RESUMO
The study evaluated the effects of conventional pasteurization and ohmic heating (OH) at different electric fields (12, 16, 20, or 24 V/cm-1) on probiotic chocolate dairy desserts' physicochemical, microbiological, sensory properties and volatile profiles. Both treatments were analyzed for parameters such as pH, syneresis, cream stability index, rheology, bioactive compounds (total phenolics and antioxidant capacity), and probiotic viability (Lactobacillus acidophilus LA-05) over a 28-day storage period. Ohmic heating at higher electric fields (20 and 24 V/cm-1) showed comparable results to pasteurization for most parameters, with non-significant differences or even higher values for some. Sensory analysis revealed that pasteurized samples were more associated with "creamy" and "firm" textures. In contrast, OH-treated samples were linked to lumps and fluidity, particularly in OH24 and OH16, respectively. Volatile compounds such as propanal and ethyl propanoate were detected across treatments, with ethyl acetate unique to OH24. The results suggest that OH, especially at higher electric fields, is a promising technology for processing probiotic dairy desserts, offering similar or enhanced qualities compared to conventional pasteurization. These findings provide insights into the potential for OH to be routinely applied in functional dairy product production.
Assuntos
Chocolate , Lactobacillus acidophilus , Pasteurização , Probióticos , Probióticos/análise , Pasteurização/métodos , Chocolate/análise , Compostos Orgânicos Voláteis/análise , Paladar , Concentração de Íons de Hidrogênio , Microbiologia de Alimentos , Manipulação de Alimentos/métodos , Qualidade dos Alimentos , Laticínios/análise , Laticínios/microbiologia , Reologia , Fenóis/análise , Antioxidantes/análiseRESUMO
In recent years, there has been a growing demand for plant-based products from omnivorous consumers seeking a healthier and more sustainable diet, but sensory issues can still impact the consumption experience. Since food denomination and labeling can play a crucial role in consumer expectation and perception, investigating these interactions is essential. Thus, this study investigated the influence of plant-based product denominations on consumer expectations and sensory perceptions. Using descriptive and affective sensory analysis methods, the response of 300 untrained consumers to three variations of product denomination for the same sample of vegan chocolate dessert was evaluated: Vegan Chocolate Mousse (VCM), Chocolate Mousse (CM), and Creamy Coconut Dessert with Cacao (CCDC). The results indicated that the attributes expected by consumers for each denomination did not always correspond to the actual perceptions, particularly in terms of taste and aroma. The attributes highlighted in the consumption expectation varied among the sales denominations, although the perceived attributes did not significantly differ between the names. Furthermore, the addition of the term "vegan" in the name contributed to a greater correspondence between expectation and consumption reality, although the acceptance score did not significantly differ between the denominations. It was also noted that the term "mousse" did not adequately reflect the texture of the products, prompting consumers to suggest replacing the term with "cream." The study reinforces the importance of transparent and informative labeling strategies to promote the acceptance of plant-based foods, thereby encouraging increased consumption frequency of plant-based analogs by non-restricted diet consumers, resulting in a better consumption experience.
Assuntos
Cacau , Chocolate , Comportamento do Consumidor , Preferências Alimentares , Paladar , Humanos , Feminino , Adulto , Masculino , Adulto Jovem , Pessoa de Meia-Idade , Adolescente , Odorantes , Veganos , Rotulagem de Alimentos , Percepção GustatóriaRESUMO
Cocoa (Theobroma cacao L.) is the basic raw material to produce chocolate and other derivatives such as cocoa butter, cocoa powder and cocoa liquor (cocoa paste), which requires a fermentation process that affects its chemical composition and sensory profile. The objective of this study was to monitor the biochemical, physical and sensory changes during fermentation of cocoa beans in cocoa bean processing plants in the department of Caquetá, Colombia. During fermentation, the temperature of the mass and the pH of the pulp and beans were monitored at the different cocoa bean processing plants (Sites ASOACASAN ASA, COMICACAO CMI, COMCAP COC). Also, at two points during fermentation (days 4 and 7), physical properties of the bean were determined, such as variables related to bromatological composition, polyphenolic compounds and antioxidant activity as sensory attributes at the different sites. An increase in dough temperature was found, however the pH of the cotyledon decreased during the fermentation process and the fat and moisture content varied with fermentation time. At the site level, total polyphenol content (TPC), total flavonoids (TF), 1,1-diphenyl-2-picrylhydrazil (DPPH) and ferric reducing antioxidant power (FRAP) contents were statistically different, with COC being different from the other sites. The TPC was higher at the COC site (507 mg gallic acid equivalent GAE/g Cocoa) with respect to the other sites (< 360 mg GAE/g Cocoa). The TF content followed a similar behavior to TPC, with significant differences between sites and differences between fermentation times for ASA. The TF was higher in COC (309.1 mg catechin/g cocoa) with respect to CMI (215.6 mg catechin/g cocoa) and ASA (185.7 mg catechin/g cocoa). Values in DPPH ranged from 5869.3 to 7781.8 µmol Trolox/g cocoa and for the FRAP assay ranged from 369.8 to 606.7 mg ascorbic acid AA/g cocoa among the sites. It was found that the time and management of the fermentation process has a significant impact on the parameters (biochemical, physical and sensory) of cocoa beans. Therefore, it is necessary to standardize the fermentation process to achieve a quality product that meets the needs of the market.
