Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy

Dóka, O.; Bićanić, D.; Kulcsár, R.

doi:10.1007/s10765-014-1590-8

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Cited by 3 publications

(1 citation statement)

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“…Numerous antioxidants, such as caffeine, theobromine, and theophylline, as well as soluble phenolic compounds (phenolic acids, catechin, epicatechin, and proanthocyanidins) and insoluble polymeric phenolics (catechin, epicatechin, and theophylline) are found in cocoa [ 32 ]. Using the Folin-Ciocalteu method, Razola-Diaz et al [ 33 ] measured the GAE/g total polyphenol contents of various cocoa powders from different growing regions.…”

Section: Resultsmentioning

confidence: 99%

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

Sik,

Kovács,

Lakatos

et al. 2023

Heliyon

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Section: Resultsmentioning

confidence: 99%

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

Sik,

Kovács,

Lakatos

et al. 2023

Heliyon

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Advances and sustainable conversion of waste lignocellulosic biomass into biofuels

Iyyappan,

Gurunathan,

Gopinath

et al. 2022

Biofuels and Bioenergy

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Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

Hernández-Aguilar

Domínguez-Pacheco

Cruz‐Orea

et al. 2019

Journal of Spectroscopy

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In this review, the application of the photoacustic spectroscopy (PAS) is presented as an option to evaluate the quality of food. This technique is a type of spectroscopy based on photothermal phenomena, which allow spectroscopic studies. According to the literature review, it was found that its application is increasing in several countries. Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, “tortillas,” milk, water, eggs, etc. Additionally, this technique has been used to evaluate adulterated, irradiated, and contaminated food and so on. The literature review has shown the applicability of PAS to one of the problems of the real world, i.e., food quality assessment. Therefore, PAS can contribute in the future with a wide potential for new applications in the food agroindustry.

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Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy

Cited by 3 publications

References 13 publications

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

Increasing the functionality of sponge cakes by mint, and cocoa powder addition

Advances and sustainable conversion of waste lignocellulosic biomass into biofuels

Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

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