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http://hdl.handle.net/20.500.12390/3192


Título: Evaluation of the Miscibility of Novel Cocoa Butter Equivalents by Raman Mapping and Multivariate Curve Resolution–Alternating Least Squares
Autor(es): Castro Alayo, Efraín Manuelito 
Torrejón-Valqui Lliseli 
Cayo-Colca, Ilse Silvia 
Cárdenas Toro, Fiorella 
Resumen: 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.
Descripción: This research was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec (Project: Equipamiento Científico 2018-01/E044-2018-01-BM, Contrato N◦ 012-2018-Fondecyt/BM) of the Peruvian Government, The World Bank Group, the Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas and the Pontificia Universidad Católica del Perú. The APC was funded by the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica-Concytec.
Tema: Cocoa butter;Chocolate;Sacha Inchi oil;Raman mapping
Editorial: MDPI
Fecha de publicación: 2021
Publicado en: Foods 
urn:issn:2304-8158 
Financiamiento: 012-2018-FONDECYT-BM 
Tipo de publicación: info:eu-repo/semantics/article
Identificador Handle: http://hdl.handle.net/20.500.12390/3192
DOI: https://doi.org/10.3390/foods10123101
Nivel de acceso: info:eu-repo/semantics/openAccess
Colección:6.1 Proyectos de investigación científica

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