Direct estimate of cocoa powder content in cakes by colorimetry and photoacoustic spectroscopy

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

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

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 languageEnglish
Pages (from-to)2206-2214
JournalInternational Journal of Thermophysics
Volume35
Issue number12
DOIs
Publication statusPublished - 2014

Keywords

  • phenolic content
  • theobroma-cacao
  • antioxidant
  • quantification
  • polyphenols
  • chocolate
  • capacity
  • beans
  • fat

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