Heloisa Mascia Cecchi

Determinação de substitutos da manteiga de cacau em coberturas de chocolate através da análise de triacilgliceróis

A legislacao brasileira proibe a adicao de substitutos da manteiga de cacau ao chocolate. O presente trabalho teve como objetivo verificar o padrao de qualidade de coberturas comercializadas na regiao de Campinas. Para isso, foram analisadas cinco marcas de cobertura de chocolate ao leite e quatro de cobertura de chocolate amargo. Para verificar a possivel adicao de substitutos determinou-se, por cromatografia gasosa a alta temperatura (CGAT), a composicao em triacilglicerois da gordura extraida e os resultados foram analisados pelo metodo matematico de Padley & Timms. Nao foi detectada a presenca de substitutos da manteiga de cacau nas amostras de cobertura de chocolate analisadas.

Evaluation of fatty acid composition in milk chocolate bars

Fatty acid composition was determined in national and imported milk chocolate bars acquired in local market, in order to assess their quality and detect possible adulteration. The Brazilian legislation forbids the use of cocoa butter replacement in chocolates, but some countries allow replacements up to 5% and these products may enter the Brazilian market. Three national and four imported brands of chocolate bars were analyzed by high resolution gas chromatography. The results pointed to characteristic cocoa butter fatty acids as well a non-characteristic in all analyzed samples. These non-characteristic fatty acids could be derived from the milk fat or from some cocoa butter replacements. Therefore, for milk chocolate is not possible to characterize the addition of cocoa butter replacements only though the evaluation of fatty acid composition. It is necessary use other analysis method, as the triacylglycerol determination.

Perfil sensorial de ovos de Páscoa

Easter egg is a popular chocolate-candy in egg form commercialized in Brazil during Easter time. In this research, Quantitative Descriptive Analysis was applied to select sensory attributes which best define the modifications in appearance, aroma, flavor and texture when cocoa butter equivalent (CBE) is added to Easter eggs. Samples with and without CBE were evaluated by a selected panel and fourteen attributes best describing similarities and differences between them, were defined. Terms definition, reference materials and a consensus ballot were developed. After a training period, panelists evaluated the samples in a Complete Block Design using a 9 cm unstructured scale. Principal Component Analysis, ANOVA and Tukey test (p<0.05) were applied to the data in order to select attributes which best discriminated and characterized the samples. Samples showed significant differences (p<0.05) in all attributes. Easter egg without CBE showed higher intensities (p<0.05) in relation to the following descriptors: brown color, characteristic aroma, cocoa mass aroma, cocoa butter aroma, characteristic flavor, cocoa mass flavor, hardness and brittleness.