Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
Data corrente: |
12/09/2022 |
Data da última atualização: |
12/09/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
GHAZANI, S. M.; GUEDES, A. M. M.; ANTONIASSI, R.; CHIU, M. C.; MARANGONI, A. G. |
Afiliação: |
SAEED M. GHAZANI, UNIVERSITY OF GUELPH; ANDREA MADALENA MACIEL GUEDES, CTAA; ROSEMAR ANTONIASSI, CTAA; MING CHIH CHIU, VOJOAL LUMO; ALEJANDRO G. MARANGONI, UNIVERSITY OF GUELPH. |
Título: |
Cocoa butter equivalent from Kpangnan butter and Pequi oil. |
Ano de publicação: |
2022 |
Fonte/Imprenta: |
Journal of the American Oil Chemists' Society, v. 99, n. 9, p. 739-746, 2022. |
DOI: |
https://doi.org/10.1002/aocs.12630 |
Idioma: |
Inglês |
Conteúdo: |
Novel cocoa butter equivalents were designed using dry fractionated Pequi oiland solvent fractionated Kpangnan butter. Static crystallization of binary mix-tures into the triclinic form (β2) was achieved after 12 days of static crystalliza-tion at room temperature for all mixtures and after 4 days only for the 80:20w/w and 90:10 w/w fractionated Kpangnan: Pequi oil mixtures. However, after60 days of storage at 22C, all binary blends (except 100% fractionated pequioil and 100% fractionated Kpangnan butter) were crystallized in the most stabletriclinic crystal form (β1). Here we also reported a higher melting behavior forthe fractionated Pequi oil: fractionated Kpangnan (80:20 w/w and 90:10 w/w),after 4 days of static crystallization at room 22C, which, based on the x-rayresults, could be addressed to completion of crystal polymorphic transition tothe triclinic β2 form during 4 days of storage. Our results suggest that the 70:30w/w fractionated Pequi oil: Kpangnan mixture after 60 days of storage at 22Cshowed a melting point of 34C, a stable triclinic β2 form, and a triglyceridecomposition of 28% POP, 4.6% POS, and 33% SOS displayed solid-statecharacteristics, melting point, and crystal structure, of a novel cocoa butter equivalent. |
Palavras-Chave: |
Cocoa butter equivalent; Kpangnan butter; Pequi oil. |
Thesagro: |
Chocolate; Manteiga de Cacau; Óleo Vegetal; Pequi; Produto de Origem Vegetal; Tecnologia de Alimento. |
Thesaurus Nal: |
Cocoa butter; Food technology; Vegetable products. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02206naa a2200325 a 4500 001 2146336 005 2022-09-12 008 2022 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1002/aocs.12630$2DOI 100 1 $aGHAZANI, S. M. 245 $aCocoa butter equivalent from Kpangnan butter and Pequi oil.$h[electronic resource] 260 $c2022 520 $aNovel cocoa butter equivalents were designed using dry fractionated Pequi oiland solvent fractionated Kpangnan butter. Static crystallization of binary mix-tures into the triclinic form (β2) was achieved after 12 days of static crystalliza-tion at room temperature for all mixtures and after 4 days only for the 80:20w/w and 90:10 w/w fractionated Kpangnan: Pequi oil mixtures. However, after60 days of storage at 22C, all binary blends (except 100% fractionated pequioil and 100% fractionated Kpangnan butter) were crystallized in the most stabletriclinic crystal form (β1). Here we also reported a higher melting behavior forthe fractionated Pequi oil: fractionated Kpangnan (80:20 w/w and 90:10 w/w),after 4 days of static crystallization at room 22C, which, based on the x-rayresults, could be addressed to completion of crystal polymorphic transition tothe triclinic β2 form during 4 days of storage. Our results suggest that the 70:30w/w fractionated Pequi oil: Kpangnan mixture after 60 days of storage at 22Cshowed a melting point of 34C, a stable triclinic β2 form, and a triglyceridecomposition of 28% POP, 4.6% POS, and 33% SOS displayed solid-statecharacteristics, melting point, and crystal structure, of a novel cocoa butter equivalent. 650 $aCocoa butter 650 $aFood technology 650 $aVegetable products 650 $aChocolate 650 $aManteiga de Cacau 650 $aÓleo Vegetal 650 $aPequi 650 $aProduto de Origem Vegetal 650 $aTecnologia de Alimento 653 $aCocoa butter equivalent 653 $aKpangnan butter 653 $aPequi oil 700 1 $aGUEDES, A. M. M. 700 1 $aANTONIASSI, R. 700 1 $aCHIU, M. C. 700 1 $aMARANGONI, A. G. 773 $tJournal of the American Oil Chemists' Society$gv. 99, n. 9, p. 739-746, 2022.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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