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

MANCAS, V. E.; AMARIEI, S.

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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