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Evaluation of cocoa powder in the samples Veronika Soukupová

Evaluation of cocoa powder in the samples Veronika Soukupová Supervisor: Doc. Ing. Michal Voldřich CSc. Introduction: c ocoa beans – seeds of Theobroma cacao seeds – fermentation (MO and own enzymes) drying milling alkalization pressing (cocoa butter + cocoa cake)

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Evaluation of cocoa powder in the samples Veronika Soukupová

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  1. Evaluation of cocoa powder in the samples Veronika Soukupová Supervisor: Doc. Ing. Michal Voldřich CSc.

  2. Introduction: • cocoa beans – seeds of Theobroma cacao • seeds – fermentation (MO and own enzymes) • drying • milling • alkalization • pressing (cocoa butter + cocoa cake) • milling (cooling down, stabilization) • cocoa powder • Legislation: • Decree No. 76/2003 …requirements on …cocoa powder • cocoa powder (min. 20% cocoa butter, max. 9% moisture) • cocoa powder with low concentration of fat (max. 20% cocoa butter, max. 9% moisture)

  3. Methods and markers:

  4. Samples: Samples 9-13 are from industry (noname samples)

  5. Results and discussion: USDA theobromine: 20.57 g/kg , caffeine: 2.30 g/kg FCaNT theobromine: min.19.00 g/kg, av. 23.00 g/kg, phosphorus: min. 6000mg/kg av. 6560 mg/kg

  6. Evaluation of cocoa powder (%)

  7. Conclusion: • Usable markers for evaluation cocoa powder • theobromine (min. value – FCaNT) • TKS • (shells, moisture, fat) together with TSK • Future plans: • Sterols (beta sitosterol) • model sample • equation for estimation cocoa powder

  8. Thank you for your attention

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