• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.10
• /
• pp.1356-1362
• /
• 2012

UV-VIS spectrophotometric and high-performance liquid chromatographic (HPLC-DAD) methods were applied in order to identify and quantify the composition of polyphenols in commercial cocoa-containing products. Total polyphenolic contents of cocoa mix, choco-syrup, milk chocolate, and dark chocolate were evaluated using Folin-Ciocalteu's phenol reagent according to a UV-VIS spectrometric method. Antioxidant capacities of cocoa extracts by methanol were evaluated by 2,2'-azino-bis(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) assay and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay. The obtained results show that the polyphenolic contents and antioxidant capacities of cocoa products and chocolates depend on solid cocoa content. Among the tested cocoa products and chocolates, the most abundant phenolic compound was epicatechin.

• 베이커리
• /
• no.1 s.318
• /
• pp.76-80
• /
• 1995

1.초컬릿의 기원2,수작업에 의한 초컬릿생산3.코코아 빈에서 페이스트로의 대량생산 4.코코아 빈에서 초컬릿까지 대량생산 5.다양한 초컬릿 생산품의 역사

• Korean Journal of Food Science and Technology
• /
• v.53 no.5
• /
• pp.619-627
• /
• 2021

Cocoa bean husk is an important by-product of the cocoa industry. This study was conducted to measure the changes in the quality characteristics of sausage with added cacao bean husk powder (0, 0.25, 0.5, 1, 1.5, and 2%; ascorbic acid 0.2%) at 4℃ for 15 days. The total polyphenol, total flavonoid, DPPH, and ABTS⁺ radical scavenging activity of sausages increased with the addition of cocoa bean husk powder (p<0.001). As the amount of added cocoa bean husk powder increased, quality deterioration characteristics such as pH increase, redness discoloration, lipid oxidation, protein degradation, and texture change during storage were decreased (p<0.05). In particular, 1% sausage was shown to inhibit TBARS and VBN, similar to ascorbic acid-added sausage. In terms of sensory characteristics, the 0.5 and 1% sausages received the highest score for overall preference. Therefore, we concluded that addition of 1% cocoa bean husks to sausages improved their storage characteristics and palatability.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.10
• /
• pp.1487-1494
• /
• 2010

Structured lipid (SL) for cocoa butter alternative was synthesized by interesterification of coconut oil fraction and palm stearin (6:4 and 8:2, by weight) in a shaking water bath at $60^{\circ}C$ and 180 rpm. It was performed for various reaction times (1, 2, 3, and 6 hr). The reaction was catalyzed by sn-1,3 specific Lipozyme TLIM (immobilized lipase from Thermomyces lanuginosus). SL-solid part was obtained from acetone fractionation at $0^{\circ}C$. SL-solid part was blended with other palm oils and fractions for desirable property of cocoa butter alternative (SL-solid part : palm middle fraction : palm stearin solid : palm oil, 70.4:18.4:2.9:8.3, by weight). In reversed-phase HPLC analysis, triacylglycerol species of cocoa butter alternative had partition number of 40 (10.77%), 42 (13.06%), 44~46 (17.38%) and 48 (51.88%). Major fatty acids of cocoa butter alternative were lauric acid (16.5%), myristic acid (12.28%), palmitic acid (46.03%), and linoleic acid (14.75%). Solid fat content (SFC) and polymorphic form (${\beta}'$ form) of cocoa butter alternative prepared were similar to those of commercial cocoa butter replacer (CBR).

• Korean Journal of Food Science and Technology
• /
• v.21 no.1
• /
• pp.75-79
• /
• 1989

The rheological properties of sugar and cocoa particle suspensions in cocoa butter under molten condition were analyzed with Haake rotationary viscometer. Both suspensions had yield value and showed rheopexy at low shear rate and thixotropy at high shear rate. Flow behaviors of the suspensions were analyzed with modified Casson model. Casson viscosity and yield value increased with increasing the concentration of sugar and cocoa particles. There was an obvious dependence of the Casson viscosity and yield value on the particle size distributions that was represented by the Sauter mean diameter of the particles. Casson viscosity and yield value of cocoa butter-sugar suspension increased with increasing the fineness of sugar particle crystal. With increasing the fineness of cocoa particle a decreasing Casson viscosity of cocoa butter-cocoa particle suspension was achieved, but the yield value did not change significantly with cocoa particle size. Therefore, it was predicted that the best rheological properties of chocolate could be obtained with the combination of coarse ground sugar $(d=36.30{\mu}m)$ and fine ground cocoa particle $(d=14.81{\mu}m)$ within the studied range.

• Korean Journal of Food Science and Technology
• /
• v.24 no.2
• /
• pp.111-116
• /
• 1992

Production of cocoa butter equivalent fat (CBE) from palm oil and stearic acid by reverse micelle lipase reaction system was studied. Qualitative and quantitative analyses of triglycerides were performed by HPLC. The reaction conditions for maximum conversion from triolein and stearic acid to 1-stearoyl-2,3-dioleoyl glycerol(SOO) and 1,3-distearoyl-2-oleoyl glycerol(SOS) were as follows: a molar ratio of water/Aerosol OT, 10; triolein, 30 mM; stearic acid, 90 mM; pH, 7.5; and temperature, $50^{\circ}C$. By lipase in reverse micellar system containing palm oil and stearic acid, 1,3-dipalmitoyl-2-oleoyl glycerol(POP), 1-palmitoyl-2,3-dioleoyl glycerol(POO) and SOO decreased, but large amounts of 1-palmitoyl-2-oleoyl-3-stearoyl glycerol(POS) and SOS was formed.

• Food Science and Preservation
• /
• v.17 no.1
• /
• pp.100-106
• /
• 2010

The contents and antioxidant activities of various polyphenolic fractions from commercial cocoa powder were investigated. Total phenolics extracted by 0.01 M HCl, ethyl acetate, and acidic methanol, from an 80% (v/v) methanolic extract of cocoa, were 19.25, 202.24, and 295.83 mg/g, respectively. Each fraction was capable of scavenging DPPH radicals in a concentration-dependent manner. Among the various fractions, the acidic methanol fraction had the highest ABTS radical scavenging ability. The reducing power of the 0.01 M HCl, ethyl acetate, and acidic methanol fractions were 0.44, 3.15, and 3.87, respectively, at 1,000 ${\mu}g/mL$. Antioxidant activities, as assessed by $\beta$-carotene bleaching and linoleic acid autoxidation, of the various phenolic fractions from cocoa decreased in the order acidic methanol > ethyl acetate > 0.01 M HCl. Inhibition of $\beta$-carotene bleaching mediated by the acidic methanol fraction was similar to that of the ethyl acetate fraction. The values were 60.18% and 58.97%, respectively, at 1,000 ${\mu}g/mL$. Therefore, cocoa and cocoa-containing products may contain natural antioxidants useful in prevention of diseases associated with aging.

• 베이커리
• /
• no.12 s.365
• /
• pp.92-93
• /
• 1998

• 베이커리
• /
• no.8 s.361
• /
• pp.158-158
• /
• 1998

• Food Industry
• /
• s.160
• /
• pp.85-92
• /
• 2001