Colorimetry and photoacoustic spectroscopy as suitable tools for direct determination of cocoa powder in confectionary products

O. Doka, E. Pragai, D.D. Bicanic, R. Kulcsar

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)

Abstract

Laser photoacoustic spectroscopy (PAS) and colorimetry have been used to rapidly and accurately determine the content of fat-free cocoa solids in dark chocolates. Both techniques are inexpensive and require only a one-time calibration step versus a method capable of absolute concentration measurement (for example HPLC). Once the response of PAS and/or colorimetry has been obtained, the content of fat-free cocoa solids in dark chocolates can be determined directly (i.e. without any sample preparation including the process of extraction) from the calibration curves and the experimentally measured microphone signal (in PAS studies) and colorimetric indices L* and ¿E* (in colorimetric investigations). Both colorimetric indices and PA signals correlate positively with the content of fat-free cocoa solids. The correlation is highly linear over a wide concentration range (25–50 %).
Original languageEnglish
Pages (from-to)963-968
JournalEuropean Food Research and Technology
Volume236
Issue number6
DOIs
Publication statusPublished - 2013

Keywords

  • phenolic content
  • theobroma-cacao
  • powders
  • antioxidant
  • quantification
  • polyphenols
  • mixtures
  • capacity
  • samples
  • beans

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