Publication : National Conference (โครงการประชุมวิชาการบัณฑิตศึกษาระดับชาติและนานาชาติครั้งที่ 5)
Topic:Studies on crystallization of dry fractionated cocoa butter
Abstract:Crystallization of cocoa butter has a major influence on the quality of the chocolates and confectionary product. Cocoa butter was dry fractionated and separated at 25°C with different crystallization time (3h, 6h, 1 day, 3 day and 7 day). Then they were investigated on thermal properties, crystal morphology, solid fat content (SFC), fatty acid and triglyceride composition of solid fraction (SF), liquid fraction (LF) and cocoa butter (CB). It was found that SF at 6h displayed the major exothermic peak that shifted to high temperature region more than any other crystallization times, while all crystallization curves of LF shifted to medium temperature region. SFC of SF was higher than CB and LF. SFC of SF and LF decreased with crystallization time. Fatty acid and triglyceride compositions of SF and LC were different from CB with crystallization time. Crystal morphology of cocoa butter and SF was spherulites whereas the LF was needle shape.
Advisor:Assoc. Prof. Sopark Sonwai, Ph.D.
Author:55403208 :
Full Paper:full paper บัณฑิต(pdf)
Journal ranking:มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ
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