Evaluation of cocoa powder

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Evaluation of cocoa powder

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Evaluation of cocoa powder

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2009

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

EuroFoodChem XV

ISBN

978-87-993033-4-2

ISSN

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e-ISSN

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Počet stran výsledku

3

Strana od-do

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Název nakladatele

University of Copenhagen

Místo vydání

Copenhagen, Denmark

Místo konání akce

Copenhagen, Denmark

Datum konání akce

5. 7. 2009

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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