Assuntos
Antioxidantes , Cacau , Fermentação , Polifenóis , Cacau/química , Cacau/metabolismo , Colômbia , Polifenóis/análise , Polifenóis/metabolismo , Antioxidantes/análise , Antioxidantes/metabolismo , Humanos , Flavonoides/análise , Flavonoides/metabolismo , Concentração de Íons de Hidrogênio , Paladar , Sementes/química , Sementes/metabolismo , Chocolate/análiseRESUMO
The purpose of this study was to understand the role of "dominance" definitions in the results of TDS applied to consumers. This study compared two temporal dominance of sensations (TDS) approaches - TDS-I - that attracts the most attention and TDS-II - most intense/strongest sensation - in the context of evaluating artisanal Minas cheeses from the Serra da Canastra and chocolate with different cocoa concentrations samples. TDS curves were constructed and a trajectory-based principal component analysis (PCA) was performed dominance rates at ten equally spaced time points. Additionally, difference curves, multiple factor analysis (MFA) and regression vector coefficient (RV coefficient) were performed to compare the two approaches. The findings showed that the two approaches produced similar results, suggesting that consumers interpret the terms dominant and intense in a similar way during TDS evaluations, the results were even closer at the chocolate study than at the cheese study. However, in both approaches were observed low dominance rates and differences between the sensation perception time, mainly in the evaluation of cheese flavor. This variability may be attributed to the complexity of the cheese's flavor and the varied interpretations of dominance among evaluators. Despite these differences, the approaches showed similar characterizations across the same samples, demonstrating high reproducibility and a strong ability to differentiate between samples. This study demonstrates that the choice between the terms dominant (which captures more attention) or intense (stronger) to guide consumers in performing the sensory test does not significantly influence the results. Consequently, it is possible to adopt greater freedom and flexibility in the terminology used to instruct participants in conducting the test.
Assuntos
Queijo , Chocolate , Paladar , Humanos , Queijo/análise , Masculino , Adulto , Feminino , Adulto Jovem , Comportamento do Consumidor , Análise de Componente Principal , Percepção Gustatória , Pessoa de Meia-Idade , Fatores de Tempo , Preferências Alimentares/fisiologia , Reprodutibilidade dos TestesRESUMO
Several studies have reported high overweight and obesity incidence among schoolchildren and adolescents, who mostly consume packaged snacks with critical nutrients exceeding the criteria of international profiling systems during school breaks. Then, the objectives of this work were to reformulate a snack consumed by Argentinian schoolchildren and adolescents (aged 6-13 years) to decrease its critical nutrient contents and to determine if this product would still be accepted. Chocolate chip vanilla cookies were selected for reformulation considering each recommended cut-off point for critical nutrients, since a prohibition of products with warning octagons being offered at schools would come into effect in Argentina. These cookies received good acceptability scores (above 3 of 5 points) and would be consumed by 8 of 10 schoolchildren in a sample of 200 participants. These findings underscore the importance of legislation promoting awareness of healthier eating habits and increasing the availability of healthier food options in schools.
