Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 439251
Title Colorimetry and photoacoustic spectroscopy as suitable tools for direct determination of cocoa powder in confectionary products
Author(s) Doka, O.; Pragai, E.; Bicanic, D.D.; Kulcsar, R.
Source European Food Research and Technology 236 (2013)6. - ISSN 1438-2377 - p. 963 - 968.
DOI https://doi.org/10.1007/s00217-013-1954-5
Department(s) Biophysics
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) phenolic content - theobroma-cacao - powders - antioxidant - quantification - polyphenols - mixtures - capacity - samples - beans
Abstract Laser photoacoustic spectroscopy (PAS) and colorimetry have been used to rapidly and accurately determine the content of fat-free cocoa solids in dark chocolates. Both techniques are inexpensive and require only a one-time calibration step versus a method capable of absolute concentration measurement (for example HPLC). Once the response of PAS and/or colorimetry has been obtained, the content of fat-free cocoa solids in dark chocolates can be determined directly (i.e. without any sample preparation including the process of extraction) from the calibration curves and the experimentally measured microphone signal (in PAS studies) and colorimetric indices L* and ¿E* (in colorimetric investigations). Both colorimetric indices and PA signals correlate positively with the content of fat-free cocoa solids. The correlation is highly linear over a wide concentration range (25–50 %).
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