Chemical Composition, Antioxidant Activity, and Fatty Acid Profile of Cocoa Nibs

Penido, Fernanda Corrêa Leal; Lourenço, Isabelle Cristine Ramos; Silva, Lívia Mariana da; Garcia, Cleverson Fernando; Rezende, Flávia Augusta Guilherme Gonçalves

doi:10.29121/granthaalayah.v9.i6.2021.4024

Cited by 3 publications

(2 citation statements)

References 17 publications

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“…The lipid content in BSG ranged from 1.94% (W) to 9.87% (BP), in agreement with Garrett et al (2021), Roth et al (2015), and Czubaszek et al (2022). The lipid content of cocoa nibs around 44% (Penido et al, 2021), used as secondary raw material within the mashed grits, plus the effect of lautering on retaining fatty acids of wort on the filtering layer of spent grain (Kühbeck et al, 2006), would explain the higher lipid content in BP.…”

Section: Resultsmentioning

confidence: 99%

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

2023

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Background and Objectives: To use the diversity of Brewers' spent grain (BSG) from craft beer as an ingredient of functional bread, it is required to characterize and know their effects on dough and breads. The present work investigated the physicochemical characteristics of BSG, and the farinograph effects of wheat flour substituted by Baltic Porter (BP), India Pale Ale (IPA), and Weiss (W) BSGs in amounts of 10%. Results were used for predicting the end-use quality and bread-making performance of wheat flour and wheat flour-BSG blends. Reliability of prediction was verified by a baking test.Findings: BSG from barley malt beers BP and IPA were higher in protein and lower in carbohydrate content than barley/wheat malt W BSG. The heterogeneity of ground and sieved BSG was shown by pictures taken from microscopy images of endosperm, husk, and husk/endosperm particles varying in quantities, forms, and size. Water absorption of dough was slightly affected by W, while all dough containing BSG had the development time and stability lowered when compared with the control. Conclusions:The prediction of bread-making performance showed that, while control and BP reached the "bread quality" range, W and IPA scored under "bread quality" range because of their lower stability. On the baking test, specific volume of control, BP, and IPA breads were in agreement with their prediction. W bread, however, in disagreement with prediction, presented specific volume closer to the predicted as "bread quality" BP bread. Significance and Novelty: Beer style affected BSG composition and farinograph behavior of wheat flour dough-BSG blends, with the stability being the determinant parameter on defining their end-use and bread-making quality. Significant correlations of lipid content in BSG were positive for development time and negative for tolerance index. There is no standard farinograph behavior of wheat flour-BSG blends, with these effects being governed, beyond BSG composition, by protein content of wheat flour.

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Section: Resultsmentioning

confidence: 99%

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

2023

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“…Cocoa quality is affected by the fermentation time and temperature, drying to the optimum moisture content and roasting conditions. Characterization of cocoa beans is essential for their quality evaluation (Penido et al, 2021).…”

Section: Components Of Cocoamentioning

confidence: 99%

Chocolate: An overview of functional potential and recent trends in fortification

Singh,

Khedkar,

Chandra

2024

Braz. J. Food Technol.

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Chocolate is a delectable sweet enjoyed all over the world. Made from dried cocoa beans, through the process of roasting, grinding, and conching, chocolate is known for its taste and flavor. Although the sugar content of chocolate is limiting its reach to the health-conscious population, chocolate is endowed with immense medicinal benefits. The major ingredient of chocolate, cocoa, Theobroma cacao L., is a plant known as the "Food of the Gods" due to the abundance of polyphenols present in it. Processing conditions and parameters affect the polyphenol stability. Roasting process conditions affect the polyphenols of cocoa beans, especially the epicatechin and procyanidin. The variety of cocoa beans, quality and presence of fat, sugar, emulsifiers, drying time, and temperature are the important influencing factors affecting the polyphenol content of chocolate. Chocolate possesses antioxidant, antidiabetic, anticancer, anti-inflammatory, and good mood food properties but it is also shown to be prebiotic and helps in alleviating the symptoms of Alzheimer's and heart disease. The functional properties of chocolate can be enhanced by the addition of certain foods/ functional ingredients. This paper reviews the role of chocolate as a functional food, the effect of processing on polyphenols, and the recent developments in improving the functional properties of chocolates through fortification.

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Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products

Kowalski

Rosochacki²,

Wyrostek³

et al. 2023

Applied Sciences

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The aim of this presented study was the sensory evaluation, the analysis of the nutritional composition, and the analysis of the content of health-promoting ingredients, i.e., the total phenolic compounds and the total flavonoids, in raw chocolate (made exclusively from unroasted cocoa beans, cane sugar, and cocoa butter) in comparison to classic commercial chocolates available in the consumer market. The research showed that raw chocolate, compared to commercial chocolates, contained less carbohydrates (39.6% in raw chocolate and 42.7% and 53.7% in commercial chocolate, respectively), was characterized by a higher content of total phenolic compounds (22.08 mg GAE/g in raw chocolate and 9.25 and 7.87 mg GAE/g in commercial chocolates, respectively), had a a higher content of total flavonoids (8.75 mg ECE/g in raw chocolate and 4.43 mg/g and 3.83 mg ECE/g in commercial chocolates, respectively), and also had a higher total antioxidant activity (172.16 μM TE/g in raw chocolate and 132.60 and 63.76 μM TE/g in commercial chocolates, respectively). In the sensory assessment, raw chocolate received lower ranks than commercial chocolates, especially in the case of the most important discriminant in the entire evaluation, i.e., taste, which was unquestionably related to the lower content of carbohydrates. However, currently, it is necessary to reduce the consumption of sugar, which, when excessively present in the diet, is the cause of many diseases. However, in the sensory evaluation for the criteria “external appearance—shape” and “external appearance—surface condition,” the raw chocolate received the highest marks.

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Chemical Composition, Antioxidant Activity, and Fatty Acid Profile of Cocoa Nibs

Cited by 3 publications

References 17 publications

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

Brewers' spent grain from three styles of craft beer: Characterization and their rheological effects on wheat flour dough

Chocolate: An overview of functional potential and recent trends in fortification

Evaluating the Quality of Raw Chocolate as an Alternative to Commercial Products

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