Assuntos
Valor Nutritivo , Instituições Acadêmicas , Lanches , Humanos , Criança , Adolescente , Feminino , Masculino , Argentina , Chocolate , Comportamento Alimentar , Serviços de Alimentação , Rotulagem de AlimentosRESUMO
BACKGROUND: We conducted a systematic review and meta-analysis to examine the effect of dietary intake of cocoa on anthropometric measurements, lipid and glycemic profiles, and blood pressure levels in adults, with and without comorbidities. METHODS: The databases used were MEDLINE (PubMed), EMBASE, Web of Science, Cochrane, LILACS, and SciELO. The eligible studies were randomized clinical trials (RCTs) involving adults undergoing cocoa consumption (cocoa extract or ≥70% cocoa dark chocolate) for ≥4 weeks that evaluated at least one of the following markers: body weight, body mass index (BMI), waist/abdominal circumference, total cholesterol, LDL-c, triglycerides, HDL-c, blood glucose, glycated hemoglobin (HbA1c), and systolic and diastolic blood pressure (SBP/DBP). RESULTS: Thirty-one studies were included, totaling 1986 participants. Cocoa consumption showed no effects on body weight, BMI, waist circumference, triglycerides, HDL-c and HbA1c. Yet, there was a reduction in total cholesterol (-8.35 mg/dL, 95% CI -14.01; -2.69 mg/dL), LDL-c (-9.47 mg/dL, 95% CI -13.75; -5.20 mg/dL), fasting blood glucose (-4.91 mg/dL, 95% CI -8.29; -1.52 mg/dL), SBP (-2.52 mmHg, 95% CI -4.17; -0.88 mmHg), and DBP (-1.58 mmHg, 95% CI -2.54; -0.62 mmHg). CONCLUSIONS: The consumption of cocoa showed protective effects on major cardiometabolic risk markers that have a clinical impact in terms of cardiovascular risk reduction.
Assuntos
Glicemia , Pressão Sanguínea , Cacau , Fatores de Risco Cardiometabólico , Ensaios Clínicos Controlados Aleatórios como Assunto , Humanos , Glicemia/metabolismo , Biomarcadores/sangue , Hemoglobinas Glicadas/metabolismo , Hemoglobinas Glicadas/análise , Doenças Cardiovasculares/prevenção & controle , Chocolate , Masculino , Feminino , Adulto , Índice de Massa Corporal , Peso Corporal , Circunferência da Cintura , Pessoa de Meia-Idade , Triglicerídeos/sangue , Dieta , Lipídeos/sangueRESUMO
Among the emerging prebiotics, galactooligosaccharide (GOS) has a remarkable value with health-promoting properties confirmed by several studies. In addition, the application of ohmic heating has been gaining prominence in food processing, due to its various technological and nutritional benefits. This study focuses on the transformative potential of ohmic heating processing (OH, voltage values 30 and 60 V, frequencies 100, 300, and 500 Hz, respectively) in prebiotic chocolate milk beverage (3.0 %w/v galactooligosaccharide) processing. Chemical stability of GOS was assessed along all the ohmic conditions. In addition, microbiological analysis (predictive modeling), physical analysis (color and rheology), thermal load indicators assessment, bioactivity values, and volatile compound was performed. HPAEC-PAD analysis confirmed GOS stability and volatile compound evaluation supported OH's ability to preserve flavor-associated compounds. Besides, OH treatments demonstrated superior microbial reduction and decreased thermal load indicators as well as the assessment of the bioactivity. In conclusion, OH presented was able to preserve the GOS chemical stability on chocolate milk beverages processing with positive effects of the intrinsic quality parameters of the product.
Assuntos
Chocolate , Manipulação de Alimentos , Leite , Oligossacarídeos , Oligossacarídeos/química , Oligossacarídeos/análise , Chocolate/análise , Manipulação de Alimentos/métodos , Leite/química , Animais , Prebióticos/análise , Temperatura Alta , Bebidas/análise , Reologia , Cacau/química , Compostos Orgânicos Voláteis/análiseRESUMO
Sporeforming bacteria are a concern in some food raw materials, such as cocoa powder. Samples (n = 618) were collected on two farms and at several stages during cocoa powder manufacture in three commercial processing lines to determine the impact of each stage on bacterial spore populations. Mesophilic aerobic, mesophilic anaerobic, thermophilic aerobic, and Bacillus cereus spore populations were enumerated in all the samples. Genetic diversity in B. cereus strains (n = 110) isolated from the samples was examined by M13 sequence-based PCR typing, partial sequencing of the panC gene, and the presence/absence of ces and cspA genes. The counts of different groups of sporeforming bacteria varied amongst farms and processing lines. For example, the counts of mesophilic aerobic spore-forming (MAS) populations of cocoa bean fermentation were lower than 1 log spore/g in Farm 1 but higher than 4 log spore/g in Farm 2. B. cereus isolated from cocoa powder was also recovered from cocoa beans, nibs, and samples after roasting, refining, and pressing, which indicated that B. cereus spores persist throughout cocoa processing. Phylogenetic group IV was the most frequent (73%), along with processing. Strains from phylogenetic group III (14 %) did not show the ces gene's presence.
