Abstract
Cocoa is a very important ingredient in the food industry and largely consumed worldwide. In this investigation, colorimetry and photoacoustic spectroscopy were used to directly assess the content of cocoa powder in cakes; both methods provided satisfactory results. The calibration curve was constructed using a series of home-made cakes containing varying amount of cocoa powder. Then, at a later stage, the same calibration curve was used to quantify the cocoa content of several commercially available cakes. For self-made cakes, the relationship between the PAS signal and the content of cocoa powder was linear while a quadratic dependence was obtained for the colorimetric index \(L^*\) (brightness) and total color difference (\(\Delta E^*\)).
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Dóka, O., Bicanic, D. & Kulcsár, R. Direct Estimate of Cocoa Powder Content in Cakes by Colorimetry and Photoacoustic Spectroscopy. Int J Thermophys 35, 2206–2214 (2014). https://doi.org/10.1007/s10765-014-1590-8
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DOI: https://doi.org/10.1007/s10765-014-1590-8