Advanced search
1 file | 414.48 KB

Quality properties Of Vietnamese cocoa liquors

Author
Organization
Abstract
Vietnam (VN) is an emerging country targeting cocoa as a potential industrial domain. It is however still unclear how the quality of VN cocoa liquors can be positioned in the world cocoa supply. Three VN cocoa liquors exhibiting high to intermediate acidity (pH: 4.7 – 5.2) were selected to produce dark chocolate (48.0% sugar, 17.6% cocoa solids, 34.0% cocoa butter and 0.4% lecithin). A comparison study was conducted to investigate the difference between VN and Ghanaian (GH; pH: 5.6) dark chocolates in terms of Casson flow properties (yield stress sCA and viscosity hCA), hardness (F 20°C and F 30°C), water-soluble organic acid content, aroma profile and sensory evaluation. The impact of pre-treatments of cocoa liquor by ball-milling at different fat contents and conching (-C) was also examined.
Keywords
Cocoa, liquor, Vietnam, hardness, flow, acid content, Aroma

Downloads

  • poster vbfoodnet2013 final Compatibility Mode.pdf
    • full text
    • |
    • open access
    • |
    • PDF
    • |
    • 414.48 KB

Citation

Please use this url to cite or link to this publication:

Chicago
Tran, Diem Phuong, Jim Van Durme, Davy Van de Walle, Thi Thanh Que Phan, Cat-Hanh Nguyen Phuc, DN Phan, and Koen Dewettinck. 2013. “Quality Properties Of Vietnamese Cocoa Liquors.” In VB Foodnet Conference, Abstracts.
APA
Tran, D. P., Van Durme, J., Van de Walle, D., Phan, T. T. Q., Nguyen Phuc, C.-H., Phan, D., & Dewettinck, K. (2013). Quality properties Of Vietnamese cocoa liquors. VB Foodnet conference, Abstracts. Presented at the VB Foodnet 2013 conference: Postharvest technology, food chemistry and processing : developing the supply chain towards more healthy food.
Vancouver
1.
Tran DP, Van Durme J, Van de Walle D, Phan TTQ, Nguyen Phuc C-H, Phan D, et al. Quality properties Of Vietnamese cocoa liquors. VB Foodnet conference, Abstracts. 2013.
MLA
Tran, Diem Phuong, Jim Van Durme, Davy Van de Walle, et al. “Quality Properties Of Vietnamese Cocoa Liquors.” VB Foodnet Conference, Abstracts. 2013. Print.
@inproceedings{5814182,
  abstract     = {Vietnam (VN) is an emerging country targeting cocoa as a potential industrial domain. It is however still unclear how the quality of VN cocoa liquors can be positioned in the world cocoa supply. Three VN cocoa liquors exhibiting high to intermediate acidity (pH: 4.7 -- 5.2) were selected to produce dark chocolate (48.0\% sugar, 17.6\% cocoa solids, 34.0\% cocoa butter and 0.4\% lecithin). A comparison study was conducted to investigate the difference between VN and Ghanaian (GH; pH: 5.6) dark chocolates in terms of Casson flow properties (yield stress sCA and viscosity hCA), hardness (F 20{\textdegree}C and F 30{\textdegree}C), water-soluble organic acid content, aroma profile and sensory evaluation. The impact of pre-treatments of cocoa liquor by ball-milling at different fat contents and conching (-C) was also examined.},
  author       = {Tran, Diem Phuong and Van Durme, Jim and Van de Walle, Davy and Phan, Thi Thanh Que and Nguyen Phuc, Cat-Hanh and Phan, DN and Dewettinck, Koen},
  booktitle    = {VB Foodnet conference, Abstracts},
  keyword      = {Cocoa,liquor,Vietnam,hardness,flow,acid content,Aroma},
  language     = {eng},
  location     = {Ha Noi, Vietnam},
  title        = {Quality properties Of Vietnamese cocoa liquors},
  year         = {2013},
}