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Thermogravimetric characterization of dark and milk chocolates at different processing stages

Authors
  • Ostrowska-Ligęza, Ewa1
  • Górska, Agata1
  • Wirkowska-Wojdyła, Magdalena1
  • Bryś, Joanna1
  • Dolatowska-Żebrowska, Karolina1
  • Shamilowa, Maltam2
  • Ratusz, Katarzyna3
  • 1 Warsaw University of Life Sciences, Department of Chemistry, Faculty of Food Sciences, Nowoursynowska 166, Warsaw, 02-776, Poland , Warsaw (Poland)
  • 2 Baku State University, Department of Ecological Chemistry, Faculty Ecology and Soil Science, Zahid Khalilov St. 23, Baku, 1148, Azerbaijan , Baku (Azerbaijan)
  • 3 Warsaw University of Life Sciences, Division of Fats & Oils and Food Concentrates Technology, Department of Food Technology, Faculty of Food Sciences, Nowoursynowska 166, Warsaw, 02-776, Poland , Warsaw (Poland)
Type
Published Article
Journal
Journal of Thermal Analysis and Calorimetry
Publisher
Springer Netherlands
Publication Date
Feb 26, 2018
Volume
134
Issue
1
Pages
623–631
Identifiers
DOI: 10.1007/s10973-018-7091-4
Source
Springer Nature
Keywords
License
Green

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.

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