Abstract
Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constructed using a series of home-made cakes containing varying amount of cocoa powder. Then, at a later stage, the same calibration curve was used to quantify the cocoa content of several commercially available cakes. For self-made cakes, the relationship between the PAS signal and the content of cocoa powder was linear while a quadratic dependence was obtained for the colorimetric index TeX (brightness) and total color difference
Original language | English |
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Pages (from-to) | 2206-2214 |
Journal | International Journal of Thermophysics |
Volume | 35 |
Issue number | 12 |
DOIs | |
Publication status | Published - 2014 |
Keywords
- phenolic content
- theobroma-cacao
- antioxidant
- quantification
- polyphenols
- chocolate
- capacity
- beans
- fat