Effect of water and fat content on hardness and microstructure of cocoa mass
2011
Vachareewipha Vorasuppaluk(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Rattakorn Jumnongpon(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) | Siree Chaiseri(Kasetsart University, Bangkok (Thailand). Faculty of Agro-Industry. Department of Food Science and Technology) E-mail:[email protected]
This study used cocoa mass models to demonstrate that the shape of the samples after cocoa butter had melted was stable even without sugar. This study varied the fat contents of cocoa mass to 45, 50 and 55 percent and varied addition of water to 2.5, 5, 7.5 and 10 percent . Cocoa mass samples were melted at 40 deg C and tested for their stability using a texture analyzer. Addition of more water increased hardness of cocoa mass. Cocoa mass with 45 percent fat content and added 2.5, 5, 7.5 and 10 percent water had significantly different hardness (p LT 0.05) of 4.475, 52.700, 90.002 and 110.225 N, respectively. On the other hand, cocoa mass samples with higher fat content were less hard. Cocoa mass samples with 7.5 percent water and had 45, 50 and 55 percent fat had different hardness (p LT 0.05) of 90.002, 24.205 and 5.692 N, respectively. A microstructure of cocoa mass samples with 10 percent water and without water was carried out under a confocal laser scanning microscopy. The result showed that after water was added cocoa particles formed a more dense structure. It was also noted that cocoa particles were auto-fluorescent but lost this property upon the addition of water. The auto-fluorescent could be from polyphenols in cocoa particles.
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