We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Characterization of thermal properties of goat milk fat and goat milk chocolate by using DSC, PDSC and TGA methods.
- Authors
Dolatowska-Żebrowska, Karolina; Ostrowska-Ligęza, Ewa; Wirkowska-Wojdyła, Magdalena; Bryś, Joanna; Górska, Agata
- Abstract
A relatively unexplored goat's milk fat and goat's milk chocolate were investigated to enhance thermal properties of both. Differential scanning calorimetry, pressure differential scanning calorimetry and thermogravimetry were successfully used to determine polymorphic forms of goat's milk fat, oxidative stability and the percentage composition of goat's milk chocolate. The thermal profile and characteristic of the goat's milk chocolate showed parameters very similar to dark chocolate. Significant differences were found in the induction times of goat milk fat and fat extracted from goat's chocolate. For the goat's milk fat, the value of activation energy (Ea) for a maximum temperature was almost identical to the Ea value obtained by the means of onset temperature. However significant difference was observed between values of Ea for the fat extracted from goat's milk chocolate.
- Subjects
MILKFAT; GOATS; GOAT milk; CHOCOLATE milk; THERMAL properties; DIFFERENTIAL scanning calorimetry
- Publication
Journal of Thermal Analysis & Calorimetry, 2019, Vol 138, Issue 4, p2769
- ISSN
1388-6150
- Publication type
Academic Journal
- DOI
10.1007/s10973-019-08181-0