Title

Thermogravimetric characterization of dark and milk chocolates at different processing stages.

Authors

Ostrowska-Ligęza, Ewa; Górska, Agata; Wirkowska-Wojdyła, Magdalena; Bryś, Joanna; Dolatowska-Żebrowska, Karolina; Shamilowa, Maltam; Ratusz, Katarzyna

Abstract

The effect of different processing stages of dark and milk chocolate samples on their thermal properties was investigated. The ingredients of chocolates were investigated too. Thermal behavior was evaluated by means of thermogravimetry (TG) and first-derivative thermogravimetry (DTG). The measurements were made at a temperature range of 50-700 °C with a heating rate of 10 °C min−1. TG and DTG are thermal techniques, which have been taken advantage of research cocoa liquor, sugar, and cocoa butter in chocolates during the different processing stages. The obtained results evidenced possibility of indicating differences between milk fat and cocoa butter contribution and content of cocoa liquor and sugar which differ for dark and milk chocolates.

Subjects

CHOCOLATE processing; THERMOGRAVIMETRY; COCOA butter; MILKFAT; CHOCOLATE liquor

Publication

Journal of Thermal Analysis & Calorimetry, 2018, Vol 134, Issue 1, p623

ISSN

1388-6150

Publication type

Academic Journal

DOI

10.1007/s10973-018-7091-4