Access to abstract permanently restricted to Ball State community. / Access to thesis permanently restricted to Ball State community. / Department of Psychological Science

No description available.

Originally presented as the author's thesis, Basel. / Lebenslauf. "Literaturverzeichnis": p. 172-174.

Thesis (Ph. D.)--University of Wisconsin--Madison, 1948. / Typescript. Vita. eContent provider-neutral record in process. Description based on print version record. Bibliography: leaves [84]-86.

Thesis PlanA (M.S.)--University of Wisconsin--Stout, 2006. / Includes bibliographical references.

Orientador: Heloisa Mascia Cecchi / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-07-20T23:47:08Z (GMT). No. of bitstreams: 1 Minim_ValeriaPaulaRodrigues_D.pdf: 5705950 bytes, checksum: 2bb120c6f9bcbf04c2796d738563940e (MD5) Previous issue date: 1996 / Resumo: O presente trabalho teve como objetivos desenvolver uma metodologia analítica por cromatografia gasosa para identificação e quantificação de sucedâneos da manteiga de cacau (SUMC) em chocolates e descrever qualitativa e quantitativamente o efeito da adição de diferentes SUMC sobre as características sensoriais do chocolate. Foram comparadas duas técnicas de determinação de SUMC através da análise da composição em ácidos graxos e da composição em triacilgliceróis. Foram analisadas cinco amostras de SUMC nacionais e duas importadas, quatro marcas de cobertura de chocolate amargo, cinco de cobertura de chocolate ao leite, sete (três nacionais e quatro importados) amostras de chocolate ao leite e onze amostras de ovos de Páscoa. Finalmente, foram feitas nove formulações diferentes de chocolate ao leite contendo MC e SUMC, as quais foram feitas numa indústria da região de Campinas e, posteriormente, analisadas. A determinação da composição em ácidos graxos não foi uma técnica eficiente para detectar a presença de SUMC, pois em algumas amostras de chocolate ao leite foram detectados ácidos graxos não característicos da manteiga de cacau e não foi possível afirmar se estes eram originários da gordura do leite ou de SUMC. Através da determinação da composição em triacilgliceróis das amostras e da correlação linear existente entre a composição percentual de triglicerídeos com 50 e 54 átomos de carbono da manteiga de cacau, foi possível desenvolver uma metodologia para identificar e quantificar SUMC em manteiga de cacau e em chocolates. A exatidão do método foi avaliada em diferentes misturas de MC contendo diferentes SUMC em quatro concentrações diferentes e nas nove formulações de chocolate processadas. Os resultados demonstraram que a técnica é exata. Das amostras comerciais analisadas, foi detectada a presença de SUMC em três marcas de barras de chocolate ao leite importadas e em duas de ovos de Páscoa nacionais. Para o estudo das características sensoriais do aroma, sabor, textura e aparência utilizou-se a análise descritiva quantitativa em dois tipos de amostras: nas nove amostras de chocolate ao leite processadas e em duas amostras de ovos de Páscoa de diferentes marcas adquiridas no comércio local, dentre as quais, uma continha SUMC em sua formulação. Para as amostras de chocolate ao leite através do método rede ("Kelly's repertory grid method") e por consenso entre os provadores obteve-se uma lista de dezesseis atributos sensoriais, sendo dois de aparência, quatro de aroma, cinco de sabor e cinco de textura. Os dados da avaliação das amostras foram tratados por análise de variância e análise de componentes principais. Através dos resultados observamos que a adição de equivalentes da manteiga de cacau (EMC) intensifica o sabor característico de chocolate sem deixar, na boca, um sabor residual. Para as amostras de ovos de Páscoa chegou-se por consenso a uma lista de quatorze atributos. As amostras diferiram significativamente ao nível de 5% em todos os atributos avaliados / Abstract: The objective of the present work was to develop an analytical methodology utilizing gas chromatography in the identification and quantification of cocoa butter replacement in chocolate, and to describe, qualitatively and quantitatively, the effect of the use of different cocoa butter replacement on the sensorial characteristics of the chocolate. Two techniques for determination of cocoa butter replacement were evaluated: the levels and profiles of (a) fatty acids and (b) triglycerides. The following kinds of samples were investigated: five different Brazilian types of cocoa butter (CB), five Brazilian and two imported types of cocoa butter replacement, four of coating bitter chocolate bars, five of coating milk chocolate bars, seven of milk chocolate bars (three Brasilian and four imported), and eleven of Easter eggs brands. Finally, nine formulations of milk chocolate with different concentrations of CB and cocoa butter replacement were processed in a factory near Campinas, were analysed in the same manner. The determination of the fatty acid composition was not a satisfactory technique to detect the cocoa butter replacement presence in chocolate because non-characteristic fatty acids of the CB were detected and it was difficult to conclude if those fatty acids found belonged to the milk or to the cocoa butter replacement. It was possible to develop a methodology to identify and quantify cocoa butter replacement in chocolate and in cocoa butter by determination of the triacylglycerol composition and by doing the linear correlation between the percentual composition of triacylglycerol with 50 and 54 carbon atoms. The results showed that this technique was accurate. The presence of cocoa butter replacement was detected in three different imported brands of milk chocolate bars, and in two brands of Brasilian Easter eggs. Quantitative Descriptive Analysis was used to study the sensorial characteristics of aroma, taste, texture and appearance in two types of samples: the nine processed milk chocolate and two different trade marks of Easter eggs, one with and one without cocoa butter replacement in its formulation. Sixteen attributes, two of appearance, four of aroma, five of taste and five of texture, were obtained by the "Kelly's Repertory Grid Method" and by the consensus between the panel members. The data were analysed by Variance and Principal Component Analysis. It was observed that the addition of cocoa butter equivalent (CBE), can intensify the characteristic milk chocolate flavor, without leaving residual taste in the mouth. Fourteen attributes were found by panel consensus in the analysis of the Easter eggs. The samples were significantly different at 5% in all the attributes considered. / Doutorado / Doutor em Ciência de Alimentos

