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| MELO,Calionara Waleska Barbosa de; Bandeira,Matheus de Jesus; MACIEL,Leonardo Fonseca; BISPO,Eliete da Silva; SOUZA,Carolina Oliveira de; SOARES,Sérgio Eduardo. |
| Abstract The objective of the present study was to characterize the physicochemical composition and to quantify the fatty acids of chocolates produced from different cocoa varieties (Theobroma cacao L.) cultivated in the Southern Region of Bahia. Nine samples of monovarietal chocolates were evaluated, according to their physical, thermal and fatty acid profile. The results were subjected to tests of variance and multivariate statistics. The chocolates PH16 and TSH1188 presented higher melting point. It was possible to identify a linear correlation between the fat content of the chocolates and the break force parameter. The chocolates showed higher concentration of saturated fatty acids, mainly palmitic acid (16:0) and stearic acid (18:0), followed by the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Monovarietal chocolate; Cocoa solids; Thermogravimetry. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200326 |
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