Assuntos
Bacillus cereus , Chocolate , Bacillus cereus/genética , Filogenia , Anaerobiose , Esporos Bacterianos/genética , Microbiologia de Alimentos , Contagem de Colônia MicrobianaRESUMO
BACKGROUND: The high quality and unique flavor and aroma of bean-to-bar chocolates have resulted in an increase in the consumption of these products. Nevertheless, cocoa beans may present inorganic contaminants from environmental and anthropogenic sources which can contribute to contamination of the chocolates, despite the fewer processing steps and few ingredients used in bean-to-bar manufacturing process compared to the industrial one. Therefore, this study aimed to evaluate the content of trace elements (As, Cd, Co, Cu, Hg, Pb, Se) in bean-to-bar chocolates and traceable cocoa beans from Brazil and Ecuador. METHODS: Bean-to-bar chocolate samples were acquired in Brazil (n=65) and Ecuador (n=10), considering the main products available: white, milk, semisweet and dark chocolate. Cocoa samples from dedicated farms (n=23) were analyzed for trace elements and inorganic contaminants regulated by Brazil and European agencies. Samples were mineralized using acid digestion (nitric acid and hydrogen peroxide) in a closed microwave-assisted system. Quantification of trace elements was performed using Inductively coupled plasma mass spectroscopy (ICP-MS) and Inductively coupled plasma optical emission spectroscopy (ICP OES) in optimized conditions. The analytical control was performed with certified reference materials (ERM BD512 - Dark Chocolate, Tort-2 and Tort-3 - Lobster Hepatopancreas and SRM 1547 - Peach leaves) and recoveries ranged between 84% and 105% for all elements. RESULTS: The trace element levels in the bean-to-bar chocolates were (mg/kg): As (<0.022-0.023), Cd (<0.002-0.74), Cu (0.11-21.2), Co (<0.003-1.88), Hg (<0.010-<0.010), Pb (<0.007-0.22), and Se (<0.029-0.35). The exposure assessment from inorganic contaminants in chocolates revealed up to 93% of provisional tolerable monthly intake (PTMI) for Cd and 123% of tolerable upper intake level (UL) for Co for children. Inorganic contaminants were also analyzed in cocoa beans from dedicated farms and Cd and Pb levels were found above the thresholds established by Brazil health agency. CONCLUSION: The results observed for both bean-to-bar chocolates and raw materials (cocoa beans from dedicated farms) indicated a need for monitoring these trace elements.
Assuntos
Cacau , Chocolate , Oligoelementos , Oligoelementos/análise , Brasil , Equador , Chocolate/análise , Cacau/químicaRESUMO
This study is a bibliometric analysis and literature review on the use of oleogels (OGs), hydrogels (HGs) and hybrid gels (HYGs) in chocolate, compounds and spreads with the aim of reducing the saturated fat in these products. The articles were selected by analyzing titles, keywords and abstracts in the Web of Science (WoS), Scopus and Google Scholar databases. Supplementary documents were obtained from government sources, including patent registrations. The theoretical and practical aspects were critically analyzed, highlighting the main points of agreement and disagreement between the authors. The results revealed a lack of regulations and official guidelines that widely allow the use of OGs, HGs and HYGs in chocolate confectionery products. The type and characteristics of raw materials affect the properties of products. Replacing cocoa butter (CB) with OGs, HGs or HYGs also affects texture, melting point and behavior, and nutritional aspects. These substitutions can result in products with better sensory acceptance and health benefits, such as reducing saturated fat and promoting cardiovascular health. However, it is important to find the ideal combination and proportions of components to obtain the desired properties in the final products.
