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Determination of theobromine in cocoa products.

Shivashankar, S. and Balachandran, C. and Lewis, Y. S. and Natarajan, C. P. (1978) Determination of theobromine in cocoa products. Journal of Food Science and Technology, India, 15 (4). 153-154, 4 ref..

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Abstract

Theobromine in cocoa powder and drinking chocolate was determined by the methods of (i) Holmes [Analyst (1950) 75, 457], (ii) Gerritsma & Koers [Analyst (1953) 78, 201], (iii) Moir & Hinks [Analyst (1935) 60, 439] and (iv) spectrophotometry. Values obtained for (i), (ii) and (iii) were in close agreement; as (i) and (iii) are time consuming, (ii) is recommended for routine analysis.

Item Type: Article
Uncontrolled Keywords: ALKALOIDS-; cocoa powders, theobromine detn. in; chocolate, theobromine detn. in drinking; ANALYTICAL-TECHNIQUES; COCOA-; theobromine detn. in cocoa powders; CHOCOLATE-; theobromine detn. in drinking chocolate
Subjects: 500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 02 Alkaloids Chemistry
600 Technology > 07 Beverage Technology > 03 Cocoa
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Apr 2010 05:11
Last Modified: 07 Apr 2010 05:11
URI: http://ir.cftri.com/id/eprint/6992

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