Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods

Barely explored in the prior literature, ruby chocolate was investigated in this study to explore its thermal properties. The fatty acid composition of ruby chocolate (RC) fat was determined using gas chromatography. Differential scanning calorimetry (DSC) was successfully used to determine the melting behavior and polymorphic forms of the cocoa fat and milk fat present in the RC. The oxidative stability of the fat extracted from the RC was studied with the use of pressurized differential scanning calorimetry (PDSC). The thermal behavior of the chocolate and the fat were investigated using thermogravimetry (TGA). The thermal profile and characteristics of the RC showed how the parameters compared with those of dark and milk chocolate. The melting temperature of the RC obtained by DSC was more similar to that of milk chocolate than to that of dark chocolate. Regression analysis of the PDSC data for the fat extracted from the RC was characterized by very high correlation coefficients (>0.99). It was noticed there was no statistically significant difference between the values of the activation energy (E-a) of the oxidation process for the fat extracted from the RC, obtained by the means of maximum temperature (dynamic mode) and maximum induction time (isothermal mode).

Automated summary

This study explored the thermal properties of ruby chocolate, which had been rarely studied in prior literature. Gas chromatography was used to determine the fatty acid composition of ruby chocolate fat. Differential scanning calorimetry (DSC) successfully determined the melting behavior and polymorphic forms of cocoa fat and milk fat in ruby chocolate. Pressurized differential scanning calorimetry (PDSC) was used to investigate the oxidative stability of the fat extracted from ruby chocolate. Thermogravimetry (TGA) was employed to study the thermal behavior of the chocolate and the fat. The results showed the thermal profile and characteristics of ruby chocolate in comparison to dark and milk chocolate. The melting temperature of ruby chocolate was found to be more similar to milk chocolate than dark chocolate. Regression analysis of PDSC data for the fat extracted from ruby chocolate exhibited a high correlation coefficient (>0.99). It was observed that there was no statistically significant difference in the activation energy (E-a) values for the oxidation process of the fat extracted from ruby chocolate obtained through maximum temperature (dynamic mode) and maximum induction time (isothermal mode).