Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares

Foods

Ilse S. Cayo-Colca¹  Efraín M. Castro-Alayo²  Llisela Torrejón-Valqui²  Fiorella P. Cárdenas-Toro³ 

[1] Facultad de Ingeniería Zootecnista, Agronegocios y Biotecnología, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Peru;Facultad de Ingeniería y Ciencias Agrarias, Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la Región Amazonas (IIDAA), Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco 342-350-356, Chachapoyas 01001, Peru;Sección de Ingeniería Industrial, Departamento de Ingeniería, Pontificia Universidad Católica del Perú, Av. Universitaria 1801, San Miguel 15088, Peru;

关键词: cocoa butter;    coconut oil;    sacha inchi oil;    confocal raman microscopy;    raman mapping;    multivariate curve resolution–alternating least squares;   

DOI  :  10.3390/foods10123101

来源: DOAJ

【 摘 要 】

Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present work, two Peruvian vegetable oils, coconut oil (CNO) and sacha inchi oil (SIO), are proposed as novel CBEs. Confocal Raman microscopy (CRM) was used for the chemical differentiation and polymorphism of these oils with CB based on their Raman spectra. To analyze their miscibility, two types of blends were prepared: CB with CNO, and CB with SIO. Both were prepared at 5 different concentrations (5%, 15%, 25%, 35%, and 45%). Raman mapping was used to obtain the chemical maps of the blends and analyze their miscibility through distribution maps, histograms and relative standard deviation (RSD). These values were obtained with multivariate curve resolution–alternating least squares. The results show that both vegetable oils are miscible with CB at high concentrations: 45% for CNO and 35% for SIO. At low concentrations, their miscibility decreases. This shows that it is possible to consider these vegetable oils as novel CBEs in the manufacturing of chocolates.

【 授权许可】

Unknown