Assuntos
Cacau , Chocolate , Chocolate/análise , Hidrogéis , Ácidos Graxos/análise , Compostos OrgânicosRESUMO
Previous metagenomic analyses have suggested that lactobacilli present potential for Quorum Sensing (QS) in cocoa fermentation, and in the present research, laboratory scale fermentations were carried out to monitor the expression of luxS, a universal marker of QS. For that, 96 h-fermentations were studied, as follows: F0 (non inoculated control), F1 (inoculated with yeasts, lactic acid bacteria, and acetic acid bacteria), F2 (inoculated with yeasts and acetic acid bacteria), F3 (inoculated with yeasts only). The parameters evaluated were: plate counting, quantification of key enzymes and analysis of volatile organic compounds associated with key sensory descriptors, using headspace gas chromatography-mass spectrometry (GC-MS). Furthermore, QS was estimated by the quantification of the expression of luxS genes by Reverse Transcriptase Real-Time PCR. The results demonstrated that microbial succession occurred in pilot scale fermentations, but no statistical differences for microbial enumeration and α-diversity index were observed among experiments and control. Moreover, it was not possible to make conclusive correlations of enzymatic profile and fermenting microbiota, likely due to the intrinsic activity of plant hydrolases. Regarding to the expression of luxS genes, in Lactiplantibacillus plantarum they were active along the fermentation, but for Limosilactobacillus fermentum, luxS was expressed only at early and middle phases. Correlation analysis of luxS expression and production of volatile metabolites evidenced a possible negative association of Lp. Plantarum with fermentation quality. In conclusion, these data corroborate former shotgun metagenomic analysis by demonstrating the expression of luxS by lactobacilli in pilot scale cocoa fermentation and evidence Lp. Plantarum is the main lactic acid bacteria related to its expression.
Assuntos
Cacau , Chocolate , Fermentação , Lactobacillus/genética , Lactobacillus/metabolismo , Cacau/microbiologia , Ácido Acético/metabolismo , Expressão GênicaRESUMO
The apoplast performs important functions in the plant, such as defense against stress, and compounds present form the apoplastic washing fluid (AWF). The fungus Moniliophthora perniciosa, the causal agent of witches' broom disease (WBD) in Theobroma cacao, initially colonizes the apoplast in its biotrophic phase. In this period, the fungus can remain for approximately 60 days, until it changes to its second phase, causing tissue death and consequently large loss in the production of beans. To better understand the importance of the apoplast in the T. cacao-M. perniciosa interaction, we performed the first apoplastic proteomic mapping of two contrasting genotypes for WBD resistance (CCN51-resistant and Catongo-susceptible). Based on two-dimensional gel analysis, we identified 36 proteins in CCN-51 and 15 in Catongo. We highlight PR-proteins, such as peroxidases, ß-1,3-glucanases, and chitinases. A possible candidate for a resistance marker of the CCN-51 genotype, osmotin, was identified. The antioxidative metabolism of the superoxide dismutase (SOD) enzyme showed a significant increase (P < 0.05) in the AWF of the two genotypes under field conditions (FD). T. cacao AWF inhibited the germination of M. perniciosa basidiospores (>80%), in addition to causing morphological changes. Our results shed more light on the nature of the plant's defense performed by the apoplast in the T. cacao-M. perniciosa interaction in the initial (biotrophic) phase of fungal infection and therefore make it possible to expand WBD control strategies based on the identification of potential targets for resistance markers and advance scientific knowledge of the disease.
