ISSN:
1750-3841
Quelle:
Blackwell Publishing Journal Backfiles 1879-2005
Thema:
Land- und Forstwirtschaft, Gartenbau, Fischereiwirtschaft, Hauswirtschaft
,
Werkstoffwissenschaften, Fertigungsverfahren, Fertigung
Notizen:
Average starch content was 5.30%, range 4.50-7.00%, for 12 lots of cocoa beans representing major geographic regions of production. Starch content of beans increased as the fruit grew and ripened. An increase in starch content was also observed during fermentation, probably due to loss of soluble solids through exudative sweating. Characteristics of isolated starch were identical, irrespective of bean source. Granule size varied from 2 μm to 12.5 μm, with 80% being 2 pm to 6 pm in diameter. Gelatinization started at 61°C and was completed by 68°C. Cocoa starch was 36% amylose and 64% amylopectin. Dutching (alkali treatment) did not affect starch content. Among products analyzed, starch contents were: cocoa, 16%; chocolate liquor, 7%; dark chocolate, 3%; milk chocolate, 1%. Starch measurements for milk chocolate suggest some form of complexing between milk protein and cocoa starch.
Materialart:
Digitale Medien
URL:
http://dx.doi.org/10.1111/j.1365-2621.1980.tb04099.x
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