Colorimetry and photoacoustic spectroscopy as suitable tools for direct determination of cocoa powder in confectionary products

Autor:	Doka, O., Pragai, E., Bicanic, D.D., Kulcsar, R.
Jazyk:	angličtina
Rok vydání:	2013
Předmět:	powders antioxidant capacity Biophysics food and beverages quantification theobroma-cacao mixtures Biofysica phenolic content beans samples polyphenols VLAG
Zdroj:	European Food Research and Technology, 236(6), 963-968 European Food Research and Technology 236 (2013) 6
ISSN:	1438-2377
Popis:	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 %).
Databáze:	OpenAIRE
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