Metodologia para determinação de sucedaneos da manteiga de cacau em chocolate

AUTOR(ES)
DATA DE PUBLICAÇÃO

1996

RESUMO

The objective of the present work was to develop an analytical methodology utilizing gas chromatography in the identification and quantification of cocoa butter replacement in chocolate, and to describe, qualitatively and quantitatively, the effect of the use of different cocoa butter replacement on the sensorial characteristics of the chocolate. Two techniques for determination of cocoa butter replacement were evaluated: the levels and profiles of (a) fatty acids and (b) triglycerides. The following kinds of samples were investigated: five different Brazilian types of cocoa butter (CB), five Brazilian and two imported types of cocoa butter replacement, four of coating bitter chocolate bars, five of coating milk chocolate bars, seven of milk chocolate bars (three Brasilian and four imported), and eleven of Easter eggs brands. Finally, nine formulations of milk chocolate with different concentrations of CB and cocoa butter replacement were processed in a factory near Campinas, were analysed in the same manner. The determination of the fatty acid composition was not a satisfactory technique to detect the cocoa butter replacement presence in chocolate because non-characteristic fatty acids of the CB were detected and it was difficult to conclude if those fatty acids found belonged to the milk or to the cocoa butter replacement. It was possible to develop a methodology to identify and quantify cocoa butter replacement in chocolate and in cocoa butter by determination of the triacylglycerol composition and by doing the linear correlation between the percentual composition of triacylglycerol with 50 and 54 carbon atoms. The results showed that this technique was accurate. The presence of cocoa butter replacement was detected in three different imported brands of milk chocolate bars, and in two brands of Brasilian Easter eggs. Quantitative Descriptive Analysis was used to study the sensorial characteristics of aroma, taste, texture and appearance in two types of samples: the nine processed milk chocolate and two different trade marks of Easter eggs, one with and one without cocoa butter replacement in its formulation. Sixteen attributes, two of appearance, four of aroma, five of taste and five of texture, were obtained by the "Kelly s Repertory Grid Method" and by the consensus between the panel members. The data were analysed by Variance and Principal Component Analysis. It was observed that the addition of cocoa butter equivalent (CBE), can intensify the characteristic milk chocolate flavor, without leaving residual taste in the mouth. Fourteen attributes were found by panel consensus in the analysis of the Easter eggs. The samples were significantly different at 5% in all the attributes considered.

ASSUNTO(S)

cromatografia de gas chocolate

ACESSO AO ARTIGO

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