Characterization of Thermal Properties of Ruby Chocolate Using DSC, PDSC and TGA Methods
, Karolina Dolatowska-Żebrowska, Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Iga Piasecka and Agata Górska
Round 1
Reviewer 1 Report
The paper presents an interesting research work. In general, the paper is properly organized. However, some of the descriptions need to be explained more in detail. I think that the current paper could be accepted after minor revision.
1. Title is not attractive and meaningful and it is like a general. Please rename it.
2. Please mention the novelty of this manuscript.
3. Keywords should be rewritten.
4. Some typos and grammar errors can be found in the manuscript, and the authors should check the whole manuscript very carefully to avoid any mistakes.
5. The introduction and results and discussion part should be improved and the results should be interpreted with the latest references to make them more understandable for the readers.
6. Please add the future aspect of this study in view of the current results.
7. Conclusions should be rewritten. The authors are only repeating the results.
Author Response
Thank You so much for the review.
- Title is not attractive and meaningful and it is like a general. Please rename it.
In my opinion the title is adequate to the content of article.
- Please mention the novelty of this manuscript.
No one in the world has studied the thermal properties of Ruby Chocolate.
- Keywords should be rewritten.
Keywords have been rewritten.
- Some typos and grammar errors can be found in the manuscript, and the authors should check the whole manuscript very carefully to avoid any mistakes.
The manuscript has been checked to avoid any mistakes.
- The introduction and results and discussion part should be improved and the results should be interpreted with the latest references to make them more understandable for the readers.
The references do not exist as far as I know.
- Please add the future aspect of this study in view of the current results.
The thermal analysis can be used as a very quick and accurate indicator of the quality of chocolates and fats extracted from chocolates.
- Conclusions should be rewritten. The authors are only repeating the results.
In my opinion the conclusions are adequate to the research in article.
Author Response File: 
Author Response.docx
Reviewer 2 Report
Comments for author File: 
Comments.pdf
Author Response
Thank You so much for the review.
- Use an abbreviation “RC” for Ruby chocolate after it has been first used in the abstract section.
Abbreviation ,,RC” for Ruby chocolate, after it has been first used in the abstract section, has been used throughout the article text.
- Line 27-47 it should be properly referenced.
- Line 48-60 why there are no references in this whole paragraph.
The new references have been added in the paragraphs (line 27-47 and 48-60).
- Line 140. Figure 1. Positional distribution of fatty acids between triacylglycerols positions of fat extracted from Ruby chocolate.
The title of Figure 1 has been changed.
- Standard deviation is missing in Figure 1. Also statistical analysis is missing.
Distribution of fatty acids between triacylglycerols positions of fat are statistical distribution of fatty acids. This predicts what the distribution of the fatty acids in the positions of triacyloglicerols might be. Statistics are not performed for this determination, because the distribution of fatty acids in the positions of triacyloglicerols is statistics itself.
- Like Figure 4, the authors can stack Figure 1-3 to make the peak shifts more clear. There is a difficulty while pointing out the differences in the peak shifts of different samples.
It is impossible because curves (I know that fig. 2 and 3 look very similar) relate to other studies (melting of chocolate and melting characteristic of fat extracted from RC); even the scales are different.
- A table can be made to point out the peak shifts of the data of TGA, DTG and DSC.
These will be the same results in a table, which have been presented on figures, so it is not possible (double presentation of the same results).
- Line 133. Table 1. What does ƩSFA, ƩNUFA, and ƩPUFA means? Please specify the abbreviations at the end of the Table.
The abbreviations have been explained at the end of the Table 1.
- Correct all the equations present in the manuscript. Use the help of a mathematician or use Cambria Math to write the equations.
The equations have been corrected.
- What does “a” and “b” signifies in the Tables 3 & 4. Please specify.
It has been explained.
Author Response File: Author Response.docx
Reviewer 3 Report
My comments are in attached file.
Comments for author File: Comments.pdf
Author Response
Thank You so much for the review.
Page 4
Differential scanning calorimetry (DSC) has been used to characterize changes in chocolate melting profiles and measures the relative amounts of each crystalline state.
Differential scanning calorimetry (DSC) is used to characterize changes in chocolate melting profiles and to measure the relative amounts of each crystalline state.
This fragment if unclear: "relative amounts of each crystalline state".
The sentence was imprecisely presented. To make the sentence more clear, it has been corrected to: “content of each crystalline state”.
Page 7
where a and b are adjustable coefficients [35].
In different formulas, coefficients should be different, for example, (a1, b1) and (a2, b2) in (1) and (2), respectively.
It is not possible to change these letters, they determine the slopes of the straight line and they are marked as such.
The measurements of initial materials (sugar, milk fat, cocoa butter, cocoa liquor) preceding chocolate measurements, allow matching the individual thermal events with specific chocolate ingredients [6,36].
Such matching can be used only if there is no chemical interaction between the initial materials.
All thermogravimetric studies of chocolate were performed according to Materazzi et all (2014) [Journal of Thermal Analysis and Calorimetry]. There have already been published other papers, in which this method has been successfully applied.
Baldino N, Gabriele D, Migliori M. The influence of formulation and cooling rate on the rheological properties of chocolate. Eur Food Res Technol. 2010;231:821–8.
Ostrowska-Ligęza, E., Górska, A., Wirkowska-Wojdyła, M., Bryś, J., Dolatowska-Żebrowska, K., Shamilowa, M. & Ratusz, K. (2018). Thermogravimetric characterization of dark and milk chocolates at different processing
stages. Journal of Thermal Analysis and Calorimetry. 134, 623–631.
Ostrowska-Ligęza, E., Marzec, A., Górska, A., Wirkowska-Wojdyła, M., Bryś, J., Reich, A. & Czarkowska, K. (2019). A comparative study of thermal and textural properties of milk, white and dark chocolates. Termochimica Acta. 671, 60-69.
Stefano Materazzi, Giuseppina Gullifa, Maria Aurora Fabiano, Paola Frati, Alessandro Santurro, Matteo Scopetti, Vittorio Fineschi, Roberta Risoluti. New frontiers in thermal analysis. A TG/Chemometrics approach for postmortem interval estimation in vitreous humor. J Therm Anal Calorim (2017) 130:549–557.
Author Response File: Author Response.docx
Round 2
Reviewer 2 Report
The authors did address all the points but they couldn't understand a few comments. They did not address comments 7 and 8. Using the word "impossible" for these comments is quite absurd to me. The authors should say that "we are unable to do it" instead of saying "it is impossible" or "so it is not possible".
I think the stacking can still be done even if the scales are different. You can merge the images or label the images demonstrating the changes that occurred before and after.
Also, the tabular form can demonstrate the results even better. if not, why didn't the text still not explain the peak shifts better? the images did not show anything but just the peaks.
I say with utmost politeness that the time of the reviewer is very important, and they provide honest feedback to ameliorate your manuscript. Kindly, either correct the manuscript accordingly or you can mention that we do not deem it appropriate to incorporate those changes. The author has the right to put forward their opinion(s). Thank you!
Author Response
Please see the attachment.
Author Response File: Author Response.pdf
