Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods
Source abstract
Abstract
Barely explored in the prior literature, ruby chocolate was investigated in this study to explore its thermal properties. The fatty acid composition of ruby chocolate (RC) fat was determined using gas chromatography. Differential scanning calorimetry (DSC) was successfully used to determine the melting behavior and polymorphic forms of the cocoa fat and milk fat present in the RC. The oxidative stability of the fat extracted from the RC was studied with the use of pressurized differential scanning calorimetry (PDSC). The thermal behavior of the chocolate and the fat were investigated using thermogravimetry (TGA). The thermal profile and characteristics of the RC showed how the parameters compared with those of dark and milk chocolate. The melting temperature of the RC obtained by DSC was more similar to that of milk chocolate than to that of dark chocolate. Regression analysis of the PDSC data for the fat extracted from the RC was characterized by very high correlation coefficients (>0.99). It was noticed there was no statistically significant difference between the values of the activation energy (Ea) of the oxidation process for the fat extracted from the RC, obtained by the means of maximum temperature (dynamic mode) and maximum induction time (isothermal mode).
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food Chemistry and Fat Analysis · Proteins in Food Systems · Phase Equilibria and Thermodynamics
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska Street, 02-776 Warsaw, Poland
Funding
Food Sciences of Warsaw University of Life Sciences (WULS)
References (44)
Show source-provided references
1. Del Prete, M., and Samoggia, A. (2020). Chocolate Consumption and Purchasing Behaviour Review: Research Issues and Insights for Future Research. Sustainability, 12.10.3390/su12145586 ↗
2. Dumarche, A., Troplin, P., Bernaert, H., Lechvalier, P., Beerens, H., and Landuyt, A. (2009). Swiss Process for Making Red or Purple Cocoa Material. (WO 2009/093030 Al), Patent.
3. Beckett, S.T. (2000). The Science of Chocolate, The Royal Society of Chemistry. [1st ed.].10.1039/9781847552143 ↗
4. Ruby chocolate—Bioactive potential and sensory quality characteristics compared with dark, milk and white chocolate
5. Improving particle size distribution and flow properties of milk chocolate produced by ball mill and blending10.1007/s00217-013-2094-7 ↗
6. Some Practical Aspects of Heat Capacity Determination by Differential Scanning Calorimetry10.1016/j.tca.2020.178574 ↗
7. Characterization of thermal properties of goat milk fat and goat milk chocolate by using DSC, PDSC and TGA methods10.1007/s10973-019-08181-0 ↗
8. Thermal characteristic of freeze-dried camel milk and its major components10.1016/j.tca.2012.09.005 ↗
9. Thermogravimetric characterization of dark chocolate10.1007/s10973-013-3495-3 ↗
10. A comparative study of thermal and textural properties of milk, white and dark chocolates10.1016/j.tca.2018.11.005 ↗
11. Pressurized liquid extraction of lipids for the determination of oxysterols in egg containing food10.1016/S0021-9673(01)00688-4 ↗
12. ISO (2001). Animal and Vegetable Fats and Oils—Preparation of Methyl esters of Fatty Acids, International Organization for Standardization.
13. Quality and oxidative stability of model meat batters as affected by interesterified fat10.1080/10942912.2019.1596125 ↗
14. Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures10.1007/s10973-017-6452-8 ↗
15. Thermokinetic analysis of corn grain fat by differential scanning calorimetry
16. Effect of enzymatic interesterification on physiochemical and thermal properties of fat used in cookies10.1016/j.lwt.2016.07.040 ↗
17. Thermal properties of fats extracted from powdered baby formulas10.1007/s10973-012-2245-2 ↗
18. Phase diagrams of mixtures of n-hentriacontane and saturated monoacid triacylglycerols10.1016/j.tca.2019.178455 ↗
19. Comparison of the oxidative stability of linseed (Linum usitatissimum L.) oil by pressure differential scanning calorimetry and Rancimat measurements10.1007/s13197-016-2398-2 ↗
20. Fatty acid and sodium contents of commercial milk chocolate—Analytical aspects and nutritional information10.1590/1981-6723.5914 ↗
21. Lipid Characterization of White, Dark, and Milk Chocolates by FT-Raman Spectroscopy and Capillary Zone Electrophoresis10.5740/jaoacint.15-083 ↗
22. Characterization of melting properties in dark chocolates from varying particle size distribution and composition using differential scanning calorimetry10.1016/j.foodres.2008.05.009 ↗
23. Composition of genuine cocoa butter and cocoa butter equivalents10.1006/jfca.2000.0984 ↗
24. Cocoa butter and confectionery fats. Studies using programmed temperature X-ray diffraction and differential scanning calorimetry10.1007/BF02609292 ↗
25. Crystallization behavior of blends of cocoa butter and milk fat or milk fat fractions10.1007/BF01992844 ↗
26. Rheological, textural and calorimetric modifications of dark chocolate during process10.1016/j.jfoodeng.2013.05.012 ↗
27. Beckett, S.T. (1999). Industrial Chocolate Manufacture and Use, Blackwell Science.
28. Factors influencing rheological and textural qualities in chocolate a review10.1016/j.tifs.2007.02.002 ↗
29. Blooming in Cocoa Butter Substitutes Based Compound Chocolate: Investigations on Composition, Morphology and Melting Behavior10.1007/s11746-010-1604-z ↗
30. Antila, V. (1979). Milk Industry.
31. Surface composition of industrial spray-dried milk powders. 3.Changes in the surface composition during long-term storage10.1016/j.jfoodeng.2008.12.001 ↗
32. Fractionated milk fat
33. Characterization of cocoa butter substitutes, milk fat and cocoa butter mixtures10.1002/ejlt.201000488 ↗
34. Kamal-Eldin, A., and Pokorny, J. (2005). Analysis of Lipid Oxidation, AOCS Publishing.10.1201/9781439822395.ch10 ↗
35. Peroxyl radical scavenging activity of melanoidins in aqueous systems10.1007/s00217-004-0896-3 ↗
36. Elkordy, A.A. (2013). Applications of Calorimetry in a Wide Context—Differential Scanning Calorimetry, Isothermal Titration Calorimetry and Microcalorimetry, licensee InTech.10.5772/2898 ↗
37. Kinetics of non-isothermal oxidation of anhydrous milk fat rich conjugated linoleic acid using differential scanning calorimetry10.1007/s10973-011-1649-8 ↗
38. Oxidation kinetics and melting profiles of the structured lipids used in infant cookies10.1002/ejlt.201400081 ↗
39. Thermal analysis of milk fat with a use of differential scanning calorimetry
40. Effect of the addition of a cocoa butter-like fat enzymatically produced from olive pomace oil on the oxidative stability of cocoa butter10.1111/j.1750-3841.2009.01128.x ↗
41. Characteristic of structure lipids derived by interestrification of milk fat and fish oil concentrate
42. TG/DTG/DTA for the oxidation behaviour characterization of vegetable and animal fats10.1007/s10973-012-2253-2 ↗
43. Review of cocoa butter and alternative fats for use in chocolate—Part A. Composition of data10.1016/S0308-8146(97)00160-X ↗
44. Thermogravimetric characterization of dark and milk chocolates at different processing stages10.1007/s10973-018-7091-4 ↗