Thermal behavior of different cocoa powder varieties and their physicochemical, phytochemical and microbiological characteristics

Dippong, Thomas; Mihali, Cristina; Voşgan, Zorica; Daniel, Andrada; Dumuţa, Anca

doi:10.1007/s10973-021-10559-y

Cited by 3 publications

(1 citation statement)

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“…In our previous studies on coffee [20], the thermal analysis revealed various transformations in coffee composition, namely, drying, water loss and decomposition of polysaccharides, lipids, amino acids and proteins. Thermal analysis also revealed transformations in cocoa powder's composition [21]: drying and water loss; decomposition of pectic polysaccharides, lipids, amino acids and proteins; and crystalline phase transformations and carbonizations.…”

Section: Thermal Behaviormentioning

confidence: 99%

Preparation and Characterization of the Composition of Volatile Compounds, Fatty Acids and Thermal Behavior of Paprika

Dippong

Șenilă

Mureşan

2023

Foods

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This study aimed to investigate the thermal behavior and composition of volatile compounds, fatty acids and polyphenols in paprika obtained from peppers of different countries. The thermal analysis revealed various transformations in the paprika composition, namely drying, water loss and decomposition of volatile compounds, fatty acids, amino acids, cellulose, hemicellulose and lignin. The main fatty acids found in all paprika oils were linoleic (20.3–64.8%), palmitic (10.6–16.0%) and oleic acid (10.4–18.1%). A notable amount of omega-3 was found in spicy paprika powder varieties. The volatile compounds were classified into six odor classes (citrus (29%), woody (28%), green (18%), fruity (11%), gasoline (10%) and floral (4%)). The total polyphenol content ranged between 5.11 and 10.9 g GA/kg.

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Section: Thermal Behaviormentioning

confidence: 99%