Your browser doesn't support javascript.
loading
Show: 20 | 50 | 100
Results 1 - 4 de 4
Filter
Add more filters











Database
Language
Publication year range
1.
Foods ; 11(12)2022 Jun 15.
Article in English | MEDLINE | ID: mdl-35741966

ABSTRACT

The spontaneous fermentation process of Criollo cocoa is studied for its importance in the development of chocolate aroma precursors. This research supports the importance of spontaneous fermentation, which was studied through the crystallization behavior and polymorphisms of cocoa butter (CB), the most abundant component of chocolate that is responsible for its quality physical properties. The k-means technique was used with the CB crystallization kinetics parameters to observe the division of the process during the first stage (day 0-3). The experimental crystallization time was 15.78 min and the second stage (day 4-7) was 17.88 min. The Avrami index (1.2-2.94) showed that the CB crystallizes in the form of a rod/needle/fiber or plate throughout the process. CB produced metastable crystals of polyforms ß1' and ß2'. Three days of fermentation are proposed to generate Criollo cocoa beans with acceptable CB crystallization times.

2.
Foods ; 10(12)2021 Dec 14.
Article in English | MEDLINE | ID: mdl-34945652

ABSTRACT

Cocoa butter (CB) is an ingredient traditionally used in the manufacturing of chocolates, but its availability is decreasing due to its scarcity and high cost. For this reason, other vegetable oils, known as cocoa butter equivalents (CBE), are used to replace CB partially or wholly. In the present work, two Peruvian vegetable oils, coconut oil (CNO) and sacha inchi oil (SIO), are proposed as novel CBEs. Confocal Raman microscopy (CRM) was used for the chemical differentiation and polymorphism of these oils with CB based on their Raman spectra. To analyze their miscibility, two types of blends were prepared: CB with CNO, and CB with SIO. Both were prepared at 5 different concentrations (5%, 15%, 25%, 35%, and 45%). Raman mapping was used to obtain the chemical maps of the blends and analyze their miscibility through distribution maps, histograms and relative standard deviation (RSD). These values were obtained with multivariate curve resolution-alternating least squares. The results show that both vegetable oils are miscible with CB at high concentrations: 45% for CNO and 35% for SIO. At low concentrations, their miscibility decreases. This shows that it is possible to consider these vegetable oils as novel CBEs in the manufacturing of chocolates.

3.
Heliyon ; 7(8): e07787, 2021 Aug.
Article in English | MEDLINE | ID: mdl-34430752

ABSTRACT

Revaluing agri-food waste to offer consumers bioactive compounds for a healthy diet is an important issue. In the present work, the antioxidant capacity (AC), total phenolic content (TPC) and phenolic compounds of pulp and bagasse of four Peruvian berries with UHPLC-DAD was determined. Elderberry (Sambucus peruviana Kunth) bagasse had a greater amount of TPC (4.87 ± 0.02 mg GAE/100 gfw) and AC (7.66 ± 0.04 and 7.51 ± 0.24 µmol TE/gfw in DPPH and ABTS, respectively) than the bagasse of the other berries, with a strong positive correlation between TPC and AC. Blueberry (Vaccinium floribundum Kunth) bagasse contains the highest amount of gallic acid (103.26 ± 1.59 µg/gfw), chlorogenic acid (1276.55 ± 1.86 µg/gfw), caffeic acid (144.46 ± 1.78 µg/gfw), epicatechin (1113.88 ± 1.82 µg/gfw) and p-coumaric acid (77.82 ± 1.92 µg/gfw). Elderberry (Sambucus peruviana Kunth) bagasse contains the highest amount of catechin (153.32 ± 0.79 µg/gfw). No significant differences were found in the content of chlorogenic acid and epicatechin of blackberry (Rubus roseus Poir). It was shown that the wastes of the four Amazonian berries have higher values of bioactive properties than their pulp, being the elderberry bagasse the one with the best properties.

4.
Heliyon ; 7(2): e06154, 2021 Feb.
Article in English | MEDLINE | ID: mdl-33644458

ABSTRACT

We studied the effect of substituting partially, cocoa butter (CB) with Sacha Inchi (Plukenetia volubilis L.) oil (SIO) on rheology, bioactive properties, and sensory preferences in potentially functional chocolate. For this 70% dark chocolates were prepared and the CB was substituted with 1.5%, 3%, and 4.5% of SIO. Hardness and viscosity of the SIO-chocolates were significantly reduced compared to the control (5451 ± 658 g; 17.01 ± 0.94 Pa s, respectively). Total phenolic content remained constant while the antioxidant capacity increased up to IC50 of 2.48 ± 0.10 as the content of SIO increased. The Casson yield stress and Casson plastic viscosity decreased as the amount of SIO increased. Chocolates with 4.5% SIO had a similar color, better glossiness, preferable snap attributes, and were more accepted (7.50 ± 0.08) compared to the control (p < 0.05), measured with a hedonic scale. Then, SIO can improve the bioactive properties of dark chocolates obtaining a potentially functional food with acceptable physicochemical characteristics. SIO can be considered as a new cocoa butter equivalent.

SELECTION OF CITATIONS
SEARCH DETAIL