Capacidad antioxidante de un chocolate oscuro de granos cacao orgánico sin fermentar / Antioxidant capacity of a dark chocolate from organic and unfermented cocoa beans
Tafur, Geovanna; Suarez, Oscar; Lares, Mary del Carmen; Alvarez, Clímaco; Líconte, Neida.
Revista Digital de Postgrado
; 10(1): 280, abr. 2021. tab
Article
in Spanish
| LIVECS, LILACS | ID: biblio-1147585
Thee proximal chemical composition, the content of total polyphenols, and the antioxidant capacity of a dark chocolate formulated from organic, dry cocoa beans and not subjected to the fermentation process were evaluated. This product was made with inputs and processes developed at the El Cairo Experimental Farm, located at the Universidad Nacional de Colombia (CEF-UN), Arauca, Colombia. The fat content was found between the known ranges (> 50%), being a characteristic linked to the genetic origin, and to the climatic conditions. The high protein content (16.21%) evidenced that it´s unfermented dry cocoa beans. Such content plays an important role in the formation of precursors of flavor and aroma, in fine and exquisite chocolates. The determined pH is indicative of a dark chocolate, with a low fermentation index and low acetic or lactic acidity. The content of total polyphenols is directly related to the high antioxidant activity of this chocolate. It is concluded that the type of genetic material used as input, as well as the processes implemented to obtain chocolate, in CEF-UN, contributed to obtaining a commercial type product, with functional properties, including those related to antioxidant capacity(AU)
Responsible library:
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