CHARACTERIZATION OF COCOA MASSES - LOW-RESOLUTION PULSE NMR-STUDY OF THE EFFECT OF GEOGRAPHICAL ORIGIN AND ROASTING ON FLUIDIFICATION

Authors
HERNANDEZ CV RUTLEDGE DN
Citation
Cv. Hernandez et Dn. Rutledge, CHARACTERIZATION OF COCOA MASSES - LOW-RESOLUTION PULSE NMR-STUDY OF THE EFFECT OF GEOGRAPHICAL ORIGIN AND ROASTING ON FLUIDIFICATION, Food chemistry, 49(1), 1994, pp. 83-93
Citations number
19
Categorie Soggetti
Food Science & Tenology","Nutrition & Dietetics","Chemistry Applied
Journal title
Food chemistry → ACNP
ISSN journal
03088146
Volume
49
Issue
1
Year of publication
1994
Pages
83 - 93
Database
ISI
SICI code
0308-8146(1994)49:1<83:COCM-L>2.0.ZU;2-O
Abstract
The evolution of solid percentage at 27.5 degrees C for cocoa masses o f various geographical origins was studied by Low Resolution Pulse NMR . Modelling of the fluidification curves revealed a bimodal system cha racterised by two evolution rates and two initial solid contents. A mu ltivariate statistical analysis, based on these four parameters, separ ated cocoas according to process and type of roaster used. The results of the same analysis on non-roasted cocoa masses are discussed.