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Characterization and quantification of starch in cocoa beans and chocolate products

by Schmieder, R.L; Keeney, P.G.
Publisher: 1980Subject(s): CACAO | CHOCOLATE | SUBPRODUCTOS | CONTENIDO DE CARBOHIDRATOS | AMILOPECTINA | SEPARACION | VISCOSIDAD | COMPOSICION QUIMICA | ANALISIS QUIMICO | CACAO (PLANT) | CHOCOLATE | BYPRODUCTS | CARBOHYDRATE CONTENT | AMYLOPECTIN | SEPARATING | VISCOSITY | CHEMICAL COMPOSITION | CACAOYER | CHOCOLAT | SOUS PRODUIT | TENEUR EN GLUCIDES | AMYLOPECTINE | SEPARATION | VISCOSITE | COMPOSITION CHIMIQUE In: Journal of Food Science (EUA) v. 45(3) p. 555-557Summary: Average starch content was 5.30 percent, range 4.50-7.00 percent, for 12 lots of cocoa beans representing major geographic regions of production. Starch content of beans increased as the fruit grew and repened. 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 ¿m to 12.5 ¿m, with 80 percent being x 2 ¿m to 6 ¿m in diameter. Gelatinization started at 61 grados centígrados and was completed by 68 grades centigrades. Cocoa starch was 36 percent amylose and 64 percent amylopectin. Dutching (alkali tratment) did not affect starch content. Among products analyzed, starch contents were: cocoa, 16 percent; chocolate liquor, 7 percent dark chocolate, 3 percent; milk chocolate, 1 percent. Starch measurements for milk chocolate suggest some form of complexing between milk protein and cocoa starch.
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Average starch content was 5.30 percent, range 4.50-7.00 percent, for 12 lots of cocoa beans representing major geographic regions of production. Starch content of beans increased as the fruit grew and repened. 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 ¿m to 12.5 ¿m, with 80 percent being x 2 ¿m to 6 ¿m in diameter. Gelatinization started at 61 grados centígrados and was completed by 68 grades centigrades. Cocoa starch was 36 percent amylose and 64 percent amylopectin. Dutching (alkali tratment) did not affect starch content. Among products analyzed, starch contents were: cocoa, 16 percent; chocolate liquor, 7 percent dark chocolate, 3 percent; milk chocolate, 1 percent. Starch measurements for milk chocolate suggest some form of complexing between milk protein and cocoa starch.

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