Physical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat

dc.creatorQuast, LB
dc.creatorLuccas, V
dc.creatorKieckbusch, TG
dc.date2011
dc.dateJAN-MAR
dc.date2014-07-30T14:32:02Z
dc.date2015-11-26T16:46:01Z
dc.date2014-07-30T14:32:02Z
dc.date2015-11-26T16:46:01Z
dc.date.accessioned2018-03-28T23:31:45Z
dc.date.available2018-03-28T23:31:45Z
dc.identifierGrasas Y Aceites. Inst Grasa Sus Derivados, v. 62, n. 1, n. 62, n. 67, 2011.
dc.identifier0017-3495
dc.identifierWOS:000288404000009
dc.identifier10.3989/gya.034010
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59771
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/59771
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1274402
dc.descriptionThe physical characteristics of pre-crystallized binary mixtures of cocoa butter (Bahia + Indonesian blend) and 5, 10, 15, 20, 25 and 30% (w/w) cupuassu fat were determined. Pre-crystallization was carried out using a lab-scale agitated jacket vessel reactor (700 mL). Samples were submitted to differential scanning calorimetry and X-Ray diffraction. The solid fat content and rupture force were also quantified. The snap values of the crystallized mixture decreased with an increase in the amount of alternative fat. A similar trend was observed with respect to the melting point values. The cocoa butter and cupuassu fat X-ray diffraction patterns confirmed the predominant formation of the beta polimorph. The addition of up to 30% cupuassu fat did not significantly affect the values of the physical properties when compared to pure cocoa butter.
dc.description62
dc.description1
dc.description62
dc.description67
dc.languageen
dc.publisherInst Grasa Sus Derivados
dc.publisherSeville
dc.publisherEspanha
dc.relationGrasas Y Aceites
dc.relationGrasas Aceites
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectBinary mixture of fats
dc.subjectCocoa butter
dc.subjectCupuassu fat
dc.subjectSnap test
dc.subjectSolid fat content
dc.subjectTempering
dc.subjectX-ray diffraction
dc.subjectX-ray-diffraction
dc.subjectPhase-transitions
dc.subjectThermal-behavior
dc.subjectChocolate
dc.subjectPolymorphism
dc.subjectTemperature
dc.subjectShear
dc.subjectStorage
dc.titlePhysical properties of pre-crystallized mixtures of cocoa butter and cupuassu fat
dc.typeArtículos de revistas


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