Assuntos
Cacau , Chocolate , Proteômica , Doenças das Plantas , AntioxidantesRESUMO
BACKGROUND: Cocoa quality plays a pivotal role in establishing denominations of origin, with genotypes, geography, climate and soil conditions being key variables. However, these factors have not been comprehensively explored in defining cacao denominations of origin. The present study addresses this gap by laying the foundation for cacao denomination of origin, focusing on the Buenaventura region on Colombia's Pacific coast. Our goal is to provide a holistic understanding of the elements underpinning cacao denomination of origin, emphasizing Buenaventura's unique cocoa quality and geographical significance. RESULTS: Through the Buenaventura case, we propose a robust framework applicable to other cacao-producing regions, elevating the recognition and value of cacao denomination of origin. Our framework encompasses geography, agronomy, genetics, microbial diversity, pests and diseases and cocoa quality. In a pioneering move, we propose a cacao denomination of origin in Colombia, specifically examining Bajo Calima, Sabaletas and Cisneros within Buenaventura region. Buenaventura stands out for its cocoa quality, characterized by fruity flavors attributed to the rich biodiversity of the lowland rainforest. CONCLUSION: Our analysis indicates specific geographical indicators for each of the study zones, with Buenaventura identified as a region with natural characteristics to produce fine flavour cocoa products. Each zone exhibited a high differentiation and diversity of cacao cultivars. Buenaventura has the potential to be designated as a future denomination of origin for cacao from the Pacific region of Colombia, characterized by its unique fruity-aroma chocolates. Our framework is adaptable to other cacao-producing regions, facilitating the establishment of denominations of origin within the cocoa industry and agriculture. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Assuntos
Cacau , Chocolate , Colômbia , Agricultura , FrutasRESUMO
Este trabalho teve como objetivo o estudo dos possíveis substitutos da sacarose em chocolates. O trabalho foi dividido em três capítulos a fim de se realizar um estudo abrangente sobre o tema. No Capítulo 1, concluiu-se, através de uma revisão bibliográfica, que a qualidade da textura e a estabilidade do chocolate são significativamente influenciadas pela existência de cristais específicos, especialmente os provenientes do açúcar. Por essa razão, é crucial examinar cuidadosamente a substituição desse componente. A literatura estudada menciona diversos edulcorantes e espessantes empregados para substituir a sacarose em chocolates, como os edulcorantes nutritivos e não-nutritivos, assim como os espessantes mais aplicados. O melhor edulcorante e fibra, considerando-se as literaturas estudadas, em termos de custo, propriedades reológicas e mouthfeel, para a substituição da sacarose em chocolates, seria o maltitol e a polidextrose. No Capítulo 2, foram comparados alguns chocolates amargos e ao leite, com e sem sacarose presentes no mercado. Estes chocolates apresentaram comportamento calorimétrico indicando pico de fusão, pico de caramelização e pico de carbonização variáveis de acordo com a formulação. Os chocolates apresentaram forças de ruptura semelhantes, entretanto, o dimensional das amostras influenciou na textura dos produtos. O tipo de edulcorante e os ingredientes utilizados, influenciaram no fluxo de escoamento e nas características físicas, como a cor dos chocolates. No Capítulo 3, foram formulados dois chocolates amargos, um com adição de açúcar e um com a adição de uma mistura comercial (contendo fibra de mandioca/tapioca e edulcorantes), disponível comercialmente, porém sem estudos anteriores de aplicação em chocolates, em substituição à sacarose. As amostras foram comparadas, entre si e em relação aos valores encontrados na literatura, quanto as suas propriedades nutricionais, físico-químicas e reológicas. A substituição da sacarose, pela mistura comercial, demonstrou comportamento próximo das amostras de mercado estudadas no Capítulo 2. Concluiu-se que a mistura comercial cumpre as funções da sacarose em formulação de chocolate amargo diet, mesmo que alterando algumas das propriedades físico-químicas e reológicas. Entretanto, esta mistura não é indicada para uso em formulações de chocolates forneáveis, pois apresenta pico de carbonização em temperatura precoce
This work aimed to study possible sucrose substitutes in chocolates. The study was divided into three chapters to conduct a comprehensive examination of the topic. In Chapter 1, it was concluded, through a literature review, that the texture quality and stability of chocolate are significantly influenced by the presence of specific crystals, especially those derived from sugar. For this reason, it is crucial to carefully examine the replacement of this component. The literature studied mentions various sweeteners and thickeners used to replace sucrose in chocolates, including both nutritive and non-nutritive sweeteners, as well as commonly applied thickeners. According to the literature reviewed, the best sweetener and fiber for the replacement of sucrose in chocolates, considering cost, rheological properties, and mouthfeel, would be maltitol and polydextrose. In Chapter 2, some dark and milk chocolates without sucrose available in the market were compared. These chocolates exhibited calorimetric behavior indicating variable melting peaks, caramelization peaks, and carbonization peaks according to the formulation. The chocolates exhibited similar breaking strengths, however, the dimensional characteristics of the samples influenced the texture of the products. The type of sweetener and ingredients used influenced the flow behavior and physical characteristics, such as the color of the chocolates. In the Chapter 3, two dark chocolates were formulated, one with sugar added and one with the addition of a commercial blend (containing cassava/tapioca fiber and sweeteners), commercially available, but without previous studies of application in chocolates, as a substitute for sucrose. The samples were compared, both between themselves and in relation to the values found in the literature, regarding its nutritional, physicochemical, and rheological properties. The replacement of sucrose with the commercial blend demonstrated behavior similar to the market samples studied in Chapter 2. It is concluded that the commercial blend fulfills the functions of sucrose in diet dark chocolate formulation, even changing some of the physicochemical and rheological properties of the chocolate. However, this blend is not recommended for the use in bakeable chocolate formulations, as it exhibits an early peak of carbonization
Assuntos
Sacarose/agonistas , Edulcorantes/efeitos adversos , Chocolate/análise , Restrição Calórica/classificação , Análise Diferencial Térmica/métodos , Alimentos, Dieta e NutriçãoRESUMO
Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) resulting from the covering process showed that the chocolate coating was responsible for an increase in the concentrations of flavan-3-ols and PAs when compared to just the raisins. For the flavonols and HCADs, a reduction in the total concentration of compounds was observed when comparing the dragées to the raisins. Furthermore, there was a strong influence of chocolate in the qualitative profile with the emergence of new compounds (quercetin-3-pentoside, kampfterol-3-rutinoside, p-coumaric acid, and caffeoyl-aspartate). The combination of these ingredients (raisins and chocolate) resulted in a dark chocolate coated raisin (DC) with good sensory acceptance and a more complex phenolic composition that may positively contribute to its functional quality.