Master of Science / Food Science Institute / Fadi M. Aramouni / With the recent new food labeling guidelines requiring that added sugars be listed on nutrition labels, both consumers and the food industry are concerned about sugar and added sugars in food. The literature review in this report evaluated studies that focused on a reduction of sugar in chocolate, a popular food that many people associate with containing sugar. The studies reviewed here included reduced sugar or sugar-free chocolates that used polyols, rare sugar, inulin, and high-potency sweeteners. Rare sugars are monosaccharides and their derivatives, which are rarely found in nature. One rare sugar that was included in the literature review was D-allulose. The review also looked at models of reducing added sugars in foods. From the review, a study was conducted to look at different sweeteners in dark chocolate. In this study, agave and fructose were compared to the control (sucrose); the reduction of sucrose in samples in this study was 30% from the control. The study evaluated how the sweeteners affect the physical attributes of dark chocolate to determine the best sweetener to use to reduce sucrose and further reduce added sugar. The study found that lowering sugar for taste is not the only aspect a product developer must consider when reducing sugar in a product; different sweeteners also affect physical parameters in chocolate. For example, the moisture and particle size distribution affect the physical properties of the chocolate. The moisture in the agave-sweetened chocolate bar was 54.54% higher than in the sucrose-sweetened chocolate bar; the agave-sweetened bar was 41.67% higher in moisture than the fructose-sweetened chocolate bar. The higher moisture of the agave-sweetened chocolate samples resulted in higher agglomeration; moisture created sticky patches that induced agglomeration and a higher reduction of particles. The hygroscopicity of agave affected the rheology of the chocolate because higher agglomeration of particles leads to higher yield values in the agave-sweetened chocolate. The smaller particles have more surface area to get coated in fat, which affects rheology. The sucrose-sweetened chocolate treatment, which had larger particles and lower surface area, had a higher viscosity. However, the agave- and fructose-sweetened chocolates made in this study can be considered standard of identity while non-nutritive sweeteners would not be. When developing new chocolate formulations with reduced sugar, the scientist needs take the physical parameters of the non-sucrose sugars used into account.

