Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

Medina-Mendoza, Marleni; Castro-Alayo, Efrain M.; Balcazar-Zumaeta, Cesar R.; Silva-Zuta, Miguelina Z.; Maicelo-Quintana, Jorge L.; Cayo-Colca, Ilse S.

doi:10.1016/j.heliyon.2023.e19886

Cited by 6 publications

(3 citation statements)

References 41 publications

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“…DPPH measures the scavenging capacity of the free radical of a sample, involving an electron transfer reaction from phenoxide anions to DPPH [63], and results ranged from 2970.0 to 4650.8 µmol TE/100 g (Table 5). Similar results were obtained by Medina-Mendoza et al [65] on dark chocolates enriched with sauco by-product and sacha inchi oil, where values from 30.6 to 53.1 μmol TE/g were recorded. The results of ORAC ranged from 17,724.3 to 34,676.5 µmol TE/100 g, similar to previous studies on dark chocolates with different cocoa content [63] and different production methods [16].…”

Section: Resultssupporting

confidence: 90%

Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate

Cartas,

Alvarenga,

Partidário

et al. 2024

Eur Food Res Technol

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Dark chocolate presents exclusive characteristics that make it a food product with worldwide consumption and also as an ingredient in several food industries. Although chocolate is an energy-dense food, it is also rich in bioactive compounds and recent studies have demonstrated health benefits from a moderate consumption. Therefore, the quantification of the bioactive compounds of different types of cocoa, from different geographical origins, is of great importance to recognize the importance of single origin dark chocolate from the nutritional point of view. Dark chocolate produced from Amelonado variety presented higher values of hardness (5592 g), plastic viscosity (2.87 Pa.s) and yield value (12.91 Pa). Both dark chocolates from Peru, Piura Blanco and Chuncho, presented higher results in total phenolic content, total antioxidant capacity, caffeine and vitamin E. Additionally, sample Piura Blanco presented a higher content of theobromine (720.7 mg/100 g), lactic acid (1153.2 mg/100 g), succinic acid (679.4 mg/100 g) and oxalic acid (468.5 mg/100 g). On the other hand, chocolate from São Tomé presented a higher content of sucrose (38.22%) and SFA (62.38% of total fat). The results obtained demonstrate the existence of heterogeneity in cocoa varieties, supporting decision-makers in the selection of the most suitable cocoa for specific market needs.

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Section: Resultssupporting

confidence: 90%

Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate

Cartas,

Alvarenga,

Partidário

et al. 2024

Eur Food Res Technol

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“…Таким образом, указанная смена парадигмы питания населения привела к приоритетному развитию разработок новых специализированных пищевых продуктов, обладающих направленными профилактическими свойствами. Развитие современных подходов к разработке новых специализированных пищевых продуктов повышенной пищевой и биологической ценности позволит реализовать эффективную политику рационализации питания населения Казахстана [5].…”

Section: Introductionunclassified

“…Однако при этом в составе шоколадных изделий обнаружено большое количество сахара (45,3-48,7%), ароматизаторов, консервантов, усилителей вкуса и других пищевых добавок искусственной природы, что значительно снижает его биологическую ценность и может оказать негативное влияние на различные системы организма. В настоящее время предпринимаются многочисленные попытки модификаций рецептуры и технологии производства кондитерских изделий с целью повышения биологической ценности данной категории пищевых продуктов [6][7][8].…”

Section: Introductionunclassified

Study of the possibility of fortification chocolate and snack products with probiotic cultures

Smagul,

Sinyavskiy,

Tuigunov

et al. 2024

bulbioenu

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Nutritional prevention of metabolic disorders, by introducing functional and specialized foods into the daily diet of the population, is one of the effective ways to solve the problem of reducing the growth of chronic non-communicable diseases. In this regard, today the awareness of the population in the field of the relationship between nutrition and health is growing, reflected in the eating behavior of the inhabitants. The article presents information on the enrichment of chocolate products with probiotic microorganisms. The indicators of viability and enzyme activity of various associations of probiotic cultures, including strains of Streptococcus lactis SL215, Streptococcus salivarius sp. thermophilus ST14, Lactobacillus acidophilus LA72, Lactobacillus delbrueckii sp bulgaricus LB50, Lactobacillus casei LC005, Lactobacillus rhamnosus LR112, Bifidobacterium bifidum BB79 in various combinations, were analyzed. As a result of the fortification of chocolate products with lyophilized powder of probiotic microorganisms with the species composition of Lactobacillus casei LC005, Lactobacillus rhamnosus LR112 (at a ratio of 1: 1), it was found that the introduction of lactic acid bacterias did not have significant differences in the organoleptic and rheological parameters of the product. The evaluation of the physico-chemical parameters of finished products indicates a high nutritional and biological value of chocolate.

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Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties

Huaman-Rojas,

Maicelo-Quintana,

Mori-Mestanza

et al. 2024

Applied Food Research

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Conching process time, sauco by-product concentration, and sacha inchi oil levels identification for the enrichment of dark chocolate

Cited by 6 publications

References 41 publications

Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate

Influence of geographical origin in the physical and bioactive parameters of single origin dark chocolate

Study of the possibility of fortification chocolate and snack products with probiotic cultures

Enriching white chocolates with native Amazonian blackberries improves its physicochemical properties

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