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Influence of cocoa and fat content on hardness and fracturability of dark chocolate

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dc.contributor.author MANCAS, V. E.
dc.contributor.author AMARIEI, S.
dc.date.accessioned 2019-11-14T20:14:55Z
dc.date.available 2019-11-14T20:14:55Z
dc.date.issued 2016
dc.identifier.citation MANCAS, V. E., AMARIEI, S. Influence of cocoa and fat content on hardness and fracturability of dark chocolate. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 69-75. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/6885
dc.description.abstract The aim of the study was to evaluate the influence of cacao and fat content on hardness and fracturability in dark chocolate from two different producers (Heidi and Lindt). From each producer dark chocolates with 70-85% cocoa content were chosen, as follows: 75 and 85% cocoa content for Heidi brand, and 70 and 85% cocoa content for Lindt assortment. The content of fat was determined by weighing after an extraction in a SER148 Extraction Unit. Hardness and fracturability were measured at room temperature with a Mark 10 texturometer. The results obtained in texture profile analysis showed a strong influence of fat and cocoa content on the textural parameters of dark chocolate: the greater the content, the easily chocolate fractures. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject dark chocolate en_US
dc.subject texture en_US
dc.subject total fat en_US
dc.title Influence of cocoa and fat content on hardness and fracturability of dark chocolate en_US
dc.type Article en_US


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