No description available.

Theobroma cacao é o nome científico do cacau, sugerido no século XVIII por Linné. Porém a história do chocolate se inicia bem antes com as civilizações mesoamericanas Asteca e Maia e, ainda a recém citada Olmeca, entre outros grupos. Os Olmecas, cultura existente a três milênios atrás, foram possivelmente os primeiros a utilizar o chocolate. Os Astecas usavam o chocolate para representar o sangue, um símbolo poderoso, e como moeda. Coube aos espanhóis difundir para o resto do mundo, a partir do século XVI, o chocolate ou \"tchocolath\" , bebida amarga e apimentada, na qual inicialmente diminuiu-se a proporção de especiarias e acrescentou-se mel ou açúcar. Atualmente o chocolate é um produto extremamente consumido e cujas propriedades ainda estão sendo descobertas. Foram analisados chocolates \"tipo cobertura\" disponíveis no mercado brasileiro, com base em suas propriedades químicas e físicas, com ênfase no estudo de reologia. O estudo instrumental da textura de chocolates é o principal método para avaliação do processo de fabricação e das matérias primas utilizadas. A porcentagem de manteiga de cacau e de gorduras sucedâneas é de especial importância. Também foram avaliadas a influência da adição de parafina nesses chocolates, bem como a compatibilidade de misturas entre chocolates fabricados com manteiga de cacau e \"chocolates\" fabricados com gorduras hidrogenadas. Pela composição em ácidos graxos identificou-se o tipo de gordura utilizada nas coberturas: láurica (Harald branca e ao leite); não-Iáurica (GDT-L9, GDT -BL); mistura láuricalnão-Iáurica (Evelyn branca, MDT -L); manteiga de cacau (Vitória branca e ao leite; Garoto branca, ao leite e meio amarga; Lacta e Dan Top branca). Os diagramas C50 x C54 e o diagrama ternário (POP-SOS-POS) forneceram informações sobre os tipos de gorduras empregadas. O diagrama de iso-dureza apontou a formação de eutético nas misturas entre coberturas Garoto e Harald ao leite, principalmente na proporção 50:50. Os resultados da análise de textura mostraram grande variabilidade em todos os parâmetros, fornecendo um perfil de comportamento para as coberturas. A retemperagem alterou o parâmetro de dureza nas diferentes temperaturas. Existiu diferença entre as amostras retemperadas com e sem parafina. O viscosímetro Brookfield-L V juntamente com programa de computador forneceu resultados satisfatórios para análise de chocolate, sendo um método prático e de baixo custo. A viscosidade não variou linearmente com o conteúdo de gordura. A curva de resfriamento pode prestar-se à identificação do tipo de gordura utilizada na produção de chocolate. / Theobroma cacao is the scientific name of the cocoa, suggested in the XVIII century by Linné. However, the history of the chocolate begins before Aztecs and Mayans Mesoamerican civilizations, and the new mentioned Olmecs, among other groups. The Olmecs, a culture existing some three millennia ago, were possibly the first ones to use the chocolate. In some forms, the Aztecs used the chocolate to represent blood, a symbol visually potent, and uniformly used as currency among Mesoamerican cultures. From XVI century, the Spanishies diffused the chocolate other \"tchocolath\" to the rest of the World, adding honey or sugar to the spicy drink. Nowadays, chocolate is an extremely consumed product and whose properties are still being discovered. Physicochemical properties and rheological studies of the couverture chocolate available at the Brazilian market were analysed. Instrumental study of texture characteristics is a principal requiriment for evaluating manufacturing process and raw materiais used. The cocoa butter percentage and replacement fats are of special importance. The addition of paraffin also was eva I uated , as well as the compatibility of the mixtures among couvertures with cocoa butter and couvertures with replacement fats. The fats of the couvertures were identified by the fatty acids composition method: lauric fat (Harald white and milk couvertures); non lauric fat (GDTL9 and GDT -BL couvertures); mixture lauriclnon lauric fats (Evelyn white couvertures and MDT-L couverture); cocoa butter (Vitória white and milk couvertures; Garoto white, milk and bitter couvertures; Lacta milk couverture and Dan Top white couverture). Temary (POP-POS-SOS) and C50xC54 diagrams provided informations about the types of the fat used in the couvertures. formulation. Iso-hardness diagram showed the eutectic formation at the couverture mixtures (Garoto and Harald milk couvertures), mainly in the proportion 50:50. Results of the texture evaluation showed large variability of ali parameters, providing a behaviour profile of the couvertures. Manual tempering modified the hardness at different temperatures. There was difference among with and without paraffin manual tempering. Brookfield-L V viscosimeter and the computer program provided satisfactory results to the chocolate analyses, being a practical and low cost method. Viscosity didn\'t vary linearly with fat content. The cooling curve may be used as a identification method of the fat type used in the chocolate products.

