Cocoa Butter and Starch Inclusion Complexes
Open Access
- Author:
- Gawel, Katherine Jane
- Area of Honors:
- Food Science
- Degree:
- Bachelor of Science
- Document Type:
- Thesis
- Thesis Supervisors:
- Gregory Ray Ziegler, Thesis Supervisor
Gregory Ray Ziegler, Thesis Supervisor
Donald B Thompson, Faculty Reader
Gregory Ray Ziegler, Thesis Honors Advisor - Keywords:
- cocoa butter
free fatty acids
starch inclusion complexes - Abstract:
- The effectiveness of reducing the free fatty acid level of cocoa butter through the formation of starch inclusion complexes was evaluated in this study. The selectivity of the formation of starch inclusion complexes with the lipids in cocoa butter was also studied. Two groups of experiments were conducted in this experiment. In the first set of experiments, 5% high amylose starch solution was reacted with cocoa butter at 90°C for 30 minutes. The amount of 5% starch solution varied as a multiple of the weight of the free fatty acids in the cocoa butter throughout the experiments. The free fatty acid content of these reacted cocoa butter samples was tested and the starch underwent x-ray crystallography. The results showed that while starch inclusion complexes were formed, the free fatty acid content of the cocoa butter was not decreased. In the second experiment, a single cocoa butter sample was reacted with three 5% starch solutions at 90°C for 30 minutes. After each reaction a sample of cocoa butter was taken and analyzed using thin layer chromatography. A free fatty acid analysis was performed on the final cocoa butter sample. The starch from the reaction underwent x-ray crystallography, thin layer chromatography, 1H NMR spectroscopy, and FTIR spectroscopy. The results showed that while starch inclusion molecules were preferentially formed with free fatty acids, the cocoa butter free fatty acid content was not reduced. It was determined that hydrolysis of lipids due to the temperature and presence of water caused the formation of additional free fatty acids during the reaction. This resulted in no significant change in free fatty acids despite the preferential inclusion of free fatty acids in the starch inclusion complexes.