Estudo químico das sementes do Cupuaçu

Vasconcelos, M. N. Lima; Silva, M. Leão da; Maia, José Guilherme S.; Gottlieb, Otto R.

doi:10.1590/1809-43921975053293

Cited by 26 publications

(18 citation statements)

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“…In general, these fats are similar to those found in cocoa, although they have a different fatty acid profile. The interactions between cocoa and cupuassu fats as well as cupuassu fat alone could be of interest to the confectionery and chocolate industry (Lannes et al, 2000;Vasconcelos, 1975;Venturieri, 1993).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of cupuassu and cocoa fats

Lannes¹,

Medeiros²,

Gioielli³

2004

Grasas y Aceites

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RESUMEN Propiedades reológicas de las grasas de cupuaçu y del cacao.La manteca de cacao es un ingrediente muy importante en la formulación de chocolates y es responsable de la mayor parte de sus propiedades (textura, palatibilidad y brillo). En la industria de alimentos, la textura de productos que contienen grasa depende enormemente de las propiedades macroscópicas de la red cristalina de la grasa en el producto final. El cupuaçu es una fruta nativa de la región amazónica y sus semillas pueden ser usadas para obtener una grasa semejante a la manteca de cacao. En general, esta grasa es similar a la manteca de cacao, pero difiere en algunas de sus propiedades fisicas. El objetivo de este estudio fue analizar algunas propiedades de la grasa de cupuaçu y de la manteca de cacao (formación de cristales a 25 o C, propiedades reológicas y composición en ácidos grasos) y de algunas mezclas entre las dos grasas (propiedades reológicas), a fin de conocer el comportamiento de estas grasas para ser usadas en productos de la industria del chocolate. El flujo de la grasa se ha descrito utilizando modelos reológicos comunes (Newton, ley de la potencia, Casson y plástico de Bingham). PALABRAS-CLAVE: Cupuaçu -Chocolate -Grasa -Reologia. SUMMARY Rheological properties of cupuassu and cocoa fats.Cocoa butter is an important ingredient in chocolate formulation as it dictates the main properties (texture, sensation in the mouth, and gloss). In the food industry, the texture of fat-containing products strongly depends on the macroscopic properties of the fat network formed within the finished product. Cupuassu (Theobroma grandiflorum, Sterculiaceae) is an Amazonian native fruit and the seeds can be used to derive a cocoa butter like product. In general, these fats are similar to those of cocoa, although they are different in some physical properties. The objective of this study was to analyze several properties of the cupuassu fat and cocoa butter (crystal formation at 25 o C, rheological properties, and fatty acid composition) and mixtures between the two fats (rheological properties), in order to understand the behavior of these fats for their use in chocolate products. Fat flow was described using common rheological models (Newton, Power Law, Casson and Bingham plastic).

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