Dietas ricas em vegetais são fontes de antioxidantes, importantes agentes que auxiliam na prevenção do envelhecimento precoce. O cacau, matéria prima base para a produção de chocolates é considerado rica fonte de antioxidante. Entretanto, o chocolate do tipo ao leite, que possui menor quantidade de cacau e, portanto, menor ação antioxidante, é o mais consumido no Brasil. O presente trabalho tem o objetivo de desenvolver formulações de chocolates ao leite com propriedades funcionais. Para tal, foram produzidas três diferentes variações de chocolate: ao leite (controle), ao leite adicionados de folhas de couve e ao leite adicionados de frutos de videira. Os chocolates fabricados foram avaliados por suas características físicas, físico químicas, sensoriais e quanto ao potencial antirradicalar. Como resultado, observou-se que o teor de umidade do chocolate ao leite e a atividade de água não se modificaram com a adição dos produtos liofilizados. Encontrou-se no chocolate com couve, aumento de 9% no teor de fibras e 6% no conteúdo mineral. Foi encontrada diferença nas propriedades físicas do chocolate com uva, como viscosidade Casson (0,76±0,04 Pa.s), dureza (43,77±2,05 N), tensão inicial Casson (12,9±3,35 Pa) e tamanho de partícula (37,8±1,13 µm). A avaliação sensorial registrou alta aceitabilidade dos produtos e a percepção de diferentes texturas nos chocolates. O perfil do potencial atioxidante sugere que não houve aumento da capacidade antirradicalar com a adição de couve e uva, porém a análise do perfil cromatográfico de fenólicos levanta a hipótese de que alguns compostos foram transferidos para os chocolates com adição de couve e de uva. Conclui-se que foi possível agregar propriedades funcionais no chocolate ao leite. / Nowadays, it is known that a diet rich in vegetables is a source of antioxidants which help in the prevention of premature ageing. Studies on cocoa indicate that this raw material, essential in the production of chocolate, is a rich source of antioxidants. However, milk chocolate, which contains less cocoa and less antioxidant activity, is the most consumed type in Brazil. The aim of this study was to develop milk chocolate formulations with antioxidant properties. As such, three kinds of chocolate were produced: with added kale leaves, with added grapes and the control, normal milk chocolate. The chocolates produced were evaluated on their physical characteristics, physical-chemistry and antioxidant potential. It was found that the moisture content and the water activity did not change with the addition of lyophilized materials. The addition of kale increased 9% of fibers content and 6% of mineral content. It was found that the greatest change in physical properties was with added grape, such as viscosity (0,76±0,04 Pa.s), texture (43,77±2,05 N), yield value (12,9±3,35 Pa) and particle size (37,8±1,13 µm). The sensorial analysis resulted in high acceptability of the products and in the differences of perception in texture between the three kinds of chocolates. The antioxidant profile suggest that there was no occurrence of increases in antioxidant capacity with the addition of kale and grape, but the chromatography profile of phenolic compounds raises the hypothesis that some phenolic compounds were transferred to the chocolates after the addition. It was found that it is possible to aggregate functional properties of milk chocolate.