Evaluation of cocoa powder

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F09%3A00022203" target="_blank" >RIV/60461373:22330/09:00022203 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Evaluation of cocoa powder
Original language description
The objective of the contribution is the evaluation of cocoa shell flour in cocoa powder. Natural cocoa powder can be characterized with fat, nitrogen, ash, moisture content, and methylxanthines as well (ČSN). The content of fat, nitrogen, ash, moisture,and theobromine was determined in the dataset that comprised 124 samples of cocoa powder of different brands. In selected samples the content of tetracosanoyl-2-(3-indolyl)ethylamide (lignoceric acid tryptamide, LAT) was determined by HPLC (Janssen&Matissek, 2002) that can be important information on the cocoa shell flour content in cocoa powder. The content of silica determined by XRD and RFA should be the further characteristics of cocoa powder because silica acts as a structural component of shells.Comparison of the LAT and silica content showed the relation between these two components. Analytical values of all data set were statistically evaluated by cluster analysis. Samples of cocoa powder were separated into 9 groups on the ba
Czech name
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Czech description
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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