed by Fourier-Transform Infrared Spectroscopy (FTIR) and Gas Chromatography-Mass Spectrometry (GC-MS). The results showed a functional group of methyl ester (C=O, carbonyl group) at 1744.51 cm-1. The components of methyl ester such as hexadecanoic acid methyl ester (C17), cis-9-heptadecanoic acid methyl ester (C18), oleic acid methyl ester (C19), are present in the biodiesel with the percent area of 0.05%, 0.08%, 0.63%, 7.06%, 16.3%, respectively, over ZnO-TiO2/NZ catalyst with a metal ratio of 1:1. This catalyst was successful in the transesterification of palm oil to produce biodiesel.

Synthesis and kinetics study of trimethylolpropane fatty acid triester from oleic acid methyl ester as potential biolubricant

2021 ◽  
Author(s):  
Mamdouh S. Elmelawy ◽  
Asmaa El-Meligy ◽  
Hussien A. Mawgoud ◽  
Asmaa S. Morshedy ◽  
Samia A. Hanafy ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Fatty Acid ◽  
Methyl Ester ◽  
Acid Methyl Ester ◽  
Kinetics Study ◽  
Acid Methyl ◽  
Oleic Acid Methyl Ester

scholarly journals Physico-Chemical, Microbiological and Sensory Characteristics of Papaya Pulp-Milk Blends Fermented with a Probiotic Starter Culture

10.37512/1100 ◽  
2021 ◽  
pp. 130-143
Author(s):  
D. M. Waweru ◽  
A. N. Onyango ◽  
E. M. Okoth ◽  
F. K. Rimberia ◽  
J. M. Mathara ◽  
...  
Keyword(s):  
Starter Culture ◽  
Streptococcus Thermophilus ◽  
Fermented Milk ◽  
Milk Product ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Papaya Pulp ◽  
Hedonic Scale ◽  
Yeasts And Molds ◽  
Comparable Quality

Yoghurt is a popular fermented milk product across the globe. As consumers become more health conscious, there has been rising interest in probiotic yoghurts, fermented with bacteria that can promote human health, as well as yoghurts containing fruit pieces, juice or pulp, which increase the levels of phytochemicals, dietary fibre and some vitamins in the product. Generally, the fruit products are added only up to about 20%. Here we investigated the physicochemical, sensory and microbial properties of analogous fermented products containing milk, but consisting mainly of papaya fruit pulp. Formulations were made at different ratios ranging from 50-100% papaya pulp. Yoghurt (with 0% papaya) was made to serve as the control. Conditions for pasteurization prior to fermentation were optimized for the control of yeasts and molds. The products were fermented with a probiotic culture consisting of Streptococcus thermophilus + Lactobacillus acidophilus + Bifidobacterium spp. Sensory analysis on a 9-point hedonic scale revealed an increase in acceptability of the various attributes with increase in pulp. Formulations containing 80% to 100% papaya fruit were found to be most liked and of comparable quality to the control, having scores of ≥ 7 (ranging from moderately liked to liked very much)) in colour, taste, texture and overall acceptability. Compared to the control, these formulations were found to contain more ascorbic acid, riboflavin, niacin, folic acid, dietary fiber and carbohydrates. The control was however higher in thiamine, protein and fat levels. The products were stable under refrigerated storage (4 ⁰C) for 3 weeks. In conclusion, we found that papaya pulp fermented with a probiotic starter culture, and containing up to 20% milk had good sensory acceptability. The health benefits of such products are worthy of further investigations.

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