Impact of Geographical Origin on Chocolate Microstructure, Phase Transition, and Fat Bloom

Dias, João; Panda, António; Partidário, Ana; Alvarenga, Nuno; Silva, João Lita da; Cordeiro, Teresa; Prazeres, Pedro H. D. M.

doi:10.1007/978-3-030-90169-1_5

Cited by 3 publications

(5 citation statements)

References 97 publications

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“…The hardness values were not influenced by the different percentages of baobab pulp flour, with levels similar to previous results on plain dark chocolate [ 38 , 61 ] and dark chocolates with the substitution of sucrose by a combination of D-tagatose and inulin [ 62 ]. According to the available literature, hardness is correlated with the particle size distribution of solids [ 63 , 64 , 65 ].…”

Section: Resultssupporting

confidence: 88%

Development of a Functional Dark Chocolate with Baobab Pulp

Monteiro

Dias

Lourenço

et al. 2023

Foods

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In recent years, cocoa and dark chocolate have attracted the interest of consumers not only for their sensory characteristics but also for their nutritional properties and positive impact on health. The baobab is a fruit of African origin with a sour and slightly sweet flavour, widely consumed by local communities due to its unique nutritional features. The aim of this work was to evaluate the impact of the concentration of baobab flour in the development of functional dark chocolate, including physical, chemical, nutritional and sensory evaluations. The results presented a positive correlation between the incorporation of baobab flour and the antioxidant activity (up to 2297 mmol TE/100 g), vitamin C content (up to 49.7 mg/100 g), calcium (up to 1052 mg/kg), potassium (up to 10,175 mg/kg), phosphorus (up to 795.9 mg/kg), chlorine (up to 235.4 mg/kg) and sulphur (up to 1158 mg/kg). The sensory evaluation of dark chocolate with 3% baobab presented the highest evaluation on the parameters “texture” and “overall flavour”, while the parameter “overall flavour” presented the lowest evaluation on chocolate with 9% baobab. No influence was observed on fatty acid profile, protein, fat and hardness.

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Section: Resultssupporting

confidence: 88%

Development of a Functional Dark Chocolate with Baobab Pulp

Monteiro

Dias

Lourenço

et al. 2023

Foods

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“…The distribution of the main fatty acids varied as follows: palmitic acid (between 24.93 and 26.09%), stearic acid (between 31.56 and 34.92%), oleic acid (between 32.91 and 36.43%), linoleic acid (between 2.64 and 3.70%), and α-linolenic acid (between 0.07 and 0.29%). Similar distributions have been reported previously in dark chocolates produced from Criollo and Forastero varieties [49] and dark chocolate from Africa and America [6,42]. More than 33% of total fat was composed of monounsaturated fatty acids (MUFA), while only 2.74-3.93% were polyunsaturated fatty acids.…”

Section: Resultssupporting

confidence: 84%

“…In the present work, Piura Blanco and Chuncho presented the highest WI values (27.06 to 27.10), followed by Amelonado (26.30), comparable to similar reports on dark chocolate [23,43,45,46]. Under certain conditions, the visual and structural properties of chocolate are affected in a phenomenon known as "fat bloom", where fat crystals, at a certain polymorphic form, affect incident light forming a whitish/greyish film covering the entire surface and making the appearance unacceptable for consumers [42]. The most accepted theory is a polymorphic transition from the V form to the more stable VI form or a re-crystallization of other forms after the fusion of the less stable polymorphic forms [47].…”

Section: Resultssupporting

confidence: 80%

“…The appearance is a major quality parameter for the chocolate industry and is traditionally evaluated by a sensory panel [41]. Nevertheless, several methodologies have been reported successfully these last years for instrumental measurement of chocolate, such as computer vision [42], colorimeter [43] and glossmeter [44]. The WI adimensional parameter is the most used colour parameter in chocolate storage, calculated from components L*, a* and b* from the CIELAB colour system.…”

Section: Resultsmentioning

confidence: 99%

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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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“…The appearance of coffee, or coffee-like beverages, is a major parameter for evaluating quality due the influence on the brew and is usually used as an indicator for monitoring roasting process (Shan et al 2016 ). Computer vision is a solid alternative for color evaluation and used in different sectors of food industry, such as chocolate (Dias et al 2022 ), cheese (Dias et al 2020 ) and also coffee (Leme et al 2019 ). In this study, computer vision was used to evaluate the color of ground baobab seeds and calculate color parameters ∆E, C*, H* and BI, as presented in Table 1 .…”

Section: Resultsmentioning

confidence: 99%

Valorization of baobab seeds (Adansonia digitata) as a coffee-like beverage: evaluation of roasting time on bioactive compounds

Marcolino,

Salavarria,

da Silva

et al. 2023

J Food Sci Technol

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The baobab tree (Adansonia digitata) can be found in sub-Saharan Africa, and its fruit presents high nutritional value. However, baobab seeds are often discarded and their potential remains underutilized. This study aimed to investigate the effect of roasting time (30/55/80/105 min at 200 °C) on the physical–chemical properties of baobab seeds and the bioactive compounds in a coffee-like beverage. The results showed a decrease in moisture, Aw (water activity), and hardness of baobab seeds with increasing roasting time. These changes resulted from moisture loss, caramelization, and Maillard reactions, which also affected appearance when compared with unroasted baobab seeds. The pH of the beverage decreased to a value of around 6.01 after 105 min of roasting. The total phenolic content and antioxidant activity of the beverage increased with roasting time, reaching 851.2 mg GAE/100 g (after 80 min) and 18.9 mmol Fe2+/100 g (after 55 min), respectively. The caffeine content remained stable around 16 mg/100 g from 55 to 105 min, lower than that of unroasted coffee beans and decaffeinated coffee. These findings suggest the potential for valorizing baobab seeds in the development of a new coffee-like beverage with lower caffeine content.

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Impact of Geographical Origin on Chocolate Microstructure, Phase Transition, and Fat Bloom

Cited by 3 publications

References 97 publications

Development of a Functional Dark Chocolate with Baobab Pulp

Development of a Functional Dark Chocolate with Baobab Pulp

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

Valorization of baobab seeds (Adansonia digitata) as a coffee-like beverage: evaluation of roasting time on bioactive compounds

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