Assuntos
Cacau , Chocolate , Proantocianidinas , Vitis , Fenóis/análise , Flavonóis/análise , Proantocianidinas/análise , Cromatografia Líquida de Alta Pressão/métodosRESUMO
In Brazil, after the witch's broom disease incidence, diverse cocoa hybrids were developed, and variations were reported on their composition and characteristics. Based on this, the present study aimed to evaluate the pulp composition of several cocoa hybrids in order to better understand these variations. Results show that cocoa pulp is composed, on average, of 76 % sugar, and a wide variation (20 %) was observed in sugar content between hybrids. Regarding the sugar profile, a prevalence of reducing sugars was observed. Pod origin also plays an important role in pulp composition, with variations between hybrids from Espírito Santo and Bahia states. In relation to the degree of ripeness, ripe pods showed higher fructose and glucose content, while unripe pods presented mainly sucrose. Similar to sugars, the cello-oligossacharides profile was influenced by the degree of pod ripeness and origin and most ripe samples presented mainly cellobiose, cellotriose and cellotetrose. In addition, the prebiotic potential of cocoa pulp was highlighted by cello-oligossacharides digestion assay which exhibited low rates of degradation. Varying enzymatic activity was observed amongst different pulp hybrids, with polyphenol oxidase showing a higher variation when compared to invertase and polygalacturonase ranging. This study shows that the pod hybrid, origin and ripening degree may change the cocoa pulp composition. Therefore, it is very important to understand and evaluate these variations, in order to obtain better results in pulp utilization either in cocoa fermentation or as a coproduct.
Assuntos
Cacau , Chocolate , Cacau/metabolismo , Açúcares/metabolismo , Fermentação , Glucose/metabolismoRESUMO
The objective of this study was to optimize different vacuum drying conditions for cocoa pod husk and cocoa bean shell in order to enhance these by-products for commercial applications. To carry out the optimization, the response surface methodology was applied using a Box-Behnken experimental design with 15 experiments for which different conditions of temperature (X1), drying time (X2) and vacuum pressure (X3) were established. The response variables were the content of total polyphenols, the content of flavanols and the radical scavenging activity evaluated in the extracts of the different experiments. Temperature (50-70 °C), drying time (3-12 h) and vacuum pressure (50-150 mbar) were considered as independent variables. The main factors affecting the response variables were temperature, followed by vacuum pressure. For the content of polyphenols, the optimal response values predicted for the cocoa pod husk was 11.17 mg GAE/g with a confidence limit (95%) of 9.05 to 13.28 mg GAE/g (optimal conditions: 65 °C, 8 h and 75 mbar), while for the cocoa bean shell cocoa was 29.61 mg GAE/g with a confidence limit (95%) of 26.95 to 32.26 mg GAE/g (optimal conditions: 50 °C, 5 h and 100 mbar). Therefore, results of this study suggest a high content of phenolic compounds obtained from these by-products that show relevance as functional ingredients for application in the food, nutraceutical, and cosmeceutical industries.
