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Quality of Malaysian cocoa butter during storage
Author(s) -
Hamid Asimah,
Damit Alias Awang
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1629
Subject(s) - iodine value , peroxide value , saponification value , acid value , food science , chemistry , polyethylene , peroxide , saponification , fatty acid , organic chemistry , biochemistry
Malaysian pure prime pressed and deodorised cocoa butters were obtained from local cocoa grinders and analysed for quality deterioration. Approximately 5 kg of each sample was packed in corrugated paper boxes lined with low‐density polyethylene plastic material of thickness 73.2 µm. The water vapour transmission rate and gas transmission rate (for oxygen) of the plastic material were 3.21 g m −2 day −1 (37.8 °C, 90 ± 2% RH) and 71.57 cm 3 m −2 day −1 (23.0 °C, 0% RH) respectively. The butters were stored at 15 ± 4 °C and 70 ± 4% RH for up to 24 months. Samples were taken every 2 months and analysed for free fatty acid content, saponification value, iodine value, refractive index and peroxide value. The findings indicated that the free fatty acid content, iodine value and peroxide value of both types of cocoa butter increased with storage duration. The other parameters showed no significant changes. However, the free fatty acid content and peroxide value after 24 months of storage were still below the limits specified in Malaysia. Therefore we conclude that both types of Malaysian cocoa butter are still in good condition after 24 months of storage, with minimal quality deterioration. Copyright © 2004 Society of Chemical Industry