Assuntos
Cacau , Chocolate , Polifenóis , Vácuo , Suplementos NutricionaisRESUMO
This article studies the release of phenolic compounds during cocoa heating under vacuum, N2, and air atmospheres, and proposes fast heating (60 °C ⢠s-1) as a methodology that allows the release of polyphenols from fermented cocoa powder. We aim to demonstrate that gas phase transport is not the only mechanism to extract compounds of interest and that convective-type mechanisms can facilitate the process by reducing their degradation. The oxidation and transport phenomena were evaluated both in the extracted fluid and in the solid sample during the heating process. Polyphenols transport phenomena were assessed based on the fluid (chemical condensate compounds) that was collected cold with an organic solvent (methanol) in a hot plate reactor. Out of all the polyphenolic compounds present in cocoa powder, we assessed specifically the release of catechin and epicatechin. We found that high heating rates combined with vacuum or N2 favor the ejection of liquids; then, it is possible to extract compounds such as catechin-which is dissolved/entrained and transported in the ejected liquids-and avoid degradation phenomena.
Assuntos
Catequina , Chocolate , Calefação , Fenóis , PolifenóisRESUMO
The aim of the present work was to explore children's reaction to sugar reduction in the context of the implementation of nutritional warnings in Uruguay. The study was composed of two sessions involving three evaluation conditions: tasting without package information, package evaluation without tasting, and tasting with package information. A total of 122 children, ages ranging between 6 and 13 years old (47% girls) were involved in the study. In the first session, children's hedonic and emotional response to a regular and a sugar-reduced chocolate dairy dessert (without other sweeteners) was evaluated. In the second session, children first evaluated their expected liking, emotional associations and choice of packages differing in the presence of warning labels for excessive sugar content and cartoon character (2x2 design). Finally, they tasted the selected sample in the presence of the package and evaluated their liking, emotional associations, and intention to re-taste it. Although sugar reduction led to a significant reduction in overall liking, the dessert with 40% sugar reduction showed a mean overall score of 6.5 in a 9-point hedonic scale and was described using positive emoji (, , ). When the desserts were tasted with package information, no significant differences in the expected overall liking of the regular and sugar-reduced dessert were found. Regarding the effect of packaging elements, the presence of a warning label highlighting excessive content of sugar did not have a significant effect on children's choice. Instead, children's choices were defined by the presence of a cartoon character. Results from the present work provide additional evidence about the feasibility of reducing the sugar content and sweetness of dairy products targeted at children and stress the need to regulate the use of cartoon characters on products with an unfavorable nutritional profile. Methodological recommendations for sensory and consumer research with children are also discussed.
Assuntos
Cacau , Chocolate , Feminino , Criança , Humanos , Adolescente , Masculino , Açúcares , Edulcorantes , EmoçõesRESUMO
BACKGROUND Pseudochylothorax is a rare entity, with only a few hundred case reports worldwide. It presents as a pleural effusion rich in lipids, typically with a cloudy, milky appearance. The diagnosis is made based on the levels of cholesterol and triglycerides in the pleural fluid. CASE REPORT This is the case report of a 55-year-old woman with a history of pleuropulmonary tuberculosis that was treated in childhood, with a new infection and treatment in adulthood that evolved to a left pleural effusion. Thirteen years after completing her last treatment for tuberculosis, the patient developed general fatigue and dyspnea on exertion. Computed tomography of the chest confirmed the presence of a pleural collection in the same location as in adolescence, suggesting a chronic evolution with encystation. The patient underwent ultrasound-guided diagnostic thoracentesis. The collected liquid was thick, chocolate-colored, with the following biochemical characteristics: pH, 7.3; glucose, 37.9 mg/dL; LDL, 2059.8 IU/L; total protein, 8.8 mg/dL; triglycerides, 90 mg/dL; adenosine deaminase, 56 U/L; and cholesterol, 300 mg/dL. The effusion was characterized as a pseudochylothorax. The cell count showed 631 000 leukocytes/µL, with 87.9% polymorphonuclear cells. Owing to the patient's respiratory symptoms, an evacuatory thoracentesis was performed. After the procedure, the patient's symptoms improved. CONCLUSIONS Although pseudochylothorax is a rare condition, its possibility must always be kept in mind to avoid the hazards of misdiagnosis. In addition to the 'classic' milky and machine oil appearance, a chocolate-colored appearance should also serve as a clue to the diagnosis of pseudochylothorax.